This is the classic round cake tin. The little buckle on the side unclips to let you remove the sides from the base.

The advantage of this is that it's really easy to get the cake out of the tin.

If there's only one cake tin you're going to buy, get the round spring form.

I wouldn't recommend leaving the metal bottom on the cake when you decorate and serve. If the tin is non-stick then it's likely to get scratched, and even if it's not then separating the base and the sides is a recipe for losing it.

With a spring form cake tin you normally only need to line the base - and if you're brave or confident, not even that. A spring form tin is perfect for fruitcakes and madeira cakes. You can use it for the victoria sponge, but usually you'd use the smaller sandwich tins (which are round... slightly confusingly)

The other advantage with these pans is you can often get different bases for them, allowing you to bake ring cakes, or cakes with embossed tops without having to have all the extra pans taking up room in your kitchen