PME SQR063 Anodised Aluminium Square Cake Pan 6 x 6 x 3-Inch Deep , Silver

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It's a simple chocolate cake with buttercream filling, vanilla in this case, but you could easily make it chocolate or coffee instead. Key Ingredients in Chocolate Sponge Cake Cocoa So, if you’re looking for 6-inch cake tins, 8-inch cake tins, rectangle cake tins or some standard cake baking tins, we’ve got everything you could possibly want to perfect your bakes. What to look for in a cake tin I take a different approach to butter and sometimes use a cheaper brand than I would eat, but I do always use butter because it tastes better and you know what's in it. What if you don't have large eggs? At Lakeland, we have cake tins in all shapes and sizes to suit all kinds of cakes and bakes. And in our square cake tin range, you’ll find the perfect tin for your next bake, no matter how ambitiously big or delightfully dainty. Cake tins with an edge

Let’s be honest, making cakes is an art form, and unless you’re a natural baker, it takes a few goes to nail that recipe exactly the way the photo in the cookbook shows. That’s why, no matter whether you’re just getting into baking or you’re a seasoned pastry chef moving onto more complex bakes, you want bakeware that’s on your side. This scaling up is more difficult with cake recipes – they cannot simply be doubled or tripled. However, as a general rule, square tins hold about 25 per cent more than round tins of the same size. The cooking temperature would be the same, but it might take longer to cook, and it’s a good idea to turn the cake tin round in the oven a few times after it has had its first 4 hours (or 3 hours for a 6 inch / 15cm cake) because the corners tend to cook faster than the middle. So, using Delia’s Rich Fruit Cake, we have calculated the ingredients list and cooking times for you. Rich Fruit Cake Splatter lid– This saves your kitchen surfaces from being covered in icing sugar. Cover your mixing bowl with the lid, poke the beaters through the hole and keep the ingredients safely in the bowl and your worktops clean. All-in-one recipes need soft butter. Room temperature is fine unless you have a cold kitchen. Some brands of butter soften at a higher temperature than others, so it may need a little help. Why is my cake dry?The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch. inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder. Preparation is only one half of the baking equation. Once you’ve created the perfect mix for a light, fluffy sponge or a moist fruit cake, it’s down to the baking to bring out the best results. We’re here to help at every stage of the process, not only with baking utensils and ingredients, but with cake bake trays and tins in different shapes and sizes - all made to the same unbeatable standard of quality we’re known for. This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way.

For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes. Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin.

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The cake keeps well for up to a week in an airtight box – preferably in the fridge. Does a chocolate sponge cake freeze? What’s not to love about a delicious, fresh, homemade cake? Baking is a great way to pass the time at home, learn new techniques in the kitchen and showcase your creativity. And when you’re head baker at home, you choose what cake you’re going to make and what flavours you’re going for. When the cake is cold, wrap it well in double greaseproof paper and store in an airtight tin. I like to ‘feed’ it at odd intervals with brandy during the storage time. Like most of my baking, this is an all-in-one recipe for chocolate cake, making it almost foolproof. The key is to mix the ingredients well enough so that they are completely combined, but not to over-mix them by leaving the processor or mixer on for too long. You need soft butter If you don't have large eggs, you can revert to the gold standard for this type of cake. Weigh the eggs in their shells then use the same weight of butter, sugar and flour+cocoa (i.e. the flour and cocoa together equals the weight of the eggs). Ring the changes Make a smaller or larger cake

Deciding what shape your cake is going to be is one thing, but how big are you planning to make it? If you use a cake tin that’s too small, all that lovely cake batter will rise over the sides of the tin. Too big, and the sides shield the cake mix from the oven and slow the baking time right down. That’s why, at Lakeland, our range of cake tins feature all shapes and sizes, from 6 inch cake tins for personal puds, 8 inch cake tins for cakes big enough for two, all the way up to 25cm cake tins that are ideal for making tiered wedding cakes. The un-iced cakes can be frozen for up to a month. Wrap and store in an airtight plastic box. What equipment do you need? When all the egg has been added, fold in the flour and spices (fold, don’t beat). Now stir in the fruit and peel that has been soaking, the nuts, the treacle and the grated lemon and orange rinds.Traybakes are the perfect choice for kids’ parties. Mix up a sponge, bake it, decorate with frosting and sprinkles then serve directly from the tin - it’s an easy, less-mess win. Our cake bake trays cook evenly and, with helpful handles, are safe and simple to lift in and out of the oven. They’re also ideal for baking gooey brownies and make it extra easy to portion out your sweet treats into identical squares with the handy guidelines marked along each edge. Mini cake baking tins Sieve the flour, salt and spices into a large mixing bowl, and in a separate bowl cream the butter and sugar together until the mixture’s light and fluffy (this, in fact, is the most important part of the cake, so don’t cut any corners). Next, beat up the eggs and – a tablespoon at a time – add them to the creamed mixture, beating thoroughly after each addition. If it looks as if it might start to curdle, you can prevent this happening by adding a little of the flour.

From mini sandwich tins and muffin trays to cake bake trays for little loaves, we’ve got all the baking equipment you could possibly need to create the cutest cakes. Whether you want to whip up a batch of six muffins or a tray of 24 bite-sized morsels, you’ll find plenty of choice in our wide range of mini cake tins and trays - including mini flan tins and small spring-clip tins that are ideal for individual celebration cakes. Novelty cake tins Magimix Food Processor– Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong. We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe. Fondant icing Tie a band of brown paper around the outside of the tin, and cover the top of the cake with a double square of greaseproof paper (with a hole in the middle approximately the size of a 50p). Bake the cake on the lower shelf of the oven, look at the table above for baking times, and don’t open the door to peek at it until at least 4 hours (3 hours if making the 6 in (15 cm) round cake) have passed. The main thing though is not to use drinking chocolate because it is largely sugar and milk powder. Butter

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Lakeland’s bakeware provide amazing heat distribution, so all your deep cake bakes will be cooked completely evenly. You’ll even see handy fill lines on the inside that indicate when to stop filling the tin with cake batter. That way, you’ll get the ultimate tin-filling rise every time you bake. And when it’s time to take that cake out of the oven and get decorating, the large handles and silicone sure-grip inserts make it easy to remove the tin without a hitch. Just don’t forget to put oven gloves on! Big cakes, small cakes, and everything in between It's worth using good quality cocoa in chocolate cakes. It's tempting to buy a cheaper brand for cooking with but you're paying for the quantity of cocoa solids. The more you have, the better the cake will taste, making this easy chocolate cake into a really tasty chocolate cake.