For rounds: The area of a circle equals π times the radius squared. In case you don’t remember, π = 3.14; the radius of a circle is half of its diameter; and squaring means multiplying a number by itself. Ready? To calculate the area of an 8-inch round pan, multiply 3.14 (π) by 4 (because it’s half of 8) times 4. Thus, the area of an 8-inch circle is 3.14 x 4 x 4, approximately 50 square inches. Not so hard! Cool the blondies completely in their tin, and then put them in the fridge overnight. This is BY FAR the best way to get a fudgey blondie delicious texture of heaven. I know it sounds like it’s easy, but once you add on the photography, writing, editing etc… it does take a while to write up a recipe post! Also, I have to make sure not to eat all of the lemon bars before I’ve got the camera out. They’re too yummy. I always go a little bit over board when it comes to the amount of mini eggs I will add to a bake, but I know people like less or more… so you can add less or more! My biggest annoyance with recipes is when there is so little of the feature ingredient, you may get a bit without any in!

Be sure to read the recipe thoroughly before preheating your oven. The baking powder you thought you had may have "magically" turned into baking soda or visa versa. Properly understanding the recipe before you begin will go a long way toward ensuring baking success. Don't allow the baking pans to touch each other or the walls of the oven. Those parts of the pan might cook faster due to the extra heat. For the best results, make sure you have enough space in your oven to bake the cakes without touching anything.I use an easy ratio of 2:1:3 when I make my shortbread these days, and I find it works wonders. 200g butter, 100g sugar, 300g flour! Mix them together as per the recipe, and you have a lovely crumbly shortbread. Press them into your 9×9″ square tin– and bake! So simple. x 13″ x 2″ rectangular pan or a jelly roll pan – make a slab pie! You’ll need about double the crust Let's try an example: How many times should you multiply an 8-inch brownie recipe to fill a 9- x 13-inch pan or a 12- x 16-inch half sheet? To figure this out, divide the area of the larger pan by the area of the 8-inch pan. I spent some time looking for a 9×9″ chocolate cake recipe because sometimes you just want a family-sized cake that won’t have you over-indulging for days. Buttermilk:Buttermilk creates a moist yet light cake crumb. If you don’t have any on hand, you can make your own, or substitute equal amounts of plain yogurt or sour cream.

For me, a blondie is a ‘white’ version of a brownie. This is however my first recipe to include melted white chocolate in the base because it took so long to perfect the recipe to make sure it wasn’t greasy or horrible. P.S. I’m hoping to add a few more “everyday cakes” to the blog. What kind of cake would you love to see simplified? Leave a comment below and let me know! For more chocolate cakes, try: SERVE. Slice it up in 9 or 16 pieces depending on how many people you plan on serving it to. I was instructed to cut BIG pieces because my kiddos have eyes bigger than their teeny little stomachs. Don’t forget, brownies aren’t the only square-shaped cake out there. Whether you’re making a fruit cake or a wedding cake, you’ll find a wide selection of sandwich tins and rectangular baking tins right here. Baking without the scrubbingYou could easily get pastry into the bake, but it was another element to the bake that I just couldn’t really be bothered to include – and I just wanted to get the basics of the bakewell blondie down before I experimented any more! I didn’t really decorate these blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like! Shiny metal pans and dark metal pans cook differently. Dark pans cook the outsides of the cake faster than the shiny ones do. Know your pans and adjust accordingly: turn the oven down 25 F when using a dark metal pan.

Cooling the cake completely makes it easier to frost. The longer the cake is allowed to sit, the less likely the cake will crumb while you frost it. A cold cake holds together even better, so feel free to wrap the cake in plastic wrap and pop it in the freezer for 30 to 45 minutes before frosting.So we have all experienced the absolute wonders that are the blondies already in my blog, but I just couldn’t resist posting another one… this time?! Custard cream flavoured! The absolute best of the best in my eyes.