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 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 The main thing though is not to use drinking chocolate because it is largely sugar and milk powder. Butter

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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.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. inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder. 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.

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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 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. 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. traybake tins mini cake tins round cake tins speciality and novelty cake tins loaf tins loose based cake tins I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern. Secrets of SuccessFor coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes. This isn't a rich chocolate cake but it tastes very good. It's one of the best cakes I know, because what makes a good cake isn't how elaborate it is but, rather, the quality of the ingredients. 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?

Berry’s Christmas cake calculator - BBC Food Mary Berry’s Christmas cake calculator - BBC Food

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?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. 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 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? 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. The cake keeps well for up to a week in an airtight box – preferably in the fridge. Does a chocolate sponge cake freeze?

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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 This recipe is for an 18cm (7-inch) chocolate cake. To make it bigger or smaller use these quantities, which work for all cakes based on a Victoria Sandwich recipe, including Coffee Cake and Lemon Drizzle Cake.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. 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 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.