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

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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. inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder. 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? 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. 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 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.When it’s time to create an extra-special cake, look no further than our novelty cake bake trays and tins. We’ve got everything from fluted cake rings and braided Bundt tins to dinosaur cake moulds and cake pop kits - perfect for getting little ones interested in baking. Get as creative as you dare in the kitchen - you’ll find all the accessories you need to prepare, bake and decorate the cakes of your dreams online and in store. 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. 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 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 Success

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?

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. 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 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. To do this, strip off the lining papers, make a few extra holes in the top with a thin darning needle and pour a few teaspoons of brandy in to soak into the 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. 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 main thing though is not to use drinking chocolate because it is largely sugar and milk powder. ButterThe night before you make the cake, place all the dried fruits and peel in a bowl and mix in the brandy. Cover the bowl with a cloth and leave to soak for at least 12 hours. 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?