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

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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 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.

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 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. Grease the tin and line with greaseproof paper. It is quite a good idea before you measure the treacle to place the tin in the warming drawer of the oven, so that it melts a little, which makes things easier.

How long will it keep?

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? 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 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. 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 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.

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

So, using Delia’s Rich Fruit Cake, we have calculated the ingredients list and cooking times for you. Rich Fruit Cake 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 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. 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.