Wilton First Birthday Cake Pan, Kids 3D Number One Cake Pan

Product Information

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. 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. place a tray of water on the oven shelf below– this creates steam and distributes the temperature more evenly

wrap the outside of the cake tin in baking strips (or a triple layer of brown paper)– this insulates the cake Due to the absence of corners, round cake tins hold around 25% less than square cake tins. In practical terms, this means that you need to go down one size when swapping a round cake tin for a square cake tin. That is, an 8″ round cake tin has the same capacity as a 7″ square cake tin. Conversely, you need to go up one size when swapping a square cake tin for a round cake tin. That is, an 8″ square cake tin has the same capacity as a 9″ round cake tin. This is easier to understand by working through an example. Let’s say we have a round cake tin that measures 9 inches in diameter (the widest point across the circle) and 2 inches high. First, we need to calculate the radius. The radius is the length of a straight line drawn from the centre of a circle to the outside edge. Since we already measured the diameter of the cake tin, we can just halve this figure to get the radius: 9 / 2 = 4.5. We already know the height is 2, and π has a constant numerical value of 3.14. So if we put all the inputs together we get 4.5 x 4.5 x 2 x 3.14 = 127 cubic inches. That is, if you took a big bag of cubes measuring 1 inch by 1 inch each, you would need 127 of them to fill the cake tin to the brim.I find the best way to get cake mix into awkwardly shaped tins is by using an ice cream scoop. You have more control over it and you’re less likely to get it all over your greaseproof paper and sides.

Using your rolling pin, gently lift up the icing and place gently over your cake. Start to smooth it with your hands in a ‘scooping up’ movement so as not to tear the edges. Then, carefully cut away the excess icing. 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. Press the baking paper into the cake tin, making a crease where the sides meets the base and overlapping the corners. 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 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

Cake Tin

All around the world the default shape for cakes is round. This is probably for historic reasons. Early cakes were just a form of bread, risen by yeast and enriched with eggs, honey, nuts and dried fruit. The dough was formed into balls and cooked on a flat surface like a griddle or hearthstone. This produced naturally flat, round cakes. Cake hoops only appeared in the seventeenth century, as a precursor to cake pans for moulding cakes into more uniform and presentable shapes. The standard advice is to fill cake tins between half to two-thirds full with raw batter. Half-filled is best for light and fluffy cakes like Victoria sponge, as these will rise a lot in the oven. Two-thirds is best for denser cakes like banana cake, as these will not rise so much. Denser cakes are generally those that do not use the creaming method to blend granulated sugar into butter. For example, the methodology for making Jamaican ginger cake involves melting the sugar and butter in a pan. Most gluten-free cakes are naturally dense, and so cake tins should be filled two-thirds full if you are baking without wheat flour. Please note that the table shows how much the cake tin can hold when filled to brim. You should never fill a cake tin to the brim with batter. Batter should only come halfway up the sides of the cake tin (or two-thirds for denser cakes). For example, if the batter for a fluffy Victoria sponge measures 1 litre, then it should be poured into a cake tin with a capacity of 2 litres.