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? 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? 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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On the hunt for some good quality baking essentials? We've got everything from loaf tins to pizza pans to muffin trays. Our cupcake tray range is excellent for baking sweet and savoury dishes such as fruit muffins, egg cups and mini quiches.The main thing though is not to use drinking chocolate because it is largely sugar and milk powder. Butter traybake tins mini cake tins round cake tins speciality and novelty cake tins loaf tins loose based cake tins

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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. 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. 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.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 Thanks for this recipe, it was great, I made it for my grandsons and it was a great success, my daughter now wants me to make another for a birthday cake, what would you need to make an 8" square cake? I'm planning to make a triple layer. 2 layers of your chocolate cake recipe and one layer of vanilla sponge. With one layer sandwiched with vanilla butter cream and the other with chocolate buttercream. Do you think this will work? 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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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. 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 For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes. Hi Pamela, If a cake is dry and crumbly, it's usually cooked too much, so your oven might run hot. Take a look at Why is my Cake Dry?.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 Hi, I'm Susie. Mostly I love cooking and baking, but combining work and home life often leaves me feeling that providing healthy, tasty food for my family is a chore. On those days I am decidedly an Everyday Cook...