Cake Tin Recipes

Grab some non-stick baking parchment fold the paper in half rest the tin on top and draw around it with a pencil.

Cake Tin Recipes. For the sides of the tin lay the tin on its side and wrap the baking parchment around it so its fully covered. Click here for information about cooking with gas mark 1. Wrap the fully cooled and unmoulded cake in a double layer of clingfilm plastic wrap and a layer of foil.

From everybodys favourite Chocolate Cake to Cheesecake a spectacular Red Velvet Cake or the ultimate classic Vanilla Cake this is a collection of my favourite cake recipes. Do keep an eye on it as it will darken very quickly once done. Grease the tin and line with greaseproof paper.

Water 679 ml you can round this up to 68 ml cocoa powder 212 g you can round this to 21g. Also see Cupcakes Muffins and Frostings. As the cake is quite large we would suggest freezing the wrapped cake on a large baking sheet until it is fully solid and make sure that the cake is on a flat surface or suitably supported when it is in the freezer.

Put in the centre of the preheated oven for 15-2 hours. Pre-heat the oven to gas mark 1 275 F 140 C. If it starts to brown too quickly you can put some tinfoil over the top of the cake tin.

The night before you make the cake place all the dried fruits and peel in a bowl and mix in the brandy. It may be a little low so you could double the recipe and fill the pan ¾ of the way and with the excess batter make cupcakes. 4 ¾ hours.

Use scissors to cut out the circle just inside the line. Put to one side. Remove and allow to cool in the cake tin.