Round Synthetic Sponges, 20-Pack of Orange Artist Sponges, 9 x 9 x 2.5 cm Each

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Don’t overmix when adding in the flour as this can cause a tough cake texture. Ideally you want to sieve in the flour and then fold in with a large metal spoon or spatula to keep as much air in as possible. It is a recipe for an 8" round cake, but I need a rectangular one of 12" x 6". The original recipe calls for baking at 180 for 30-33mins.

I don't think the oven temperature was to blame as you said the skewer came out clean. To be honest, I don't usually reduce my own temperature on my cakes by 20 degrees for a fan oven as I have an oven thermometer in my oven so I know I'm always getting an accurate temperature. If you find your cakes are browning more than they should with a fan oven, I would definitely reduce the temperature. Each oven varies quite a lot. Hi Dan, Sorry i wasn't able to answer this in time for your daughter's birthday. I hope you were able to resolve your issue and she had a lovely cake (and day!)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 I will try and answer your questions just in case these issues ever arise again in the future. However, without being there with you when you bake it, I can't say for sure so these tips are just a possible guide to your issues. 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. Red velvet, double chocolate, Victoria sponge, classic birthday cake – the possibilities when baking sweet treats are endless. Regardless of which kind of flavour you choose and what kind of celebration you’re baking for, a round cake tin is essential for any budding star baker. To make the chocolate decorations: carefully melt ¾ of the chocolate in a heatproof bowl placed over a pan of steaming hot water – don't let the base of the bowl touch the water. Stir gently until the chocolate reaches 45°C/113°F on the cooking thermometer. Remove the bowl from the pan, add the rest of the chocolate and stir until melted and cooled to 27°C/81°F. Then return the bowl to the heat and stir until it reaches 32°C/90°F – this process will temper the chocolate so it sets with a glossy finish.

Your butter must be soft. Do not melt it, just leave it to come to room temperature. If you need to speed up the softening process, cut it into cubes and lay flat on a plate. For the lemon filling, blend the butter and icing sugar in a food processor until smooth and creamy. Add the mascarpone, blend again and then add the lemon pulp and blend until just mixed.

If you’re not quite ready to go freehand with a piping bag to create art from icing, don’t worry! We also have a wide range of icing moulds that take the hassle out of creating beautiful flowers and animal shapes from sugar paste.

traybake tins mini cake tins square cake tins speciality and novelty cake tins loaf tins loose based cake tins Remove the gelatine from the water, squeeze well to remove the excess water, then stir into the hot raspberry liquid. When completely melted and smooth, set aside to cool to room temperature, stirring occasionally. Then gradually fold the cooled raspberry mixture into the whipped cream and spoon into the tin on top of the set chocolate mousse. Return the tin to the fridge and chill until the raspberry mousse is set. Wash and dry the round tin and line with a sheet of cling film, leaving the excess hanging over the rim. Press the cake card into the base. Trim the round sponge so it is 1cm high, then very carefully place it in the tin – if it breaks, just push the pieces together and make sure there are no gaps or holes. Carefully cut out the 2 bands of tree-patterned sponge (measuring again against the height of the round tin, and ensuring the bands include the trees) to fit tightly inside the round tin and sit 1cm above the rim. Arrange in the tin, pressing together the ends of the strips to make sure there are no gaps where they join. Chill until needed. Use eggs at room temperature - they will volumise better resulting in a fluffier sponge, and incorporate better with the other sponge cake ingredients. To make the top layer of raspberry jelly: soak the gelatine as before. Put the raspberries, basil and sugar into a pan and place over a medium/low heat. Stir gently until the juices start to run and the sugar melts. As soon as the sugar has completely melted, bring it to the boil and simmer for a couple of minutes until the fruit is soft and pulpy.A round sponge head provides better coverage and even application of soap or cleanser on the body, ensuring thorough cleansing. Its ergonomic design allows for easy manoeuvring and reaching difficult areas, enhancing the overall effectiveness of the cleaning process. The rounded shape also minimizes the risk of abrasive friction, promoting a gentle and comfortable experience during use. Exfoliating Body Sponge