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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. I know it sounds like it’s easy, but once you add on the photography, writing, editing etc… it does take a while to write up a recipe post! Also, I have to make sure not to eat all of the lemon bars before I’ve got the camera out. They’re too yummy.
The handy list below (or some basic math, also explained below) will tell you the surface area of your pan. Once you know the area of any pan, you can compare it to the area of another pan to see how much bigger or smaller it is. You can divide the area of a large pan by the area of a small pan to figure out how many times to multiply a recipe to fill the larger pan with the same depth of batter (more on that later). I always tend to use the same tin when I bake a traybake such as a brownie, blondie or cookie bar, because I find it creates the perfect depth of bake, and it bakes perfectly every time. If you’re making a cake roll you have to use the jelly roll pan, no other pan can be substituted. Muffin and Loaf Pan Sizes Pan Size I add in my sugar and plain flour to a bowl and whisk until combined. Then, I add in the lemon juice, zest and eggs mix until smooth. It really doesn’t take long at all which is why it’s so good! This simple European cake is so much more delicious than the sum of its parts. Light sponge flavored with just a hint of citrus, this cake is the perfect accompaniment to a cup of coffee or tea, or even fortified wine (just like its name implies!)But anyway.. I am OBSESSED AS ALWAYS. A little twist for these, is using custard powder in place of cornflour. They do act in a really similar way, but the custard powder brings a flavour of custard, and also the deeper and yellower colour! SERVE. Slice it up in 9 or 16 pieces depending on how many people you plan on serving it to. I was instructed to cut BIG pieces because my kiddos have eyes bigger than their teeny little stomachs. Like always, my bakes are customisable and delicious – you can use any other biscuit you fancy! I have a recipe for Jammie Dodger blondies on my blog and they are just heavenly! Another super important factor is the oven temp – if you are unsure, get an oven thermometer!! They are the best invention. One of my ovens in the past was 50ºc incorrect, so you can imagine my attempts at baking in that! Brown Sugar: I find using a bit of brown sugar adds depth of flavor and moisture to this cake. Both of which are important characteristics of a good chocolate cake!
One of the main flavour of blondies I get asked for was bakewell blondies… so here they are. I just couldn’t resist making them – because the idea of the flavours of a bakewell tart put into a blondie is just an all round win in my opinion! I’m right there with you! I love a good three layer cake (hello pistachio cake), but I’m ALL about desserts you can make on a whim. Nothing too fussy, no hard to find ingredients, and nothing overly time consuming. I have three little children after all!! So lemon bars have been around for a very long time – there are lots of yummy recipes out there such as from Sally’s Baking Addiction, and Once Upon a Chef– and they are definitely amazing inspiration for these. Shortbread base
Cupcakes: You can easily make these in a cupcake pan with liners. Just be aware that they won’t take as long to bake as a full cake. Your cheesecake should last for between three or four days and a week in the fridge. To keep it fresh and to make sure it doesn’t absorb any odours, seal it in an airtight container.
I always bake my blondies for exactly 25 minutes, until there is an ever so slight wobble in the middle of the tin. There is no point in doing the skewer test, as you want them to be a little be gooey when they are still warm!
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This is a very rich, moist cake with an intense chocolate flavor. You can make it more mild by substituting regular cocoa for the Dutch-process cocoa (which is really rich) and using boiled water in place of espresso. But if you want rich, keep it as it is. 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. Cocoa Powder:Make sure to sift the cocoa powder so that you don’t end up with clumps in your batter.
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