The most common sizes of tin are 20cm/8 inches and 23cm/9 inches, though you can get smaller and larger sizes and an 18cm/7 inch tin is not uncommon. 3. Should cake tins line? 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 Sugar: You can’t have cake without sugar. It provides moisture, flavor and structure so don’t skimping! I used just granulated sugar in this recipe but it’s made to be adaptable so you can make a brown sugar cake by just swapping the granulated sugar for brown sugar. However, you could try placing a flower nail in the middle of your cake pan. I find that this does reduce the dome dramatically. 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

In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed. BBC Good Food have a good recipe for Victoria Sponge: https://www.bbcgoodfood.com/recipes/1997/classic-victoria-sandwich Reduce the leavening agent, in this instance, the baking powder. I would suggest using 1 tsp instead of 2, so half the amount for the 11″. When planning a celebration cake it's worth knowing how many portions your cakes will serve. We have put together this handy table to help guide you when deciding the sizes of your cakes. If the cake is sliced, place the slices in an airtight container. You can also individually wrap each slice in plastic wrap if you want to remove one at a time. Place the container in a freezer bag and squeeze out all the excess air. You can store them in the freezer for up to 2 months.Hi Anne, firstly, you need to decide how many the cake is going to feed. A “standard size” is usually an 8″ or 9″ round cake tin. When you say layer cake, you mean, just filled with icing and jam, don’t you? You are not talking about 2 cakes placed on top of each other, which would be a tiered cake. My cake pans all have a depth of between 3 – 4 inches (about 7.5 – 10 cm). You definitely want to use a cake pan that has a minimum depth of 3″ (7.5 cm), to allow for the rise.

These advised serving amounts are based on party-sized portions of 1.5 inch. x 2 inch, and smaller wedding-sized portions of approx 1 inch x 2 inch.

Scrape the edge of the bowl and continue beating at medium-high speed until the sugar is fully dissolved and fluffy, another 2-3 minutes. Gradually fold the flour mixture to the cake batter mixture, a spoonful at a time, until all of the flour mixture has been incorporated into the cake batter. Cake pans that don’t need lining will just require some light greasing. If you have just bought your cake pan, it should have instructions. If in doubt, just grease, line and grease. Cake Pan Conversions (Scaling Up Cake Recipes) Cakes 3-6 inches high, baked in the same size cake tin would yield the same number of servings because they follow the same pattern of cutting. Cakes shorter than 3 inches would yield half the number of servings indicated for that pan. Please note, these number of servings are intended as a guide only - and it's always better to have more cake!

Grease your flower nails. I hate all specially formulated cake release, and only ever use butter for greasing. Flower nails can also help to reduce the dome shape of a cake. Madeira cakes do tend to have dome shapes because of their higher moisture content. 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.Then add the eggs, one at a time, beating on medium speed, for a minute, until each egg is fully incorporated. Add the sour cream and vanilla extract and beat just until combined.