MasterClass KCMCHB62 15 cm Deep Cake Tin with PFOA Non Stick and Loose Bottom, 1 mm Carbon Steel, 6 Inch Small Square Pan, Grey

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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. 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

Berry’s Christmas cake calculator - BBC Food Mary Berry’s Christmas cake calculator - BBC Food

Magimix Food Processor– Of course, any processor will do, but I can recommend the Magimix, having had the same one for 25 years. It’s needed a couple of new bowls and lids in that time, but the motor is still going strong. 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 traybake tins mini cake tins round cake tins speciality and novelty cake tins loaf tins loose based cake tins 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.

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This chocolate sponge cake recipe is a variation on a Victoria Sandwich cake, using the all-in-one method, so it's a nice easy cake to make. Essentially, you just substitute cocoa powder for some of the flour and make it in the usual way. inch) cake - 4 large eggs, 250g butter and sugar, 35g cocoa, 215g flour, 2 teaspoons baking powder.

Everyday Chocolate Sponge Cake | Everyday Cooks Everyday Chocolate Sponge Cake | Everyday Cooks

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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I tend to make a lot of buttercream for this classic chocolate cake because we like it. You could get away with less, or you could spread a layer over the top as well and run a fork through to get a pattern. Secrets of Success For coffee buttercream icing, add 2 teaspoons of instant coffee dissolved in as little hot water as it takes. 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