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Cake recipe for shaped cake tin?

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  • 23-08-2010 4:19pm
    #1
    biothac
    Registered Users Posts: 13 ✭


    Hi all

    It's dd's 1st birthday in a few weeks and in a fit of "OMG so cute!" I bought a Wilton daisy shaped cake tin
    http://www.wilton.com/shapedpan/Dancing-Daisy-Pan

    The problem is finding a recipe for a nice light cake recipe to bake in it. I've tried Wilton's basic cake recipe on their website, but me and American recipes don't mix :p
    I've also tried a victoria sponge, but wasn't sure about it. I may go back to it though...

    Has anyone got a nice recipe?
    Any suggestions welcome and appreciated!

    Thanks!

    PS - on another thread (http://www.boards.ie/vbulletin/showthread.php?t=2055996843) someone has suggested a nice Chiffon Cake recipe, would it be worth trying?


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    #2
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    Hiya,

    Can I ask what the problem was with the American recipe?


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    #3
    biothac
    Registered Users Posts: 13 ✭biothac


    It's me and cup measurements! I have a set of cup measures that I bought in the States a couple of years ago, but for some reason I just can't get the recipes to work. Trying the Wilton one the other night was a disaster - tried it, just couldn't get the butter and sugar to cream (too much sugar, not enough butter). I had followed the recipe exactly. I then went online (in a temper I might add!) and converted everything to metric. It worked then. But having got myself into bad humour I swore I'd find another recipe!

    EDIT - I knew there was something else about the recipe! The oven temp and timing on the recipe - the top of the cake was burned half way through the baking (at about 18 mins), long before the middle was cooked. I had adjusted as usual for the fan oven, but was a bit of a disaster all round. What was a real kick in the teeth was the cake minus the burned bits was quite nice in the end!

    Here's the link to the recipe:
    http://www.wilton.com/recipe/Basic-Yellow-Cake


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    #4
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    What temperature did you cook it at? Just checked the recipe and it says 350F, so you had it at 175-180?

    I actually just used a recipe yesterday that I had previously converted to grams but I used the cups yesterday, I find them very awkward too, but the cupcakes I was making still came out the same.

    For a shaped tin you'll have to use a firmer mix than you might normally like, as they hold the shape much better. The one you used should've be fine (other than the burnt top!) in terms of texture, I'd normally use a madeira mix when I need a firm(ish) cake.


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    #5
    biothac
    Registered Users Posts: 13 ✭biothac


    I baked it at 170 because we have a fan oven, and it still burned!! I had considered a maderia and had a brief thought that it might be too dense, but I'll give it a go.

    Thanks a million!


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    #6
    inthegateaux
    Closed Accounts Posts: 28 ✭inthegateaux


    personally i always use a victoria sponge when making a specialised tinned cake. its firmer and i found that adding lemon rind and lemon juice makes it much lighter too. it holds its form better for fondant icing or whatever decoration. that's just me though


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    #7
    biothac
    Registered Users Posts: 13 ✭biothac


    How much lemon juice and rind would you add inthegateaux? It sounds lovely!


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    #8
    Sigma Force
    Registered Users Posts: 5,132 ✭✭✭Sigma Force


    @ inthegateux which is best in a victoria sponge marg or butter?


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    #9
    Acoshla
    Closed Accounts Posts: 5,729 ✭✭✭Acoshla


    I know that question was at inthegateaux but I personally would always say butter is much better for the flavour, when doing such a simple recipe with few ingredients I'd always use the best ingredients, ie butter.

    Margarine is fine in something like a chocolate cake, where there are other components to the flavour. Unless cost or cholesterol are an issue I wouldn't use margarine.


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    #10
    inthegateaux
    Closed Accounts Posts: 28 ✭inthegateaux


    I always use marg in my victoria sponges. I always have and probably always will. I myself am not a fan of butter at all so the less i can taste it the better also when i have used it i found i was adding more of other ingredients to disguise its strong taste. If i am making a lemon victoria sponge I would always use marg as its not as strong and it leaves the lemon flavour to take over the cake completely rather than competing with the butter. Each to their own i suppose but me personally I use marg.I'll be shot down for saying it i know but it's what i prefer


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    #11
    kerash
    Registered Users Posts: 6,688 ✭✭✭kerash


    biothac wrote: »
    Hi all

    It's dd's 1st birthday in a few weeks and in a fit of "OMG so cute!" I bought a Wilton daisy shaped cake tin
    http://www.wilton.com/shapedpan/Dancing-Daisy-Pan

    The problem is finding a recipe for a nice light cake recipe to bake in it. I've tried Wilton's basic cake recipe on their website, but me and American recipes don't mix :p
    I've also tried a victoria sponge, but wasn't sure about it. I may go back to it though...

    Has anyone got a nice recipe?
    Any suggestions welcome and appreciated!

    Thanks!

    PS - on another thread (http://www.boards.ie/vbulletin/showthread.php?t=2055996843) someone has suggested a nice Chiffon Cake recipe, would it be worth trying?

    Hi, I ended up making this one Madeira Sponge Cake

    Ingredients:

    350g/12oz Odlums Self Raising Flour
    275g/10oz Caster Sugar
    275g/10oz Soft Margarine
    5 Eggs
    3 Tablespoons Milk
    Method:

    1. Line an 8"/20cms round deep cake tin with a double layer of greaseproof paper.
    2. Pre-heat oven to 150°C 300°C Gas 2.
    3. Sieve the flour into a bowl and add all the other ingredients.
    4. Beat all the ingredients together, gently, using a low setting on the mixer.
    5. When ingredients are combined increase speed and beat for one minute.
    6. Spoon mixture into the prepared baking tin and smooth the top.
    7. Cook in the centre of the oven for 1 1/2 - 1 3/4 hours. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
    8. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is cooked.
    9. Leave in tin for about 15 minutes, then turn onto a wire tray to cool.
    10. When completely cold wrap in greaseproof and store in a cool dry place.
    Variations

    1. Add the rind of a lemon or an orange for a citrus flavour.
    2. For Almond flavour add a teaspoon of Almond Essence, for Vanilla Flavour add a teaspoon of Vanilla Essence.
    3. Alternatively, add 50g/2oz desiccated coconut if liked.
    Notes:

    The above cake is really quick and easy to do and produces a cake that is firm and yet has a moist texture. Ideal for slicing!
    This cake is suitable as a middle tier for a wedding Cake

    (odlums Recipe)

    and everyone loved it, it cuts really well and it's so easy to make. I used stork marg and put some lemon rind in the mix. I filled it with butter cream, but it'd be lovely with just jam or jam and cream. I'd go with jam and fondant icing, nyom :)
    good luck


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