Multi Mini square cake pans (12284 and 12224)
Assembly and use:
The individual pans are constructed from two sections of slightly differing size: Simply ensure that each individual
pan has one plain section (underneath) and one marked with a ring (on top).
The pans are hand-made and there may be a slight gap along the corners of some of the assembled pans. If so, just pinch-in the side wall of the sections to ensure a neat fit.
Wash all parts
of the pan in warm, soapy water, rinse and dry. For this recipe (sponge) we recommend lightly oiling the pans with groundnut
oil, then dusting with flour. This will give a smoother finish to the cake surface.
quantities are intended as a general guide only:
For a 16 pan
sponge mix use: For a 36 pan sponge mix use:
250g caster sugar;
550g caster sugar;
flour, 4 large eggs.
550g self-raising flour, 8 large eggs.
1000g mix or 62.5g per pan. Makes
approx. 2200g mix or 61g per pan.
The best way
to divide the mix equally is to use a set of digital scales. Make sure you weigh your mixing bowl before use. After adding
and mixing the ingredients, weigh again to establish the weight of your final mix. Now divide the ingredient weight by either
16 or 36 to suit, and with the full bowl back on the scales, simply zero the scales and spoon-out the appropriate weight of
mix into each pan, zeroing again each time. Don't worry about being too precise: the quantities are designed to slightly over-fill
the pans to allow for final trimming-back as described below.
You may wish
to put a baking sheet on the shelf below your mini pans to catch any drips. Baking times will vary according to oven type.
We used a fan oven and baked for 20 minutes at 180C. In a conventional oven, set the temperature to 190C and check after 17
or 18 minutes. After baking, remove from the oven and allow to cool to room temperature.
cubes, leave the cooled cakes in the pans and slice neatly across the tops with a long-bladed knife using the pan tops as
a cutting guide.
(For rich fruit
cakes, it is best NOT to cut the tops off, so take care to fill the pans to the correct height as for a normal 12 or 8in square
pans from the base and gently pull the halves apart to remove the cakes. You may need to run a thin-bladed knife around the
top edges to release any slight overspill; place on a cooling rack until cold.
Hand wash only.
Leave the pans to soak in warm soapy water for a short while before washing and rinsing. Dry in the remaining warmth of the
NOT to wash these pans in a dishwasher.
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