Top-Banner

The best thing about our little shop is the help you get to create your cakes and our advice and tips on having the best success with your projects.  We give away alot of information when offering advice in store and we know it is not always easy to remember!!

With that in mind we have compiled a page of some of the best tips and quantity charts for you to refer back to when you get home!!!

 

SPONGE CAKE - MIXTURE (BY NUMBER OF EGGS)

 

13cm / 5” 15cm / 6” 17.5cm / 7” 20cm / 8” 23cm / 9” 25.5cm / 10” 28cm / 11” 30cm / 12”
Square 2 4 6 8 10 12 14 16
Round 2 3 4 6 8 10 12 14

  

RECIPE

  • weigh the eggs in their shells
  • whatever they weigh, use equal quantities of 1. caster sugar, 2. stork margarine, 3. self raising flour
  • (add a pinch of salt to bring the flavour out - *optional*)
  • split the recipe and cook each cake in two layers

 

METHOD

 grease and line tins

  • cream the margarine and sugar until there is a noticeable change in colour (to white)
  • beat the eggs before adding to the mixture
  • add some flour / some egg mixture / some flour and so on until combined
  • be careful not to over mix

PLEASE NOTE - oven temperatures and cooking times are not given as these will vary according to each oven.  (175C for a fan oven is a good place to start!)
 

  SQUARE CAKE  (based on 3" depth)

13cm / 5” 15cm / 6” 17.5cm / 7” 20cm / 8” 23cm / 9” 25.5cm / 10” 28cm / 11”
Marzipan 375g / 12oz 750g / 1 1/2lb 875g / 1 3/4lb 1kg / 2lb 1.25g / 2 1/2lb 1.5kg / 3lb 1.75kg / 3 1/2lb
Sugarpaste 500g / 1lb 750g / 1 1/2lb 875g / 1 3/4lb 1kg / 2lb 1.25kg / 2 1/2lb 1.5kg / 3lb 1.75kg / 3 1/2lb

                                                                                                               

                      

ROUND CAKE (based on 3" depth)

15cm / 6” 17.5cm / 7” 20cm / 8” 23cm / 9” 25.5cm / 10” 28cm / 11” 30cm / 12”
Marzipan 375g / 12oz 750g / 1 1/2lb 875g / 1 3/4lb 1kg / 2lb 1.25kg / 2 1/2lb 1.5kg / 3lb 1.75kg / 3 1/2lb
Sugarpaste 500g / 1lb 750g / 1 1/2lb 875g / 1 3/4lb 1kg / 2 lb 1.25g / 2 1/2lb 1.5kg / 3lb 1.75kg / 3 1/2lb

Please note, these amounts are a rough gude only.  We will only provide advice based on the information that you give us.  The decision to purchase is ultimately yours.                                                                                             

                                  

As ever the guide below is aimed to give a rough idea.  It obviously depends on who is cutting the cake....and how hungry you are!!!  These are based on small finger slices.

SQUARE CAKE 

13cm / 5” 15cm / 6” 17.5cm / 7” 20cm / 8” 23cm / 9” 25.5cm / 10” 28cm / 11” 30cm / 12”
Sponge 12 18 24 32 40 50 60 72
Fruit 27 36 51 64 84 100 125 144

                                                                              

ROUND CAKE 

13cm / 5” 15cm / 6” 17.5cm / 7” 20cm / 8” 23cm / 9” 25.5cm / 10” 28cm / 11” 30cm / 12”
Sponge 10 14 20 25 33 39 49 56
Fruit 21 28 40 50 66 78 98 113

Fruit cakes are usually cut in slices measuring 2.5cm x 2.5cm (1 inch x 1 inch)

Similar cake shapes e.g. oval, heart, petal, hexagon and octagon will give approximately the same number of portions as a round cake of the same size.