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.