Welcome to the Cake Decorators Q&A

Hi has any one baked Paul’s chocolate cake in a anodised cake tin & if so do you still bake for 2 hours & do you still have to line the tin thanks

Hello Chris50

I haven’t baked Paul’s recipe in the anodised cake pans yet. The pans themselves are great. I still line mine as it keeps them clean and also prevents any sticking. I can’t see why baking Paul’s recipe in an anododised pan would be any different to another. It’s possible the cakes may take slightly less time than if baked in a darker tin so if using for the first time just keep and eye and nose on your baking. In fact I’m baking the recipe in my BRAND NEW Landlakeland pans today!!

Great timing I’m just making it now ,good luck with yours

Thanks Chris50

We’ll have to swap notes!!

EDIT

and good luck with yours too!

Hi just took the cake out it still took 2 hours but looks beautiful I have made ithis cake about 6 times now this is the best result I have had I hope it’s ok when I take it out of the tin.l Let me know how you get on with yours

Just took my 8″ out of the oven, perfect bake! As an experiment I decided not to line the tin since Lakeland boast there is no need to. I’m hoping it unmoulds ok because I haven’t even base lined. Mine took 1hr 10 minutes on 130 fan. I’ll unmould when the cake has cooled completely and will let you know the result.
Oh what size did you bake?? 2hrs?

Hi it’s a 10 inch square taken it out of the tin and it’s fab
.i found it much better then using the 10 & 6 in round
I can’t stop looking at it it looks so good I fill like I have finally mastered the cake
Can’t wait to eat its amazing how making a cake can be so satisfying
Hope yours comes out of the tin ok

Well mine did come out…….. eventually! The Lakeland tin has a silicone seal which made unmoulding for a little weaking such as I extremely difficult. To unmould, the tin is placed on an object the same depth and gently pushed on the edge of the pan, releasing the cake upwards. Unfortunately as the pan released the cake got knocked a little on the edge but it can be repaired. The cake itself didn’t stick so fair play to Lakeland, their tin doesn’t need lining. I will however line for this and other real chocolate cakes as it may make unmoulding a little easier. Cake smells amazing, it’s got bits of orange in it. Alas it’s a present for my hubby’s friend!
Really pleased you had such an excellent result, enjoy your cake, I’m seriously jealous!! x

Hi when & how much orange do you add I love chocolate & orange

This time around I used chocolate with orange bits in it. When I make it from whole oranges I use the zest of 4 large oranges in the batter and 2 teaspoons of pure orange extract. I make orange ganache for the filling.
To make, soak the zest of an orange in 40mls of orange liqueur for 20 minutes, keep it covered because alcohol evaporates. After that time add it to freshly made ganache for filling only. If you want to make orange ganache for crumb coat, boil the zest with the cream, strain when adding to chocolate. Add orange extract if the flavour isn’t strong enough. Use real oil based extract to prevent ganache seizing. I bought my orange chocolate in Lidle, cost 69 pence for 100g and has 50% cocoa solids.

Hi it sound lovely & with all the oranges so healthly .
It can go towards my five a day
Thank you for all you advise & help