PME SQR093 Square Cake Pan 9 x 9 x 3 Inches Deep, Aluminium, Silver, 9 x 9

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Learn how to easily make substitutions with this list of baking pan sizes – learn which ones you can switch and sub and which you can’t! Add the Rice Krispies (or whatever alternative you want to try such as cocoa pops!) to the mixture and mix. There is 100% enough marshmallow mixture in this recipe as I have made it plenty of times, you just need a little arm power! I tend to find its best to pre-weigh the Rice Krispies so that there is no waiting around and the mixing is then easier. I hope you’ll fall in love with this everyday chocolate cake. It’s rich, moist and decadent. Everything a good chocolate cake should be!

Deciding what shape your cake is going to be is one thing, but how big are you planning to make it? If you use a cake tin that’s too small, all that lovely cake batter will rise over the sides of the tin. Too big, and the sides shield the cake mix from the oven and slow the baking time right down. That’s why, at Lakeland, our range of cake tins feature all shapes and sizes, from 6 inch cake tins for personal puds, 8 inch cake tins for cakes big enough for two, all the way up to 25cm cake tins that are ideal for making tiered wedding cakes. So we have all experienced the absolute wonders that are the blondies already in my blog, but I just couldn’t resist posting another one… this time?! Custard cream flavoured! The absolute best of the best in my eyes. Shiny metal pans and dark metal pans cook differently. Dark pans cook the outsides of the cake faster than the shiny ones do. Know your pans and adjust accordingly: turn the oven down 25 F when using a dark metal pan. There is something about a brownie though that is just so iconic and delicious, so chocolatey and absolutely heavenly. We can all appreciate a brownie right?! I mean, I know there are some people that don’t like chocolate, but it’s something most of us bake quite often. I always bake my traybakes in a 9″x9″ square tin. If you change the size of the tin, you may cause problems with the bake quality as the volume of a tin can change drastically.Cocoa – I use strong cocoa powder (100%!) but you can use any good quality cocoa powder.Try to avoid hot chocolate powder I know it sounds like it’s easy, but once you add on the photography, writing, editing etc… it does take a while to write up a recipe post! Also, I have to make sure not to eat all of the lemon bars before I’ve got the camera out. They’re too yummy. If you can't find cornflour, you can use an extra 25g of flour, but I still recommend cornflour over this.

I always go a little bit over board when it comes to the amount of mini eggs I will add to a bake, but I know people like less or more… so you can add less or more! My biggest annoyance with recipes is when there is so little of the feature ingredient, you may get a bit without any in! I will say from the very first sentence now, that I am completely and utterly obsessed with these. They are the dreamiest of dreamy and I love them. If you like lemon, you will be obsessed!

But anyway.. I am OBSESSED AS ALWAYS. A little twist for these, is using custard powder in place of cornflour. They do act in a really similar way, but the custard powder brings a flavour of custard, and also the deeper and yellower colour!

If you want that classic taste of digestives but want to make a gluten free cheesecake base, it’s a simple swap for some gluten free digestives. Alternatively to play around with flavours and bring some added sweetness into the mix, you can use Oreos or Biscoff biscuits as your cheesecake base. They’re both delicious. We also like ginger nuts too.Cakes will last for around a month in the FREEZER if you wrap them in plastic wrap and then place them in freezer safe bags. To eat the cake, let it thaw in the fridge overnight and then unwrap and frost the layers