cake cake cakety cake

bulchy

This is interesting. Do you use the small bean tins or the large ones? What other tins could be used, please forgive my ignorance, but I've never heard of using food tins to bake with. Its a great idea, is it to give the cakes away as an individual gift or maybe something to sell at a christmas fayre? I'm very interested.
Sue

Addiscomber

The instructions say a 3" tin, which is just about the measurement across the width of the baked beans tins that I get currently. Ideally you would use a tin from a small size of beans, as fiddling in the bottom of a tall tin would not be easy. When I made these several years ago, tins didn't have those flipping ring pulls, so didn't have that rim around the edge. The rim is good in that one is less likely to cut one's fingers, but I reckon it would make it difficult to get the cake out, as it won't be able to slide out. I was wondering last night, after posting the instructions, whether sweetcorn tins might not be better, being a bit better proportioned. They are a little wider so the amount given might only do 6 rather than 8. Really it is a question of searching the supermarket for tins that are about the right size, have contents that won't leave a smell in the tin, and that preferably are old style tins that have to be opened with a tin opener. All you need to do is wash the tins out really well, let them dry and then treat/use exactly as you would a normal cake tin.

Addiscomber

Sorry - forgot the second part of the question. Yes, make them as gifts or for selling at school fayres or whatever. I think they would make a great addition to a basket of goodies being put together as a present for someone.

Strepsy

Addiscomber wrote:

The instructions say a 3" tin, which is just about the measurement across the width of the baked beans tins that I get currently. Ideally you would use a tin from a small size of beans, as fiddling in the bottom of a tall tin would not be easy. When I made these several years ago, tins didn't have those flipping ring pulls, so didn't have that rim around the edge. The rim is good in that one is less likely to cut one's fingers, but I reckon it would make it difficult to get the cake out, as it won't be able to slide out. I was wondering last night, after posting the instructions, whether sweetcorn tins might not be better, being a bit better proportioned. They are a little wider so the amount given might only do 6 rather than 8. Really it is a question of searching the supermarket for tins that are about the right size, have contents that won't leave a smell in the tin, and that preferably are old style tins that have to be opened with a tin opener. All you need to do is wash the tins out really well, let them dry and then treat/use exactly as you would a normal cake tin.

Would it be easier to open the bottom of the tin with a tin opener when getting them out maybe?

Really cool idea, I might halve the mixture and do 4 to see how I go on.

recovering_spendaholic

We made these in Domestic Science when I was at school and we lined the tins with greasproof paper so that the cake just popped out when it was cooked.

mrs-moneypenny

recovering_spendaholic wrote:

We made these in Domestic Science when I was at school and we lined the tins with greasproof paper so that the cake just popped out when it was cooked.

aww that brings back memories "domestic science" when we girls were taught proper cookery in school meal planning budgeting costing and making meals. My ds had to make a pizza at school last year ingredents needed one pizza base tomato puree grated cheese and a couple of mushrooms! no wonder shops sell so many ready meals these days and kids are living on junk we have a whole generation who dont have a clue how to cook unless they get shown at home!

Sorry rant over.

I've just printed off the recipie and will make some of these mini cakes with said children as pressies

LouBlue

Addiscomber wrote: »

Hadn't looked at the recipe for a long time, and they are surprisingly short, so here you go

Mini Christmas cakes – very good for bazaars or presents for people who live alone and wouldn’t need a large cake. As it is basically a charity recipe there is no booze in order to keep the cost down.
Sorry - I have had these instructions for years and they are pre-metric.

For 8 cakes baked in baked bean tins 3” size, greased and lined.

6 oz butter
6 oz caster sugar
3 eggs
7 oz plain flour
1 tsp mixed spice
3 oz chopped glace cherries
1 oz chopped nuts
1 lb 2 oz mixed dried fruit

To decorate (I cannot remember if these amounts are per cake, or for the 8. I think it is probably per cake.)
2 oz marzipan
2 oz fondant icing
decorations – candles, small baubles and coloured sugar balls


Cream together butter and caster sugar until fluffy, beat in the eggs and then mix in the other ingredients. Stir well and divide between tins. Bake at 325F, 160C, Gas 3 for 1½ hours. Allow to cool completely.

Cover top of each cake with marzipan, then fondant icing.
Decorate as liked.
Wrap a strip of Christmas wrapping around the sides and tie with ribbon. In the picture that accompanied the instructions the top edge of the paper had been fringed which looks quite effective.

What a lovely idea. :T I have never made a Christmas cake before so might surprise my sis and rest of family with these. The surprise as in being I don't normally bake.

Quick question! How long before Christmas shall I bake them and what is the best way to keep them nice for Christmas Day??

tru

I make tin-sized cakes every year (except last year - couldn't be bothered lol), they make great pressies :T

Lots of tins are stackable now though, great for in the cupboard, not so great when you need to get both ends off for cake-making :rolleyes:

I use the same recipe as for a normal size cake, line the sides of the tins with greaseproof paper, reduce the oven temp a bit and keep checking them - I have no idea what the proper temp and time should be :rotfl:

Once they're marzipaned and iced, they'll keep for months in pretty much any box/tin

code-a-holic

http://forums.moneysavingexpert.com/showthread.html?t=562318&page=2

Very good thread and a link to photo of baked bean tin xmas cakes!
Very good recipie too. Im making mine on Thursday

suzywoozy_3

mrs-moneypenny wrote: »

My ds had to make a pizza at school last year ingredents needed one pizza base tomato puree grated cheese and a couple of mushrooms! no wonder shops sell so many ready meals these days and kids are living on junk we have a whole generation who dont have a clue how to cook unless they get shown at home!

We home educate our children and today at a group meeting my 5yo and 9yo made fresh pasta, something I've never done, the 5yo was very proud of this.