Silverwood ROUND SPONGE TIN, LOOSE BASE-18X4.5CM 97074

Sugar Flower Skills: The Cake Decorator's Step-by-Step Guide to Making Exquisite Life-like Flowers
Flowers have been used for centuries to decorate celebratory cakes. This book starts by describing the different materials used in flower art: essentially for the purposes of this book, gum paste and fondant. Next, there are core techniques: learn these and you'll be able to make any flowers; the main section is the "sugar flower directory", which shows how-tos for 30 different sugar flowers, many so lifelike you want to inhale their scent, and including some extraordinary fantasy creations. The different examples are flagged by skill level, and are appropriate for a range of themes and occasion cakes

18x4.5cm Round Sponge Tin with Loose Base from the Delia Online range "Over the years I have constantly had to re-jig cake recipes because the required tin sizes were no longer available. And this is the predominant reason more often than not that cake recipes sometimes fail - that is, you are simply not using the correct tin for the mixture.

Let me explain the science. Sponge cakes go like this: mixtures containing 2 eggs and 115g each of flour, sugar and butter need 18cm tins, while 3 egg and 175g mixtures need 20cm tins. Ah yes, you will think, you can easily buy such tins (although there was a time when there were no 18cm tins at all!). But think again, or rather get your tape-measure out and check them. And while you're at it they both need to be 4cm deep (because the depth of the tin encourages the cake to rise). You will find that quite a few tins stating these sizes don’t actually measure up. But now for the good news. I and the team at the Delia online Cookery School have collaborated with what is, in our opinion, one of the best-quality bakeware manufacturers in the country to create a range of cake tins that not only fit our recipes but will also last a lifetime. Silverwood are an established, family-run, British business and their high-quality bakeware is still partially made by hand.’’ Delia Smith, © Delia’s Cakes, 2013, published by Hodder and Stoughton.