Delicious cakes for every occasion are readily made in a wide variety of flavours and finishes, using Be-Ro recipes based on rubbed-in, creamed, melted and whisked methods.

Greasing and lining cake tins:

For most cakes it is necessary to grease and line the cake tins.

Grease the tin by brushing with oil or melted butter and use greaseproof paper to line the base of sandwich tins and the sides and base of deep cake tins. Then grease the greaseproof again.

To line a Swiss roll tin cut the paper 5 cm (2 inch) larger then the tin. Place in the greased tin and make cuts into the corners so the paper overlaps. Then grease the paper. Non-stick paper does not need to be greased and can be re-used. If using non-stick tins, follow the manufacturer’s instructions.

To test if cakes are baked: 

Properly baked cakes should be evenly brown, shrinking slightly away from the sides of the tin and firm when touched with the fingers. A fine hot skewer inserted into the centre of a non-fruited cake should come out clean.

Fruit cakes

A slightly bubbling sound indicates that further baking is required.

Sponges

Sponges should shrink slightly from the tin. When pressed with a finger a sponge should spring back leaving no impression.

Cooling

Always leave cakes in their tins for 3-5 minutes to ‘set’ then turn out on to a wire rack and leave to cool. Fruit cakes should be left to cool completely in their tins.

Storage

All cakes must be properly cooled before storing.

Store cakes in tins or containers with well fitting lids. When storing large rich cakes for some time, wrap in greaseproof paper before placing in tins.