Price Points: Silicone cake moulds

Silicone cake moulds | H is for Home

I’m a fairly recent convert to silicone cake moulds. I picked up a six-hole silicone muffin ‘tin’ in a charity shop a few years ago and was really impressed with its ease of use and cleaning.

The hemisphere moulds (#1) allow you to make fun and unusual cakes. Edible tennis or  footballs? Sweet hamburgers? Pretend Christmas puddings!

What I like about the cupcake cases (#2) is that you can reuse them again and again – no need for paper cases… and they’re heart-shaped!

I recently discovered this jigsaw-like silicone mould (#3) whose 8 pieces slot together to form all sorts of shapes. It doesn’t even need a bottom, so makes traditional loose-bottomed and spring-form tins redundant. And not to mention requires a lot less space to store!

  1. Hemisphere silicone cake mould: £4.49, Betterware
  2. Silicone heart cupcake cases (set of 6): £7.50, Divertimenti
  3. 8-piece silicone cake baking mould: £8.99, Amazon

Vintage bakeware

Collection of vintage bakeware with bag of flour | H is for Home

We picked up a good quantity of vintage bakeware at the weekend – lots of small moulds and tins in particular. Perfect for small pies, bite-sized cakes, jellies, custard tarts, panna cotta and so on.

Collection of small vintage metal pie tins and moulds | H is for Home

We’ve kept a few pieces with future Cakes & Bakes posts in mind, and have also added some to the What’s Cooking department in our webshop.

Large orange floral vintage Worcester Ware cake tin with original box | H is for Home

In addition, Adelle treated herself to a new cake tin to store the results of her efforts. This probably won’t end up in our shop, but we thought we’d share a couple of photographs.

Large orange floral vintage Worcester Ware cake tin with original box | H is for Home

Worcester Ware produced some wonderful metalware products in the 1950s & 60s – perhaps it introduces a new name to look out for to some of our readers.

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Cakes & Bakes: Red velvet cake

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slice of red velvet cake with cup of tea | H is for Home

 For ages I’ve admired all the images of red velvet cakes that show up in my Pinterest stream. The cakes, which are an American phenomenon, look amazing but I had no idea what they tasted like.

unpacking red velvet cake with cup of tea | H is for Home

When we were sent these heart-themed baking accessories by Meincupcake, I decided that the day had arrived for me to embark upon my red velvet cake challenge!

red velvet cake with cup of tea | H is for Home

As far as I could tell from the photos I’d seen, most red velvet cakes adhere to certain rules; layers, cream cheese frosting and a propensity towards flamboyance!

red velvet cake dry ingredients | H is for Home

I need to point out, I used the Rowntree cocoa that I already happened to have in the store cupboard. It was Dutch processed, meaning that during production, it has been ‘alkalised’ to give it a smoother flavour. I could tell by looking at it that it had been processed because it’s quite dark brown. Unprocessed cocoa is often referred to as cacao and is much lighter in colour.

red velvet cake wet ingredients | H is for Home

Unprocessed cocoa is called for in the recipe (although it’s not absolutely necessary) as all kinds of alchemy are involved in the making of the cake! The cocoa, buttermilk, baking soda and vinegar all commingle to produce the most moist, light, heavenly cake you’ve ever tasted – with the brightest, reddest crumb!

adding food colouring to red velvet cake batter | H is for Home

Now that I’ve got the Dutched versus un-Dutched details out of the way, let’s get on to the business of cake-making!

adding buttermilk to red velvet cake batter | H is for Home

As I mentioned before, there’s a lot of science involved in making red velvet so the order in which the ingredients get added really makes a difference.

folding in egg whites to red velvet cake batter | H is for Home

The buttermilk and the vinegar add acidity to the mix producing a bubbly chemical reaction with the alkaline baking powder and helping make the red colour really bright.

folding in egg whites to red velvet cake batter | H is for Home

The eggs are separated and the egg whites whipped into peaks and folded in gently at the end to add even more lightness to the sponge.

red velvet cake batter in heart-shaped cake tins | H is for Home

I think I mentioned previously that big cakes are just too much for just the two of us (even with me being a greedy cake eater!). So, instead of making a 4-tiered cake, I made a large 2-tier and a smaller 2-tier cake, giving one of the cakes away to friends.

cooked red velvet cakes in heart-shaped cake tins | H is for Home

I wanted to use both my newly-acquired accessories in this recipe, so I thought I’d use the pastry cutters to make red, heart-shaped shortbread biscuits to adorn the cake.

making red, heart-shaped shortbread biscuits | H is for Home

 I love cream cheese frosting, especially on carrot cake. Next time though, I’ll tweak the recipe so the mixture is firmer and less runny.

making cream cheese frosting | H is for Home

It’s delicious either way, but when it’s firmer you’re able to pipe the frosting on the top and have a thicker layer of it in the middle.

frosted & decorated red velvet cake with cup of tea | H is for Home

The resulting cake was so MASSIVE, we didn’t have a big enough plate to hold it!

detail of frosted & decorated red velvet cake with cup of tea | H is for Home

I think I remained very restrained with my cake embellishments – I was considering red edible glitter, hundreds & thousands… in the end, I just studded it with a few little chocolate beans.
frosted & decorated red velvet cake with cup of tea | H is for Home
I’m really happy with my first attempt and can’t wait to have another go!

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Red velvet cake
Serves 12
for the cake mixture
  1. 475ml/16fl oz vegetable oil
  2. 3 large eggs, separated
  3. 1½tsp vanilla essence
  4. 6tbs red food colouring
  5. 450g/15½oz granulated sugar
  6. 440g/15½oz self raising flour
  7. 60g/2oz cocoa powder (preferably not Dutch processed)
  8. 1½ tsp salt
  9. 250g buttermilk
  10. 2tsp baking soda
  11. 2½tsp white vinegar
for the frosting
  1. 280g/10oz cream cheese
  2. 125g/4½oz butter, softened
  3. 250g/9oz icing sugar (sifted to remove any lumps)
  4. 2tsp vanilla essence
for the shortbread
  1. 125g/4oz butter
  2. 55g/2oz caster sugar
  3. 180g/6oz plain flour
  4. 1tsp red food colouring
to decorate
  1. chocolate beans, glimmer sprinkles or heart confetti (all completely optional!)
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for the cake
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4
  2. Grease cake tins well (I used the 25½cm/10-inch and 30½/12-inch heart-shaped cake tins)
  3. Separate the eggs and set aside
  4. In a large mixing bowl, combine the vegetable oil and sugar until dissolved
  5. Mix in the egg yolks before carefully adding the food colouring (you don't want to splash red all over yourself!)
  6. In another mixing bowl, combine the flour cocoa powder and salt
  7. Add these dry ingredients into the wet ingredients in two batches, alternating with adding the buttermilk
  8. Using an electric mixer in yet another mixing bowl, whisk the egg whites until stiff peaks are formed. Set aside
  9. In a small bowl or teacup, mix the baking powder and vinegar
  10. Add to the batter
  11. Carefully fold the egg whites into the batter
  12. Divide the batter between the cake tins
  13. Bake for 40-50 minutes or until an inserted skewer comes away clean
  14. Allow to cool completely in the tins
  15. Carefully remove from the tins and slice each cake in half horizontally using a large serrated knife (like a bread knife)
for the frosting
  1. In a large mixing bowl, combine the butter and cream cheese
  2. Gradually add the icing sugar until completely mixed in
  3. Cover with cling-film and keep refrigerated until you're ready to use
for the shortbread biscuits
  1. In a large mixing bowl, combine the butter, sugar and food colouring together until smooth
  2. Add the flour and mix until the the colour is uniform and the dough comes together into a large ball
  3. Turn out onto a lightly floured work surface and gently roll out thinly until the mixture is about ½cm/⅕in thick
  4. Form into shapes (I used the smallest size heart-shaped pastry cutter) and place onto a greased baking sheet
  5. Sprinkle liberally with caster sugar before chilling in the fridge for about 20 minutes
  6. Bake for 5-8 minutes, or until pale pink
  7. Allow to cool on a wire rack
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Adapted from New York Times
Adapted from New York Times
H is for Home Harbinger http://hisforhomeblog.com/
Sweet potato cake
For the cake
  1. 350g plain flour
  2. ¼tsp ground cloves
  3. 2tsp ground cinnamon
  4. 1¼tsp ground ginger
  5. ½tsp ground nutmeg
  6. 1tsp baking powder
  7. 1tsp bicarbonate of soda
  8. ½tsp salt
  9. 350g sweet potatoes, peeled & grated (about 3 small potatoes)
  10. 235ml vegetable oil
  11. 300g soft brown sugar
  12. 4 eggs
  13. 1tsp vanilla extract
  14. 100g chopped walnuts
For the frosting
  1. 225g cream cheese
  2. 115g butter, softened
  3. 175g icing sugar
  4. ½tsp vanilla extractHome-made hot cross loaf ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
For the cake
  1. Preheat the oven to 175ºC/350ºF/Gas mark 4 and grease a pair of 23cm/9-inch circular loose-bottomed cake tins
  2. In a medium-sized mixing bowl, sift together the flour with the ground spices, baking powder, bicarbonate soda and salt
  3. In a large mixing bowl, add the grated sweet potato, vegetable oil and sugar and combine
  4. In a measuring jug lightly whisk the eggs before adding the vanilla extract. Stir to mix in
  5. Stir in the egg mixture to the sweet potato in 3 batches, stirring well after each addition
  6. Carefully fold the flour mixture into the sweet potato mixture
  7. Add the chopped walnuts and stir in so they're well dispersed through the batter
  8. Pour the batter equally between the two cake tins before baking for 20 minutes in the centre of the oven
  9. After the 20 minutes, turn the oven down to 150ºC/300ºF/Gas mark 2 and cook for a further 10 minutes or until a skewer inserted into the middle of a cake come out clean
  10. Allow to cool on a wire rack for 15 minutes before taking the cakes out of their tins
  11. Allow to cool completely (at least another hour). Make the frosting.
For the frosting
  1. Mix the cream cheese and softened butter until there are no lumps
  2. Add the vanilla essence and icing sugar (sieve the sugar first if there are any lumps) and mix thoroughly. Cover with clingfilm and store in the fridge until the cakes have cooled and are ready to frost
  3. Once cooled, turn one of the cakes over so that the top is face down on a serving plate. Cover the top generously with frosting.
  4. Place the second cake on the first, with the top facing up. Cover the top generously with frosting. Serve. The cake will keep for up to 5 days in the fridge.
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H is for Home Harbinger http://hisforhomeblog.com/

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Tin tin!

Collection of vintage tins | H is for Home

We just love vintage tins! We have them dotted all over the house. They add a homely, vintage touch to shelves, cupboards & cabinets.

Vintage tin decorated with deer, pottery giraffe from the USSR, wide 60s yellow bangle & green Philippe Stark watch | H is for Home

We store all manner of things in them- buttons, jewellery, loose change, sweets, receipts etc. etc.

Larder shelf with vintage tins and baking ingredients | H is for Home

Tins from the ’50s & ’60s are our favourites, with their wonderful period designs & motifs.

Vintage 1950s tin depicting 2 ladies having tea | H is for Home

We pick them up in all the usual places- markets, auctions & charity shops. They’re not all that easy to come across, despite the fact that they were often saved & reused once their original contents were finished.

Vintage Nestlé Flair chocolate assortment sweet tin | H is for Home

This is a recent find with an unusual snakes & ladders board on its lid.

Vintage Peek Freans biscuit tin with snakes & ladders game on lid | H is for Home

Detail of vintage biscuit tin with snakes & ladders game on lid | H is for Home

This one depicts the countries of the British Isles on each of its sides.

Mosaic of different sides of vintage tin depicting the British Isles | H is for Home

Stylised flowers are a popular motif…

Trio of vintage tins all decorated with flower motifs | H is for Home

…as are birds & animals.

Vintage tin decorated with colourful birds | H is for Home Vintage tin decorated with orange & brown deer | H is for Home

Brightly coloured food tins, both modern & vintage, look great in the kitchen.

Collection of brightly coloured vintage & new food tins | H is for Home

Then there are tins for herbs & spices and favourite recipes.

Vintage tin box for recipe cards | H is for Home

And what’s better than a lovely vintage cake tin next to the kettle?

Vintage 3 tier cake tin, Briglin mug and chocolate brownie | H is for Home

especially if it’s got home-made cake inside!!

Vintage 3-tier cake tin with Christmas cake inside | H is for Home

We always like to have a few vintage tins on the H is for Home website. They’ve proven very popular – click on the link to see our current selection.