Big W Cake Tins – Baking Big, Bold, And Beautiful Cakes

Are you looking for cake tins that can bake big, bold, and beautiful cakes? Look no further than Big W cake tins! These tins come in a variety of sizes and shapes, perfect for any occasion. Whether you’re baking a birthday cake, a wedding cake, or just a cake to satisfy your sweet tooth, Big W cake tins will deliver. In this article, we’ll explore two different cake recipes that can be made using Big W cake tins, and provide all the information you need to make them deliciously perfect.

Recipe 1: Big W Rainbow Layer Cake

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• Gel food coloring in red, orange, yellow, green, blue, and purple

Instructions:

1. Preheat your oven to 350°F and grease three 8-inch Big W cake tins.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the vanilla extract.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined.
7. Divide the batter evenly into six separate bowls.
8. Add a small amount of gel food coloring to each bowl and stir until the batter is evenly colored.
9. Pour each colored batter into its own prepared cake tin and bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
10. Let the cakes cool in the tins for 5-10 minutes before transferring them to a wire rack to cool completely.
11. Once the cakes are cool, stack them on top of each other with a layer of frosting in between each cake.
12. Frost the entire cake with your favorite frosting and decorate as desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 90mg
Sodium: 235mg
Total Carbohydrates: 50g
Dietary Fiber: 0g
Sugars: 36g
Protein: 4g

Cooking Time:

20-25 minutes

Equipment:

• Three 8-inch Big W cake tins
• Electric mixer
• Medium bowl
• Large bowl
• Wire rack

Serving Suggestions:

This cake is perfect for any occasion, but especially for a birthday party or celebration. Decorate with rainbow sprinkles or candles for an extra festive touch.

Variations:

If you don’t want to make a rainbow cake, you can use the same recipe but with different colors. Try making a pink and white cake for Valentine’s Day, or a green and white cake for St. Patrick’s Day.

Substitutions:

If you don’t have whole milk, you can use any type of milk or milk alternative. If you don’t have gel food coloring, you can use regular food coloring, but the colors may not be as vibrant.

Storage:

Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. You can also freeze the cake for up to three months.

Tips:

• Make sure your butter is at room temperature before beating it with the sugar. This will ensure a smooth and fluffy batter.
• Use a toothpick to test the cakes for doneness. If the toothpick comes out clean, the cakes are done.
• Let the cakes cool completely before frosting them. If the cakes are still warm, the frosting will melt and slide off.

Frequently Asked Questions:

Q: Can I use this recipe to make cupcakes instead of a cake?
A: Yes! Simply divide the batter evenly between 24 lined muffin cups and bake for 15-20 minutes.

Recipe 2: Big W Chocolate Fudge Cake

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F and grease two 9-inch Big W cake tins.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until smooth.
4. Slowly stir in the hot water until the batter is smooth and well combined.
5. Divide the batter evenly between the prepared cake tins.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
7. Let the cakes cool in the tins for 5-10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cool, frost and decorate as desired.

Nutritional Information:

Serving Size: 1 slice
Calories: 420
Total Fat: 17g
Saturated Fat: 4g
Cholesterol: 45mg
Sodium: 450mg
Total Carbohydrates: 67g
Dietary Fiber: 3g
Sugars: 47g
Protein: 6g

Cooking Time:

30-35 minutes

Equipment:

• Two 9-inch Big W cake tins
• Large mixing bowl
• Wire rack

Serving Suggestions:

This cake is perfect for any chocolate lover. Top with chocolate ganache or whipped cream and fresh berries for an extra decadent touch.

Variations:

If you don’t want to make a chocolate cake, you can use the same recipe but with different flavors. Try adding lemon zest and juice for a lemon cake, or using almond extract instead of vanilla for an almond cake.

Substitutions:

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes. If you don’t have vegetable oil, you can use any neutral-tasting oil such as canola or grapeseed oil.

Storage:

Store any leftover cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. You can also freeze the cake for up to three months.

Tips:

• Make sure your hot water is very hot. This will help the cocoa powder dissolve and create a smooth batter.
• Use a toothpick to test the cakes for doneness. If the toothpick comes out clean, the cakes are done.
• Let the cakes cool completely before frosting them. If the cakes are still warm, the frosting will melt and slide off.

Frequently Asked Questions:

Q: Can I use this recipe to make cupcakes instead of a cake