Rose Shaped Cake Tin

Can't decide between a bouquet of beautiful roses, or a basket of scrummy cakes? If so why not bake up a batch of delicious Rose shaped cakes with this cracking cake tin! Simply mix up the cake mix as you would normally, but instead of using a normal dull cake tray, use the new Rose Cake Tray to make a full dozen light fluffy rose shaped cakes.

Not only will your beautifully crafted cakes look like precious blooms, after you are through admiring your fabulous handiwork they can be eaten, so unlike real roses they aren't left to wilt and wither in a vase forgotten somewhere. Better than giving flowers, better than ordinary cakes this Rose Shaped Cake Tray is sure to help bring a little romance to any occasion.

Features:

• Rose Cake Tray
• Made from cast aluminium
• Makes 12 rose shaped cakes
• Single Cake dimension 70mm x 70mm x 50mm
• Perfect for jelly, bread and cake mix
• Dishwasher Safe

 

Example Recipe For Raspberry Rose Cakes (Makes 2 Trays)

Ingredients:

• 330g caster sugar
• 1 teaspoon baking powder
• 200g butter
• 300ml milk
• 5 eggs
• 2 teaspoons vanilla extract.
• 450g self raising flour
• 1/3 cup raspberry jam, divided

 

Method:

• Heat oven to 160 deg C (325°F). Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well.
• Add eggs, one at a time, mixing well after each addition.
• Add remaining ingredients, except raspberry jam; mix well, scraping bowl occasionally.
• Spoon into individual cups until they're 2/3 full.
• Spoon dollops of half of the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes.
• Using a small knife, gently swirl jam just into the top of batter. Bake for 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat with second batch. Dust with powdered sugar. Makes 24 cakes.