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Lakeland, the home of creative kitchenware

Create a slice of
Festive magic

Open the door to a whole new world of Christmas baking with a little help from our Hemisphere Cake Pans, from only £3.29. Available in 4 sizes, they’re the secret to perfectly round globes of cake, ready to be transformed into a magical Christmas pud, penguin or snowman.

Christmas Pud

Chocolate Date Cake

(Made using two of our Large Hemisphere Cake Pans)

What you need

  • 500ml boiling water
  • 450g whole dates
  • 4 tbsp dark rum
  • 3 tbsp brandy
  • 4 tbsp strong brewed coffee
  • 90g cocoa powder
  • 600g self-raising flour
  • 2 tsp salt
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 90g cocoa powder
  • 300g butter, softened
  • 340g dark brown sugar
  • 9 large eggs
  • 1 tsp bicarbonate of soda
  • 225g chopped dates
  • 300g dark chocolate, coarsely chopped

What you do

  1. Combine the boiling water, whole dates, rum, brandy, coffee and cocoa powder in a large heatproof bowl and set aside to cool.
  2. Preheat the oven to 140°C/Gas mark 1 (120°C for fan assisted ovens) and grease the Hemisphere Cake Pans (we used Cake Release).
  3. Sift together the flour, salt, cinnamon, baking powder and cocoa powder. In another bowl, beat together the butter and sugar until fluffy, add the eggs one at a time and beat well.
  4. Purée the cooled date mixture in a food processor, once puréed stir in the bicarbonate of soda.
  5. Beat the flour mixture into the egg mixture in two additions, alternating with the date purée, saving a little of the flour mixture to coat the chopped dates and chocolate in. Once combined, stir in the flour-coated dates and chocolate. Divide the mixture evenly between the prepared cake pans and bake for 2 hours.

Ganache

What you need

  • 100g milk chocolate
  • 140ml double cream
  • 1 tbsp golden caster sugar

What you do

  1. Break the chocolate into small pieces and place in a heatproof bowl. Heat the cream and sugar in a pan until it is about to boil, then pour over the chocolate, stirring until the mixture is smooth.
  2. When the cake is cool sandwich the two layers together with the ganache.

­Buttercream

What you need

  • 50g good quality dark chocolate (minimum 70% cocoa solids)
  • 100g unsalted butter
  • 200g icing sugar
  • 1 tsp vanilla extract
  • A few drops of milk

What you do

  1. Melt the chocolate in a bowl set over a pan of simmering water (do not allow the base of the bowl to touch the surface of the water). Allow the chocolate to cool until it no longer feels hot to the touch.
  2. Beat the butter in a bowl until soft, and then gradually beat in the icing sugar. Add the vanilla extract and beat again.
  3. Fold in the melted chocolate until completely incorporated (add a few drops of milk if the mixture is a little stiff).

Decoration

What you need

  • 1kg ready-to-roll white icing
  • A few drops of brown food colouring
  • 50g ready-to-roll green icing
  • 25g ready-to-roll red icing

What you do

  1. Knead 750g of ready-to-roll white icing until soft, add a few drops of brown food colouring (continuing to knead until the colour is even) and roll onto a work surface dusted with icing sugar. Roll until it is slightly larger than the cake itself and is about 5mm thick.
  2. Thinly coat the whole cake with the prepared buttercream icing, gently lift the rolled icing and position it over the cake.
  3. Using the palm of your hand or an icing smoother, smooth and shape the icing until it feels silky to the touch. Trim any excess icing using a sharp knife.
  4. For the ‘drizzled sauce topping', roll the remaining 250g ready-to-roll white icing (add ivory food colouring if desired) into a circle and place over the cake to check it is large enough to cover the top half. Once the desired length is achieved, place the icing onto a work surface and, using a sharp knife, cut out into a drizzled sauce shape. Apply the icing using a little buttercream and smooth down.
  5. For the holly, roll out the ready-to-roll green icing and using a cookie cutter or sharp knife, create your holly design. Stick the holly to the top of your cake using a few dabs of cool boiled water. Then finish off by making the berries, using ready-to-roll red icing. Roll the icing into little balls and secure to the centre of the holly, using a little cool boiled water.

Snowman

Snowman Cake

(Made using two of our Medium and two of our Small Hemisphere Cake Pans)

What you need

  • 625g margarine
  • 625g caster sugar
  • 10 eggs, beaten
  • 2 tsp vanilla extract
  • 625g self-raising flour

What you do

  1. Preheat the oven to 180°C/Gas mark 4 (160°C for fan assisted ovens) and grease the Hemisphere Cake Pans (we used Cake Release).
  2. Cream the margarine and caster sugar together until pale and light. Gradually add the beaten eggs, mixing well between each addition, then add the vanilla extract.
  3. Sift in the flour and continue to mix until smooth and thoroughly blended.
  4. Divide the mixture between all the prepared cake pans, level out and bake the medium cakes for 65 to 75 minutes and the small cakes for 35 to 40 minutes.

Decoration
Vanilla buttercream

What you need

  • 100g unsalted butter, softened
  • 225g icing sugar
  • ½ tsp vanilla extract
  • 4 tbsp jam

What you do

  1. Mix the softened butter with the icing sugar and vanilla extract and beat until smooth and creamy.
  2. Using the jam and a little of the buttercream, sandwich the medium cakes together to make the body and the small cakes together for the head. Then spread a thin layer of the remaining buttercream over the entire surface of both cakes. Once completely covered, place in the fridge for around 20 minutes to set.

Icing

What you need

  • 1.5 kg ready-to-roll white icing
  • 50g ready-to-roll black icing
  • 250g ready-to-roll blue icing
  • Brown food colouring
  • Orange food colouring
  • 1 long plastic dowel

What you do

  1. Start by making the stick arms. Take a small amount of ready-to-roll white icing and knead until it has softened, then add a few drops of brown food colouring (continuing to knead until the colour is even). Model the brown icing with a little gum tragacanth into the shape of two stick arms and add a small piece of dried uncooked spaghetti into the end of each arm. Allow to fully harden and set aside. Alternatively you can use our Mint Chocolate Sticks for arms, Ref 60474.
  2. Lightly dust a clean work surface with icing sugar and roll all of the ready-to-roll white icing until it is slightly larger than the medium cake and about 5mm thick. Position over your cake and using the palm of your hand or an icing smoother, smooth and shape the icing. Trim any excess icing using a knife. Re-roll the excess icing and repeat this step for the smaller cake, again reserve the excess icing.
  3. Decorate the snowman's head and body before attaching these together. Start by using the ready-to-roll black icing, to make the eyes, buttons and mouth and attach to your snowman with a little cooled boiled water.
  4. Roll out a carrot nose, using a little of the reserved ready-to-roll white icing, mixed with orange food colouring. Attach to the cake using a little dried uncooked spaghetti.
  5. To make the hat, mould 150g of ready-to-roll blue icing into a hat shape. Roll out some white icing into stripes and attach with a little cool boiled water and allow to harden.
  6. Cut the plastic dowel to size, so that it is long enough to support the medium and small cake. Insert through the centre of the medium cake, and then place the small cake on top of the medium, using the dowel to support the cake. Once in place, add the hat to the top of the snowman, using some dried spaghetti.
  7. To make the scarf, take the last of the ready-to-roll blue icing and mould into a scarf shape, brush the back with a little cool boiled water and wrap around the snowman's neck, crossing over at the front. Use a knife to create tassels on either end of the scarf. Add contrasting white stripes to the scarf using the water.
  8. Finally, insert the arms carefully into the sides of the cake.

Penguin

Penguin Cake

(Made using two of our Medium Hemisphere Cake Pans)

What you need

  • 375g margarine
  • 375g caster sugar
  • 6 eggs
  • 1 tsp vanilla extract
  • 375g self-raising flour

What you do

  1. Preheat the oven to 180°C/Gas mark 4 (160°C for fan assisted ovens) and grease the Hemisphere Cake Pans (we used Cake Release).
  2. Cream the margarine and caster sugar together until pale and light. Gradually add the beaten eggs, mixing well between each addition, then add the vanilla extract.
  3. Sift in the flour and continue to mix until smooth and thoroughly blended.
  4. Divide the mixture evenly between the prepared cake pans, level out and bake for 65 to 75 minutes.

Vanilla buttercream

What you need

  • 100g unsalted butter, softened
  • 225g icing sugar
  • ½ tsp vanilla extract
  • 2 tbsp jam

What you do

  1. Mix the softened butter with the icing sugar and vanilla extract and beat until smooth and creamy.
  2. Sandwich the two cakes together with the jam and half of the buttercream icing. Then spread a thin layer of buttercream over the entire surface of your cake. Once completely covered, place in the fridge for around 20 minutes to set.

Decoration

What you need

  • 500g ready-to-roll black icing
  • 200g ready-to-roll white icing
  • A few drops of orange food colouring

What you do

  1. Lightly dust a work surface with icing sugar and roll 500g of ready-to-roll black icing until it is slightly larger than the cake itself and about 5mm thick. Position over your cake and, using the palm of your hand or an icing smoother, smooth and shape the icing until it feels silky to the touch. Trim any excess icing using a sharp knife, and keep to one side.
  2. Roll out 100g of the ready-to-roll white icing and leave some to one side. Cut the remaining icing sugar in to the shape of the eyes and chest, attach to the cake using a little cool boiled water and a paintbrush.
  3. Roll out the remaining ready-to-roll black icing and cut out the black part of the eyes, shape some wings and some spikes of hair. Then attached to the cake using some cool boiled water.
  4. To make the beak, knead 100g of the ready-to-roll white icing until soft, add a few drops off orange food colouring (continuing to knead until the colour is even), roll a small amount into the shape of a beak, and attach using water.
  5. Using the remaining orange icing, roll out two balls and shape into the penguin's feet. Stick the feet to the cake drum (we used our 10” Round Cake Drum) using some cooled boiled water and then place your penguin on using the water to secure in place.
  6. Now add the finishing touches by placing two little white dots on to the blacks of the penguin's eyes.

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