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Bake a cake they'll always remember

Open up a world of
exciting bakes with our
Hemisphere Cake Pans,
from only £3.29

Share the fun

How to make
our owl cakes

SPONGE MIX

  • 375g margarine
  • 375g caster sugar
  • 375g self raising flour
  • 6 eggs
  • ½ tsp vanilla extract

BASE COAT OF ICING
(known as a crumb coat)

  • 125g softened butter
  • 200g icing sugar
  • 50g cocoa powder

FILLING

  • 2 tbsp strawberry jam

DECORATION

  • 1kg of ready-to-roll white icing
  • Brown food colouring
  • 500g of ready-to-roll green icing and other colours of your choosing
  • 14'' Round Cake Drum

1. Start by baking two globes of sponge of different sizes. Pre-heat your oven to 180°C, Gas Mark 4 (160°C for fan assisted oven) and grease the two tins (we used Cake Release, Ref 4198, £3.99).

2. Cream the margarine and sugar together until pale and light. Gradually add the eggs and the flour until all combined and thoroughly blended.

3. Divide the mixture between the tins and level out. Bake the medium tin for 65 to 75 minutes and the individual tin for 25 to 30 minutes, or until well risen and the top of the cakes spring back when lightly pressed or a skewer inserted into the middle comes out clean. Top tip, we used cooking rings to ensure the tins were kept level in the oven.

4. Leave the cakes to cool slightly in the tins. Once cool, cut the excess off to make the cakes level, then turn out onto a wire rack.

5. Repeat steps 3 – 4 to make another two hemispheres of sponge.

6. Cover your cake drum (we used our 14” Round Cake Drum, Ref 0152, £2.89) with a flat layer of icing to create either green grass or a dark blue night sky. Then start to create the branches by rolling a large sausage shape out of brown icing, so it covers the width of your cake drum. Flatten the shape with your hands and mark a wood effect using a craft knife, add some smaller ones in the same way. To stick the branches to the board, use a small paint brush and dab a little cool boiled water under your branches, leave to harden.

7. Sandwich the two halves of each cake together using a jam centre, then prepare your base coat of icing. Start by mixing your softened butter with half of the icing sugar until smooth. Add the remaining icing sugar and beat until the mixture is creamy in texture. Spread a thin layer of your icing over the entire surface of your cakes. This acts as a crumb coat which helps to trap all the loose crumbs onto the surface of your cakes, leaving a smooth finish. Once you have completely covered your cakes, place in the fridge to set.

8. Once completely cool, start to cover your cakes with the first layer of icing. Knead your icing until it is soft, then add your food colouring, continue to knead until all the colour is combined. Roll the icing out onto your work surface dusted with icing sugar to a thickness of 5mm and ensure it is big enough to be divided and cover both of your cakes. Place over each cake and start smoothing the icing with the palm of your hand gently going down the sides of each cake, keep smoothing until both cakes are completely covered.

9. You can then start to make the owls’ chests, prepare some more brown icing, and roll to a thickness of 5mm, once ready you can start to make some small circles. Top tip, you can always use an icing nozzle to cut out the small circles. Stick your circles on to the owls in a triangular fashion using a dab of cool boiled water on each circle, leave to dry. Cover your owls in a second layer of icing, following the same procedure as step 8, but this time cut a triangle from the front of the icing to reveal the circles.

10. Next cut some feet from your coloured icing and place on the branch you’d like your owls to sit. You can then stick your owls to the branch, using a little royal icing to secure each owl.

11. Finally once your owls are secure, add the finishing touches. Cut out your eyes, wings, ears and some leaves, from your various colours of icing and stick on to your owls and branches using a little cool boiled water.

  • Individual
  • Small
  • Medium
  • Large

Our Hemisphere Cake Pans are made from tough anodised aluminium which has great heat distribution properties and they come in four sizes, allowing you create all manner of impressive cakes. Click on the pan sizes above for a simple vanilla sponge recipe that you can use to make your sponge globes or hemispheres and be sure to click on the 'more ideas' tab above for lots of ideas of how then to transform your sponges into magical creations.

Individual Hemisphere Pan - 9cm diameter

As the Individual Pan is too small for its own recipe, the advice would be to use any left-over mixture from other size pans. Alternatively when preparing your mixture just add a little extra of the dry ingredients to make a slightly larger quantity to then use in the Individual Pan

Small Hemisphere Pan - 13cm diameter
  • 125g Margarine
  • 125g Caster Sugar
  • 125g Self Raising Flour
  • 2 Eggs
Medium Hemisphere Pan - 16cm diameter
  • 170g Margarine, plus extra to grease
  • 170g Caster Sugar
  • 3 Eggs
  • 170g Self Raising flour, plus extra to dust cake pan
  • ½ tsp Vanilla Essence
Large Hemisphere Pan - 20cm diameter
  • 375g Margarine
  • 375g Caster Sugar
  • 375g Self Raising Flour
  • 6 Eggs

What our customers think

"Yet another brilliant idea from Lakeland!” by Emily

I simply love this cake pan! I used it to make the top of my Minnie Mouse cake for my daughter's birthday. I turned the oven down to 140c and baked for about 1hr 10m and the cake was surprisingly moist. Just be careful to let the cake cool completely before turning out - on my practice run it came out in two halves!! I found groundnut oil worked well to grease the pan. Overall a fantastic product, would highly recommend.

five stars

“Great buy!” by Mr Ellis

Having brought this tin last week to experiment ideas with, I have used it for 3 customers cakes already: 2 footballs and a bbq cake. Just wish I had brought the larger one as well

five stars

“Thank you” by Marilyn Le Breton

My children have multiple food allergies and all the food they eat needs to be made from scratch. I've always said they only miss out if I am too lazy or 'flummoxed' to make a safe food alternative for them. Thanks to this fantastic pan, this year I was able to make them a mock christmas pudding (no gluten, dairy, dried fruit or chocolate) that not only did they adore but had the non-allergic members of the family coming back for seconds. That's one less item to be flummoxed about. Thank you Lakeland :)

five stars

“At last!” by Jo

Lakeland I love you! I run a cake business from home and I have been trying to source these hemisphere tins in different sizes for months and now you have them. Ordered Thursday, arrived Tuesday afternoon, baked in Tuesday evening. Absolutely fantastic. I used to use pyrex bowls but was never happy with the consistency of the sponge. You have made me a very happy lady and I will be recommending these to all my cake making friends!! Thank you, thank you, thank you!!

five stars