Posts Tagged: Judge cake tins

May 13

Lemon polenta muffins

Lemon polenta muffins

Lemon polenta muffins

If you love cake, like me, but sometimes keep half an eye on how much you’re enjoying, these delicious mini muffins might just be for you. They’re wheat free and really quite nutritious for cakes.

Polenta cakes tend to be a little more crumbly by nature, so for the best results, use a really good quality non-stick tin, such as this one made by Judge, and make sure it’s greased well if you are not using paper cases.

Lemon polenta muffins

Makes 12 mini muffins


75g butter

75g caster sugar

75g fine polenta

75g ground almonds

1 large free-range egg, beaten

Finely grated zest of one unwaxed lemon and 1 tbsp lemon juice


1)   Preheat the oven to 180C

2)   Line your mini muffin tin, or grease well. Set aside

3)   Place the butter and caster sugar into a large mixing bowl and beat together well until light and fluffy

4)   Add the remaining ingredients and beat together well.

5)   Spoon into the muffin tin and bake for 15-18 minutes until golden brown

Apr 13

Making a wedding cake: Part One

A wedding cake in the making

A wedding cake in the making

If you read this blog regularly, you will know that I am a keen cake maker. I’ve made thousands of cakes in my time and even make them for a living, but I am taking on my greatest baking challenge to date this year: baking a wedding cake for a very special wedding this year.

Where do you start? Well, obviously the first things we agreed on is that it has to taste great, and look good, too.

It seems popular at the moment to go for a round cake, with a different flavour for each tier, and that’s what we decided to go for. I knew which recipes I’d use based on favourite cakes baked in the past, but I would have to scale up the recipes accordingly, as we decided to go for a five tier cake, with 6/8/10/12/14 inch tiers. Even I have never made a 14 inch chocolate cake before.

Next, I wanted to find the best cake tins to use – I needed great quality non-stick tins. A good quality cake tin makes all the difference. Using one which is of a good weight and construction is essential to avoid a tough crust forming around the edge of a cake and that it bakes through evenly. A springform tin is ideal as it makes releasing the cake from the tin straightforward and minimizes the risk of damaging your cake. The best tins I found were made by Kaiser and Judge, which I will be using on the day. They have a great non-stick coating, are easy to use, and produce excellent results.

It is really important to do a test run, to make sure you have the timings correct and that you have enough mixture in each tin.

I did a practice run with an 8” victoria sandwich for one of the layers. Each cake would consist of three layers of sponge with a jam and buttercream filling.

I used this recipe written by Rose Prince for a Victoria Sandwich which is very good, and scaled it up to an 8 egg recipe. It works exceptionally well using gluten free self raising flour and dairy free margarine, too.

For the buttercream, I simply combined 200g of butter with 200g of sifted icing sugar, beaten well until smooth. You can make an allergy-friendly version of this, or just stick to jam. To assemble the wedding cake, you simply sandwich the layers together, as above in the photo, and then you’re ready to get icing!

I have also been practicing making cupcakes, using this recipe, as a special surprise for the hen party.

Look out soon for Part Two, which will cover the cake decoration!

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