Welcome to the Cake Decorators Q&A

I have been asked to make a number 70 cake. I don’t have any number tins, so will have to hire them from a local shop, I think they will be Wilton ones.

Anyone any idea how much mixture I would need for the ‘7’ and the ‘0’, based on round or square cake tin amounts? (e.g. the number ‘7’ needs the same as an 8″ round etc. etc.). I have to give this lady a price tomorrow and I don’t fancy hiring the tins just to work out the amount of mixture!

Thank you!

Hi loobianca

I made 60th birthday cake and also hired the tins. The cake shop where you hire them from will advise you on the amount of mix you will need. I used two amounts of five egg mix, (that’s large eggs).

Thanks MIWL, yes I thought they would advise me, but I could have just done with knowing tonight. What sized round or square tin would a five egg mix fit into, then I can use that knowledge to adapt the recipe I use.

Thanks again!

For a 10″ round I use five large eggs and weigh out the other ingredients to the weight of the eggs, for 10″ square I make six egg mix because it would take more mix. I always bake on 140 fan assisted oven for a couple of hours. I also make the lining paper two inches above the rim of the tin so the sides don’t burn. I expect you’ve got your own methods but would advice, if making in round or square to push the mixture well to the sides, for less doming. If you watch Mrs Jones’ vanilla cake tutorial she uses 10 eggs for two 10″ cakes. x

Thanks MIWL. In the end I rang the shop this morning, apparently the number tins take the equivalent mixture used in a 7″ round tin, each. At least I have something to guage my price on! For round and square cakes I do scoop out the middle of the mixture and push it around the sides, the cake looks like a giant donut when it goes into the oven! I also put a tray above with a bowl of water on so the cake doesn’t dry out and I lag the outside of the tin with newspaper – what a palava lol!