Welcome to the Cake Decorators Q&A

Hi there, I’m new to baking so any advice would be greatly appreciated 🙂 Is it better to cook the cake in two halves or bake a deep one and cut it? I will be using the recipes recommended on here…

Hi Claire

It depends what you’re baking. Sponge cakes can be baked in two halves but fruit cakes must be baked in deep tins because they take a long time to bake at very low heat. If you bake sponge cakes in two halves the timing will be reduced.
Eg an 8″ cake baked in 2 shallow tins takes between 25 – 35 minutes and one deep 8″ cake will take approx 50 -55 minutes. I prefer to bake in one deep tin, other people prefer baking in two shallower tins. Advantages here of course is not having to layer the cakes. I also prefer baking mud cakes/ Paul’s moist chocolate cake in deep tins on lower heat for longer to allow the batter time to set up and bake properly. I’m sure other members will share their preferences.

I made Mrs Jones Sponge cake on here and made a mistake – I did not see that you had to use two tine! I baked in one tin, but took twice as long, obviously, but when I cut it in half to layer up, it was okay. The advantage of baking in one tin is that you only have one dome to remove, so less wastage.

Mrs Jones’ sponge cake is great, when baked in the two tins and each cake halved makes a fantastic tower. Just love it!

Ok thank you :-). I seem to be ok with friut cake but I just wondered if any one had a preference & why for sponge cakes. When I have tried deep tin sponges in th past they do not cook as well inside (bit soggy!) so perhaps the temperature needs to be lower! Ideally I’d like a light fluffy moist vanilla & chocolate sponge that can withhold being decorated! I suppose practice makes perfect! 🙂 I’d better get baking!