Baking Tips
Everything you need to know before you start — actually easily
THINGS YOU MAY NEED
Scissors
For cutting out edible paper designs and paper cut-outs
Glue or sticky tape
Double-sided tape is best — it doesn't show and needs no drying time
Toothpicks
For attaching ears, antennae, fins and other paper elements to your cake
Wooden skewers
For securing stacked cakes and inserting larger paper cut-outs
WHY PACKET MIXES
Readily available
Easy to find at any supermarket — no specialty ingredients needed
Easy to make
Simple to prepare and consistent every time — perfect for party prep
Firm and stackable
Creates a nicely firm cake that's easy to stack and decorate
Kids love them
We have never met a kid who didn't enjoy the nice, plain taste
Using your own recipe?
You can use your own recipe in our tins — just aim for a similar amount of batter. One packet mix makes about 650g. Note that light, moist or fragile cakes can be harder to stack and decorate
Here's one we developed
We know some of you will cringe at the thought of packet mixes — so we developed our own perfect birthday butter cake recipe!
It makes the equivalent of 2 packet mixes and the perfect amount for Shape Tins cakes
Ingredients
- 250g unsalted butter, softened
- 280g caster sugar
- 3 large eggs
- 2 tsp vanilla extract
- 350g plain flour
- 3 tsp baking powder
- 300ml milk
Method
- Beat butter and sugar until light and fluffy
- Add eggs one at a time, mixing 30 seconds after each
- Sift flour and baking powder in a separate bowl
- Combine milk and vanilla
- Alternately fold in ⅓ of flour mix and ⅓ of milk mix into the butter mixture, repeating until fully combined
Makes approximately 1300g of batter. Baking times vary by tin — check the cooking times guide or your recipe card for the right time
No need to be exact
If your tin has slightly more or less batter than the recipe says, it won't matter. Judge it by eye and use approximately the amount the recipe card recommends
HOW MUCH BATTER
Want to be precise?
Weigh the cake batter as you put it into your tin. Our recipe cards tell you how many grams to use for each cake
Leftover batter?
Divide into cupcake patty pans and bake for about 15 minutes. Half a packet mix makes 6 full cupcakes
PREPARING YOUR TINS
Butter the inside of your tin
Rub butter all over the inside of your Shape Tin so it is covered in a thin, even layer
Dust with flour
Sprinkle a tablespoon of flour into the tin and shake it around so a light layer covers the buttered sides
Line the base with baking paper
Put the tin on top of a piece of baking paper and trace around the bottom. Cut the shape out and place it inside the tin. This is not necessary for the dome tin
Reusing the same tin twice?
Bake the first cake, let it cool for 10–15 minutes, turn it out, then wash the tin, re-grease it thoroughly, and you're ready to go again
BAKING YOUR CAKES
Temperature
Bake at 160°C fan-forced or 180°C without fan
Testing for doneness
Insert a metal skewer into the centre — if it comes out clean, your cake is done
When in doubt, overcook
Overcooked cakes hold their shape. Undercooked cakes sink in the middle — much harder to decorate
1 packet mix
Makes approximately 650g of batter — use this as your guide for all recipes
COOLING AND TURNING
Leave cakes in the tin for 10–15 minutes
Resting in the tin lets a crust form on the outside, protecting the cake from breaking when turned out
Loosen if needed
If you didn't line your tin with baking paper, run a butter knife around the edge between the cake and the tin before turning out
Cool completely before assembling
We recommend baking the cakes the day before the party and icing and decorating on the morning of the party
Trim rounded tops only when cold
When a recipe card asks you to trim the top flat, always wait until the cake is completely cool before cutting
CARING FOR YOUR TINS
Hand wash only
Shape Tins are made from commercial grade aluminium alloy. Always hand wash in warm, soapy water — no dishwashers. With proper care your tins will last for every kids' birthday cake you ever want to make
