Lakeland Loose Based 23cm Deep Square Cake Tin

Whether youre making fruit cake, chocolate cake or wedding cake, they will be perfectly cooked, with no burnt bits, and not a crumb left behind when you turn them out from this superior quality loose-based tin. Made from heavy-duty 1mm thick carbon steel thicker than most you can buy and given a double layer of Quantum 2 professional ...more

Temporarily out of stock.

Key Features

  • Square Cake Tin

  • Blue

  • 1mm Thick Carbon Steel; Two Layers of Quantum 2 Professional Non-Stick


Technical Specs +

Square Cake Tin
Pack Quantity:
1mm Thick Carbon Steel; Two Layers of Quantum 2 Professional Non-Stick
Dishwasher Safe:
Oven Safe:
Yes - up to 240C
Additional Features:
Loose-Based for Easy Removal of Your Bakes, Sure-Grip Handles and Sizing Guide on Base
Width (mm):
Height (mm):
Depth (mm):

Loose Based 23cm Deep Square Cake Tin reviews verified by reevooReevoo

Value for money
Overall rating
Scores 10.0 out of 10 based on 1 review
10 out of 10


Just the size I needed and have been looking for for a while.
Reviewer left no comment
Confirmed purchase: 09 February 2017
Published on: 19 February 2017

Buying Guide +

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Recipe: Jaffa Cakes

Jaffa Cakes




110g caster sugar

2 eggs

150g plain flour

2 tbsp caster sugar, to sprinkle

400g good quality dark chocolate

3 slices glacé orange, cut into 25 wedges


250ml orange juice

2 tbsp orange marmalade

85g packet orange jelly crystals


1. Combine the orange juice and marmalade in a small saucepan, bring to the boil then remove from the heat. Add the jelly crystals, stir until dissolved and allow to cool.

2. Line a 23cm square deep cake pan with baking parchment, extending the parchment above the edges, pour in jelly and place in the fridge to set.

3. Preheat the oven to 180°C/350°F.

4. Fit a large piping bag with a plain 1cm nozzle. Grease two oven trays then line with baking parchment.

5. Evenly spread the 110g sugar in a shallow oven tray and heat in the oven until it is hot to the touch. Using an electric mixer, beat the eggs in a small bowl for about 1 minute, add the hot sugar and continue to beat for about 10 minutes or until the mixture is thick enough to hold its shape.

6. Sift the flour three times. Transfer the egg mix to a large bowl and fold in the sifted flour. Pipe 25 x 4cm rounds onto the oven trays, leaving about 3cm between each.

7. Sprinkle each round evenly with the 2 tbsp sugar and bake, one tray at a time, for about 4 minutes. Cool on the trays.

8. Lift the jelly onto a board and cut out 25 rounds using a 4cm cutter. Top each sponge with a jelly round and place on a wire rack over a tray.

9. Melt the chocolate in a heatproof bowl over a pan of simmering water (do not let the base of the bowl touch the water). Using a tablespoon to drizzle the chocolate, coat the sponge and jelly rounds and allow to cool. When almost set, top each with a wedge of glacé orange.

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