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Item Code: 10A10698

Tala Performance Non-Stick 18cm Sphere Cake Pan

Part of the Tala Non-Stick Performance Bakeware Range; the best non-stick kitchenware in the market. Bringing the joy back to baking and roasting, all Tala Performance Bakeware pieces come with a fantastic 10 Year Guarantee.


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Description

What is it used for? 

Our performance cake pan can create perfectly smooth spheres , when joined together. Excellent for footballs, igloos, snowmen, hedgehogs and an amazing variety of other shapes! Also a great time saving cake pan, previously this would only be achieved with much baking and carving of cakes! 

What it it the best? 

Traditionally these pans are made in aluminium but our factory is so advanced that they have made this technically possible in non stick. So our cake pan means you get all of the benefits of our Tala performance non stick range with a complex shape.

This tin makes a lovely spherical shaped sponge. Excellent as a base for novelty cakes, such as a hedgehog shape.

Part of the Tala Non-Stick Performance Bakeware Range; the best non-stick kitchenware in the market. Bringing the joy back to baking and roasting, all Tala Performance Bakeware pieces come with a fantastic 10 Year Guarantee.

Click here to read more about our Performance Bakeware range

Need inspiration? Why not try our latest Unicorn recipe.

 For the cake:

4 free-range eggs

220g caster sugar

220g softened butter or margarine

220g self-raising flour

1.5 tablespoons multi-coloured sprinkles

 

For the decoration:

500g softened butter

600g icing sugar

food colourings: cream, purple, blue and pink

1kg ready-to-roll icing coloured pale pink, blue, purple and cream/yellow

Edible gold paint

Glitter

Sprinkles

 

1.      To prepare, preheat the oven to 150 degrees Celsius (302 degrees Fahrenheit) and grease and flour the sphere tin and set to one side.

2.      Cream the margarine and sugar in a mixing bowl, add the eggs and finally the flour, mixing to a smooth, lump-free consistency. Finally, add the sprinkles, mix again and transfer to the sphere plan .Place in the centre of the oven and bake for about an hour. After 30 minutes, turn the pan and bake again for 15 minutes. Check the cake at 15 minute intervals until the top is risen, springs back into shape and a cake tester appears to be clean when removed. Place the cake on wire rack to cool completely.

3.      While the cake is cooling you can prepare the icings. Cream the softened butter and icing sugar in a large mixing bowl. Leave half of the mixture in the bowl and divide the other half between three smaller mixing bowls. Add a few drops of food colouring to colour each mixture - I chose pink, blue and purple!

4.      Brush the kebab sticks with a little water and set aside. Sprinkle the work surface with icing sugar, roll out the cream ready-to-roll icing and cut out two leaf shapes (these will be the ears). Then roll and cut two slightly smaller pink leaf shapes, sticking each on top of each cream leaf with a little water. Place the end of a kebab stick in the centre of the bottom of each leaf and pinch the icing so that it attaches to the kebab stick. Now for the horn! Roll a long thin sausage of cream icing with a tapered end. Carefully wrap the sausage around the stick in a spiral shape, ensuring that the end of the stick is concealed. Place the ears and horn in a safe place to dry out overnight. When the horn is dry, paint with edible gold paint.

5.      Use a cake leveller to split the cake horizontally into three equal layers. Lay the cake on a piece of greaseproof paper and use a mini palette knife to spread the plain buttercream between the layers and all over the surface of the cake. Chill and then apply another layer of the buttercream and repeat until the cake appears to be evenly covered. Return the cake to the fridge Prepare the rainbow board by forming equal sized sausages of coloured icing (make sure you leave some pink icing aside for the nose), rolling them together lengthways into one big sausage and looping the sausage in half and twisting it. Repeat, then squish the icing into a big ball before rolling out. (You may want to give it another go for a more marbelled effect.) Sprinkle plenty of icing sugar on the surface and roll out the icing into a big pancake. Transfer to the drum and use the rolling pin and cake smoother to secure the icing onto the drum. Trim off any excess icing

6.      Secure the cake to the board with a dab of buttercream icing. Then roll out the pink nose (a semi-circle shape) and two nostrils (a circle cut with a piping nozzle cut in half) and attach to the cake as shown in the photograph. The icing should stick to the cake without the need for any water. Poke the two ears into the cake and the horn in between.

7.      Transfer two lots of different colour buttercream into the same piping bag (see below) and pipe swirls of icing around the ears and horn to resemble a main. Use the third lot of coloured buttercream to make different sized swirls in a different colour Reserve a few tiny scraps of cream icing and colour the rest deep purple for the eyes. For each eye, make a sausage with pointed ends for the brow, a ball squashed flat for the eye and a tiny sausage with a pointed end for the eye lash. Use the tiny scraps of cream icing to make little highlights on the eye. Attach these with a little water.

8.      To finish, secure a length of pretty washi tape (or ribbon) to hide the edge of the cake board, throw over a few sprinkles, a spritz of glitter and stand back to admire your magical results! Rainbows and unicorns indeed! 

 

 

Specifications

Packaging:Trade Pack Sizes: Outer Carton = 6. Sphere cake pan is 18cm in diameter approx. Non-stick and easy release.

Guides

Trade Pack Sizes: Outer Carton = 6. Sphere cake pan is 18cm in diameter approx. Non-stick and easy release.

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