10A21459 Battenberg Battenburg Cake Pan, Commercial Weight Anodised Aluminium, Silver, 20 x 15 x 4cm (8 x 6 x 1.5)

I was thrilled to find this cake pan for making the historic Battenberg cake. The first time I made it, I did it the old fashioned way and had to cut the strips for each color. I made it for our youngest daughter's Bridal Shower. It was a hit!

This was my first attempt at making a Battenberg cake. Using these forms, made it a breeze.If you enjoy making cakes, this is a wonderful tool to use.

Takes a bit of working out how to assemble. Also not easy to remove from oven. If you don’t pick it up carefully the base comes away. Other than that I am really pleased with this pan. Just have to get used to its quirks 😊

I really like this new pan.

Exactly as described. Arrived within 11 days of order to USA. It was used to make battenburg cake. Very hard to find this tin in the USA. I have been looking for years. Recipe on back of box. A couple minutes to assemble and easy disassemble and storage. Thanks a million.

Works beautifully and is easy to clean and store because it comes completely apart.

I have always wanted to make a battenburg and now I have. Success!

This battenburg tray was a major disappointment. No directions and several pieces to assemble. It was not easy. I suspect that I didn't get the right "slates", or parts to assemble. So I had to get a refund. It's a shame. Such a waste of product materials, shopping, making the product, packaging... wow such a waste, not to mention I had bought all the supplies to make the cake. Guess I'll have to use parchment paper to assemble the 4 different parts. Would work but I was hoping not to have to do that. Looking for an easier option and not waste paper.The packaging itself was clean and neat, had a receipe on the back and make in the uk..it was also quite a small tray, I was expecting a bit larger, it wouldn't serve many people unless serving small portions.I'm sorry to say i Do not recommend this particular product in any way. Unless your lucky enough to get the right parts.

Perfect tin for making Battenberg cakes.Added bonus of the recipe on the back of the box. I wasn’t sure the recipe would be enough to fill the tin but it is. Easy to clean and assemble.Making two Battenberg cakes? Make all one flavour/colour then make another with the second colour/flavour. Makes it easier than dividing the mixture and colouring etc.I would definitely buy again if needed.

I was able to make a nice battenberg cake , very pleased with it.

Great little cake tin. Made a wonderful Gothenburg cake. Easy to assemble. Way to use. Easy to clean

this is a dud in my book so difficult to put together nothing stays where it should be an absolute nightmare i havent even used it and most likely wont

It's not too bad actually!What most stands out, even after reading the dimensions, is that's it's not quite as big as you think it's going to be. It also is a little fiddly to assemble, but perfectly doable.For small criticisms: even lined with parchment at the bottom, baked cake will really stick to the sides of each channel so it's a bit messy at cleanup time (and that's better off done by hand). One of the lanes doesn't fully seal along the bottom so when batter was added, the tiniest bit seeps into its neighbour, but this is extremely minor and it's easily trimmed off without messing it up (it does get buried in marzipan lol).If you intend to make a small battenberg, I would say about 50g equal parts sugar, butter and SR flour with 2 medium eggs will make just enough batter to do one colour (so 2 rods in the tin), or you could do 100g of each with 2 large eggs and split the mix in two to fill the whole tin. Probably more than enough.Within the mix, try substituting 20% of your flour with ground almonds and use a tsp+ of vanilla extract and almond essence for extra deliciousness. As with a regular victoria sponge, cooks well in a fan oven for 15-20 at 170oC but this tin is better off put on a supporting tray - it's aluminium and it will stay very hot even after the steel trays are cool enough to touch by hand!There are a million variations but if doing the classic, I would use a tiny bit of wilton red food dye (https://www.amazon.co.uk/gp/product/B07VPQHSC2) to get a perfect soft pink colour that survives the oven, and leave the yellow as 'normal cake colour' undyed.When the cake's stone cold, roll enough marzipan very thin (with generous amounts of icing sugar throughout as it gets very sticky), and after trimming each face and end of the cake rods, go crazy with apricot jam on a knife (brushing can be a bit rough) and assemble it and stick it together, then roll the marzipan over and tidy it up. Squash it together where you can so that the marzipan adheres. Leaks can be patched with marzipan strips, just avoid dripping jam and use a sharp knife to merge cracks as you would in pottery.All very delicious but the only reason I've give 4/5 is that if you'd like a LARGE battenberg (catering for more than a family gathering (5 ish)), it falls a bit short and you're going to find it much easier to bake into rectangular faced tins and cut longer rods to make a cake (e.g. for a dozen people). Doing that instead will get you up to 4 massive battenbergs with cake leftover to work with (so you could cater for 40 ish people!).This purchase is ideal for a dainty battenberg for a family to share, so by no means is it bad but if it comes out well, it requires a fair amount of prep and cleanup to use a second time immediately after and so the time to make another in the same tin hurts its usefulness compared to making massive ones from the getgo in regular rectangular tins. I think it has its place, but it's quite niche around £20.