The tins didn't come with a recipe book, I thought Wilton might have had one on their website. Every recipe I can see uses at least 2-inch deep tins. I filled each tin between half and two thirds, after 10 to 12 mins at 140 fan they had risen to far bigger than the tin but were part cooked. I used this recipe for the batter (which I found online):
- 225 g self raising flour
- 2 tsp baking powder
- 4 eggs
- 225 g soft margarine
- 225 g caster sugar
- 6 drops vanilla extract
- 2 tsp milk
Oh wow! After looking at the internet, there are mixed reviews on these tins when it comes to baking and add to that the fact that it doesn't come with a recipe book, then that doesn't help matters either, so on that note, I'm sorry about this.
As for the recipe above, you're going to get much more of a rise out of the cake with the added baking powder. The recipe itself is pretty much a victoria recipe as it's equal parts butter, sugar and flour, but if it suggests adding baking powder, is that because you are using the all in one method and bypassing the aeration stage?
I use Wilton for many products, especially tools and piping nozzles, so when you asked about tins, they were my first thought because I've seen the pans banded about all the time, especially for rainbow cakes.
When the cakes rise quickly, that leads me to believe that the amount of batter in the tin is too much, which is causing the peak. Did you line the tin, and did the cakes come out of the tin okay? Did you put 225g in each tin or split the batter 5 ways?
The recipe for the 8-inch tins is:
- 360g butter, softened
- 360g caster sugar
- 360g self-raising flour
- 6 large eggs
- 4 tsp vanilla extract
- 40ml milk
Different proportions and no baking powder.
According to Tesco, the recipe above is for 6 layers which would equate to 60 grams of equal amounts of butter, sugar and flour, and then an egg per tin, which would be quite shallow in an eight-inch x 2inch tin.
When I make a Victoria Sandwich, I split a 150-gram mix between two 7 inch x 1-inch tins, and they have a good height.
Aha! I've found a
recipe using the Wilton tins - it uses plain flour and egg whites.
Are you going to try this and see if it works? I get the point of the plain flour so as not to get a high rise, but for all the recipes I've seen, they use self-raising but probably bigger tins. I think Lakeland have put the recipe on because of the mixed reviews on their site for the pans, which is great if it can help people out. What you need is a tried and tested recipe that works for these. Fingers crossed, this may do it.
Although please note there is no topper on the picture, so you need to ensure that the cake, if it works, will be able to take the weight of the toppers and not cause a dip.