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Cake Moulds

Moulds designed for savoy cakes, babas and other decorative cakes were much larger than jelly moulds, their height being usually in excess of eight inches. Some were much larger than this.

 

Above: A typical English cake mould for making babas, savoy cakes etc. This mould was sold by a number of Victorian braziers. That above bears the Benham mark and the catalogue number 209.
The same mould is illustrated in an advertisment for moulds sold by Adams and Son of Haymarket.
These bicuit moulds illustrated by Carême were designed for very large cakes based on fifty eggs. They were used as table centrepieces known as grosses pièces.
Balmoral cake mould (photo: courtesty jonof.com)
A late nineteenth century biscuit mould

A Victorian favourite, flavoured with carraway seed, Balmoral cake was cut into slices and toasted before the fire. The following recipe is from Robert Wells, The Bread and Biscuit Baker's and Sugar-Boiler's Assistant (London:1890)

Balmoral Cakes

3 1/2 lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 5 eggs, nearly 1 quart of milk, a few caraway seeds, with 1 1/2 oz. of carbonate of soda and tartaric acid, mixed in proportion of 1 oz. of soda to 3/4 oz. of acid.

Mix the soda and acid well with the flour, then rub in the butter and sugar; make a bay with the flour, add the seeds, beat up the eggs with the milk, and make all into a dough. Put into buttered pans according to the size; dust with castor sugar, and bake in a moderate oven.

To view a selection of culinary moulds for sale go to www.jonof.com

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