a cake which is a number one... need some advice

[starlover]

do i splash out on buying/hiring a number one shaped tin...
or make a big rectangle and cut it out?

i am a bit worried that if i do a big rectangle it'll not cook all the way through, or edges will burn before middle is done....

Message withdrawn

is it? actually i AM imagining my number one sticking in the tin and ending up a big mess...

i only have a big roasting tin though i think... lol.. do you think it'll cook ok in the middle before the edges burn? i',m just doing a regular sponge

buy some madeira cake oblongs from the supermarket and chop them about and stick together with jam and cream

Disposable paper cake moulds from a good cookery shop. Cheap. Buy 2 if you like, then, as CD says, chop and paste , using the best bits from both cakes if neither looks perfect. Why bother with a proper "1" mould if you can do that.

well yeah, i didn't really want to buy a special tin...
was just worried about it not cooking properly. hmm i think i shall take a trip to the cake shop down the road!

thanks for all advice

The other thing you could do is make lots of little cup cakes and arrange them in the shape of a 1

Every year I make a sponge in a big roasting tin, cut out the relevant number ice it with smarties etc and serve it at parties.
Starlover- use your roasting tin, line with greasproof and adjust your cooking times according to how many eggs you use. Once it is cooled cut out the shape either a fancy one with like 1 which will mean wasting bits round the side, or do a straight line twice and sandwich the twho together with a bit of jam or chocolate spread and you won't have any wastage. I normally find the left over bits get eaten anyway

Just the thread I needed - thanks for the tips too !

hmm i wonder how much mixture i will need... it's BIG roasting tin! lol
maybe i had better do a practice one first

Starlover- no need to pracrice! Fill your normal cake tin with water and measure. Then 2/3 fill the roasting tin with water and work out how much to scale up the recipe.
1 egg 2 oz sugar flour marge . I would add an extra tsp of baking powder per 2 eggs to make sure it rises.