Mini Loaf Pan Cakes are incredibly popular right now and for good reasons: they are fun, very portable (provided you can get the lids on!), can be made in an endless list of flavour combinations and can be decorated in any way you want.

But they come with their own challenges. How much batter do you put in? How do you make sure you can get the cake out? Which sponges work best? How do you make sure you can fit the lids on?

I made a batch of mini loaf cakes recently using 6.5oz mini loaf tins (internal dimensions approx. 15.5 x 5.3 x 3 cm). They turned out really well. I made an almond & lemon sponge which was decorated with a lemon Italian meringue buttercream, candied lemon zest and toasted almonds. You can get the recipe here.

Having made them, I thought I would look at the issues people commonly have when making them and explain how they can be avoided.

Follow these guidelines and you can make delicious uniform mini loaf pan cakes, and fit the lids on!