Adding Batter Before Baking

Soft light batters, such as creamed mixtures and whisked sponges, should be poured or spooned into tins, filling them half to two-thirds full. Heavy or dense batters, such as those for rich fruit cakes, need to be spooned in, filling the tin three-quarters full. Once the batter is in the tin, gently smooth the surface level to encourage even rising.

To prevent peaking and cracking, make a dip in centre with back of metal spoon.

Swirl with back of metal spoon. Mixture will find its own level during baking.