TalaPerformance Silver Anodised Battenburg Tray 20 x 15 x 4cm (8 x 6 x 1.5")

It's not too bad actually!What most stands out, even after reading the dimensions, is that's it's not quite as big as you think it's going to be. It also is a little fiddly to assemble, but perfectly doable.For small criticisms: even lined with parchment at the bottom, baked cake will really stick to the sides of each channel so it's a bit messy at cleanup time (and that's better off done by hand). One of the lanes doesn't fully seal along the bottom so when batter was added, the tiniest bit seeps into its neighbour, but this is extremely minor and it's easily trimmed off without messing it up (it does get buried in marzipan lol).If you intend to make a small battenberg, I would say about 50g equal parts sugar, butter and SR flour with 2 medium eggs will make just enough batter to do one colour (so 2 rods in the tin), or you could do 100g of each with 2 large eggs and split the mix in two to fill the whole tin. Probably more than enough.Within the mix, try substituting 20% of your flour with ground almonds and use a tsp+ of vanilla extract and almond essence for extra deliciousness. As with a regular victoria sponge, cooks well in a fan oven for 15-20 at 170oC but this tin is better off put on a supporting tray - it's aluminium and it will stay very hot even after the steel trays are cool enough to touch by hand!There are a million variations but if doing the classic, I would use a tiny bit of wilton red food dye (https://www.amazon.co.uk/gp/product/B07VPQHSC2) to get a perfect soft pink colour that survives the oven, and leave the yellow as 'normal cake colour' undyed.When the cake's stone cold, roll enough marzipan very thin (with generous amounts of icing sugar throughout as it gets very sticky), and after trimming each face and end of the cake rods, go crazy with apricot jam on a knife (brushing can be a bit rough) and assemble it and stick it together, then roll the marzipan over and tidy it up. Squash it together where you can so that the marzipan adheres. Leaks can be patched with marzipan strips, just avoid dripping jam and use a sharp knife to merge cracks as you would in pottery.All very delicious but the only reason I've give 4/5 is that if you'd like a LARGE battenberg (catering for more than a family gathering (5 ish)), it falls a bit short and you're going to find it much easier to bake into rectangular faced tins and cut longer rods to make a cake (e.g. for a dozen people). Doing that instead will get you up to 4 massive battenbergs with cake leftover to work with (so you could cater for 40 ish people!).This purchase is ideal for a dainty battenberg for a family to share, so by no means is it bad but if it comes out well, it requires a fair amount of prep and cleanup to use a second time immediately after and so the time to make another in the same tin hurts its usefulness compared to making massive ones from the getgo in regular rectangular tins. I think it has its place, but it's quite niche around £20.

Have used this ton now to bake two different types of Battenburg and have found the tin easy to assemble, bake with and clean.

I haven’t made Battenberg cake yet but this is perfect to make it

Made my first Battenberg cake, came out perfect. Tin was easy to clean

This battenberg tin is fab, it was so easy to use and gave great results.