Does everyone de-crust their vanilla maderia cakes? I've been wondering if it's the norm and if so how do you do it and ensure you retain a nice circle shape?
Im in the Uk too over in the northwest. I dont de crust my madeira cake. I bake at a lower temp like 150 for a bit longer than the recipe states. I've found that when I do this the outside doesnt really crust up is a golden colour but still springy and not hard at all. Did have one cake that was a rush and was a little more "golden" than I would like but once I just shaved it a bit with a sharp knife and slathered on the buttercream ot was fine, not sure if this is any use But I would like to know what people think.
Thanks for the quick response. This is exactly what I've been doing, I bake them low and long so they don't dome too much and the crust isn't too bad so was wondering if this was ok. It's good to know you do that too.