Im looking for a receipe for a wedding cake sponge. It will be covered in Lemon Butter Icing.
It will be a three tiered cake, but needs to feed 100 guests, so not sure what sponge to use to withstand the weight?
Not sure if it must be a pound cake / vanilla sponge / white sponge?
I use the same recipes all the time and my customers LOVE them. They are moist, yet can be stacked (although most cakes can be stacked - it's all about your support system, that bears the weight, not the cakes). I will PM you the recipe, let me know what measuring system you are most comfortable with . What flavour do you want? Are you doing round or square tiers and how tall (I will also give you the amounts needed for each)?
Im looking for tha same thing please.
Me too!! please share with me too white or choc
Victoria or maderia sponge is pretty common in the uk. There are other flavours of it on google.
pound cake is not very popular in South Africa, I just do a normal sponge cake. Also the traditional US white cake is not traditional in SA
Be carefull when converting US recipes, I've never had sucess with those. My best advise will be to go and get a South African recipe book and start playing with the recipes in there. Practise until you find one that works for you.
Remember its not the cake that takes the weight of the other tiers, its your internal support system
yea am lost to i need some thing that i cant shape good?!