Madeira Or Sponge?

Decorating By SJBBLUES Updated 19 Apr 2013 , 11:32pm by Relznik

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SJBBLUES Posted 19 Apr 2013 , 5:11pm
post #1 of 7

Hi, I'm new to this great site and a keen home baker, but I foolishly agreed to make a friends wedding cake which is a 3 tier cake, 2 round cakes topped with a mad hatters cake (Alice in wonderland theme) I am panicking now because most suggest a Madeira cake because its firm to carve and holds the fondant well but my attempts have been disastrous with holes in the middle! I want to know if I can use a regular Victoria sponge mixture, will this hold up to stacking and carving?  Any help gratefully received!     

6 replies
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suzannem5 Posted 19 Apr 2013 , 6:10pm
post #2 of 7

Yes, it will. Victoria sponge is fine to carve, stack etc and as you say is easier as you can bake it in layers.
 

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LizzieAylett Posted 19 Apr 2013 , 6:13pm
post #3 of 7

Hi, you may want to try out a different madeira recipe?  This is one an old friend gave me (so I don't know where it originated, or even if it is a true madeira) and I have had great success with it.

 

For an 8" round:

375g plain flour

7.5ml baking powder

315g caster sugar

315g softened butter (unsalted)

5 eggs

45ml milk

 

Bake at 160C for 90mins or until cooked.

 

Hope that works for you!
 

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LisaPeps Posted 19 Apr 2013 , 6:33pm
post #4 of 7

I personally dislike both, I use this http://fromscratchsf.wordpress.com/2011/07/26/white-cake-part-3-with-recipe/ for my vanilla cake and haven't had any issues with it. I've done both the all egg yolk and whole egg version. 

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SJBBLUES Posted 19 Apr 2013 , 6:46pm
post #5 of 7

Thank you all for your advice, I think I will try both recipes before I decide! I am very nervous about the stacking having never done it before so I really need to be confident with a firm cake!

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LisaPeps Posted 19 Apr 2013 , 11:11pm
post #6 of 7

Just partially freeze it before hand. I freeze all my cakes, makes them easier to handle and more moist. 

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Relznik Posted 19 Apr 2013 , 11:32pm
post #7 of 7

I use a Victoria sponge (ie equal weights of butter, sugar, eggs (cracked weight) and flour) for all my vanilla sponge cakes.

 

 

I marzipan and sugarpaste my cakes, as well as carve when necessary. 

 

HTH

 

Suzanne x

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