I am based in the uk and am just setting up a cake decorating business, previously practised only for friends and family. I am currently using a normal sponge recipe, now upon looking at ideas I see people have been using a Madeira or pound cake because it has more structure. Is this correct?
Do I now need to perfect a recipe for a Madeira? Or continue using the sponge? For my basic cake base?
Just continue using your sponge recipes. Madeira cake is sometimes used when a cake needs carving into a specific shape, but I find that sponge cake that has been chilled carves just as well. Good luck!
I'm from the UK too. I don't like Madeira or pound cake so I don't use them. It's personal preference. If you were doing 3D cakes you'd need to find a recipe that has enough structure to be carved and if that is a madeira for you then so be it :) If not find a different recipe that can be carved.
AI use a Madeira recipe mostly now as my sponge recipe is just too soft. It's ok for just 1 tier cake as long as there's not much weight to the decoration otherwise it tends to sink in a little