AOne day I'm going to have to learn to say no!! A few months ago I was asked if I would make a cake for my best friends' hubby, well it seemed a good idea at the time... But now the time's here, I'm not so sure, lol!!
Don't get me wrong I do enjoy baking and am reknown for my cupcakes but that's about as far as I go... This time the project's just a little bit bigger. A surprise party is on the cards and a full cake is planned. After a lot of umming and arring I've finally decided to make a Victoria sponge as opposed to a Madeira cake (due to so many threads saying how dry/heavy Madeira cakes are... And you can't go too wrong with a Victoria sponge - can you?!?!!)
[B]So my question to you all is what recipe can I follow to make an 11" square cake... By 3 or 4" deep [/B]
I've done a dummy run tonight and followed this recipe: 18oz butter/ margarine 18oz caster sugar 18oz self raising flour 9 medium eggs. (Creamed method, double lined tin, 1hr 30 @ 150C)
... I have just taken it out of the oven to find it's looking rather wrinkly at the edges (over cooked at sides??) and it's only 2" deep (considering how many ingredients I would have expected it to be deeper)
I do hope someone can help/advise me with this... Many thanks in advance xx