550g of everything and 10 eggs
Used the creaming method not all in one
The cakes do not seem to be rising very much and when buttercreamed and fondant applied seem to start sinking..
Should I have used a maderia cake for this size cake?
If you were doing a 12 inch wedding cake of all sponge would you recommend maderia instead of a Victoria sponge?
Thank-you any help is appreciated