Has someone who has this book ever made the cake recipe that's in there? She has some beautiful decorating, but I'm not sure that cake is what my customers are used to.
Thanks,
Susan
I have this book and I made 1/2 the recipe for cupcakes. It was ok...nothing wrong with it, but nothing to brag about. I am more of a doctored cake mix person than a scratch person, though, so that's probably where the difference lies. Maybe someone else has tried and can give you more feedback.
I tried it as the sponge base for a tiramisu cake. I found it quite dry, even with the tiramisu syrup on it. Admittedly, I didn't put enough syrup on for a tiramisu (I guess they are meant to be really drenched) but it was heaps more than I would a normal cake. Just what I found anyway. It tasted ok and everyone else thought so too (nothing special though). Just a bit dry, and everyone I asked did comment that it needed more syrup. Hope that helps! 
Victoria sponges are very, very British - and about as far removed from box mixes as you will get, both in taste & texture, so if you like the taste of box mixes (doctored or otherwise), it's unlikely you will enjoy this kind of cake! As a British person, I grew up making this cake as standard for sponge cakes, and I am used to it (and like it). I now use a lot of American recipes in my business, and the main difference I notice is that the American recipes (weight for weight), are loaded with far more sugar than in traditional British recipes - nearly twice as much! I'm sure that has a lot to do with it not suiting an American palate lol!
I agree too. I have always found American recipes a bit more wet and sugary than I am used to, but they are nice. I usually go for a madeira cake if I want a sponge type cake, but I did find the Pretty Party Cakes one a bit more dry and the texture was very open - you know like lots of holes/air bubbles, but not the nice smooth fluffy ones?? I probably sound weird now!!! 
I religiously use the chocolate version of the madeira cake for my 11x15 cake tin as it fits wonderfully. I do use a sugar syrup to add some moisture (and sometimes add kahlua), add to that the buttercream (or my favourite - choc ganache) for filling, one slice & I'd have my husband wrapped around my little finger!!! (try heating a slice in the microwave & oooooooooh yum!)
It's definately less moist than the American mud/fudge cake type (which I also love), but you're right, it's not as moist. On the up-side also it's great for decorating ... holds it's shape beautifully.
I also use the lemon version with lemon curd buttercream, ummmmmmm!
I was curious to find out what a "maderia cake" is, so I googled it. It is like a pound cake. Interesting! I have a few really good recipes for those. One coconut cream and the other cream cheese (which I make most of the time). I do enjoy just a plain (not so sweet) cake from time to time.
Thanks ladies, that's what I was thinking that it was a drier textured cake since she uses a lot of sugar syrup in the recipes. I was wanting to try the little petit fours she has in there. They are so cute!
Bonjovibabe, you are right, us Americans love our SUGAR!! At least I do.
Susan
Confectionery2,
I have a great cream cheese pound cake recipe also. I wonder if I could bake that in a sheet pan to make petit fours. Have you tried that with a pound cake before.
Susan
Yes, when I was trying to make Petit fours 
I did. The cake turned out fine. My PF lack alot to be desired. What kind of coating do you use?
The one time I made petit fours I used a poured fondant recipe I found somewhere online. Not really happy with the results. It didn't cover very well.
DUH-- I just noticed I mispelled PARTY!!!
Susan
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