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!
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!
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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