Confused ........

Baking By dibdabs Updated 7 Jul 2013 , 10:23am by ny20005

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dibdabs Posted 6 Jul 2013 , 10:46am
post #1 of 4


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?

3 replies
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Dayti Posted 6 Jul 2013 , 12:57pm
post #2 of 4

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!

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LisaPeps Posted 6 Jul 2013 , 12:59pm
post #3 of 4

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.

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ny20005 Posted 7 Jul 2013 , 10:23am
post #4 of 4

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

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