I have just attempted my 12" wedding cake tier, using a fruit cake recipe that I have been using for years for xmas cakes without problems. They have always been smaller though and I naively thought I would just need to cook the bigger cake for longer...….. but its turned out inedible as the part of the cake towards the back of my oven has burnt to a cinder. Cake was in the oven for 6 hours at 160 and wrapped in 2 layers of greaseproof all round, including on the top.
I am now reading that, when I try my second attempt, I should be using a flower nail, tray of water in the oven, wrapping tin in wet tea towels, wrapping in brown paper etc and starting to get a little confused, I would also like to try and turn the cake half way but a little worried about cake sinking, can anyone advise whether this is likely with a heavy fruit cake (it's a Delia Smith recipe).
Any advice on the best option to prevent burning would be very much appreciated!! Sadly I can't change the oven as in rented house!
I have never made one that big, but I have used that recipe many times. I wrap the outside of my tin with many layers of newspaper. Then a couple of layers of grease proof on the top with a little hole cut in the middle.
A rich fruit cake is most unlikely to sink in the middle especially with being briefly turned around in the oven. I would maybe reduce the temperature - my Delia recipe states 140 degrees
I have never made what you guys call a rich fruit cake. My old fashioned American version has wall to wall fruit and barely any batter, just enough to hold it together. I bake it at 275 degrees F., which is 135 C., for about an hour and it is perfect. I cannot imagine any cake baking for six hours.
This cake couldn't sink in the middle if it wanted to.....not where to sink, too much fruit!
A rich fruit cake is very similar - tons of fruit so most unlikely to sink