Welcome to the Cake Decorators Q&A

Can you please help. Having at last got to a stage where I am confident with my cake decorating I am struggling with the basic cake recipes. I have no problem at all with Paul’s moist chocolate cake, but I need a really simple madeira recipe for 4″, 6″, 8″, 10″ and 12″. I have a good 8″ recipe but both times I have tried it it turns out with quite a well done crust all round the outside of the cake. This is so frustrating because it is such an easy ‘all in one’ recipe. Any ideas or help would be much appreciated. Many thanks, Sandra

Hi Sandra

This http://www.bbcgoodfood.com/recipes/4576/wedding-cake–zingy-lemon is the recipe I use for most of my madeira needs, you can leave out the lemon if you want and add some milk instead, although a traditional madeira is with lemon juice and zest. Madeira cake usually crusts because of the flour combination but you it may also be due to the oven temperature being too high. I always bake mine on 140c in fan assisted oven for a little longer. Try and fold your lining paper into 4 to give the sides extra protection, double line the base as well. Have the paper at least 2″ above the rim of the tin, this will protect the middle of the cake. If you’re baking square cakes, the corners should be protected as these can easily burn. If you have baking strips they will help too. You can make your own as here http://judyscakes.blogspot.co.uk/2011/01/making-cakes-rise-evenly.html. The picture in the link just has the towel strips wrapped around the tin, a better way is to wrap them in strips of foil and then attach them to the tin with a pin. Soak the toweling first, this way your bake will be more even and there should be less crusting. Over greasing the tins will also make crusty sides so just grease enough to stick the lining paper down. Once your madeira has cooled down wrap it up and freeze it. The moisture will help to soften any crust and you can also shave the sides of the cake to remove any thick crust. Best to do this while the cake is still frozen. If you look here http://www.cakeflix.com/questions?s=madeira there are several pages of information, hints and tips on madeira cake which you may find useful. All the information is highlighted in yellow to help you choose what is relevant to you. Finally, I know the crust can be frustrating but if you look at any pictures of madeira cake you’ll see they all have darkish crusts so you’re not doing anything wrong. I’m sure your cakes will turn out great! x

Thank you. I will try all your tips and let you know what happens. How long should I bake 6″, 10″ and 12″ Madeira cakes for. As I am scaling an 8″ recipe I don’t have the actual timings and being a novice…..
Kind Regards, Sandra

By the way where’s the Birdcage cake PUl promised us yesterday? Sandra x

Sorry meant to put Paul!!!

Hello Sandra

This is a rough guide for timing as all ovens are very different:

4″ 40 – 45 mins
6″ 45 – 55 mins
8″ 1 hr 15mins – 1hr 30 mins
10″ 1hr 45 mins – 2hrs
12″ 2hrs 15mins – 2hr 30 mins

These are approximate times because I don’t know how your oven bakes. Temperature is at 140c fan assisted or 150c non fan. Check the cakes two thirds of the way through baking opening the oven door slightly so not to lose too much heat. Keep baking until done. I’m sure other members will contribute timing experiences. x

Thank you so much for that. Sandra x

Sandra the non fan temp should read 160c, was late when I posted x

That’s ok. I know the feeling!!! My oven is fan anyway 🙂 x