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asked March 5th 2013

Madeira Wedding Cake

I have a couple of questions about madeira cake if anyone can help please.

I have a wedding cake to bake and will be baking two madeira tiers and one chocolate tier. I have tried Pauls Choc cake recipe and am happy with it. Is madeira cake the best and ideal type of cake for a wedding cake? Are there different and better recipes out there for a plain/vanilla wedding cake?

Also at what stage do I add glycerine to the madeira recipe? ie after creaming butter, sugar and eggs.

Any advice and suggestions would be very helpful.

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accepted

Hi Mandy

Firstly just wondered whether you have seen all the answers on the site about madeira cake. If you haven’t, type in the search box ‘madeira cake’ and you’ll be taken to many different questions and replies from members. There are three pages so the interest has been massive.
If you want to try another vanilla cake recipe have a look at http://www.bbcgoodfood.com/recipes/10860/easy-vanilla-cake. This is a Jane Hornby wedding cake recipe and I use it as an alternative. There are many other recipes online, however, if want a cake a firm cake you can’t go much wrong with madeira. The glycerine can be added after the creaming and before the flour is folded in. Hope this helps.

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Thanks MIWL! I will give this a go with glycerine.

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Hi MIWL. Just wanted to follow up on this query. I have, this morning, mixed cake mix for a 12″ round cake using Jane Hornby’s wedding cake recipe. It is in the oven as I type.

I decided not to add Glycerine as I will be adding the sugar syrup before filling the cake with buttercream and jam.

I thought I would just mention that the cake mix started curdling after I had added the 10th egg. I added a couple of tablespoons of flour to the mix with the rest of the eggs but this did not help and I was beating the mix well before each addition of egg. The cake mix was very curdled but I soldiered on and added the yogurt but this made it curdle a little more. I kept positive and continued to then fold in the flour and milk as suggested in the recipe. During this process the cake mix began to take on a much smoother consistency and by the end I had a nice smooth cake mix which is in the oven now and is looking good! Fingers crossed it comes out ok!

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Hi Mandy76

I can smell your cake!!! Don’t ever worry too much if a mixture curdles, you did the right thing . As long as you don’t over beat the mixture once the main flour goes in the cake will still be lovely. Save me a slice Mandy xx

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Hi MIWL. My cake came out lovely – slightly domed but no cracking on the top! Very happy with it but as it cooled the dome went down and a very slight dip occured in the centre of the cake. I am planning on placing that side of the cake on the cake drum before covering it but I wondered whether it might be a sign of the cake not being cooked through?? I tested it with a skewer which came out clean, before taking it out of the oven.

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Hi Mandy

It may have needed baking on slightly, the dome going down is a good indicator. I think from what you’ve described, the cake will be ok. Put lots of yummy filling in! Possible you could let me know how it cuts? xx

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