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Welcome to the Cake Decorators Q&A

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asked January 10th 2013

Moist Sponge Wedding Cake Recipe Needed

Does anyone have a good recipe for a moist wedding cake for 12″ and 6″ round tiers? I baked a Christening cake last year and made a 10″ round madeira cake and on another occassion a 12″ square madeira cake but found them both to be very dry!

Also, a simple recipe converter table would be very much appreciated please if anyone has discovered one.

Many thanks!

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Does anyone have a good recipe for a moist wedding cake for 12″ and 6″ round tiers? I baked a Christening cake last year and made a 10″ round madeira cake and on another occassion a 12″ square madeira cake but found them both to be very dry!

Also, a simple recipe converter table would be very much appreciated please if anyone has discovered one.

Many thanks!

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Hi Mandy76

You will find recipe conversion table here http://www.cakeflix.com/blog/how-to-work-out-what-size-cake-tin-to-use. You can either use the ready reckoner which is very easy to follow or the Cake Baker link which will take you to the CakeOMetre app. For a moist wedding cake recipe have a look at Jane Hornby’s wedding cake collection on the BBC food site. She has lemon, vanilla, chocolate and fruit. Paul’s moist chocolate cake recipe has been used by a few of our members, comments can be found under popular questions. Have a little peek at the comments by typing ‘maderia cake’ in the search box, there are lots of hints and tip on how to make a moist madeira cake. Hope this helps.

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Thanks madeitwithlove. I used Jane Hornby’s wedding cake recipe in the past. Perhaps I should add glycerine for a more moist sponge?

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Hi Mandy

I always use simple syrup drench. I boil up equal quantities of water/jucie or alcohol and sugar, let it cool and soak the cake with it using a pastry brush. The syrup keeps the cake lovey and moist with the added bonus of extending the shelf life by a day or two. Freezing cakes also adds moisture to cakes. Glycerine can sometimes leave a taste, I usually use quarter teaspoon per large egg. Best to try this on a cake for yourself first and see whether you can taste it, that’s what I did on my madeira. I now use golden syrup because glycerine, for me at least does make a funny taste. Hope this helps, if you do have a go let us know the result. x