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Post by stephaniebines on Jun 27, 2007 9:29:37 GMT -2
Hi all
I've been asked to make a sponge and chocolate wedding cake and normally I make the cakes the week before the wedding then cover with sugar syrup before icing and decorating and job's good. I must confess sometimes it's a bit stressful trying to get everything done at the last minute but I always worry that the cake won't taste fresh if I bake it too early.
Problem being on this cake I'm away, the week immediately before the cake is required and I didn't realistically know how early I could make the cakes and they would still stay fresh.
What does everyone else do? If I make the cakes 10 days before wouldn't they go like cardboard by the time they are actually eaten?
I much prefer making fruit wedding cakes because I bake them months in advance and can ice them a couple of weeks before the wedding so no panic.
Also just wanted to say, I really like this forum, it's the only place I know to go to with my cake worries and woes and I'll always get an answer - thanks everyone!
Stephanie x
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Post by Nauseen on Jun 27, 2007 10:10:03 GMT -2
Hiya stephnie, Personally i do the sponges 1 week before the wedding which leaves it about a week after the wedding. It is said that the life of a sponge is 2 weeks. So as long as the cake would be eaten within thhis time frame it should be ok, but i'v never done it myself.
Nauseen
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Post by rach on Jun 27, 2007 14:30:51 GMT -2
you could always make a madeira sponge rather than the lighter sponge for madeira sponge will last that bit longer at least 2 weeks ie one to decorate and one to eat...so 10 days would probably work out
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Post by Nauseen on Jun 27, 2007 16:10:38 GMT -2
It is said that the life of a sponge is 2 weeks. So as long as the cake would be eaten within thhis time frame it should be ok, but i'v never done it myself. Nauseen That's also the case of a sponge rach.
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Post by rach on Jun 27, 2007 16:40:34 GMT -2
madeira sponge is firmer and holds better for longer...a lighter sponge doenst hold as long but is much lighter to the taste and the kiddies prefer that.... I tend to use madeira for wedding cakes as u have longer to decorate etc etc and there are many recipes for madeira some are flavoured and some have ground almonds, all which help keep the cake moist
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Post by Nauseen on Jun 27, 2007 16:57:25 GMT -2
Hi rach, I meant about how long it keeps, you said 2 weeks for madeira, A sponge will also keep foe 2 weeks, Saying that according to your theory, the madeira b eing a firmer cake will keep longer, so thats why i was saying so was the case of a sponge. I do also do the cake 1 week before which alows it a week to be eaten.
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Post by stephaniebines on Jun 27, 2007 18:14:22 GMT -2
I've never done a madeira sponge for a wedding cake, I've always done a normal one (if you know what I mean!) I only do a madeira if i have to cut it like a novelty cake.
Do you have a recipe for a madeira sponge for larger cake sizes e.g. 10, 8,6 cake etc - i'll give it a go and see how I get on with that recipe.
Thanks Stephanie
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Post by rach on Jun 28, 2007 5:16:12 GMT -2
I prefer normal sponge to be honest....and I really only use that now unless I need it to last abit longer than 2 weeks cos it will hold abit longer but sponge no matter wot sort is best eaten fresher than left..
wouldnt it be nice to be able to bake decorate and eat on the same day or within 2 days..I quite like it the next day cos the flavours have absorbed abit into the cake ...does that make sense ...lol
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Post by dkcrooby on Jun 28, 2007 14:29:06 GMT -2
Hi Stephanie,
I have exactly the same problem! I made a cake for my dad using a madiera sponge. We left it for 2 weeks and on the 14th day we opened it up and it was mouldy!!! It was disgusting. I must admit that it was kept above our tv unit, (not on the tv) which would be quite warm but even so it's really put me off baking a cake more than 1 week before the day it is to be eaten.
I always use a madiera sponge only because in my book, they give a normal sponge recipe and it says to be eaten on the day or the day after. That's the only reason i use the madiera. If you buy a cake book called 'The Home Guide to Cake Decorating' by Jane Price, it gives you recipes for loads of different cakes from 6" to 12". Definitely worth buying.
Shianne :-)
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Post by stephaniebines on Jun 28, 2007 19:49:26 GMT -2
Thanks Shianne
I've found that book on ebay, I'll put in a bid and hopefully might win it, if not I'll buy it on Amazon.
The advert on ebay for more people looks good!
Stephanie x
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Post by dkcrooby on Jun 29, 2007 2:17:11 GMT -2
Oh good - it's got some nice tips in there too.
I was just thinking about it now and I wonder if I'd undercooked my dad's cake ever so slightly and that's the reason it went off before 2 weeks. I'll try lower the temp on the oven and see what happens. It gives a gas mark guide of between 2 - 3 and I usually bake at 2 1/2 so I'll try 2, especially for the bigger cakes.
:-)
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