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Post by julieann30 on Nov 16, 2005 12:39:41 GMT -2
I have to make a Christening cake next week which is for an 11" madera. I have looked through all my books and scoured the internet for a recipe but there is not one for an 11". Can anyone help me. Thanks Julie
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Post by Alison on Nov 16, 2005 12:43:58 GMT -2
Hi Julieann - is it for a square cake or round? If it's a square cake we are in luck
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Post by rach on Nov 16, 2005 12:49:45 GMT -2
yes let us know and I can helpp there........
Also I use a very light madeira cake recipe for all my cakes which is lovely put all in a mixer and off you go ..FAB if its chocolate just add cocoa...
if you want the recipe let me know...I dont mind sharing it...
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Post by julieann30 on Nov 16, 2005 16:12:37 GMT -2
Hi, thankyou for your replies, yes i would love to have the recipe off you. much appreciated. The cake i have to make is an 11" round.
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Post by rach on Nov 16, 2005 16:28:14 GMT -2
I will double check it and send as a Pm for you
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Post by julieann30 on Nov 16, 2005 16:33:45 GMT -2
Thank you very much. I'll try the recipe on Saturday and let you know how it turns out.
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Post by rach on Nov 16, 2005 16:38:56 GMT -2
okay I have sent it...good luck..its never failed me yet
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Post by sonsandjulie on Nov 16, 2005 17:14:58 GMT -2
Hi Rach, I hope you don't think I'm being cheeky but could you send me the Madeira recipe too, as I've been looking for ages for a good recipe and have lately resorted to using McDougall's sponge mix. Thanks Julie
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Post by Alison on Nov 16, 2005 17:23:13 GMT -2
Could you maybe post it here Rach - see how much it differs from the one I use?
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Post by rach on Nov 17, 2005 4:31:44 GMT -2
yep I will post it up this afternoon..got to do breakfast and out this am but do it when I come back
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Post by rach on Nov 17, 2005 11:21:13 GMT -2
Okay it is a very simple recipe mix everything together in a blender and bake..... It can be changed for whatever tin you have just increase or decrease...the basic idea is double the rest of the quantities you have to that of the eggs..so
8 eggs 16 oz self raising flour 16oz caster sugar 16oz margarine
also to give your cakes a lovely moist texture make up sugar syrup and brush the sliced cake with it before you fill with buttercream....it keeps the cake freah and moist
4 oz caster sugar 150 ml water
disssolvew the sugar in the water then simmer for 2-3 mins and cool..then brush onto cake..simple
hope that helps...this is a very light recipe not suitable for everything...but it does most novelty cakes
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Post by rach on Nov 17, 2005 14:01:17 GMT -2
Oh sorry forgot to mention bake at 160 C for about 1 to 1 and a half hours until cooked.....
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Post by sonsandjulie on Nov 17, 2005 17:20:27 GMT -2
Thanks Rach!
Is that recipe for a 11" round tin?
How much would you use for a 12" square tin, most of the cakes I do are this size.
Thanks again!
Julie
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Post by rach on Nov 17, 2005 17:25:38 GMT -2
No that recipe was just a standard I look at each pan and guess the quantity to use sometimes it get it wrong and have to make up abit more mixture...........For a 12 "square I like a slightly deeper cake so I would use 12 eggs and double up the rest of the ingredients
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Post by sonsandjulie on Nov 17, 2005 17:27:57 GMT -2
Thanks Rach! I'll give it a go.
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