How can I help?
I am often asked questions about my cakes and recipes so I thought I would set up a ‘Frequently asked Questions’ page to help you guys out. If you don’t see the answer that you’re looking for please just leave a comment below and I’ll do my best to help.
It’s all about the tricks of the trade and practice, practive, practice. The more you play around with sugarpaste the more you know how it should feel. Check out this post for more details.
A crumb coating is a layer of buttercream which you add to a cake, chill till it’s firm then add a second layer all the while making the edges neat (and more importantly hide any imperfections!) You can see how to do that in this post.
Once a cake is completely cold you can store it in an airtight wrapping for one week or freeze it for three months. For more details have a look at this
It’s fine and dandy to freeze a cake. Check out how I do it
One of the most common questions I get here on the cakesbakesandcookies.com Madiera cake post is “What amount of ingredients do I need for a rectangular cake tin/ mini cake tin/ sphere tin/ giant cupcake tin… you name it I’ve been asked it. Have a look at thiswhich explains how I work it out. Be warned! There’s maths involved!
and ……..just in case you wanted a small size here’s the 700ml volume mini tin ingredients
Mini Madeira cake recipe (For a cake with a volume of 700ml )
45g Butter – At room temperature
45g Margarine At room temperature
120g Caster Sugar
1tsp Vanilla essence
130g Plain Flour
1 tsp Baking powder
2tbsp Hot Water
I haven’t baked a cake of this size but I would imagine it will take around 30 minutes. Check it after 20 and then see how you go.
I’ve been asked so many questions about how to make a 10″ Madeira cake and how to stop it doming/sinking/ taking forever to bake that I decided to write a post where I take you through each step by step process.
This is one of the best discoveries. Sugar syrup makes a cake beautifully moist whilst creating a light, crunchy crust that’s totally delicious.
There is a clever little trick I use to stop my cakes from baking on the outside before they are baked on the inside. It’s all about wrapping the cake tin. Check out this post for more details.
When you have funny shaped tins or spheres you need to measure the volume of the cake tin to work out the ingredients needed for your cake.
I have been asked this question quite a few times but as I don’t have a tin that big – or an oven that it would fit in, I have calculated the ingredients and timings. See the post here.
This is a question I was asked a lot before I made a point of adding that detail onto my recipes. This post is all about eggs and how to use them best when baking. See the post here.
If you have a question you would like answered just leave a comment and I’ll do my best to answer it. Thanks.