Tag: 8″ madeira cake recipe

6 to 12″ in 60 seconds (aka Madeira cake ingredients for different size cake tins)

6 to 12″ in 60 seconds: Madeira cake ingredients

10" Madeira cake recipeI have to say that I have been bowled over by how many questions I have been asked about Madeira cake since I started this blog. I mean if you check out my first post on it there are over 200 comments! So I shouldn’t have been surprised by the response to last weeks post on how to adapt ingredient amounts for different sized cake tins with a 10″ recipe along side. But there you have it. I was surprised. As promised in last weeks post, here is the chart with all the ingredients you need to make a Madeira cake from a 6″ all the way up to a 12″. I can’t fit a 14″ in my oven so I don’t possess a tin that size so if anyone needs the ingredients for that you’ll have to measure the volume in ml so that it is 3″ deep and let me know what it is! Then I can work out the rest.

The Measurements

This chart is for ROUND Madeira cakes that are 3″ deep so you can slice them in half to fill if you want to. (Buttercream measurements for different size cakes are being calculated now after a reader requested them. So, no more leftovers to devour for me then! Watch this space.)

Madeira Cake IngredientsMadeira cake chart - April 2015(this chart was revised on 27th April 2015


I’ve also had a few questions about the ingredients on my first Madeira cake recipe post. That recipe was also for an 8″ round cake but the depth of that cake only came out to 2″ deep. The ingredients above will give you a much deeper 3″ cake. That’s why there’s a difference in the ingredients quantities. As I have got more experienced I have tested out other ideas and I think I’ve nailed the Madeira cake recipe now. Another two things to note are that I used to only use butter in this cake as I thought that would taste better but as my mum uses butter and margarine combined I tried that out and the result is a much lighter and more moist cake. The other tip she gave me was to mix in the flour and water in three goes. If you add all the flour then all the water you get a cake with lots of air holes in it and it tends to be more dry than if you add them alternating for three goes. Small things = big benefits in baking!

How to make Madeira cake

  1. Line the cake tin with baking paper. I use sunflower oil to grease the tin so the cake stays soft. Butter tends to bake too quickly giving you a harder cake on the outside.
  2. Pre-heat your oven to 180ºC (Fan oven160ºC)
  3. Start by creaming the butters together then add the sugar and beat till it’s pale and fluffy.
  4. Very slowly add the eggs – a spoonful at a time. Add a spoon of the flour to prevent curdling if necessary. Add the vanilla essence and mix.
  5. Sieve the flour and baking powder into a separate bowl and have the hot water ready. Add the flour and water in three goes. This produces the fluffiest and most moist cake rather than adding all the flour then all the water.
  6. Bake for time stated on the chart for your size cake tin or until a skewer comes out of the centre clean.
  7. Don’t open the oven door for the first 30 minutes. It will make the cake sink.
  8. Leave the cake to cool on a wire rack for 15 minutes before turning out of the tin carefully.

Happy baking bakers

EmmaMT

P.S. I wish I had £1 for every time I misspelt Madeira!!! p.p.s. Here’s the link for the instructions on how to make the Madeira cake.

P.P.S.I’ve been re-testing these cakes for the timings which have been taking much longer than originally stated – sorry guys. I’ve just got the 10″ left to test so if you’re baking that size just keep an eye on it after an hour. I’ll be testing the 10″ just as soon as I have more room in my freezer!

Madeira-cake-slice-recipe/www.cakesbakesandcookies.com

 

How to make a sprinkle cake

Dahlia 2nd birthday cake

So following on from my My top 5 cake disaster tips! Here’s how I made the sprinkle cake before disaster struck!

I wanted the cake to be nice and tall. As it was for Dahlia’s 2nd birthday and she is a pretty, girly little thing,  it had to be pink.  I made four 8″ Madeira cakes to stack with raspberry jam and coloured buttercream. I also wanted it to be a sprinkle cake on the inside too, so I added some sprinkles to the cake mix just before they went into the oven. It didn’t really work out as I had planned. I put in 55g (which is one entire pot) but they didn’t really show up very well when the cake was cut. I think next time I will put in 110g so it’s super colourful inside. The good thing about adding sprinkles to the cake mix is that they are sugar so they just melt into the sponge.

 

The Madeira cake recipe 

(Makes four  8″ round cakes)

For the cakes

  • 150g butter – at room temperature
  • 150g margarine ( I use Flora)
  • 400g caster sugar
  • 2 tsp vanilla essence
  • 6 eggs (large and at room temperature. Lightly whisked)
  • 450g Plain flour – sieved
  • 3 tsp baking powder
  • 5 tbsp hot water
  • 50-100g sprinkles
  1. Grease and line your baking tins. If you need to bake in two goes ( 2 cake layers at a time) only mix up enough ingredients to bake two cakes. Don’t have cake mix sitting around waiting for the first cake tins be become free. The cake mix will lose air and the cakes won’t rise as much as they should. 
  2. Heat your oven to 180ºC (160ºC Fan)
  3. Mix the butter and margarine together well then add the sugar and beat until pale and fluffy. This will take 2-3 minutes.
  4. Add the egg a little at a time until it’s combined. If it starts to curdle add a spoonful of the flour.
  5. Add the vanilla essence.
  6. Add the flour (with the baking powder) in three batches alternating with the hot water. I’ve just discovered this neat little trick. It makes the cakes more moist and they will have fewer holes in the sponge compared to adding all the flour then all the water. Add sprinkles and mix.
  7. Pour cake mix into each cake tin. In order to keep the cakes the same depth once baked aim for 350g of cake mix in each tin.
  8. Bake for 30 minutes or until the cake comes away from the sides and a light press in the centre of the cake springs back instantly.
  9. Leave to cool completely on a wire rack.
  10. If storing overnight, once cool wrap your cakes in clingfilm but don’t stack them directly on top of each other as they may stick together.

 

For the buttercream decorations

  • ½ Jar of seedless raspberry jam
  • 500g butter- at room temperature (President butter tastes best)
  • 1kg icing sugar
  • 2 tsp vanilla essence
  • pink food colour
  • sprinkles to scatter – (I used around  100-150g)
  1. Place the butter in a mixing bowl then sieve the icing sugar over the top. I place a tea towel carefully over the mixer (make sure it is safe guys!) so that the puffs of icing sugar don’t coat my whole kitchen. Once it’s combined add the vanilla essence and mix again. If it’s too thick you can add a little milk to soften it. 
  2. Add a little pink food colouring at a time till you get the desired colour

Decorating the Sprinkle cake 

Sprinkle birthday cake

Heat up the raspberry jam in a microwaveable dish for a few seconds at a time until it is nice and runny.  Use a silicon pastry brush to cover the whole of the first layer of cake. Leave the cake to cool a bit – otherwise it will melt the buttercream and your next layer will slide off.

Take the second cake layer and smoother it with buttercream then position it buttercream side down over the jam. Repeat until you have done all layers.

Sprinkle birthday cake

Give the whole cake a crumb coat. This is the first coating of buttercream which seals in any crumbs in and hides any lines in the cake lauers. It doesn’t have to be perfect but the neater it is now the better your top coat will be. I didn’t cover the top as I was going to roll the cake in sprinkles if I didn’t like the initial effect and I would have needed to handle the top if that was the case.

Pop the cake in the fridge to firm up for at least 20 minutes.

 

Sprinkle birthday cake

Give the cake a second ‘top coat’ of buttercream. This is the one that you want to be as straight and smooth as possible. I use a spatula to add the buttercream then use a side scraper to make sure it’s straight.

 

Sprinkle birthday cake

A smoother is the perfect tool to drag around the cake to get a smooth finish.

 

Sprinkle birthday cake

I put the cake on a cakestand (because I am crazy- if you haven’t read why you can do so here!)  And prepared to add the sprinkles. You need to add them while the cake is still freshly buttercreamed so they stick well. The way this cake looks is how I imagined it turn out, but if it all went wrong then I planned to roll the whole cake in sprinkles to coat the whole thing. For that I would have needed to hold the top and bottom of the cake- hence I didn’t buttercream the top till the very end.

Sprinkle birthday cake

To add the sprinkles I placed the cakestand over a tray and poured the sprinkles onto the bottom edge. I then threw small handfuls at the sides so there were just a few all over the cake. When I was happy with the look – and I had forced Darcey to stop throwing sprinkles all over the place and at my cake) I coated the top.

 

Sprinkle birthday cake

To make a clear number 2 I placed the largest cookie cutter I had in the centre then carefully poured some sprinkles inside. I used a decorators paintbrush to press them down so they stuck in place when the cutter was lifted off.

 

SPRINKLE BIRTHDAY CAKE

 

The last thing to do was to remove any loose sprinkles from the cakestand and try to deliver it. Try being the word!

 

EmmaMT 

 

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