Tips for baking and frosting a 12 inch Madeira cake?

by Joan Hennessy
(Helston,Cornwall UK)

I have to make a 12” Madeira wedding cake, how long will it keep and how long should I cook it, at what temperature and how do I stop it from browning?

I am going to use butter cream instead of marzipan, are there any tricks that would make this easier?

Many thanks, Joan.


Answer:

An 8 inch Madeira cake typically bakes for about an hour and a half at 180°C, Gas mark 4. For a 12 inch cake, it will take longer and so I recommend baking it at a lower temperature of 160°C, Gas mark 3 so it doesn’t brown as quick.

I haven’t found a recipe with specific instructions for exact baking times so it’s safest to check it at the hour and a half mark and then every 10 minutes after that. The cake is done when a skewer inserted in the centre comes out clean. If you notice the cake is browning too quickly, simply cover it loosely with foil and continue baking.

It will keep if covered for a week to 10 days, if you have a plastic bowl or cake dome, it can stay on the counter top. But the cake will be at its best if cooked as close to the day as possible.

When using butter cream icing, you should do a crumb coat first. A crumb coat is a thin layer of icing that you apply on the top and the sides to hold the crumbs in place. After applying the thin crumb coat, let it set for 1 to 2 hours before frosting and decorating. Don’t worry about your crumb coat looking perfect. You only need a thin layer of icing and you should still be able to see your cake through the crumb coat.
Best of luck with your cake!