Isn’t this a flamboyant cake?!
Three layers of moist madeira cake, topped with white chocolate and ‘stuff’.
The roses are handmade:
This is the first time I’ve ever made roses.
I used a tutorial in my favourite magazine ‘Cake Baking and Decoration’ and, if I do say so myself, they worked a treat. You can almost smell’em.
There were more than a few disasters.
1) The first ‘test’ white chocolate mud-cake had to be thrown away. If you saw my previous
rant post … erm … sermon(!), you will have noticed that ‘wet cakes’ are not a personal favourite.
2) The next white chocolate cake was distinctly un-chocolatey. So we ate that one.
3) I gave up and made a madeira, flavouring it with white hot chocolate of the Thorntons variety. How Posh.
4) The lady in the shop didn’t give me enough ribbon. I had to re-buy.
Other than that, I was most pleased.
Here it is, buttercreamed:
This was the first coat. The ‘crumb coat’. Since then, I have researched perfect buttercream covering and levelling a cake. Here are two excellent tutorials:
Jenniffer White ‘Cup a Dee Cakes’
I have truly learnt what I would do differently.
I love making cakes and I desperately need more people to practice on to perfect techniques. I made this purely for the cost of ingredients – really, to keep honing my skills. If anybody in the area would allow me to experiment, I’ll more than happily bake you a cake for a contribution towards ingredients!
The Madeira Cake recipe: (8″ round)
350g (12 oz) unsalted butter
350g (12 oz) caster sugar
350g (12 oz) self raising flour
175g (6oz) plain flour
6 large eggs
* Pre-heat the oven to 160°C/325°F/Gas 3. Grease the cake tin and line it with baking parchment.
* Cream the butter and sugar until light, fluffy and pale. Sift both flours into a separate bowl.
* Beat the eggs into the creamed mixture, one at a time. Always follow each egg with a spoonful of flour. This will stop the mixture curdling.
* Sift the remaining flour into the mixture. Fold it in carefully with a large metal spoon.
* Pour the mixture into the tin and bake for around an hour and a quarter, although mine needed another half an hour. When the cake is ready it will be well risen, firm to the touch and a skewer inserted into the centre will come out clean.
* Allow the cake to cool. leaving the lining paper on. Wrap the cake in foil or place in an airtight container for at least 12 hours before decorating.