To keep cakes flat - 'donut' the mixture a bit after it's gone in - ie scoop out the middle and push it up the sides.
Madeira cake is firmer, so you can carve it easier and it also supports the weight of tier(s) above better, even with dowels I believe. If you put a lot of icing on a Victoria Sponge cake it might not take the weight and the cake will press down and the icing above will crease. Madeira also keeps a lot better than Vicky Sponge too. Vicky Sponge best eaten day it is made, imo.
Sorry rushing to go out but hope this helps. Marble cake is cool, will make one soon!
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