Cake questions/help please

[daisy duke]

I made a marble cake this afternoon, looks good apart from the fact it has a big hill on top which is ruining my icing plans! This has happened a few times, is there something i can do to help it stay 'flat'?

Also if i make a tiered cake, can i just do a victoria sponge type recipe? I've seen posts from others saying they have done madeira sponge instead, is there a reason for this?

Thank you

[Janebug]

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!
x

[emmaandnoah]

theres a few reasons your getting a peak. oven too hot?? too much mixture in the tin?? too high up in the oven??

i bake sponges either vicky or mediera middle of the oven at 170/180. i have a fan oven!
99% of the time i use madeira sponge. especially if its for a novelty cake and needs to be carved or stacked.

[EvansMum]

Ive always used a victoria sponge recipe but been reading lately that the madeira is better. I think madeira is too dry though! Try adding in a bit of plain flour to your normal victoria sponge recipe (about just under half the amount of self raising flour that you put in) and see how it goes. Maybe do a smaller, scaled down version first as a trial run to see what you think?

Ive also heard that if you add glycerine into a cake it helps keep it moist but I havent tried that one yet.

My cakes have never 'domed' for some reason so dont really know how to fix it. I dont know why I havent had this problem, I havent got a fan assisted oven so dont know if that makes a difference? I would suggest scooping the mix away from the middle like Junebug suggested or even turning your oven down just a bit to see if that helps?

[daisy duke]

hmm its strange, the oven is only on 180 so shouldn't be too hot, dont think im over filling the tin. Will try the donut idea and see if that helps! I've never made a madeira cake, but i was told they weren't as moist, will have to give one a go and see what it comes out like. Got to have a trial run next week anyway, so will give me a good excuse to make more!

Thanks

[Janebug]

To keep it moist, put a tin of hot water in the oven to create some steam. Also use half a teaspoon of glycerine for each egg you put in. Also, wrap the cake in brown paper to protect the outside from drying out. This should help. Bit of a faff but hopefully the results will be worth it. I'd also make sure you use butter as that has a higher fat content than margarine and this does maintain moistness. I think homemade madeira comes out so much nicer than the bought birthday cakes.
Let us know how you get on.
x

[daisy duke]

Brilliant thanks Jane, will try those and see if they help. Will be practising next week so will let you know how i get on! Just making your peppermint cupcakes at the minute, they smell good!!

[Janebug]

Cool I made toffee apple cupcakes yesterday which I am going to put up but I am really busy at the moment so struggling to finish my post and check the recipe and then get it up without interruptions!!! I really need to start exercising though. All this cake is not helping my waistline!
x

[daisy duke]

They sound delish will look forward to that one! Just had a peppermint one and that was gorgeous, if i wasn't being good i would have another!!