Measure the ingredients accurately. The most reliable way is to use the kitchen scale. If you don’t have one, though, use a liquid measuring cup for the liquids, and the spoon and level method for dry ingredients. All you need is a cup of tea, and you are set. Forget about ready-made cakes, the homemade ones are not only cheaper to make, but also more flavourful, and impressive too. Jump to:

Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 3 dozen. Or try my vanilla cupcakes recipe. Mary Berry's Madeira Cake, a classic dessert recipe for your afternoon tea party. It's a light and fluffy sponge made with simple ingredients, and the lemon touch makes the cake flavourful and fresh. I’ve been making this recipe since I started baking four years ago, so I’ve learned a lot through trial and error with this one. For example, there’s a reason that this cake recipe is better than a box mix, and part of that is bc it’s much more involved. You do need to read the notes carefully to get the best results. In particular, make sure to use room temp ingredients, cream the butter and sugar together for the right amount of time (not too long or too short, Google for a good visual), don’t overmix the wet and dry ingredients, and don’t overbake the cake layers. If you don’t follow these tips, you do risk the cake being dense, not rising properly, and/or sinking in the center. Believe me, it’s happened to me many times!Want chocolate frosting instead? I recommend the recipe/amount of chocolate frosting I use for Piñata Cake.

a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. I was not sure if it would work and was pleasantly surprised that they did! They are reusable, I use them on every cake I bake! How to serve This American buttercream consists of four simple ingredients — butter, powdered sugar, vanilla, and cream. But there are a few key things you can do to make sure your buttercream is nice and smooth with as little grit as possible. I haven't added any baking powder, since I used the self-raising flour, but this must be added if regular flour is added, or the sponge won't rise and it will be too dense. I’d mentioned multiple times to Ryan that I wondered how they made it. I assumed it was a meringue-based one because it was so silky smooth, but it was less buttery than ones I’d made before. Powdered sugar-based buttercreams always feel so gritty… so it couldn’t be that.

Pour the hot water and give it a stir. Don’t worry that the mixture is thin – that’s what’s supposed to happen! When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to three months, feeding at intervals with more brandy. (Don’t remove the lining paper when storing as this helps to keep the cake moist.) An 8-inch cake is a bit smaller than its 9-inch counterparts, so you won’t be able to feed as many people. However, the difference isn’t too big. For generous sizes of 2 ½ inches, you will be able to serve 14 people. Smaller sizes, such as one inch, can serve up to 24 people. How much cake do I need for 15 guests? Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. The Victoria sandwich cake traditionally only has buttercream in the centre of the two layers, “hence the name sandwich cake”.

Or triple for a extra rich chocolate frosting coating to cover inside, on the top and around the sides. Can I cook a two layer sponge cake in one cake tin?Baking for a large or small group can be tough, particularly when you need a very specific size cake, or have an off cake pan size. Wilton is here to help make sure your cake is the right size for any party with this cake serving chart. Based on recommendations from our own test kitchen, we are to help you determine how many servings you’ll get from your cake, as well as how much batter and icing you’ll need to get the job done! Cake Serving Size

I’ve actually had a hard time nailing down a good, simple vanilla buttercream recipe – what some would call American Buttercream – that uses mainly butter and powdered sugar. Leave it to go completely cold before carefully removing from the tin. I leave the baking paper on the cake then wrap it in foil and place in a tin in a cool place. It has a neutral flavor, and I find that whenever I use it, my cake remains soft and moist even after days of refrigeration. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.

For this rosette cake, I started at the bottom and worked my way around, then the next layer, then the top.