Many thanks Sheila, will try to get a refund for my daughter as they have been miss sold as not fit for purpose. Do I need to dowel a 3 tier cake if the bottom tier is fruit and 2 others sponge? For example a recipe for an 8″ round cake will make a 7″ square cake. Please see our privacy policy for more information. my question is, i have a fan combi oven. Your tips really worked and I think it is cooked, brown top and bottom and skewer coming out clean also springy to the touch. The heavy duty ones such as from Lakeland or Next are best. of the refrigerator. This has all the delicious fruitiness, but with a more mellow, delicate taste. @Julie. @nackered. High Altitude Adjustment: Follow instructions for Basic Cake Recipe except beat egg whites to soft peaks instead of stiff peaks. @Shirin. If you followed Prince William and Kates Wedding you will have noticed that their huge wedding cake was made up of several smaller cakes. can u tell me which ingredients I put in first in my 14 inch fruit cake. I would be interested to know if the cake tins were advertised/sold as being for fruit cakes or Madeira cakes (which do lend themselves to being deeper). As this cake is rather large and finding a suitable container can be difficult, you can wrap it up in two strong carrier bags (the ones without any air holes in them) and seal it with cellotape. All comments and names entered will be publicly visible to other site users, by entering a comment you agree to your comment and name being published. Thank you Can you put a link to the recipes please. Either way, you will need to use plenty of brown paper round the cake (especially on the corners) to prevent it catching. Sift flour and baking powder and gently fold into your mixture. Make sure you store it on a flat surface so it does not get damaged or misshapen. If it feels wet and soggy, then it probably is not cooked. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended. Cook 16-inch by 11-inch cakes for 30 minutes and 18-inch by 12-inch cakes for 40 minutes. Slowly tighten the floss - it will make a clean, even cut through the cake, dividing it in half. Place a sheet of parchment paper in the bottom of each cake pan. Also the smaller the pieces of fruit you use the more the cut cake keeps it’s shape. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. The baking time will be approximately the same whether it is round or square. Are you using actual butter in your recipes as margarine and butter substitutes result in a crumbly texture. I dont want to use almonds but ned to make up quanity what other dry ingrediants & how much should i use this is for 14″ round & how long would you bake for. [email protected] With regard to the size eggs I use, I normally buy medium size eggs. I once kept a cake I had burnt for 18 months and made it into a Christmas cake for the family and it was fantastic. @ Christopher. @ Petra. The 2 (10-inch) cake layers requires making the Basic Cake Recipe 2 times or doubling it once. Reckon will need to increase the recipe to have around a 3″ depth. First of all you cream your butter with the sugar, black tracle and ground almonds. Ruth was so patient with me. @Ann I would use the 12″ Square Recipe for your 14″ x 9″ tin. However the current trend seems to be for much deeper cakes four to five inches in depth. I've tried many carrot cakes, and this is my favorite recipe.If you don't like pecans, feel free to leave them out. Trusted Results with Baking a 14 inch cake recipe. If it starts to look too brown on the top, place a piece of greaseproof paper on top of the cake. Hi, I have just measured my 14 inch cake tin and it is 3 inches deep, therefore the recipe for the 14 inch square fruit cake will work for your 13.5 x 14.5 … You can leave out the black treacle if you do not like it and replace it with golden syrup. 2 tablespoons grated orange rind (about 6 oranges). I have overcome this problem by purchasing a washing up bowl, which I keep specifically for this purpose. Cherry Cake or Madeira Cake would work or Ultimate Carrot Cake, Maple Pecan Cake could be adapted to work. I will be decorating it simply with ribbon and fresh flowers. If your oven is small, check the size of the pan ahead of time to make sure the door can close with the pan inside the oven. @ Suze When leaving out flaked almonds it is necessary to make the ratio of dry ingredients back up again. No problem – The recipe works with medium size eggs but if they are a little small I tend to add more to compensate. Do not beat it. I have been trying many receipes and so far they have all been crumbly. Turning the cake can help prevent this. if anyone reading this knows where larger plastic storage boxes can be obtained, please feel free to leave a comment to let others know. (What a waste of ingredients.). Calculating the mixture for a cake tin can be quite tricky, but in this case it is quite simple. Hello I just wanted to know about the ground almonds I am leaving out the flaked almonds and replacing it with more sultanas but do I do the same with the ground almonds or do I replace that with flour ? post #1 of 8 AHi new to cake Central but was wondering if anyone could help me with a 14 inch chocolate cake recipe for a christening cake please, new to cake making too but after a few I've done recently getting more friends and family asking me to … @ Maggie. And it was cooked perfectly it is a lovely cake and it taste really lovely so I’ve now put another cake in the oven for the wedding cake I have to do Bake the cakes one at a time in the oven, placed on the center rack. Sift together 2 1/2 cups flour, baking powder, and salt; set aside. If I leave them out of the recipe (for people with nut allergies) would that have any effect on the recipe do you think? You will need to make a 16 - egg recipe for the 14 inch square cake. Feed it with a mixture of brandy and sweet sherry and wrap it back up in fresh greaseproof paper or baking parchment. Two hours, 45 minutes sounds about right. You will need 7 times the amount of each ingredient to prepare the wedding cake. You said earlier that you would put some good sponge recipes on the web to make the top 2 tiers of a wedding cake. Recipes. If you have similar tins in either round or square, you can double check by filling the heart shaped tin with water and then pouring into one of your tins and seeing which size is best. On the same page you will see that coconut oil makes very good cakes and would be good in the sponge, but you would have to make a couple of samples to get the ratio of coconut oil right. I would start with a cup full of tea or juice. This cake is perfect for a wedding cake and 8 weeks is a good maturing time. They want 3 tiers with bottom fruit and top two sponge. I need a 3″ cake for the bottom tier of a wedding cake and dont know if i should increase the quantities and by how much? Hi, could I leave out the treacle if so what could I replace it with. You can check this video, hope this will help you. Put all the dried fruit into the flour and spices and coat well, then add this to the mixture. I am using a serrated knife. @ Sharon. However, I have used it several times when nut allergies are present. Thanks again Bobbie. The 2 (14-inch) cake layers requires making the Basic Cake Recipe 4 times or doubling it twice. As a guide medium eggs weigh 56 – 63 grams and small 53 grams and under. When the cake is fully cold and you can check it throughroughly, you may find that the cake is not now so hard as you thought and may just need a gentle trim to remove the burnt fruit. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Be sure to watch that the cake cooks evenly as, thick fruit cakes can burn on the outside and be uncooked in the middle. I have found you’ll need at least 30% more ingredients for the square tin to achieve a 3 in depth. @ Nkechi I am sorry to hear that you have difficulty in keeping fruitcakes outside How do I scale this up for 14” by 4” round tin? This makes it firm enough for one of the bottom tiers and also keeps nice and moist. I don’t like the tast of black treacle, but have never tasted it in my cakes as the flavours blend and mellow as the cake matures. https://lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities Priddy also writes for Archstone Business Solutions and holds an Associate of Arts in English from McLennan Community College. If you are interested, I will post them on the site for you. I am so sorry about the delay in replying. These cookies do not store any personal information. If you have guests who do not like traditional fruit cake, they will more than likely like the golden fruit cake. I only hope that my daughter takes heed of the cost of trying to cook in these tins. @Franchesca. Enter to win one of three maple ingredient boxes plus a copy of Cooking with Maple, naturally, Follow us Like us on Facebook Follow us on twitter Follow us on pinterest Print this page Email this page, Copyright 2001-2020 All Rights Reserved Delia Online. You could use this hotter oven for the first half to an hour and then change ovens to the cooler one and this would probably work. Expensive mistake to make. For the method for mixing these cakes please follow the instructions on the Rich Fruit Cake Recipes for Various Sized Tins. I think it’d be fine, but wanting to check… Suze . I would always use dowels for a tiered cake. Would you be able to bake at a lower temperature. I use your Victoria sponge recipe all the time 2 eggs 4oz butter, sugar, flour 7” cake tins. I'm making my first 14" round for a friend's mum's birthday soon and I'm nervous too haha! These can be filled and stacked then cut off to your 14" square. I put a flower nail in the centre of the pan to help with an even bake. With a special surprise ingredient, this gluten free cake stays beautifully moist. I mix the cake ingredients, up to and including the eggs, in my Kenwood Chef and then I tip the mixture into my clean washing up bowl and add the flour and dried fruit by hand. I cooked it at 150 all the way through but it quickly became very dry around the outside … the fruit cake will be the first layer with 4 sponges on top making a 5 tier but also stacked ….. the fruit is the one I’m struggling with …. This meant that the whole cake was thrown away and the bride and groom were very upset at this unhappy event on their special day. Fill the cake pans with the correct amount of batter and tap them gently on the counter to remove air bubbles and even the level of the batter. I would be very interested to see your sponge cake recipes. Please ensure that your cake is fully cooked in the middle. 14″ tin (14 x 14 x 2 = 392 cubic inches) If you try to make one deep layer, it will be deep in the middle but much thinner at the points. @Andrea – You will need to cook it for up to 4 hours. This can be with any of the dry fruits you are using. @ Francesca. Thanks. To scale up a recipe you first need a basic recipe and the tin it should be baked in. There are various reasons why cakes vary in depth. Air circulation is important to help the cakes bake evenly. If this seems wrong think how many times you can place a square 4″ tin into a square 8″ tin. Even different ovens will give a different result. When to marzipan and ice it rather depends on the level of decoration you will be using. When you put the cake in on the higher temperature to begin with leave for approximately one hour and then check to see how it has risen.