I’m often asked by beginner cake decorators “Why Madeira cakes, can I not use a carrot cake or a Victoria sponge?” The answer is you can use any cake you like, especially as you become more experienced. However, as a beginner, I suggest you use Madeira. The reasons for this are two-fold.
Why Madeira cakes – two reasons:
Soft cakes can cause decorating problems
Firstly a soft cake, such as a Victoria sponge, will be more tricky to carve and won’t hold its shape so well when iced. Over the years I’ve seen plenty of examples of ‘crumpled’ icing. This happens when the weight of the icing has caused the cake to literally sink into itself. This is especially important with ball-shaped cakes.
Shelf life of cakes
Certain cake recipes like carrot cake or coffee and walnut cake will only stay fresh for a day or two. This gives you absolutely no time to decorate and also puts you under a lot of pressure.
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Recommended cake recipes
If you have any of my cake books you will know that I always include Madeira cake and a couple of my favourite Chocolate Cake recipes. I recommend them as they not only taste delicious but also give you a firm sponge. One perfect for carving and covering that will also last up to 2 weeks. These cakes freeze well for up to a month and will be fresh when defrosted.
I’m not saying these are the only recipes you should use, but they are the recipes that I trust to give beginners great results. Perhaps you have some fab recipes that you are happy to share?
Sweet wishes
Lindy
‘Bringing world-class sugarcraft into your kitchen’
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Chantal says
Hi Lindy and friends!
After I’ve followed your course in january in Beek, (Netherlands) the Madeira cake has become one of my favorite cakes. Indeed, when carving is needed for the famous Wonky cake, I feel Madeira is the best recipe.
But….of all the tips you gave that day, I forgot the tip for storing the cake after it had been baking. Should I keep in the refridgerator or not? And should I cover it or not?
My apologies for my poor English but it has been a while since highschool!
Greetings
Chantal
Lindy Smith says
Hi Chantal
So pleased to hear you really like my madeira cake recipe. The best way, that I’ve found to store it after it has cooled, is to wrap the cake in baking paper or foil and place it in an airtight container or plastic bag. There is absolutely no need to place it in a fridge.
Hope this helps
Lindy
Jane Moseley says
I have been asked to make a decorated eggless sponge cake and I don’t want to use a cake mix. Can you recommend a recipe I can use please?
Lindy Smith says
Hi Jane
I’ve tried a few recipes for these and but haven’t really liked any! I suggest you try searching on the internet or perhaps someone else can help.
Does anyone have a recipe for eggless sponge cakes that they would like to share?
Helen Chemouny says
I’m making a cake for my sons Birthday. At the moment it’s really hot and I would like to know if my sugarpasted cake needs to go in the fridge or not. The party is on Saturday. Thanks.
Lindy Smith says
Hi Helen
Sugarpaste in the UK is not designed to be refridgerated. If you place a sugarpaste covered cake in a fridge you’ll find that the icing will absorb moisture and any decoration will either wilt or the colours will probably run! I suggest that you try to find a cool dry place to store your cake until saturday. Professional cake decorators often use air conditioning units and dehumidifiers in hot weather!
Hope this is a little help.
Lindy
sharon Paul says
hi,lindy,
Would it be okay to fill a madeira cake with jam and
buttercream as in the tiered pink sparkle cake. many thanks
Lindy Smith says
Hi Sharon
Absolutely fine to do so, my daughter always requests jam and buttercream in her cakes. I suggest however that you make separate layers of jam and buttercream rather than put the two in the same layer. If you put them together, you’ll find that they slide over each other and the cake is harder to cover as it is not as stable.
Hope this helps
Lindy
kate says
Hi Lindy
I am in the planning stages of making a wedding cake – as it will be a madiera cake I am a little worried about how long it will stay fresh when it it white iced and sealed on a board – can you help please?
Many thanks Kate
Lindy Smith says
Hi Kate
I always advise that a madiera cake has a 2 week shelf life, so this gives you one week to bake and decorate and one week for the bridal party to eat. Note: madiera cake always improves once it has been kept a few days.
Good luck with the wedding cake
Happy baking
Lindy
shelley says
hi lindy…..need to pick your brain re madeira…i have got a kenwood chef and love it to bits….usually i beat my marg\butter with sugar add eggs and bit of flour (sr and plain as per receipe) and then rest of flour and beat it like crazy with the kenwood…..my cakes are nice , but wondered if it made a huge difference if the flour is folded in…..??
i just feel reluctant to try it because if it comes out too heavy its a waste….
can you help ??
shelley
Lindy Smith says
Hi Shelley
I make all my madeira cakes in a Kenwood, but I do it in stages as explained in my books. I cream the butter and sugar for about 5 minutes until it suddenly changes colours and becomes very pale. I add the eggs one at a time with a little flour, just mixing enough to combine thoroughly and I then fold the remaining flour in with a large metal spoon. The cakes turn our beautifully! I have made all in one cakes but only using all in one recipes, not a madeira recipe. I’m afraid you are going to have to answer your own question, by having a go!
I’d love to hear about your results
Happy baking
Lindy
Robyn says
Hi Lindy,
Do you think it would be possible to make a wonky cake with a sponge other than mediera? I’m making the cake a couple of days before I need it, would other cakes not be nice by then? Would it keep ok? Its for my wedding in September so hopefully not too hot.
Thanks!!
Lindy Smith says
Hi Robyn
It is possible and I have done it myself, as have my students, however it is not as easy to carve and as the cake is softer the shape can distort under the weight of the icing. If this is your first wonky I would recommend using a madeira, flavour it as desired and store it for ideally 24 hours in an airtight container before carving.
Good luck
Lindy
Robyn says
Thanks Lindy, I wanted to ask another question, I am awaiting your DVD as we speak but I’m not sure what cake tins to buy? I want to have a go as soon as I get the DVD but I’m not sure how deep the tins need to me? Thank you,
Robyn
Gladys says
Hi Lindy,
I would like to know if you will attend to the ICES INTERNATIONAL CONVENTION in Chicago, and we will be able to buy the DVD there? I will love to see you at the Convention.
Thanks,
Gladys
Lindy Smith says
Hi Gladys
I visited the convention last year, however I will not be coming this year as its too close to my trip to the Australian cake seminar in Sydney! Global Sugar Art will however be selling my DVDs, so I suggest that you visit their trade stand at the beginning of the convention before they sell out!
Lindy Smith says
Hi Robyn
Your cakes will need to be 3in (7.5cm) deep, so I suggest that you buy tins that are at least this depth.
Good luck with the cakes
Lindy
Bev Andersen says
Have made madeira cake base for wedding next week was just about to ice – have stored it in foil in fridge. A ‘friend’ just told me this was a really bad idea as it will go rock hard and be inedible! Is this true? It does seem harder than when baked but I thought it would soften as it came up to room temperature? What do you think? Bev
Elisabeth says
Hi Lindy,
I just read that a madeira cake has a 2 week shelf life and that the best way to store it, is to keep it wrapped in baking paper or foil in an airtight container or plastic bag. (No need to store it in the fridge). Could I store a chocolate cake (your recipe) the same way? And does a chocolate cake also has a 2 week shelf life?
Greetings,
Elisabeth
Lindy Smith says
Hi Elizabeth
Yes my chocolate recipe does keep, but its 2 weeks maximium. Have you tried the chocolate a mud cake recipe – click here for a link – this is meant to last even longer!
Lindy Smith says
Hi Bev
I never store my cakes in the fridge but I do freeze them. The freezing process adds moisture to the cake. I know that in the States they put their cakes in a fridge to set the buttercream icing and to prevent the icing melting, however they are not using madeira. If you are worried about your cake, why not cut away a small section of your cake from underneath and sample it. Remember that madeira cake improves with age, I think it is best to eat at about a week.
Hope this helps a little
Lindy
Maura says
Hi Lindy,
I have been asked to make a chocolate biscuit cake for a wedding and was wondering if you have a recipe for this. Also, how long will it last once covered with sugarpaste?
Maura
Lindy Smith says
Hi Maura
I grew up on ‘no bake’ chocolate biscuit cake that my Grandmother used to make for my sister and I as an after school treat. Here is the recipe that she used to make:
300g Nice or Rich Tea biscuits, crushed
100g butter
40ml (2Tbs) Golden Syrup
150g plain chocolate
25g sultanas
2.5ml (1/2 tsp) ground ginger
25g crystallised Ginger
50g cherries
Melt the butter, syrup and chocolate, then stir in the other ingredients. Pour into a foil or baking paper lined loaf tin and chill.
I’ve never used this myself as a wedding cake, but I don’t see why you couldn’t. I suggest that you use chocolate ganache to stick the sugarpaste to the cake or perhaps use a chocolate paste covering.
Hope this helps
Lucy Birkenshaw says
Hi Lindy
I am doing a Ruby Anniversary cake for this weekend. I’ve already made the cake (madeira) and its in the freezer and, when defrosted, I was planning on using jam, buttercream and finally fondant icing to cover it. I’ve then made some ruby-coloured flower/sugar paste roses to stick on when its decorated and plan to pipe (with royal icing) some words and a border etc. My concern is how long it will keep at room temperature with buttercream on etc as I know you can’t keep it in the fridge? If I defrost and decorate the cake on Wednesday will it keep till the weekend? Also, the cake has to travel in the car for 5 hours to get to our destination so will it be okay in a large tupperware for this journey??
Any advice greatly appreciated!!
Lucy
Lindy Smith says
Hi Lucy
Your cake will be fine even if you defrost it now. We are not due a heatwave so the buttercream will be perfectly OK at room temperature. Regards transportation you ideally need a large cardboard cake box, not a tupperware as a tupperware will make the icing too soft and unstable.
Good luck with the cake
Lindy
Lindsay says
Hi
I have recently started my own cake business and have been getting good feedback, however recently two of my customers have said that my cake is quite dry and hard.
I follow your Madeira recipe and wonder if it is simply that they are used to eating sponge cake or am I doing something wrong.
I usually test a bit of the cuts and it tastes fine to me. Can you give me any advice ?
Thanks
lindsay
Lindy Smith says
Hi Lindsay
If your customers have only been used to eating shop bought cakes then Madeiras are going to have a different firmer texture to what they are used too. However madeira cakes should be moist and not dry. Here are a few tips:
Storing your cakes in an airtight container for a few days before using them – I have found that madeiras improve with age, up to two weeks
Try adding a gylcerine to the cake mix as this helps the cake absorb moisture – 1/2 tsp per egg
Freezing also helps make the cake more moist.
Hope these tips help
Lindy
Lindsay says
Thanks very much for your speedy reply Lindy, I’ll definitely try those tips !!
Lindsay
shelley says
dont know if it helps but i have started making alot of cakes for people and have made loads now including wedding cakes….i always use a sugar syrup on mine after i have cut them, and then on the sides….it also helps the buttercream go on a little easier….i flovour the syrup depending on the cake ie vanilla or lemon ….it makes the cake really moist and yummy!!!!
Lindy Smith says
Thanks Shelley, yes I forgot to add this tip – as you say a simple syrup works really well and can be flavoured.
Amy says
Lindy,
I just happened upon your website. I made my first madeira cake today. I was wondering if I should carve it before or after freezing it? If after, do I thaw at room temp? (it is summer here around 80 degrees…).
Thanks,
Amy
Lindy Smith says
Hi Amy
You could carve it before , after or whilst its still frozen what ever suits you best.
nats says
hi I have made a madeira cake (12 august) and covered it with marzipan (13 august to allow me to cover it with royal icing……I am not sure how to store the cake after i have iced it though and how long will the cake last as my birthday is this wednesday (19august)????? please i really need your help.
Lindy Smith says
Your cake will be fine for Wednesday, just store it in a cardboard cake box away from heat and moisture.
Happy Birthday
Robyn says
Hi Lindy,
Thank you for all your help! I made my first cake the other day and it was fab! I’m making my own (wonky) wedding cake but I want to add a 4th tier and I was going to do a ‘dummie’ cake for it. how long in advance could i ice it? I would like to do it before i do the others but i have no idea how long the icing lasts without cracking and going nasty! Thank you x
Lindy Smith says
Hi Robyn
If you are using a dummy you have as long as you want, just as long as you keep your cake away from moisture. Store it somewhere dry and in a cardboard box. I have dummy cakes in my cupboard that are at least 12 years old!
Good luck with your wedding cake
Lindy
Robyn says
Thank you Lindy! Now all I have to do is find a dummy cake n the right shape, don’t suppose you’d know where i could find one? or what i could make one out of?
Thank you for all your help!
xxxxxxx
Lindy Smith says
Try dummies direct, they are based in Birmingham, UK. I haven’t got their contact details I’m afraid as I’m in Australia teaching!
Robyn says
Hi Lindy,
I just wanted to say thank you so much, I have called and they’re making one for me! I’ve never made a wonky cake before and you’ve been so lovely & helpful, not many kind people like you left in the world!!
Thank you so much. Have a wonderful holiday.
Love Robyn
Sarah says
Hi Lindy
I made my very first commissioned cake last week for a colleague. I used your madeira recipe and the cake was a triumph. The client was delighted with the detail (so much so that I kept getting messaged that it was too good to cut into!) However, she finally cut into it 4 days later and took out a few pieces which were lovely. But when she went back to it the next day it had turned mouldy at the bottom. She contacted me, and I was mortified. But is this my responsibilty? Just wondered if you had ever had a similar experience (in 20 years of baking, it’s never happened to me before). Thanks so much
Sarah
Lindy Smith says
Hi Sarah
I’d be mortified too. You don’t mention when the cake was baked or how it was stored before being covered. It’s not happened to me so I can only guess what may have caused it – contamination, climatic conditions, incorrect storage…are my suggestions
Lindy
Sarah says
Hi Lindy
Cake was baked 5 days before delivery to give me time to decorate. It was a very large 12″ cake so I had to store in a cool place wrapped in greaseproof for 1 night after cooking and it was then covered. I think after delivery it was just left in it’s box for the 4 days in a fairly warm kitchen, and the customer did say that she had not wrapped or covered it at all once it was cut into – is this likely to have been the cause?
Sarah
Bonnie Alexander says
Let me start off by saying how beautiful your cakes are, truly inspirational. This may be a stupid question, but I want to do this right. I am attempting to make one of your wonky cakes, and according to your directions I should use a 8×3, and a 5×3 pan. I found various recipes for the Maderia cake, however the recipes appear to be for an 8×2 in pan. Should I just double the recipe to accomidate the large pan?
Thanks,
Bonnie
Lindy Smith says
Hi Bonnie
If you have access to my books they will give you the recipe quanities you need, I’m currently in Australia so can’t check my books myself. I would have thougth however that 11/2 times your recipe would be sufficent.
hope this helps
Lindy
Lindy Smith says
It sounds to me as if it was how your customer stored the cake rather than how you handled it. Perhaps in future you should advise customers to store cakes in a cool environment and to wrap or cover their cakes once they are cut.
Hope this helps a bit
Lindy
Sarah says
Thanks so much Lindy, I had come to the same conclusion myself but to have a professional opinon has put my mind at rest. I will take your advice and in future be a bit more basic in explaining storage to customers (I always just assume that everyone is as ‘cakey’ as me!).
Best wishes
Sarah
Debbie Oliver says
I have just recieved my Cakes to Inspire and Desire and i’m so thrilled I’m just starting my own business after making cakes for a hobby and I will be making the snowflake cake for my very first client in December! I will be doing the Orchid cake for my own wedding in a couple of years I can’t wait, the kids have taste tested the cakes I make and they love them 3 cheers for Lindy what a fantastic book and I will be buying the other 2 too!!
kathleen says
Hi Lindy,
I’m in the process of making a wedding cake and the bottom tier will be madeira – I’ve been asked to fill it with buttercream. I know the madeira will keep for 2 weeks, is that also the same for the buttercream?
thanks
Kathleen
Lindy Smith says
Hi Kathleen
As you are in the Uk and it’s not the hight of summer you will be fine, however I suggest that you don’t make the the layer of buttercream too thick as this can destabilise the cake.
Hope this helps
Lindy
Robyn says
Hi Lindy,
I just thought I’d show you my wedding cake. I used your DVD to help me make it and I’m so pleased with myself! The bottom teir is a dummie cause I couldn’t get it right because it was so big. Not only was it my first ever wonky cake but its the first cake I have EVER made and iced! I dont think it was too bad considering 🙂 it did take me 1 whole days to ice though….
thank you for all your help, you’ve saved me about £400 and I have the self gratification of knowing i made it all by myself!
Lindys Cake Team says
Hi Robyn
Thank you so much for sharing your photograph of your 5 tier wonky cake. We are simply bowled over that this was your first ever attempt to make and ice a cake let along a wedding cake extravaganza! No wonder you are proud of yourself. You are truly an inspiration to all those out there to ‘give it a go’ and we are delighted that you found the DVD a real help and easy to follow.
Andy
Lindy’s Cake Team
Patronellah says
I have been looking for a weding cake recipe to make for a wedding which is in 1 weeks time. I thank you for your tips.
Michelle says
Hi Lindy
I have been making cakes for a couple of years and have alwayd used your recipes. I am so upset that a customer has complained saying the cake was too dry and heavy. Please help, what can I do to improve this in the future. Also I dont know how to deal with her complaint. HELP 🙁
Regards
Michelle
Lindy Smith says
Hello Michelle
Don’t be dishearted – a real Madeira cake should be dense and moist. Commercial cakes sold in the supermarkets are very different to traditional Madeira cakes. They are full of air so are very light – perhaps this is what your customer was expecting.
If you think your cakes may be a little dry, it’s a good idea to put a bowl of water in the oven and wrap newspaper around the cake tin to stop it cooking around the outside too quickly. Also you could add 1/4 tsp of glycerin per egg. This will help it stay moist.
Hope this helps.
Lucy says
Hi there,
can someone help? I have buttercreamed the outside of my maderia and filled it with buttercream and jam, how long will it keep befor I must ice it and eat it. What’s the best way to store it for maximum life ?? Thanks !!!
Lindy Smith says
Hi Lucy
The buttercream on the outside of a maderia is there to act as a crumb coat and also to help the sugarpaste stick to the cake. It is usual practice to buttercream and ice a cake all at the same time so this time I suggest that as you have already buttercreamed your cake that before icing it you run a hot knife over the buttercream. A maderia cake will keep for up to 2 weeks I usually allow a week to decorate and a week to eat.
Hope this helps
Lindy
Louise says
Hi Lindy,
was wondering if you have a good buttercream recipe that can be stored out of the fridge for the same length as the maderia cake?
Thank you
Lou
Amanda Taylor says
Hi
am about to bake a batch of mini madeira cakes in the 5cm tins- have read all your comments and tips so am going to give it a try! out of interest how long can cake be frozen for? and I imagine mini madeira cakes will not take long to defrost!! do I need to do a barrier? I dont understand that bit fully- could you explain for madeira and fruit cakes please and for both if they are placed on either a foil board or a covered board? I listened to the bit on your jewellry dvd but still dont understand!! By the way I couldnt sleep last night- all I could think about was beads and toppers!!!
Many thanks
Amanda
Amanda Taylor says
Hi! Me again!
am trying to upload my photos to facebook site but struggling a little to get to fans photo album- here is my link to the mini christmas cakes- I was very pleased with how they turned out but what I was really excited about was how much I enjoyed this first attempt at cake making and decorating! I love mini cakes!!
it was lovely to give these as presents
Lindy Smith says
Hi Amanda
Normally I would recommend that a madeira can be frozen for up to a month and as you say they won’t take long to defrost. For madeira you don’t need a barrier – with fruit cake the barrier is there so the acid in the fruit doesn’t dissolve the silver covering on the cake board.
have fun
Lindy
Louise says
do any of your books have the madera recipe for all tin sizes?
Julia says
Hi Lindy
I am about to attempt a christening cake for my son, having never used sugarpaste icing before. I thought Iwould try your chocolate cake recipe in 2 square tins (18cm and 25cm).
Could you please tell me recipe quantities and cooking times? Also, will I need to put buttercream between the cake and sugarpaste roll out icing?
Thanks very much.
Julia
Jane Dolder says
Hello Julia,
You would need to use a 7″ 8-egg and 10″ 16-egg recipe! You’ll find recipes in Lindy’s Cakes to Inspire and Desire. You will need to coat the cake in a thin layer of buttercream to act as a glue for the sugarpaste.
Jane
Robyn says
Hi Lindy,
Just wanted to let you know a photo of my cake has been published in the latest Wedding Ideas Magazine. I have also posted saying that it was your wonderful DVD that was the reason I oculd make something so amazing! A bit of publicity for you 🙂
Robyn
x
Lindy Smith says
Thank you so much Robyn
marie says
Hi Lindy
Can you freeze a chocolate biscuit cake or will it affect the taste or crunchiness of the biscuits? If you can, for how long and then how long does it take to thaw?
Lindys Team says
Freezing chocolate biscuit cake will affect the consistency of the biscuit in the recipe.
Freezing and thawing will make the biscuit less crunchy.
siobhan charnock says
Dear Lindy,
I have found your comments extremely helpful. I have baked madeira cakes in the past and found them soft, moist and melt in your mouth. The best thing about madeira cake is they are solid and easy to carve into a shape when I am decorating birthday cakes. However, I always find them to be shallow when baked and I wonder if I could double the mixture to make it deeper. I am worried about the length of the cooking time in the oven will make the sponge go dry and burnt on the sides. What advice could you give me?
Siobhan
Jo says
hi lindy, Im making a cake for my friends wedding which is in 2 weeks (26th). I was planning on making the cakes tomorrow (13th) and freeze them until the 19th giving me a week to ice them….could you give me a rough guideline on how long they’ll take to defrost…and how to go about it….do i unwrap them and put them on wire racks? Im making 4 cakes – a 12″, 10″, 8″ and 6″ Madeira.
thanks for your help
Jo 🙂
Jules says
Hi Lindy
Firstly I must say how much I enjoy your books – a great inspiration! I am hoping that you will be able to help with my question on buttercream as I am hoping to sell cupcakes. From the moment they are iced in buttercream how long can they be kept at room temperature?
Many thanks
Jules
Lindys Team says
Hello Jules,
There is no straightforward answer to your query.
It really depends upon the temperature of your room and how dry or moist the atmosphere is.
I would suggest doing some experimenting.
A coolish room with a dry atmosphere will give you the best results.
However we have heard of disasters where buttercreamed cakes have been left in a car boot for a couple of hours and have ended up as a complete mess.
Do let us know your results and any top tips you can offer.
Lindys Team says
Hi Jo,
Lindy defrosts her cakes whilst still wrapped.
I cannot give you an exact de-frost time as it depends on how fierce your freezer is and how warm the room you are defrosting in.
Small cakes can defrost in just half an hour, the larger cakes will take longer.
You can decorate the cakes whilst they are still partially frozen in the middle. This can cause the sugarpaste on that part of the cake to melt but this returns to normal in due course.
Good luck and I hope this helps
Jules says
Hi Lindy
Thanks for you reply about buttercream icing. If the buttercream covered cakes were kept in a cool room for 2-3 days will the buttercream go off?
Thanks for the fantastic tip about putting a heated wire into the flowerpaste cone for roses in your book, it’s saved so much time.
Many thanks
Jules
Lindys Team says
Hi Jules
The problem with cupcakes is that they can dry out quite quickly. If you want to store them decorated for a few days make sure you use good quality paper cases and cover the tops completely with buttercream, then you should be OK. I suggest you do some taste test trials then you will be sure.
Hopes this helps
Lindys Team says
Hello Siobhan,
Most standard cake tins are 3 ” high. If you are able to source a deeper cake tin, I think you would run the risk of the cake drying out around the edges to ensure that it is cooked right through. A much simpler solution is to bake 2 separate madeira cakes and simply sandwich them together with a thin layer of buttercream.
Good luck.
Julie Stubbington says
Hi Lindy
I have been asked to make a cake for a birthday, but will be away on holiday when they need it, is it possible to make a chocolate madeira cake, buttercream it and put fondant icing on it a week before the birthday?? and how long will it last once cut
Thanks
Julie
Lindys Team says
Hello Julie,
The rule we tend to follow with madeira cakes is – one week to decorate and one week to eat, so you should be fine decorating your cake up to one week in advance. After cutting, cover and consume within a week and the cake should still taste fresh.
danny says
hi linda
i just made a madeira cake with your recipe on saturday and it turned out very nice.
the problem is that i decorated it on sunday by filling it with apricot jam and buttercream before i was informed that the cake will be used on friday.
how fresh will the jam and the buttercream be by friday as i have coverd it with fondant already?
PLS HELP…
thank you.
Jane says
Hello Danny,
We say a week to cover and a week to eat so you are just in! Make sure you keep it in a cool place.
Jane
tish says
Hi lindy can you help,i made a christening cake for a friend on wed for the christening on the sun,it wasnt cut until the following wed and it was mouldy can you give me any advice on why.It was a 1 stage sponge which i have used for years,jammed and buttercreamed and iced with sugerpaste.thanx Tish.
Jane says
Hello Tish,
It must of been contaminated some how before you covered it. Did you use a recycled cake board?
Jane
Jemma says
In one of my cake books, it advises you to brush white alcahol i.e. vodka, over the cake board, and let it dry. This is supposed to prevent bacteria, mould from growing between the cake and the board. Not sure if this is any help!
Lindy Smith says
The vodka will help to sterilise the board so it does work!
Yets says
Hi Lindy, I wonder if you can help. I baked a coconut madeira cake using your recipe in the Celebrate with a Cake book. It tasted great but was dry. I wasn’t sure if this was because of the added coconut(I used the 110g recommended)? I have read in a few recipe books that using a sugar syrup can make a cake moist. This is not mentioned with the madeira recipe so I just wanted to check what your thoughts were on using a sugar syrup with the madeira cake, and if so, whether you can give a recipe for this? The cake is for my husband’s 40th party and I really want to wow him and the guests! Thanks
Yets says
Sorry one other question! I have been reading on the message board that you can freeze a madeira cake. I’ve not tried this before and wanted to ask if there is a particular way in which it should be frozen and how long I should leave it to defrost before carving it and covering with buttercream and fondant? Thanks again!
sandra says
hi lindy,can you tell me what i should use to make fondant icing stick to a madeira cake.
many thanks sandra.
Gwen says
Hello, I have made 2 madeira cakes and a chocolate cake using recipes from Lindy’s book. I lined the tin with greaseproof paper, wrapped newspaper around the outside then put baking sheet immediately above the tin in the oven. When I turn the cake out after cooling the paper is really wrinkled up causing the cake to have grooves in it. This will obviously be covered up by the buttercream and sugarpaste but I was wondering if I should be using baking parchment rather than greaseproof paper. I have also found the cake wall to be too shallow to then carve and flip the top for making the wonky cake style. I have used the recipe quantities suggested for 3 inch deep and followed Jane’s advise on making a deep well in the centre to reduce the domed result but it is still very domed. Please help.
Lindys Team says
Hi Sandra,
Use a thin layer of buttercream first and then add the icing on top.
Thanks,
Marina
Lindys Team says
Hi Yets,
To freeze a madeira cake wrap it in greaseproof paper first, then foil and then place in a plastic bag.
We would take it out of the freezer the night before carving and covering it.
It needs to be 1/2 defrosted before you start playing with it.
Hope this helps.
Have fun!
Marina
suzanne says
hi linda i always use your maderia recipe from inspire and desire . However I have been asked to do a combination of small cake and cupcakes.Is it possible to use the same recipe for cupcakes .If so what volume would I need to create 40 cupcakes
Lindys Team says
Hi Suzanne,
I have spoken to Lindy about your enquiry and she recommends make the mix up as if you was making an 8 inch round cake and this should leave you with a few more than 40 cupcakes.
You will need to make the Madeira mix slightly runnier than usual by adding milk as it may be too stiff for the cupcakes.
Then half fill the cupcake cases and bake them for 20 minutes.
Practise making a small amount first to get the right levels needed for the cupcakes and to check the time your oven needs to bake them.
I hope that all this helps and you have fun with your quest.
Marina
sarah says
Hi
I have been making cakes for a few years now and love decorating every single one.
I have read on here that a maderia cake tastes better after a few days?? I make most of my cakes two days before i deliver them, cook one day cool over night, ice nest day and then deliver the following day. Should i think about making them sooner??
Also i have been asked to do a cake but i go on holiday that week and was wondering that if i made it and decorated it whether 7 days later it would be ok to deliver still??
I hope someone can help answer what must seem like simple questions.
Many thanks
Sarah
Lindys Team says
Hi Sarah,
Yes you are right Madeira cake tastes better after a few days because it is more moist.
Lindy says with a Madeira that you have 2 weeks to eat it. So she bakes and decorates it in the first week and then this leaves a week for it to be eaten.
Day 1, Bake Cake
Day 2, Cover Cake and leave it to crust/harden
Day 3, Decorate Cake
This then leaves you 4 more days to decorate the cake and then a further week to eat it.
Have a lovely holiday.
Marina
Lindys Team says
Hi Yets,
Here is more info on how to make the Madeira cake: http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/ and this may help you with making the cake moist.
Lindy doesn’t use the sugar syrup on big cakes as she feels it makes them too sweet.
However Lindy does use flavoured syrup’s on some of her cupcakes to help prevent these small cakes from drying out and to add flavour.
In Lindy’s book bake me I’m yours Cupcake Celebration she uses Flavoured Syrups: http://www.lindyscakes.co.uk/bakemeimyourscupcakecelebration.htm
Good luck with your husband’s birthday cake.
Marina
Lindys Team says
Hi Gwen,
There needs to be a space above the cake to allow the steam to escape. This page may help with more information on baking a good Madeira: http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/?s=mad
Lindy uses Baking Parchment rather than greaseproof paper.
To deepen the cake wall Lindy suggests making more of the mixture and still follow Jane’s advice on making a deep well.
Hope these tips help!
Davina says
What did I do wrong? I recently made a sponge cake for an 18th. I wanted a wood effect fondant to cover my board so used a mixture of white fondant and regalice teddy bear brown. Everything went ok, however, a while after I placed my fondant covered sponge cake on top of the board the fondant underneath the cake started to go syrupy and small puddles started to appear at the base of my cake.When I took the cake off the board (what a nightmare that was) there was just a syrupy mess and I had to cut this all out before I could put the cake back on again. Should I have placed my cake on a piece of cake card, before placing it on the fondant covered board? or was it something to do with the icing mix that I used to cover the board?
Emma Roberts says
Hi there
I usually use Lindy’s madeira cake recipe for all the cakes i make, but i’ve been asked to do a carved chocolate cake this time. I have used Lindy’s chocolate cake recipe before which is great to carve but i feel is too ‘grown up’ in flavour for a childrens cake. I have another chocolate cake recipe but this cake i fear will be too soft to carve. So, my question is, is it possible to make a chocolate madeira cake? By replacing say 40g of flour with 40g cocoa powder do you think you would get a decent tasting cake?? Have you ever tried this??
Thanks, Emma
Davina says
I have made the chocolate cake recipe from Lindy’s book ‘Celebrate with a cake’ and it tasted delish. However, I just wanted to know what purpose, the addition of icing sugar was for and whether it would make any difference to the cake if it was left out of the recipe. thanks
Lindys Team says
Hi Davina,
Should I have placed my cake on a piece of cake card, before placing it on the fondant covered board? – Yes
Lindy uses a barrier between the round hard board and the cake such as wax paper.
Marina
Lindys Team says
Hi Davina,
We wouldn’t recommend taking icing sugar out of the recipe, as this is added to the egg whites to help stabilise them, so is completely separate from the beaten butter and caster sugar.
Marina
Rosalyn says
Hi, I have been asked to do a wedding cake for my friend in early june and I am just deciding on what size tins to use as she is having a big wedding and wants a four tier cake! Would 8″,10″,12″ and 14″ (all round) be ok? Or are they too close in sizes?
Thanks in advance for your help!
Ros.
Lindys Team says
Hi Emma,
You can replace some of the flour with cocoa powder but this tends not to give a rich chocolate taste more just a brown colour to your cake.
You could use the Chocolate Fudge Cake recipe for carving. http://www.lindyscakes.co.uk/Blog/2011/02/02/lindys-chocola…ge-cake-recipe/
Good luck and have fun.
Marina
traci says
i recently made an allinone sponge cake filled with jam and buttercream crumcoated in buttercream and covered in fondant i made the sponges on tuesday covered them in greaseproof paper and foil i filled and covered them on thursday delivered them saturday how long will they keep for after this please im panicking a bit as someone said the jam starts growing mould after 5 days thanks this site is really good for information by the way
Lindys Team says
Hi Rosalyn,
In the UK we usually have 2 inches (5cm) or 3 inches (7.5cm) between the cake sizes on a wedding cake, so the 8, 10, 12 and 14 inch tiers will work well, just fine
Enjoy baking these cakes.
Marina
Lydia Howell says
Hiya Lindy, Just wondered if you could help. After many attempts at making madeira cakes I have recently found it’s my old oven that’s the problem, but even when using a brand new oven it still does not rise enough to slice in half, it is still only 1 1/2 inches high. Is there anything you could possibly suggest please? Also, at which point should I put the cake in the freezer? Thankyou. Lydia 🙂
Lindys Team says
Hi Lydia,
Have you tried making a Madeira using Lindy’s recipe?
http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/
Have a go at this and hopefully you won’t still have the same problem.
Once the cake is cooled it can be put in the freezer.
Enjoy your baking.
Marina
Olivia Rudgley says
Dear Lindy,
I live in the UK and need to make a 3D Sewing Machine cake
I have purchased your book Celebrate with a Cake which is
great for ideas.
The Maderia cake in the book is this suitable for the Birthday cake I have to make. Do I need to adjust anything
for the UK. Also the use of Glycerine is mentioned in your
Blog and a water bath in oven, will this be ok for a 3D
Structured cake. And lastly would you cover the cake flat
first or upright. Help….Please
Olivia
Lindy Smith says
Hi Olivia
Sounds as if you may have a US version of my ‘Celebrate with a cake’ book! Maderia cake is ideal for what you need. I guess you have read our post on baking the perfect maderia, we are also based in the UK but the tips given I think are useful where ever you live.
Regards covering I would carve the cake to shape then cover it in sections rather than trying to cover it all in one go. Hope this helps
Good luck
Lindy
caz says
Hi
I have to make a two tier square wedding cake one chocolate and one Maderia. I will as always be using recipes from Lindys books. But I always seem to have a problem when covering with fondant. There seem to be large areas that don’t stick to the cake and cause large air pockets. I use butter cream first place in the fridge to harden then cover. Can you tell me what I am doing wrong? They are not air bubbles that can only be pricked with a pin. Really confused. Any help greatly accepted.
Caz
Lindys Team says
Hi Caz,
Have a look at this blog post, I think it will answer your queries: http://www.lindyscakes.co.uk/Blog/2009/03/08/rolling-out-sugarpaste-%E2%80%93-top-tips/
Enjoy creating the wedding cake.
Marina
Layla says
Hi there
I am making my brothers and soon to be sister-in-laws wedding cake and I would love to do them a victoria sponge cake. I know you have suggested not to but I do not want to put icing on the cake I would just like to leave it open like the one on the link below, would this still present problems?
Thanks
Layla
margaret says
Hi Lindy,
I have made your chocolate cake recipe (9″ square) from your fab books but as this was my first time using this recipe, I’m not sure how it is supposed to turn out. It is not as moist as I was hoping and was wondering is there anything you would suggest I could add to help with this (maybe a syrup or alcohol)?
Thanks
Lindys Team says
Hi Margaret,
If you would like your chocolate cake to turn out more moist, we would recommend cooking it for less time and also placing a bowl of water on the same tray in the oven.
A tray an inch or so above the cake also helps.
Happy baking!
Marina
Lindys Team says
Hi Layla,
We recommend our recipes on this blog as they are tried an tested by Lindy and her team and therefore we cannot comment on a victoria sponge I’m afraid.
Can anyone else advise on this?
Wishing you the best.
Marina
Nadia says
Hi lindy,
I need to get a cake ready for the 10th of July by will have to bake and make the cake on the 4th July. My question is : am I ok to buttercream and jam the madeira cake? The madeira lastfor 2 weeks but how will the buttercream and jam be ok??
Lindys Team says
Hi Nadia,
When you bake the cake, cover it as soon as you can and it should last. Remember the 2 week Madeira rule: 1 week to create and 1 week to eat.
Wishing you the best,
Marina
Catherine says
Hi there
I am making my niece’s first birthday cake and did a trial run – I followed Lindy’s recipe for the madeira cake and it turned out really well.It came out in a perfect square and tasted really well so I am really impressed! Will be making the proper cake now this weekend, just wanted to say how helpful your website and tips etc have been! Hopefully the real deal will turn out as well as the trial!!
fabz says
Hi im just woundering this madira cake recipe that u have is it a whole cake that i would have to half <also how high will this cake be once cooked!
Barbara says
Hi Davina,don’t know if this will help but I always cut out the middle of the fondant on the board, cover the board all over then take the tin you are using to bake your cake turn it upside down and mark your fondant remove tin and cut away the middle, this will leave the right size space for your cake to sit on the board not the icing,
I find this works everytime for me with no goo under the cake.
Lindy Smith says
Hi Barbara
Thank you for your comment, what you describe is exactly how I was taught to cover a cake board when I first started 20 years ago!!! It does work and I always used to do my boards this way, but it takes a bit more time and sometimes the cake doesn’t quite sit right so nowadays I either place my cake on a thin cake board or waxed paper. However Davina do give it a try, the technique might suit you too.
Happy sugarcrafting
Lindy
Lindys Team says
Hi There,
Thanks for your question, The recipe for Madeira cake is for a whole cake, the cake will rise, probably about a couple of inches. Hope this helps and happy baking !
Wishing you the best,
Sara
Joanne says
Hi, your recipes are great! I will be baking a madera cake and icing it the following day as I go in holiday on the 15th September. The cake has to keep until the 24th September for a party. Do you think it would last ok until then?
Thank you xx
Lindy Smith says
Hi Joanne
Yes it should be fine, once covered store in a cardboard cake box somewhere cool away from excessive moisture
Happy Baking
Lindy
Mirry says
Hi Lindy
I am making a birthday cake which will be covered in sugarpaste – vanilla/madiera sponge. My friend would like it filled with fresh cream and strawberries. Is this a no for a covered cake, I think so? Would it work with a thin spread if I beat the strawberries into the cream? I always use buttercream so am not sure.
Lindys Team says
Hi Mirry,
The fresh cream will not keep and therefore we do not recommend using it unless the cake is to be eaten immediately.
Would strawberry jam suffice?
Piece, love and cake!
Sara
Stephanie says
Hi,
I have made a 10″ Madeira cake tonight (24.11.11) which is cooling at the moment (I will be making a 7″ or 8″ tomorrow night for my second tier). My cake is for my engagement party next Saturday (3.12.11) Should I cover it in foil and leave it in the kitchen until Saturday when I have time to cover it in buttercream and fondant then leave again in the kitchen iced in a box until next Sat………..or should I cool and cover it tonight and then freeze tomorrow morning until next Thursday/Fri before I cover it in cream and fondant? Thanks for your help x
Stephanie
Jane says
Hello Stephanie,
When you have taken the cake out of the oven, leave it to cool before wrapping it in greaseproof paper and then kitchen foil. Our golden rule is 1 week to decorate and 1 week to eat, so no need to freeze. Once iced store in a cake box in a cool place.
Jane
Maz says
Hi Lindy, I sent you a message a couple of weeks ago but don’t see it on here, I bought your large rose stencil and the smaller one, large one works lovely, i wanted to know what stencil did you use on the border of your wonky cake the one with the butterflies think it was pink on your dvd, It looks like a single rose. Many thanks
Lindy Smith says
Hi Maz
The stencil you are after is part of the contemporary valentine heart stencil set click here for more information.
I love the large chic rose stencil too
Happy sugarcrafting
Lindy
Mandy says
Hi,
I have recently frozen some cupcakes, both iced with buttercream and uni-ced. How long will they be ok to eat after defrosting?
Thanks, Mandy
Jane says
Hello Mandy,
They will “age” in the freezer, so I would get them out shortly before you intend to eat them. They won’t last as long as fresh cakes after defrosting.
Jane
trina says
Hi I dont at the moment have deep cake tins, can I use 2 x sandwich tins for the madeira cake?
thanks
Lindys Team says
Hi Trina
Thanks for your question.
You can use sandwich tins but remember that you will need to reduce the cooking time.
Happy Baking!
Zoe
Helen says
Hello. I am going to purchase a food mixer and note that Lindy uses a Kenwood, and I wonder which model it is. Can you let me know.
Thanks.
Helen
Lindys Team says
Hi Helen,
Lindy has got the kenwood major classic.
Wishing you the best
Marina
Kimberley Gallacher says
Hi Lindy, would you be able to tell me how much ingredients I would need for your madeira cake
Lindys Team says
Hi Kimberley,
Here is our blog post for an 8″ Madeira: http://www.lindyscakes.co.uk/Blog/2009/12/17/baking-the-perfect-madeira-cake/
To change the quantities if you are using a different sizes tin/pan please refer to this blog post: http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/
Happy Baking!
Marina
Kimberley Gallacher says
Hi Lindy, would you be able to tell me how much ingredients I would need for your madeira cake for a 12″ square pan? I had a look at your chart and not sure If I’m looking at it wrong but the ingredients seem a bit much. If you could confirm it for me it would be greatly appreciated! I have to make a large cake for a childs 2nd birthday party, it is my first time making a cake for a lot of people so I am panicking!
Thanks for your help
Kimberley x
Lindys Team says
Hi Kimberley,
The chart has been used many times and appears to be correct.
We do say though that if you have mixture left over to make a few cupcakes too.
Hope it is a sweet success.
Marina
Kirsten Jane says
Hi Lindy
Can you help? I am making a madeira sponge and will be covering it in fondent icing – how should I store it after icing (it will be eaten the day afterwards)? In a tin, a plastic tupperware pot, open to the air? I don’t want it to dry out or to start sweating!
Thanks, Kirsten
Lindys Team says
Hi Kirsten
Once the cake is iced, store it in a cardboard box, not an airtight container.
Regards
Zoe
Emma Porter says
Hi, I have offered to make a number 1 cake for my niece’s birthday this weekend! There is absolutely no way I could ice it with fondant as it would look an absolute mess – I just don’t have the skills so I am going to decorate with butter icing.
The tin is being hired from a local cake store (the larger size number one); therefore no cutting/shaping will be needed.
What I want to know is…
1. Could I use a sponge for this or do I need to do the Madeira cake as I have heard that the Madeira cake creates a crust & I don’t want to loose the shape of the number 1 by trying to cut it off?
2. Can I glaze with raspberry jam & leave to dry before applying the butter icing or will the jam shine through?
I know it’s not going to be the most professional looking cake but I would still like it to look nice.
Any other tips you can offer would be much appreciated!
Many thanks!
Lindys Team says
Hi Emma
You could use a sponge recipe for your cake.
I would just put the buttercream directly on the cake and not put jam on first. You could split the cake and put jam in the middle if you wanted some jam on the cake.
I hope this helps . Good luck!
Zoe
Rebecca Spence says
Hi Lindy
I would like to make a two tiered cake for my son’s first birthday party and am trying to decide on a recipe to use. I would like to make a chocolate cake but I’m worried it won’t store as well as a madeira cake.
His party is on the Saturday and I would have to make the cake on Tuesday. I would also like to be able to ice it with fondant icing as soon as possible so that I have enough time to decorate it (we don’t have a big enough freezer to make in advance and freeze it).
Do you have any advice or know a chocolate cake recipe that will keep well for four or five days iced?
Thank you!
Becky
Lindys Team says
Hi Rebecca
My favourite chocolate cake recipe is Lindy’s chocolate fudge cake. It covers well with fondant and tastes delicious! Here is a link to the recipe:- http://www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/
Good luck!
Zoe
Clare says
Hi, im making my brothers wedding cake. One tier is going to be Madeira. I always use Genache to ice underneath my fondant to get a smooth neat finish but I wanted to use a buttercream and jam style cake for this tier but it’s obviously not going to go with the chocolate Genache. I’m already doing a chocolate cake with rasberry filling and chocolate Genache for one of the tiers so didn’t want to make the Madeira in to a chocolate cake as well by using chocolate Genache and chocolate buttercream. Can you suggest any fillings?
Jane says
Hello Clare,
You can flavour your buttercream with just about anything. Citrus, alcohol, nutty or fruity are just a few flavours.
Jane
Hilary Jordan says
Hi Lindy,
I have recently made 2 cakes using one of my favourite but dreaded colours (sugarflair grape) I have found on both occasions that the purple paste once on the cake starts to fade to a pale blue colour, have you ever experienced this and if so can you advise on an alternative brand or solution to problem. This is the only colour I have had this problem with.
Thanks
Can’t wait for new book!!
Big Fan
Hilary
Lindy Smith says
Hi Hilary, purple is notorious for doing this – it happens with the Squires lilac as well but it fades to pink! The best approach is to keep the paste and cake away from any light as much as possible. For purple I use the M&B amethyst sugarpaste we stock as it doesn’t fade that much.
Happy sugarcrafting
Lindy
vita says
Hi Lindy. It’s probably a silly question. But I’m from Australia, and I don’t think many people use the term madeira. So what is Madeira cake anyway? Is it different to butter cake? I normally make vanilla, chocolate or coffee cakes, and people often ask me, is it a butter cake or a sponge cake? And I would say it’s a butter cake. Because sponge has much softer texture. So…I’m a bit confused here. Could u please tell me the difference between madeira, sponge, butter cake and a normal cake? Or r they the same in recipes but just different methods? Thanks in advance. Really appreciate your comment 🙂 btw, love reading all these questions. Have taught me a lot of new things 🙂 thanks heaps xx
Jane says
Hello Vita,
Looking at the recipes I’d say a butter cake is the same as a Madeira. The difference between a sponge and a Madeira is that a sponge cake would be too light and fluffy to support sugarpaste. A Madeira is a dense but moist cake and is ideal for covering with paste.
Thanks for your kind comments too Vita.
Jane
Kim says
Hi I have been cake decorating for over 20 years with a break in between and have come back to it so am rediscovering everything, so pleased to have found your Madeira recipe going to try this next time! Do you have any tips on using sugar syrup and can you use it on smaller cupcakes. Should it be room temp and should the cake be warm when you put it on and do you just brush it on lightly with a pastry brush? Thanks so much. Kim
Sian says
Hi Kim
Sugar syrup can be used on cakes and cupcakes, it should be used when the cakes are warm so that the syrup can be soaked in, and yes it is just brushed on lightly with a brush. Hope you are enjoying your return to cake decorating and are having fun rediscovering your talents!
Fiona
jo says
hi i have made your madira cake with all your tips and for a first attempt they have turned out brilliant thank you so much. what im now wondering is how long before can i decorate it?? thanks again
Lindys Team says
Hi Jo
Lindy always says one week to decorate, one week to eat it! For best results leave the cake overnight to settle then you can deocrate! Hope that answers your query!
Fiona
Shakera says
Hi
I’ve dedicatedly been sticking to Lindy’s chocolate cake recipe for party cakes – it is a great recipe and has never let me down! But I’ve recently decided to start trying my hand at carving shaped cakes, so I’ve now started freezing the chocolate cakes before working with them – once defrosted, do you still have a week or two to eat them, or do you have to eat the defrosted cake within a shorter time?
Thank you!
Shakera
Lindys Team says
Hi Shakera
We would recommend using the cake within a week once it has been frozen and defrosted.
Regards
Fiona
tiggerjr82 says
Hi,
I have used your madeira cake recipe and it seems to have worked perfectly 🙂 I have now carved the cake, filled it (jam and buttercream) and have put a crumb coat on.
I have been keeping it in an airtight container till now and once I ice with fondant I’ll put in a cake box. I just want to know how long I can leave it with just the crumbcoat on in an airtight container?
Thanks
Lindys Team says
Hi
Glad your madeira cake turned out well.
We recommend storing your cake without any icing until you are ready to put on the buttercream and then the fondant at the same time. If you have been storing your cake in the fridge or a cool place it should be okay, but not for long simply because of the butter in the icing.
Susie
maggie says
May daughter wants a 3 tier naked wedding cake and I am planning on using your madiera recipe. We were thinking of different flavours for each tier.
Base plain middle lemon and top rose water, how much rose water do you think i would need to add to an 8inch round tier recipe.
We were planning on cutting each tier in half and sandwiching it with cream and strawberries and raspberries flavoured with rose water.do you think this combination would work with all the tiers.
Lindys Team says
Hi Maggie
We don’t have any experience with the rosewater flavoured cake. It would just be a case of your personal taste.
Not sure about the combination of strawberries and cream in the middle of each tier, purely from a stability point of view. I don’t think it would hold another tier on top steadily. You would need to dowel each tier in any event.
Again, the combination of filling is your personal preference, but it sounds yummy!
Good luck and hope it all goes well.
Susie
Jo says
I have just made the orange and poppy cupcakes from Lindys book. I dont want to add the buttercream until Sunday (5 days away) how am I best storing them? The book says they last 2 week. If I put in a cake box they will dry out but worried cases will peel in an airtight container? Help!
Jo
Lindys Team says
Hi Jo
In Lindy’s Cupcake Celebration book it does recommend storing in an airtight container until you are ready to decorate – but make sure they are very cool first. You should decorate them as closely as possible to when they are going to be eaten to help prevent drying out. Alternatively use foil or high quality greaseproof cases and cover the top of the cakes to seal in moisture.
Hope this helps
Susie
Kim says
Hi
If I make a madeira cake today am I ok to leave it in an airtight container without covering until sunday?
The cake is being collected next thursday! I don’t need to freeze do I?
Thanks
Kim
Lindys Team says
Hi Kim
The madeira cake will be fine if kept in an airtight container until covering.
Regards
Zoe