We are often asked “Can you use a carrot cake/Victoria sponge etc?”
The simple answer is that Lindy prefers not to for two reasons.
- Firstly a soft cake, such as a Victoria sponge will be tricky to carve and won’t hold its shape so well when iced. We have seen examples of ‘crumpled’ icing where the weight of the icing has caused the cake to literally squash down. This is especially important with the ball shaped cakes.
- Secondly, a cake that is moist, such as a carrot cake or a fudge cake, will only stay fresh for a day or two.
So the Madeira and Chocolate Cake recipes that you see in Lindy’s books are those that she recommends to give a firm sponge perfect for carving and covering and also will last up to 2 weeks. These cakes will also freeze well (un-iced) for up to a month and will be fresh when defrosted.
We are not saying that these are the only recipes that will work, but they are the recipes that we trust to give great results. Perhaps you have some fab recipes that you are happy to share?