Lindy's Cakes Ltd

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Baking The Perfect Madeira Cake

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After many requests from our workshop students, I am posting the Perfect Madeira Cake blog. Good luck and hope this helps you.

Before working at Lindy’s I had never made a Madeira cake. My first attempts weren’t great – they came out of the oven domed, very crispy on the outside and really dry. I had conquered the decorating but the cakes weren’t getting eaten! So Lindy set me a challenge – to create the perfect Madeira cake!

Well, it’s taken three attempts and I’ve cracked it. I used Lindy’s 20cm (8in) round Madeira recipe (see below).

Tips for Baking the Perfect Madeira Cake

Here are the extra tips Lindy has given me from her years of baking experience, plus a few of my own :

  • Use real unsalted butter. Margarine and spreads have too high a water content.
  • Make sure you take your butter and eggs out of the fridge so they can reach room temperature.
  • Lindy’s Madeira should be cooked at 160°C but, as I have a fan oven, I turn it down 20 degrees to 140°C and place a bowl of water on the shelf.  My oven has baking trays that slide directly into it so I put one tray in for the cake to sit on and place another tray above it giving enough room for the cake tin plus about three inches clearance.  If you don’t have trays that slide in, just use the shelves and place a baking sheet under the cake and on the shelf above.

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  • Cream the butter and sugar until white. What I do is turn on the mixer and leave it to do it’s thing while I get on with the next stage. This will take about 5-10 minutes.
  • Line the inside of the tin as usual and then line the outside of the tin with newspaper – I use lots – at least 5 pages, folded to just above the height of the tin and secured with tape or string.  This means that the cake will cook slower around the outside and more evenly throughout so you do not end up with a dome in the middle.
Protecting the outsides of the cake with newspaper
  • After I have added the eggs (each with a little flour to stop curdling) I then add the flavouring. Lindy’s recipe asks for the zest of two lemons. I love lemony flavours so I add the zest of four lemons and the juice of half a lemon (make sure you put a good spoonful of flour in with this to stop curdling).  At this stage, you can add glycerine. You need ¼ teaspoon per egg. This helps to keep the cake moist. Add the remainder of the flour and gently fold in.
  • When you spoon the mixture into the baking tin you need to scoop out the middle, so all the mixture is around the side of the cake tin and you can see the tin at the bottom (a bit like a ring doughnut!)  Don’t be nervous and just make a small dip in the middle – you really need to scoop it up the sides of the tin.
  • Put it in the oven and bake for 1½ hours.  Check after this time with a skewer in the middle. If it comes out clean the cake is done. If not, depending on how much sticks to the skewer, give it 10 minutes more until the skewer comes out clean.  My cakes take longer than the recipe states because of the newspaper and lower cooking temperature – usually, about 2-2¼ hours so don’t worry if it is still a bit “wobbly” at 1¾ hours.  Just check every 10 minutes.
  • Leave your cake in the tin to cool, then transfer to a cooling rack.

This should produce a firm but moist cake. Why not have a go! Jane

Lindy’s Perfect Madeira Cake Recipe

To bake a 20cm (8in) Madeira cake you will need:

350g (12oz)              Unsalted Butter

350g (12oz)              Caster Sugar

350g (12oz)              Self Raising Flour

175g (6oz)                 Plain Flour

6                                Large Eggs

  1. Preheat the oven to 160°C/325°F/Gas 3. Grease and line the cake tin (pan) with baking parchment.
  2. Cream the butter and sugar in a large mixing bowl until light, fluffy and pale. Sift the flours together in a separate bowl.
  3. Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour, to prevent the mixture curdling.
  4. Sift the remaining flour into the creamed mixture and fold in carefully with a large metal spoon.
  5. Transfer to the lined bakeware and bake, see above but everyone’s oven is different. When the cake is ready, it will have risen, be firm to the touch and a skewer inserted into the centre will come out clean.
  6. Allow the cake to cool then, leaving the lining paper on, wrap the cake in foil or place in an airtight container for at least 12 hours before cutting, to allow the cake to settle.

Different sized/shape tin? See our simple chart for changing quantities

To fill or not to fill?

Traditionally Madeira cakes are not filled. However, it is relatively easy to cut horizontal thin layers and add filling or buttercream. Certainly, if you like lemon, adding a lemon curd layer to a lemon Madeira cake makes it doubly tasty!

Torting a madeira cake - is entirely optional

Tins for Baking your Perfect Madeira Cake

If you fancy having a go at baking the perfect Madeira cake, but don’t have the tins you need or want to try something new, take a look at our bakeware and baking section. At Lindy’s cakes, we stock more unusual shapes such as ball shapes tins, multi-mini tins, and multi-square tins. Visit our online shop to discover more.

Have FUN!

The Lindy’s Cakes Team

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Reader Interactions

Comments

  1. Elizabeth Solaru says

    Fantastic post Jane! Thank you for taking the time to explain this ‘trade secret’. I am going to try it and let you know how I get on.

    XXElizabeth

  2. Glynis says

    Absolutely fantastic! Thanks very much for the tips. I tried this last night and the cake turned out perfectly. It’s the first time I dared to really scoop out the middle so I could actually see the bottom of the tin and it really does work!

  3. kim says

    hello, i noticed at one point you mentioned adding glycerine, but didnt mention it further down in the ingredients and method, is this the magic ingredient I am missing in my madeira cakes? I have done that many different variations we are sick of the sight of sponge cake but i wont give until i find the perfect madeira cake as I am enjoying making birthday cakes etc. My cakes do seem to come out a bit hard on the outside and slightly dry so am wondering whether glycerine would help, plus the covering the outside ofthe tin in paper and putting a bowl of water in.

    kim

  4. Lindy Smith says

    Glycerine is optional, but it is hygroscopy so it has the abillity to attract water molecules from the surrounding environment i.e. it helps keep a cake moist. Add it after creaming the butter and sugar together.
    Hope your next cake turns out really well
    Lindy

  5. shelley says

    why do you fold the flour in …cant you just mix it in on the lowest setting on the kenwood ???
    also dont know if it helps…but in lakeland they are selling band things that go round the outside of your cake tins…you wet them first and pin them round and it stops the cake from doming???
    oh…..and isnt it ok to use the block margerine??
    shelley

  6. Lindy Smith says

    Hi Shelley
    To answer your questions:
    I fold in the flour to retain as much air in the cake as possible
    The Lakeland cake bands are the same principle as the paper we recommend – old newspaper is just cheaper!
    Yes it’s OK to use block margerine instead of block butter – we just prefer the flavour that butter gives the cake!
    Happy baking
    Lindy

  7. Tracy Piper says

    Hi
    I’m wanting to make a 10″ cake. what would the measurements be for that size and also the baking time?
    thanks

  8. shelley says

    i have done it tonight using paper and folding in the flour…its baking as i type….i tried an all in one cake today…it was vile …really greasy…i had to chuck the 2×12 inch ones away…!!!! i usually always make maderia but just do it in the machine so will be interested to see how the folding works….thanks alot

  10. jan burnage says

    i am making a 1 and 8 in maderia, can you advise me on the quantities of maderia sponge that i will require, as i have made your maderia sponge and find it is perfect.

  11. Lindy Smith says

    Hi Jan
    The recipe above is for an 8in cake – do you really mean a 1in cake or is this a typo? I’m pleased to hear that you find my maderia cake recipe perfect.
    Lindy

  12. Lucy says

    Hi, I’m going to attempt to make a Madeira cake using the above mixture, I was just wondering what depth the cake will end up? I need to know if it will be tall enough to not have to make two and then sandwich them together or, if on the other hand – I need to make two. Thankyou. Lucy

  14. Rhonda says

    Lindy

    I tried making a madeira cake yesterday using your recipe above, however the cake ended up with alot of holes in it. As I am new to this, I assume it something I done wrong, but not sure what! lol. The mix was quite thick and I was able to scoop it up the sides like you suggested – but when it was done, it was quite dry and crumbly, and lots of tiny little holes (and a few big ones) in the cake. Can you advise me what I might have done wrong? Thanks.

  15. Kemi says

    Hi Lindy,

    Please can you tell me the multiple of the 8 inch madeira recipe to use for a 12 Inch Madeira. Also would be grateful if you tell me the temperature setting to use and the baking time. Can’t seem to find this here Thank you

  16. jenny says

    Hi. I was hoping to make a 13 x 9 inch cake with your madeira recipe as it’s fab and was wondering if you could advise me as to what quantities to use. thank you

  17. Lindy Smith says

    Hi Jenny
    The way to work this out is to compare the area of your cake with a standard square cake size, 9in x 13in gives 117sq inches this is closest to an 11in square or 12in round cake in size. Therefore you will need to multiply quantities given above for an 8in round by 2 1/2. For more information on adapting recipes please see our blog post on changing recipe quantities

  18. Lindy Smith says

    Hi Kemi
    The multiple is 2 1/2 , baking time 2-2 1/4 hours but this will very much depend on your oven – temperature between 140 and 160 again it depends on how your oven bakes
    Good luck
    Lindy

  19. Lindy Smith says

    Hi Rhonda
    Madeira cakes always has a few holes but baking is a science and there are a number of factors that can cause excessive or extra large holes for example:
    The flour is too strong
    The mixture is too stiff – add a little milk to soften slightly
    Over mixing the ingredients
    The egg content is too high
    Eggs – always use fresh eggs and beat them before adding
    The batter may have curdled

    I hope these suggestions may help
    Lindy

  20. Cindy says

    Hi!
    I recently tried my first Madeira cake & since I haven’t ever tasted one before, I’m not sure I got it right. It tasted ok (I flavoured it with lemon and chocolate chips) but I personnally found it very dry. I’ve got a few questions:
    1) Was it dry because I didn’t put a bowl of water inside the oven while baking the cake? My oven isn’t that big & when I placed the cake inside, there didn’t seem to have enough space for a bowl.
    2) I used the newspaper trick but I wasn’t able to scoop out the middle. The mixture kept falling back in the hole. My cake ended up with a dome in the middle. Is it because my mixture got too thick? Should I be using more newspaper around the cake tin?
    3) How high must the cake rise? should it be really spongy?
    Thanks for helping me out. I can’t wait to have another go!

  21. Cindy says

    Hi,
    I have recently tried my first Madeira cake following the tips above. I flavoured it with lemon and added chocolate chips. Since I’d never tasted one before, I don’t know if I got it right. I have a few questions:
    1) The cake was a bit dry. Is it because I didn’t put a bowl of water in the oven while it was cooking? My oven is not that big and when I placed the cake inside, there didn’t seem to have enough space for a bowl. Is there another way to proceed?
    2) I wasn’t able to scoop a hole in the middle of the cake. The mixture was thick and it kept falling back in the middle. My cake ended up with a big dome even though I lined the outside of the cake tin with newspaper. Should I put more newspaper next time?
    3) Does the cake have to be really spongy?
    Thanks for your advice. I can’t wait to give it another try.
    Cindy

  22. Michelle says

    Hi there

    I was wondering, can one use baking paper or brown paper instead of newspaper?

    Thanks,
    Michelle

  24. Alison says

    Hi Lindy

    I have just made the maderia as per Jane’s method but without the lemon, it is in the oven as I type this. Can you please tell me how the mixture should look and feel when mixed together? I felt that my mixture was quite thick so I added a little milk to slacken it but it still looked stretchy in appearance and quite thick and stodgy!

    Regards

    Alison

  25. Michelle says

    Hi Lindy

    Thanks for your reply!

    I was just wondering how I would wrap and secure the paper around a 2l bowl? And if I can’t manage to do the paper, should I still bake at 140 in a thermofan oven?

    Thanks again!
    Michelle

  26. Katie Smith says

    Hi, i am wanting to make a 9 inch round maderia cake today!
    i am unsure of the measurements, cooking time and tempreture,
    please can you help its for my mums 50th!
    Katie

  28. Jane Dolder says

    Hello Alison,
    The mixture should be thick and stodgy! It is quite different from a victoria sandwich mixture which is smooth and light.
    I hope it was a success – let us know.
    Jane

  29. Alison says

    Hi Lindy

    I now wished I scooped out the centre more – I chickened out and only scooped out half! It has risen in the middle leaving the sides quite shallow. I was a little unsure of the quantity to use – I’m making a 12″ x 6″ cake so I used 2 x 6″ square mix. However, I’m going to make another one and this time I will scoop the centre out to the bottom of the tin!

    Alison

  31. Lindy Smith says

    Hi Michelle
    I don’t think you can but how about putting the bowl in a deep tin and stufffing scrunched up newspaper around the outside – think it should work!
    let us know how you get on
    Lindy

  32. Michelle says

    Thanks Lindy!

    That’s a great idea! I’m about to bake, so will let you know how it turns out.

    I couldn’t find glycerine suitable for consumption, so hopefully it won’t be too dry.

  33. chris says

    Jane Dolder writes about putting a baking tray on the oven shelf for the cake tin to sit on, then another baking tray on the shelf above it. Is this only necessary for fan ovens? (I have a gas oven.)

    Many thanks, Chris

  34. chris says

    Hi, I want to make a madeira using a 12″x 12″ tin. when putting the mixture in the tin, should I therefore scoop out the centre in a ‘square’ rather than the ring ‘doughnut’ that you suggest? Many thanks, Chris

  35. Alison says

    Hi Jane

    I’ve made another cake and it is just the same as the previous one! I’ve made a 12″ x 6″ and used 2 x the 6″ mix. I am happy with both cakes if trimmed at a levelled 1.5 ” – 2″, although I am sure that one cake should be sufficent but I can not get it to rise evenly to a level of 3″. What am I doing wrong – have I’ve over beaten the eggs? I’ve followed your instructions but omitted the lemon but added the glycerin?

    Alison

  37. Michelle says

    Hi, just thought I’d report back…

    I couldn’t find a tin deep enough for the bowl, so I wrapped brown paper around it and folded it in where the bowl tapers. It worked like a charm!

    Baked at 140, didn’t put glycerine, but did put the bowl of water is too. Scooped out the middle and got a beautiful, moist madeira cake!

    Thank you for sharing your tips and for the advice! This is a great blog!

  38. Catherine says

    Hi Lindy, came across this great site when searching for a recipe for my daughter’s Communion in May. Sorry if this sounds like a daft question but I am not sure what you mean by scooping the centre of the cake mixture in the tin..do you mean making a well?

  39. Tracy says

    Hi, I’ve made a madeira cake and decorated it for my sister in law’s birthday. I asked my brother for a bit of feedback and he commented that the sponge seemed ‘heavy’. Should a madeira be like this?

  41. Catherine says

    Lindy, thanks for your answer to my previous question. As said previously, I am going to make a cake for my daughter’s Communion. All my previous projects have been using fruit cake but I want to make a sponge in the shape of a prayer book. What kind of cake would you advise i.e. sponge or madeira? Can I make two layers of madeira, put jam in the middle and then carve the book shape. Is it better to wait a day after baking in order to carve? Sorry to ask so many questions but you seem to be expert!

  42. Lindy Smith says

    Hi Catherine
    I would opt for madeira, as it is a cake that is ideal to cover with sugarpaste – light sponges can not support the weight of the sugarpaste leading to all sorts of problems!!! I suggest you bake one cake and split it rather than make two cakes and yes leave it for a while to let the cake settle before carving.
    Good luck
    Lindy

  43. Sue Wraight says

    Hi Lindy
    Is it possible to make a chocolate madeira cake for a wedding cake and if so please could you let me know the receipe. Many thanks Sue

  44. Helen McMahon says

    Well, I followed the instructions to the tee. Took the cake out of the oven last night after 2 1/4 hrs and left it in the tin overnight to cool and what did I come down to this morning – a doughnut!! No centre middle in the cake at all!! So annoyed as the cake has to iced etc for a 40th birthday party tomorrow night 🙁

  46. Jane Dolder says

    Hello Cindy,
    1. Did you put glycerine in the mixture? This really helps to make the cake moist, especially if you are unable to put a small bowl of water in the over.
    2. The mixture should be quite thick, a lot heavier than a sponge mixture, so you should be able to push it towards the side of the tin.
    3. The cake domes because it cooks too quickly on the outside so the mixture has to go somewhere, so it creates the dome. You could try more newspaper or turn your oven down. The cake should rise to about 3″ and be a dense moist consistency.
    Hope this helps.
    Jane

  47. Jane Dolder says

    Hello Chris,
    I would use this method for gas ovens as well to create a more even temperature and so the cake does not cook too rapidly.
    Jane

  48. Jane Dolder says

    Hello Alison,
    You didn’t say if the 2 x 6″ mix was the round tin mix. If so you need to use different quantities. To work out the quantities you need to do a few calculations :

    6″ x 12″ cake = 72″ so you would need a recipe that makes 72″

    9″x 9″ cake = 81″
    8″ x 8″ cake = 64″

    It would be best to go for the 9″x9″ recipe and have a little left over. This is a 9 egg Madeira recipe.

    Hope this makes sense!
    Jane

  49. Jane Dolder says

    Hello Sue,
    We think it best to make a chocolate cake rather than a chocolate flavoured cake. Lindy has a great recipe in her books that is perfect for a wedding cake and is delicious!
    Jane

  50. Ali says

    Hi Lindy,

    I’ve just made a couple of Madeira cakes, one chocolate & one plain. For the chocolate one I took out a spoon of flour & added the cocoa & it turned out ok, but the plain one has come out quite stodgy & heavy. Is this because I have over beaten the eggs?

    Thanks
    Ali

  51. Emma Simpson says

    Hello,

    I am making a 6″ cake just now and have tried to follow your steps. However, I am not sure how to scoop the middle out as the baking parchment was then coming away from the tin and collapsing inwards. Please Help!

    Many thanks

    Emma Simpson

  52. Jane Dolder says

    Hi Emma,
    If you grease the tin before putting the baking parchment in it should stick to the sides, so you can scoop the mixture toward the outside of the tin.
    Jane

  53. Cindy says

    Thanks a lot, Jane, for your advice. I did put glycerine in the mixture. I will try again and hopefully it will come out right this time!

  54. Sarah says

    Hi Lindy

    Find your books and recipes fantastic, i have struggled with the madeira cake recipe so was thrilled to find top tips on how to make the perfect one. I have two birthday cakes to do this month so will try it out then. Just 1 question how do you make black icing to pipe?? I find mine goes grey rather than black when i add food colour,i am using the paste not liquid but not the extra black is this the reason??
    Thanks again for some fab ideas

    Sarah

  56. Emma Smith says

    I am having a trial run of this recipe at the weekend for a 10″ square cake as I’ve never made a madeira or anything this big before. As I need a lot of ingredients can I use cheap stuff for the trial run and the good stuff for the final cake or do I need to use the same ingredients for working out the time/temp etc?

    Many thanks,

    Emma

  61. Suzi Strover says

    How long will this cake last if covered with buttercream and sugarpaste? I made a 12″ one with glycerin on Tuesday night and have found out it won’t be eaten until Saturday.

  63. Sarah J says

    Hi,

    I followed this to the letter yesterday but my (square, 10″) cake did dome a bit in the middle and is quite dry. I doubled the quantities as I read on the site. I had the bowl of water, the newspaper, the glycerine, I scooped right down as much as I could and so I just don’t know where I’ve gone wrong – any ideas?
    Thanks,

    Sarah J

  64. Jane Dolder says

    Hello Sarah,
    If you are using a 10″ square cake tin you need to use the same amount of ingredients as for an 11″ round cake. This may be why your cake didn’t turn out OK.
    Jane

  65. elaine says

    well i thought i’d give this recipe a try in my 9 inch cake tin.3 inches deep. well i only added the lemon zest and a bit of lemon juice and of course the glycerine.Well its the best risen cake i’ve ever made. didnt dome(i used newspaper outside)i can’t stop looking at it!

  66. abi says

    Hi,

    I was wondering how much buttercream icing i would need to fill and cover (before covering with fondant) a 12″ Square cake? I have one of your cake books but the recipe says for 1 quantity but not what size cake the quantity would be for..any help would be appreciated…

    Thanks

  67. Jane Dolder says

    Hello Abi,
    Try 1 1/2 times the recipe or even twice the amount. You can always keep it in the fridge for next time if you’ve made too much.
    Jane

  68. Lesley says

    Hi. I printed this info and recipe off some time ago, waiting for hubby’s birthday. My madeira cakes have always come out so dry and tasteless that I gave up making them. I made this yesterday and your recipe is perfect. I added the glycerine which I’ve never heard of doing before, and this has made it lovely and moist. The cake did end up with just a slight dome and crack, but I’ve cut that off and eaten it!! Just got to decorate it now. Thanks so much.
    Lesley

  69. Rose says

    I need to make a 12″ square maderia what quantaties should I use and how long should I bake it for I have a gas oven Also how much glycerin do you put in many thanks

  71. Jane says

    I have made a 12″ by 12″ madeira today following most of the tips on this page (many thanks!). It is looking good so far, though I did set fire to the paper in the oven due to opening it and turning it up a bit to compensate, at the same time (= backdraft I think)!!! Whoops. It is looking a bit crusty on that side so I am going to cut this off. It is a trial run anyway so lesson learnt.

    What I am wondering is how to store now (until decorated) as I don’t think I have an airtight container big enough! Any ideas anyone!?!??! I have already taken the side lining paper off which I learn was probably a mistake…

    Thanks again for this wonderful website. I hope to be placing an order soon.

  72. Lindy Smith says

    One way to store your cake before it is decorated is to wrap the cake completely in foil and then pop it inside a few plastic bags to make it as airtight as possible.

  73. Jane says

    Thank you.

    Ended up wrapping in baking paper and then loads of clingfilm.

    It took two of us to do it but we’ve made it into three layers very successfully. It was surprisingly easy to cut! Buttercream in between bottom layer and jam in top layer.

    It has turned out brilliantly for a first attempt even if I do say so myself!

    I would not say it is dry but I would not say it is very moist either. It is absolutely fine as it is but a little bit more moisture wouldn’t go amiss. I put the water in oven, loads of wrapping and shelf above (couldn’t do below – not enough shelves), and the glycerine.

    Shall I put a bit more glycerine in next time or the sugar syrup?

    Thanks again

  74. Smitha says

    I tried the recipe mentioned above and am so delighted to get a really moist cake! It did dome a bit, but I managed to level that off.

    Thanks so much for posting these tips!

  75. Farhana K says

    Hi Lindy,

    I made your madeira cake yesterday for a birthday. It rose great but seemed very dry. I made an 8″ cake and used your recipe to the word – please tell me what could be the cause? I even added glycerine.

    Thank you Lindy.

  76. Eve says

    Hi there,

    This sounds great I will try the glycerine. I’m just wondering, I have a large Wilton open book cake pan that takes 14oz of water, the same as my 8 inch deep round cake tin. Is it ok to use the recipe for this shaped tin? I feel madeira is better as it’s sturdier to decorate than regular sponge. Also, should I make a set up board to put underneath before transferring it to the cake board itself?

    Thank you!

    e

  77. Kate says

    Hi, firstly thank you for this website – I have found it invaluable, have persevered with madeira sponge and after at least seven attempts I am confident to bake a success! So thank you – nice to read other people’s comments – makes you want to keep going when ready to throw towel in.

    My question is – I made a two tier madeira for my daughters birthday (7inch and 5inch), I sugarpasted and put the 5inch on a thin cut 5inch board. Put two plastic dowels in 7inch and plonked 5inch on – finished decorating – all good. However when I came to cut it, the top tier didnt come away from the sugarpaste bottom tier – it all stuck to bottom of cake board.

    So I guess I should have allowed the sugarpaste to have dried before stacking – but is there anything else I could have done to prevent this? Do you have to put tin foil on underside of cake board that will be in middle of the tiers?

    Hope this makes sense. I am making another two tier cake next weekend, and dont want the same mess – I could really give the bottom tier cake out to people as top was such a mess.

    Thanks for any advice.
    Kate

  78. Kate says

    Sorry – that should have said I ‘couldn’t’ have given out the bottom tier.
    Have just made a chocolate madiera cake with 30g cocoa powder added, but it was dry. Any ideas for chocolate madeira recipe?
    Thanks

  79. Lindys Team says

    For a 12 inch madeira, we would recommend using:-

    1kg unsalted butter
    1 kg caster (superfine) sugar
    1 kg self raising (self rising) flour
    500g plain flour
    18 large eggs (extra large in US)

    Bake for 2 and a quarter to 2 and a half hours at 160 degrees Celcius or 325 degrees Fahrenheit – Gas Mark 3

    We would also recommend a quarter of a teaspoon of glycerin per egg in the recipe.

  80. Lindys Team says

    Don’t be put off – once you have mastered the technique it will be with you for life.
    Try reading all the comments on our blog and double checking through the recipe.
    It may be worth investing in an oven thermometer to check the temperature of your oven. Or try baking another cake with the oven at a lower temperature – no two ovens are the same!
    If you are using a fan oven – see if you can turn the fan off – this may produce better results.

    Keep trying – and do let us know how you get on.

  81. Eve says

    I have made the cake and it turned out really well – I did use the glycerine. It didn’t even rise more in the middle than at the side like it did the first time around. I will definitely use madeira from now on for all my cakes, they’re much sturdier and tastier!

    Eve

  82. Deanna says

    Hi Lindy,
    I found this site yesterday while searching for a Madeira Cake recipe and made it late last night.
    I always thought Madeira had lemon in it? I added lemon zest and juice anyway as we love lemon over here.
    I made it according to you recipe and instructions apart from the glycerine as I didn’t have any and it was too late to go to the shops. However, it turned out perfect in looks, great size, not sure on tasted though as I am decorating it today as a birthday cake.
    Thanks for your tips on baking and this great recipe 😉
    Deanna (from New Zealand)

  83. Lindys Team says

    Hello Jane,

    Hang on in there – it sounds like you are close to baking the perfect madeira.
    Are you eating your cake soon after baking?
    Madeira cake moistens as it matures.
    We would recommend wrapping the cake well and placing in an airtight container – leave it for a few days to mature and then taste it. You may find this is all it takes!

    Good luck!

  84. Gary Nugent says

    Hi, Lindy.

    I am new to sugarcraft and cake making. I have tried your madeira cake recipe, even though I used Stork margarine and an 8inch square tin with the 8inch batter mix as above (didn’t realise the recipe was for 8 inch round cake)it worked great. The cake rose much more than previous attempts with other recipes. I baked in 140-160c fan oven for 2hrs, wrapped in newspaper and a bowl of water, is it usual for the cake to appear so pale in colour and moist to the touch on the sides and bottom? At first I thought it was underdone but it passed the skewer test!

    Great site by the way
    Gary

  85. Lindys Team says

    Hi Gary,

    it sounds like you are doing well.
    Madeira cake is normally quite pale in colour.
    If the skewer is coming out clean, then the cake should be cooked in the middle.
    Remember madeira cake does become more moist as it matures – if you leave it in an airtight container for a few days it will become more moist than straight out of the oven.

  87. Zoe O'Sullivan says

    Hi there

    I am loving this website and all the fab comments and tips!

    I am making my sons 1st birthday cake tomorrow night and I am planning on making a 2 tiered madeira cake – bottome layer 8″ and top 6″. I have chosen madeira as I want to make it tomorrow and have it Sat for his party and then the following Weds for the family party.

    What amounts of the recipe above will I need for the 6″ cake?

    Many thanks and I look forward to hearing from you!

    Zoe xx

  89. Lindys Team says

    Hello Kate,

    I am sorry to hear that you had a bit of a cake disaster on your hands.
    What you need to do is cover the bottom tier in sugarpaste and set this to one side to dry out a bit. You then place the top tier cake directly on to the cake board and cover the cake plus board combination in sugarpaste. Set this aside to dry out a little.
    You can then place the top tier on to the bottom tier and you should not have any problems with the bottom tier being messed up.

    I do hope that this helps.

  90. Melanie says

    Hi

    I’m making a 14inch Madeira tomorrow. I have done a trial run and the cake did rise a bit in the middle so I’m liking the idea of newspaper around the sides but I’m worried this will catch fire. Is there any tips for making sure this doesn’t happen? Thanks Melanie

    P.S. This is the best cake baking resource I have found on the web and trust me I’ve searched for days and days!

  91. Lindy Smith says

    Hi Melanie
    I assume you must have a gas oven, unfortunately I’ve never baked in one of these however, I would suggest try wetting the paper first. Another idea I’ve read about is to put wet paper inside aluminium foil and wrap this around the cake tin.
    Hope this helps

  93. Paula says

    Interested in other flavours.

    Is it possible to make a raspberry madiera? If so, I can’t find raspberry extract on the web only in the Usa – could you use blended fresh raspberries?

    Also I havee been reading up on red velvet cake and pink velvet cake and wondered if these are popular or going to be here?

  94. Lindys Team says

    Hello Paula,

    There is no problem with adding flavoured extracts to the madeira cake recipe – we sometimes see students coming to our classes with coloured madeiras (where they have added food colouring instead of a flavoured extract). Adding raspberry extract would work just as well.
    We would steer clear of adding fruit pulp to the cake batter as this is likely to make it too moist and sloppy.

    Red velvet cakes are certainly very popular over here at the moment. Let us know whether they become popular where you are.

    Anybody got any suggestions on where you can get hold of raspberry extract in the USA?

  95. Paula says

    oops sorry I meant to say I’m in the uk – and I haven’t been able to fnd a raspberry extract on the web for the uk – only on the web in the usa. I thought Jane Asher would have stocked it. I’ll keep looking.
    Thanks for the advice – much appreciated.
    paula

  98. Jane says

    I now have my fourth madeira in the oven!

    First 12″ square a tiny bit dry but ok…came to conclusion I’d grossed up wrong and cooked for too long!

    Second 12″ square – fab: moist and firm (just as well as used for a birthday cake!)

    Third 9″ square (different tin) – middle collapsed as not cooked. Lesson learnt – make sure it is firm on top and push skewer in a long way to check no bits clinging and you aren’t rushed by trying to get on to getting toddler to bed! BUT used 2 teaspoons almond extract and the cooked bits tasted delicious!

    Fourth 12″ by 7″ rectangle – in oven now. Another practice one. I’ve used 2 teaspoons lemon extract as I am too lazy to zest! I suspect it would taste better with a bit of zest as well for different levels of lemoniness but the raw mixture tasted gorgeous!

    I wonder what other flavours people have experimented with? I have got rum extract, Camp coffee essence, orange extract, and peppermint extract in….

  99. Jane says

    I also meant to say that there are some fab tips here – especially the glycerine one which I haven’t seen anywhere else!

  100. Lindy Smith says

    Another option for you Paula is to add fresh whole raspberries into the cake batter – the cake won’t keep as long onced baked but it makes a nice alternative.
    Have fun experimenting

  102. anika says

    hi Paula,

    I would like to make this cake but into cupcakes instead, however everytime i make cupcakes about 3-4 hours after they have been baked the tops of the case become really sticky and the paper starts to peel away from the cake.

    how can i avoid this from happening as i dont want it to happen to this cake?
    Thanks
    Anika

  103. Julie says

    hi lindy

    Im trying to make a 12inch square madeira cake. Im using a gas oven and used your tip to wet paper inside foil, its been in the oven for almost 4 hours and the middle is still uncooked. Do you have any ideas what I’ve done wrong or how I can stop it happening next time?

  104. Paula says

    Does anyone know a way of making the madeira cake toffee flavoured? I have been searching for a toffee cake recipe but would love to know how to incorporate it into a madeira cake.

    I am also going to try a lemon madeira with a strawberry buttercream at the weekend – I think it will be gorgeous.
    x

  105. Cheryl says

    When the recipe states ‘egg’ is it a large or medium egg? Going to attempt this tomorrow
    Many thanks in advance

  106. Eamonn O'shea says

    Hi Lindy

    I was searching your site for the perfect madeira cake for my girlfriend. She loves making kids/novelty cakes. I noticed there was an issue in respect to quantities for different size cakes. I decided to write a program. It might not light up the world for its uniqueness but I thought it might help some of your customers to better gauge the quantities…rather than trying to work out 1+1/4 times an 8 inch round cake quantities. I can not post it here, but if you email me with an intrest. I will return mail with it attatched.
    Regards

    Eamonn O’shea

  108. Szeky says

    Does anyone use sugar syrup to make the maderia cakes even more moist? If you do wend do you ad it. After its cooled or after a few days whne you are ready to cut and decorate?

    Szeky

  109. Lindys Team says

    Hello Szeky,

    Many people do add sugar syrup to cakes. You will find that most supermarket cakes use this technique. It makes for a moist cake but can make the cake taste rather sweet – it really is a matter of personal taste. Sugar syrup can be another way of introducing a different flavour to your madeira – for example a lemon sugar syrup can be very effective.
    Experiment and see what you think of the flavour.
    If you do decide to add it, this should be just just before adding your buttercream.

    Hope this helps

  110. Szeky says

    No wonder i found the supermarket cakes so too sweet.
    Could you reduce the sugar in the cake to compensate for the sugar syrup?

    Many thanks

    Szeky

  111. szeky says

    Hi
    A question about a bowl of water in the oven with the cake.
    Does it make any difference whether the bowl of water is above the cake on a tray or under the cake on a tray. I have an electric oven which I can turn the fan off.

    Many thanks

    Szeky

  112. Emma says

    Hiya everyone, i’ve also tried sooooo many recipes for a good maderia and this one is the best by far that i’ve tried….yay…yippee for Lindy :))))) thank you so much x x

  113. sally williams says

    Hi! I have been asked to make a cake for my mother-in-laws 60th next month. I’m planning to make a 3 tier cake . . . could someone please tell me how I would tweak this recipe to make a 10″ and 6″ cake as well.

    Many thanks

    Sally.

  114. Jane says

    For the poster who asked about toffee madeira I would be tempted to look at Jamie Oliver’s sticky toffee pudding recipe for flavour inspiration. You could put in finely chopped (maybe food processed so would be very finely distributed?) dates (maybe the same weight as what is suggested if you add other dried fruit), plus he puts in a bit of ovaltine powder. Typically, you would use brown sugar in toffee type cakes. I might be tempted to substitute a bit of the caster sugar but I would be careful as this sugar might make the mix too moist. Just my suggestions, have never tried it!

  115. Lindys Team says

    Hello Eve,

    It is fine to use the same cake recipe for your book cake pan as you would for your 8″ round cake tin.
    We are not familiar with the term “set up board”. We would recommend cutting a hardboard cake board into the shape of your cake – you will need the support of this to transfer your cake, otherwise you run the risk of your icing cracking during transfer.

    I hope this helps.

  116. Lindys Team says

    Hello Paula,

    Lindy does sometimes use the madeira cake recipe to make cupcakes.
    The trick is to add a little more milk to the mixture to make it less stiff.
    This should make the cakes less sticky.
    If you cupcake cases are peeling away from your cakes this could be due to using an inferior quality cupcake case?
    We find that supermarket cases really do not hold up as well as a higher quality product.
    Click here to see the full range of cases we offer which are all of good quality – in our experience it is usually worth paying a little more to avoid problems.

  117. Lindys Team says

    Hello Julie,

    4 hours to bake a 12″ madeira cake does not sound right at all.
    I can only suggest that you invest in an oven thermometer and check the temperature of your oven.
    We would expect baking time to be nearer 2 and a half hours – you didn’t have a power cut during baking time did you?

    Sorry we cannot be of more help!

  118. Lindys Team says

    Hello Szeky,

    What we find works for us is leaving the fan on and putting the bowl of water on the same shelf in the oven.
    If it does not fit however, with the fan on it should not really make too much difference where you place the bowl – the fan should keep the humid warm air circulating around your cake as it bakes.

    Good luck.

  120. Nicola says

    Hello Lindy

    I’ve followed your tips and I now have a cake i’m proud of.

    I was just about to start icing it when i’ve had a panic over using a jam filling. Will the jam in it keep for a week before cutting it? The cake will be sealed by sugarpaste.

    Thanks v much

    Nicola

  121. Tracey says

    Hi

    Just wanted to say I have found this site extremely good. I followed all the tips exactly and my 1o” square cake has turned out really good. All level due to the square well (as instructed) I left in the centre. The colour is equal and has risen well. I used newspaper stuffed between the baking tin and a larger one to stop edge cooking first. I also used the glycerine and bowl of water. I am really no cook but I am pleased with how it looks. I have yet to taste it but can’t see it failing.

    For my 10″ square tin I used one and half the amount of mixture given above for the 8″ round tin and it’s worked a treat, so many sites have given different quantities.

    Thank you to everyone who has contributed to my success.

  122. Lindy Smith says

    Hi Nicola
    The sugar in the jam will act as a preversative so it should keep. I do however suggest that you boil your jam before using it and spread it on warm.
    Hope this helps
    Lindy

  125. Lindys Team says

    Hello Angie,

    The madeira cake recipe which we recommend is carefully balanced so that the chemistry of the ingredients works perfectly when the cake is baked.
    Too much self raising flour and the cake will rise too much – the proportion of ingredients and their interaction with each other have been tested and the recipe does we believe give the best results.

    Happy baking!

  126. Anne says

    Hello Lindy,
    As a big fan of you and your books and a newcomer to cake decorating, could you please help. I am making a 3 tier cake, fruit, chocolate and madeira which are to be covered with marzipan and sugarpaste. Will this be ok for the chocolate cake or what would you advize

  127. Lindys Team says

    Hello Anne,

    There is no problem covering chocolate cake with marzipan and sugarpaste. It will work fine – it is simply a matter of taste as to whether you feel that the chocolate flavour and marzipan flavour will compliment each other. Also remember to check that no-one suffers from a nut allergy when using marzipan!

  128. Martina says

    Hi Lindy & team

    I have just popped a 4″ chocolate cake (recipe from Cakes to inspire and desire) into the oven. I have covered the sides of the tin in newspaper, placed it on a baking sheet and also placed a baking sheet with a bowl of water on it into the oven too. My question is, the recipe says it takes 45mins to 1hr to bake but doing it Jane’s way ie. covered in newspaper etc. how long will it actually take, am I looking at an extra hour?
    Does baking either the Madeira or chocolate cake Jane’s way automatically add an hour to the baking time for all cake sizes in the book, as I have to make an 11″ Madeira cake and am not sure of the baking time.
    Also I didn’t add the glycerine, should I? And by error I added 3/4 ounce of cornflour (thought it was icing sugar) in to the receipe along with icing sugar. Any idea what to expect from making this mistake?

  129. anne marie says

    Thank you so much Lindy for your speedy response i will take your advice on board and let you know how i get on

  130. Lisa says

    Hi Everyone
    Am so glad I’ve found this site..am picking up lots of usefull tips! I’ve got a 70th birthday cake to make and have decided to try Lindy’s madeira cake recipe for the first time as I usually make a victoria sponge recipe. I’m wondering if I need to flavour it with vanilla extract if I’m not using lemon as they want a plain cake not a ‘flavoured’ one….can anyone advise?

  131. Jane says

    Hello Martina,
    The baking time depends on your oven. It’s a case of adding another 10 minutes after the baking time given and checking each time. I found the chocolate cake baking times differ from the Madeira. When I baked the chocolate cake it was cooked in the time stated in the recipe. The first time I didn’t add glycerine and the cake was OK but the second time I baked it I added the glycerine and it was slightly better. I do find with the Madeira that I don’t need to add glycerine now as I have baked it so many times, without over cooking, it comes out beautifully moist. I’m not sure of the outcome of your “cornflour error” – it may just make it a little dry.
    Jane

  132. Jane says

    Hello Lisa,
    If you want to flavour your cake you can use vanilla extract – you would need to add 1tsp for a 6-egg recipe. Also you could try almond – 1tsp almond essence and 3tbsp of ground almonds (also for a 6-egg recipe).
    Good Luck
    Jane

  133. Lisa says

    Thanks Jane…am going to go with vanilla extract for the birthday cake but will try the almond idea for definate as I love almond flavour

  134. Molly from Ireland says

    Hi, I made a 12” madeira following your recipe and it also took bang on 4 hours! Is the 160 deg a fan oven or reg oven?
    Thanks.

  136. Lisa says

    Made a 10″ square madeira following Lindy’s recipe and it was a great success!!! I ended up with a lovely deep, flat cake and the bits I trimmed off were delicious..I flavoured it with vanilla extract. It is now in the process of being decorated ready for my customer. Thanks for all the tips on here I will definately be using it again.

  137. Lisa says

    Hi, I am new to baking cakes, I bought lindys book and used to maderia cake recipe, I put too many eggs in as i misread the recipie and used the bowl over water but the cake came out fine and 3 days in is still tasting good. My question is about the height of the tins you use as although you state the diameter you do not state the height, all my tins are 3″ high but when I made the above recipe it was originally for the 8″ round but there seemed to be a lot of mixture, and my tins say to only fill 1/2 to 2/3 full so I ended up putting the mixture in the 10″ knowing it would obviously not come out as high as I wanted, should I have still gone ahead and filled the tin higher or should I be using higher tins? please help

  138. Lindy Smith says

    Hi Lisa
    I use 3in high tins – standard height in the UK – the mixture amounts given in my books should give you a cake that is 3in high.
    Have fun baking
    Lindy

  139. Lisa says

    Thanks Lindy,

    I am going to bake another this week, this time I will follow the recipe correctly!! I will try the 8″ again with my 3 ” tin and let you know how I get on.
    Thanks Lisa

  140. Rach says

    Hi Lindy,

    I’m trying to make two perfect madeira cakes for my first wonky cake 🙂 from your recepie above. My problem however is my oven and it’s complete inability to hold a the correct temperature. I use oven thermometers and even bought a mimi oven hoping that might work, but it was worse!! Can you tell me what kind of oven would be best for baking as I dont know where to start. I can only use electric and have only room for a small 50cm wide one.

    Thanks Rach

  141. Jane says

    Hello Rach,
    I use a fan setting on my oven for baking, but we have students who have gas, Aga, and conventional ovens. I couldn’t really recommend a type as everyone has their own preference. If you have the option of electric only you could opt for an oven that has fan and conventional settings and then try either to see which setting you prefer.
    Good Luck
    Jane

  142. ash says

    Hi, i want to make a 10inch x 15 inch cake please can you tell me the amount of ingredients and would it be best to do the same recipe twice so i can layer it to put a filling in the middle?

    thank you

  143. Jane says

    Hello Ash,
    You would need to use a recipe for a 12″x12″ square cake. You wouldn’t need to do two cakes as it should rise to about 3″ high – just slice the cake and fill the middle. Have a look at our blog on Cake Recipe Quantities.
    Good Luck
    Jane

  144. Lynn says

    Hi, no need to reply to my earlier question about eggs, I read back through your previous replies and someone else had the same question. Cake is in the oven so I’m hoping it emerges a triumph. It’s predecessor was a disaster, ha. I’ll report back to let you know. Great blog by the way, a lot of good advice, lets hope I followed it correctly.

  145. Lynn says

    Help! My cake came out of the oven last night looking absolutely perfect, 3″ high, flat on top, moist. However, it was too late to stay up to wait for it to cool down before I wrapped it and put it away so I left it out on the cooling rack all night (about 8 hrs). It now feels like a brick and I’m worried I may have ruined it. I obviously won’t know until I taste it at the party on Saturday for my in-laws Ruby anniversary. Do you think it’ll be ok? I know you said Madeira becomes more moist after about a week but have I ruined it by not covering it sooner?

  147. Annie says

    Dear Lindy,

    I tried the Madeira cake yesterday. I took it out to test it after an hour and a half and it looked fine but not finished cooking but wen I took it out after it had been in for over 2 hours the well in the middle was there and it hadn’t risen in the middle at all. Do you think wen I took it out to check on it as it wasn’t fully cooked the cold air made it sink?

    Also wen I turned it out the bottom and the lower part of the sides were very moist and wet. Is it meant to be like this? The top and upper part of the sides looked nice and not as moist.

    I cooked this in an 8″ cake tin and it rose very high.

    Regards Andrea

  148. Tracey says

    Hi, I am making a 12″ chocolate cake (recipe is Lindy’s one from Cakes to Inspire and Desire), but i’d like to know how long it will keep for. Is it 2wks like the Madeira cake or a little less. Thanks.

  149. Rach says

    Hello, Me again!

    I seem to be having troubles with this, but I really want to get it right so any advice would be great. I’ve been doing an 8inch so I’ve used the recepie you have above. I have a fan assisted oven so I put the temp to 140 deg. I have put the baking trays as suggested on the cake shelf and the one above and I have put a bowl of water in the oven. I have also used two sheets of brown paper to put around the tin. I was wondering if you could give me any advice as to why my cake has come out like a volcano haha…. The cake itself tastes quite dry round the edges and top, but the middle’s good…I though the cooking temperature might be the problem so I’m cooking another as I type on 120deg, but again it’s risen massively and cracked on top. I’ve got a birthday cake to make for next Monday so if you can give me any advice I would really appreciate it 🙂 Thanks,
    rach

  150. Rach says

    Just to let you know I solved the problem, and yes it was my oven! I turned it right down and made the perfect maderia! 🙂 Thanks for all your handy tips on here, they really helped 🙂
    Rach

  152. Lindys Team says

    Hello again Lynn,

    I think Lindy replied direct to you via email as we were having problems with our blog a couple of weeks ago.
    For the benefit of the other bloggers out there – what you should have done is cover the cake loosely with some foil or baking paper to prevent it drying out.
    I think you started from scratch with this one and had better results second time round!

  154. Tracy says

    Hi, I always use Lindy’s receipe for the madeira cake and it turns out brilliant every time but I’ve been asked to make a cake for a child who has a lactose and milk allergy. I’m really stuck now. Have you any suggestions for a cake?
    thanks
    Tracy

  156. Lindys Team says

    Hello Tracy,

    We would recommend investing in a lactose free recipe book as this really is a very specialist area.
    You can get a hard dairy-free margarine which can be used in place of the butter in the recipe.
    Does anyone have any good lactose and milk free recipes?

  157. Lindys Team says

    Hello Annie,

    It sounds as if you did take the cake out too early. I would try again and leave it in for the full time before looking at it.
    Perfecting your madeira cake is a matter of trial and error and cooking times will vary from oven to oven.
    When you have found the time which works for your oven, scribble it down on the recipe so that you can bake the perfect cake every time.

  158. Thea Morris says

    Hoping you can help. If I wanted to flavour the madeira cake with vanilla, can you please advise how much would I use for the basic 8″ cake mixture?

    Many thanks

    Thea

  159. Thea Morris says

    Also, I have another question regarding your ‘changing recipe quantities’ link. I would like to make an 8″ inch square cake, which I understand needs 1/4 more of the standard 8″ round tin mixture. I am a little confused about the eggs situation though, as 1/4 of 6 eggs is 1.5 eggs. Do we actually use 7.5 eggs for an 8″ square tin, or just go with 7 eggs?

    Many thanks

    Thea

  160. Thea Morris says

    Hi

    Just read all the above comments and noticed that you have already answered my question regarding the vanilla extract, so all sorted on that front. It would still be lovely to find out about the eggs situation though – what do you do about 1/2 eggs?

    Thanks

    Thea

  161. Susy says

    Hi Jane,
    My customer requested a vanilla cake with chocolate chip for a novelty cake she ordered. Is it possible to put in chocochips into the batter? would they sink to the bottom or float just nicely?

    Thanks
    Susy

  162. Laura says

    Hi, firstly I want to say how amazing this website is. I am a keen cake maker but often have no-one to ask the many questions I have so this is fantastic. I am making a 90th birthday cake and am keen to follow this madera recipe but can I confirm I need to double the mixture for a 10″ square cake making it a 12 egg recipe? Also, I need it for Saturday so have I left it a little late to mature properly?
    Am really excited to use all the tips – especially the glycerine.

  164. Thea Morris says

    Hi Jane

    Thank you for your reply regarding the vanilla. I have another question regarding your ‘changing recipe quantities’ link. I would like to make an 8″ inch square cake, which I understand needs 1/4 more of the standard 8″ round tin mixture. I am a little confused about the eggs situation though, as 1/4 of 6 eggs is 1.5 eggs. Do we actually use 7.5 eggs for an 8″ square tin, or just go with 7 eggs?

    Many thanks

    Thea

  165. Jane says

    Hello Thea,
    On Lindy’s 8″ square Madeira recipe (Cakes To Inspire and Desire and Celebrate with a Cake) she uses 8 eggs.
    Jane

  168. Thea Morris says

    Thank you Jane – I have ordered ‘Cakes to Inspire and Desire’ and looking forward to perfecting my madeira cake. Excellent blog by the way – really, really useful.

  169. Laura says

    What a cake. Thanks so much for getting back to me – I thought I baked a mean cake before but I followed all the tips on this site and am sooooo pleased with my madeira. It’s 10″ square and is totally amazing. I was a little tentative about scooping the hole in the middle but am so glad I did it as it still rose (nearly hitting the roof of my oven) but it rose evenly. Brilliant. Thanks all for the tips 🙂

  170. Ellie says

    Hi, made my first Madeira tonight and it looks good so far. Followed all the hints and tips so thanks for sharing. I have a couple of questions about what to do now though. I need to cut it and sandwich it and then cover it in sugarpaste. When should I do that for the cake to be at it’s best for eating on Friday? Is it better to cut it now or wait til I ice it? Am I better to wait til Thursday to ice it to allow it time to moisten up in my airtight box? This is all a trial run for next month when I have 4 1st birthday cakes to make so I’m trying to iron out all the kinks now!

  171. Lindys Team says

    Hello Thea Morris,

    You ideally need to use the equivalent of 7.5 large eggs so we would recommend maybe 8 smaller eggs or 6 large and 2 small ones.
    Use your judgement to try and come up with the closest equivalent to 7.5 large eggs and you should be fine.

  172. Lesley says

    Hi
    I have just read through all the above comments and your recipe sounds great – what quantities would I need for a Wilton Giant Cupcake Pan?
    Thank you

  173. Midge says

    Hi, I wonder if I could have some advice please? Im baking a cake for my friends 40th in a 14inch x 10inch rectangle tin, can you advise me on what quantities I would need. Many Thanks

  174. Tracy Piper says

    I’ve made the madeira cake many times and it seems to come out pretty good (I think)although they always take alot longer than what it says in Lindys books. I’ve had concerns about my oven temperature for a while now – I don’t think it’s as hot as it says, so I’ve bought an oven thermometer. I’m trying it out before I bake a cake. I have set the oven to 240C but the thermometer says 190C. Could it really be 50C out?

  175. sally says

    Hi I am making a 12″ round maderia cake and slighly confused how to size up the ingrediants. I am using Jane Dolder Workshop Co-ordinator 8” Madeira Cake but I believe I have to size up 21/2. However I have seen another posting by Lindys Team on 12 May 2010 that gives the details for a 12″ cake. However the 8″ mentions 6 eggs if I make this up 21/2 it is 15 eggs but the 12″ cake tells you to use 18!! Hope you can help.

  176. angie49 says

    Hi Lindy, I have looked at a few receipes for Maderia Cake an they are all for an 8inch round cake.Why does the Flour quantity differ so much for the same size cake? In a book I have of Carol Deacons she uses 10ozs of SR Flour but yours uses 12ozs of SR & also 6ozs of Plain Flour. Will using more Flour make it taste more doughy? I have to admit I have a couple of your books but have used them mainly for decorating ideas & not actually used your cake mixture yet.Regards Angie

  177. Liz says

    Hi, I am aiming to make a madeira tomorrow but your recipe shows the quantities for an 8″ round and I need them for a 10″ round. I’ve had a look on your page about scaling up/down recipe quantities but am a little unsure as just timesing it by 1.5 seems to come up with different quanties to all the other online recipies I’ve found. Can you give me any assurance that I am getting it right lol 🙂
    Many Thanks

  178. Jody says

    I am so happy I found your ‘Madeira Cake’ blog. I had to bake a cake for my sons 1st birthday, and was quite nervous as all my previous attempts have always had something wrong with them, but after following all of your advise, I am very pleased to say my cake was absolutely perfect, and so delicious and moist. Thank you! 🙂

  179. Jill Gordon says

    Hi Lindy,
    Just wanted to let you and everyone know that I have tried making a 12inch Square Madeira Cake using the recipe on this thread. I have to say that this particular recipe is truely amazing!!!! I Followed the recipe step by step and made sure I lined the tin inside with greeseproof paper and 5 layers of newspaper outside with a bowl of water inside the oven and the cake was truely beautiful, I did have to level it (thats when I tasted it) but that was not a problem as it was exactly 3inches high. I have since decorated it for a 30th Birthday Party and it has turned out brilliantly !!!! So a BIG Thank you for sharing this recipe and for all your brilliant tips and advice.

  180. Sheila says

    Hi, I have read all the blogs of this maderia cake, but no-one seems to have an Aga 2 oven cooker, which has no readable regulator, and only a very small top oven, with the baking sheet tray positioned on top runner, to avoid burn, there is only one rack position left, so there is absolutely no room for the height of the papers to
    wrap around the outside of the tin. Does anyone else have an Aga to cook with (hate them for cooking cakes)

  181. Sheila says

    Meant to ask also, can you state exactly how much glycerine for the 12 oz SR and 6 oz plain flour recipe. There is no clear indication of how much glycerine to use, say for 8″ tin or 6″ tin. I shall be using a 6″ tin.

  182. Jane says

    Hello Tracy,
    It is sometimes amazing how different the temperatures can be. I wouldn’t be surprised if that was the case. If it’s a new oven maybe the manufacturers would re-calibrate it for you.
    Jane

  183. Jane says

    Hello Lesley,
    If you fill the cupcake pan with water and then transfer the water into one of your cake tins. If for example it fills an 8″ tin you should use an 8″ recipe.
    Hope this helps.
    Jane

  184. Jane says

    Hello Midge,
    A 14″ x 10″ tin has an area of 140, so the nearest equivalent tin would be a 12″ x 12″ (144) so you can use a 12″ square or a 13″ round recipe.
    Jane

  186. Jane says

    Hello Angie,
    Are you sure it was for a Madeira recipe and not just a sponge cake? Just using the SF flour would make it lighter and this would mean it may not support the sugarpaste as well.
    Jane

  187. Leyla says

    Hi Lindy
    I want to make this cake in the shape of a “2” for my two year old. I have hired the tin and made a practice cake but it got stuck to the sides because I could not use parchment paper due to the odd shape. How can I solve this? Also are the measurements in this recipie sufficient for a number “2” tin? (its not a very big tin.

  190. Jane says

    Hello Leyla,
    You could use Cake Release to spray in the tin and then the cake will not stick to the sides.
    Fill the “2” pan with water, then transfer the water into one of your other cake tins, i.e. an 8″ tin. If the water fills the pan you should use an 8″ recipe.
    Jane

  192. karen says

    I need to make a chocolate Madeira cake….10 inch square but the recipe I tested came out way too bland….so do you have a chocolate version I could try please?

  194. karen says

    Hi Jane,

    Funny you should suggest a Mud Cake…My client has ordered Mud Cakes from me before but this cake is a Thomas the Tank Engine for a 2 year old’s birthday cake. She asked for the cake to be ‘child friendly’ Vanilla and Chocolate Madeira…
    While waiting for your response to my question I made a Mud Cake…one that’s a bit lighter than my normal dense Mud.
    I will try the Mud you suggested as a fall back cake….thanks.
    It won’t go to waste because I will freeze it if I don’t use it.
    Thanks so much for your help and the Blog…great information here.
    Karen

  195. Charlene says

    I had to stop by and say a massive thanks for your help. I tried the Madeira recipe using all Jane’s tips above and it came out perfect. You have given me the confidence to try a two tiered cake for my sons birthday, and you have sparked a massive interest in making more complex designs. I have bought your cupcake celebration book – fantastic; your storybook cake book – amazing, and have downloaded your cakes to inspire and desire to my iPad through kindle. All your books feature amazing and breathtakingly gorgeous cakes, which before reading, I would never have had the confidence to tackle. Your straightforward advice and guidance is invaluable, so thank you, and keep up the amazing work! Just need to perfect the sugar paste recipe, which I suspect isn’t going right due to my not getting the right amount of liquid glucose in the recipe. But I know I’ll get there with practice! Thanks again Lindy and Jane x

  197. Susanne Deumig says

    For anyone with an AGA oven,

    I have been baking cakes for friends and family for the last 2 years and now I’m baking and decorating cakes, including wedding cakes for everyone!!

    I’ve been using exclusively Lindy’s Madeira cake recipe. I have an AGA (not by choice, it came with the house).
    I encountered the problem of not being able to fit anything larger than a 12″ cake tin. Very frustrating.

    Because you can’t regulate the temperature on my AGA, I bake the cakes approx 1/3 towards the bottom of the oven cavity. As the cakes tend to burn at the top, I also place a double baking sheet circle/square directly onto the cake mix, ensuring that there are no gaps, to minimise burning.
    I also have to increase baking time by approx. 20% to ensure the cake is fully cooked in the middle. I normally check the cake when the maximum cooking time is up by inserting a baking needle into the cake. If not fully cooked, I put it back in the oven for another 20 minutes and check again.

    Because your baking results very much depend on the temperature set within the AGA, it’s all a matter of trying out what works best for you.

    Susanne

  199. Lori says

    Hi

    I am really interested in using this recipe to create a pirate ship birthday cake for my daughter.
    I have read all the comments on the blog but just need some additional help if possible.

    I need two 9″x13″x2″ cakes. Upscaling the recipe to this size suggests 3 times the quantity of an 8″ round. Will each cake I need really need 18 large eggs? And how do I make make the ‘well’ in the centre of an oblong tin?

    Many thanks, Lori

  200. yorkshaarlass says

    I hope you can answer this query as it’s more to do with the filling than the cake, which is the Madeira as above.
    I have filled it with jam & butter cream that has a small amount of fresh cream custard in it, to make a softer consistency. I made the cake last Saturday, filled & completely iced with fondant icing on Wednesday for this Saturday, to be told that it is to be kept for a second party the following Saturday, a full 2 weeks after baking and a week & half after filling. The obvious question is will it all be ok?
    Thank you for all the tips you have posted and the answers to all the questions, great help.

  201. Lindys Team says

    Hi Yorkshaarlass,

    If the cake had been made with just buttercream then it might last (we usually say a Madeira will keep for 2 weeks), however we would not recommend eating it with the fresh cream custard.
    Sorry 🙁

    Marina

  202. Leanne says

    Hi

    Oh boy am I confused!
    There are so many variations of cake measurements!!!

    I am baking a 10″ square cake and am no longer sure what quantities to use?

    Is it 8 eggs? And 16oz butter and sugar? What about flour?

    Thanks so much…I am useless at scaling up!

  203. Ollie says

    Hi, I have a couple of questions. Do I have to cut the crust off the Maderia cake before I put fondant icing on it? As I have heard Madeira cake has a thick crust. And secondly how do you freeze cakes exactly as in do I need to wrap them or store them in something?

    Cheers Ollie

  204. Lindys Team says

    Hi Ollie,

    You need to cut the top off of the Madeira before icing it as these bits can be quite hard.
    To freeze it you need to keep it in its baking paper, then wrap it again in baking paper then place it inside an airtight bag to prevent freezer burn.
    Hope you are enjoying baking.

    Marina

  205. Ollie says

    Hi Marina

    Just wanted to say thank you for your help, I shall be attempting my first Madeira cake this weekend so I shall let you know how I get on! :o)

    Cheers Ollie

  207. Lindys Team says

    Hi Lori,
    For the pirate ship birthday cake you need to make the well by pushing the mixture to the sides of the tin.
    The 9″x13″x2″ cake needs you to use 1.5 times the quantity of an 8″ round. You will need to make 2 of these.
    We got there by this calculation:
    Your cake needs to be 9x13x2 = 234 square inches
    The volume of an 8″ round is approx 147 square inches.
    234 (your tin) divided by 147 (8″ tin) is 1.5.
    So you are correct in needing 3 x the recipe as you are making 2 of these cakes.

    I hope this helps!

    Marina

  208. Ollie says

    Hi

    Just thought i’d update you! I made a 8″ square Madeira cake the other day and follwed all of the tips given on this blog and it appears to have turned out spot on, not decorated it yet doing that on Friday and the tasting it on Saturday at my sons party! 🙂 Going to have a go a the Choclate Mud Cake today.

  210. Katie says

    Hi Lindy,
    I need to make 8″ round cake, in a tin that is 3.5″ deep. Could you advise me what quantities of ingredients I should be using, and also how deep the cakes should rise?

    I will be making two in total and cutting them down to 5-6″ square cakes (as I do not have that size/shape cake tin). Will these produce good results and is it easy to so?

    Thanks.

  211. Kim says

    Hi

    I am making my own wedding cake. It will be made of 2 x Maderia cakes. One will be 10″ and the other 7″.

    Please can you advise the ingredient quantities for these sizes?

    Many thanks

    Kim

  212. Lindys Team says

    Hi Kim,
    The best answer to your query regarding quantities is to buy either of these books:
    http://www.lindyscakes.co.uk/OnlineShop-Books.htm#CakestoInspireandDesire
    http://www.lindyscakes.co.uk/OnlineShop-Books.htm#Celebratewithacake
    as there are detailed charts that provide a lot of information on the ingredients and sizes.
    The book Celebrate with a cake has a recipe and directions on how to make a wedding cake, it takes you through the whole process step by step to making the perfect cake for you.
    Enjoy making your own cake, it will be so rewarding.

    Marina

  213. Zoe says

    Hello!
    I found this blog invaluable when making my first iced mareira cake for my daughter’s 3rd birthday (“mummy, I want a pink, sparkly fairy ballerina cake”). My amaturish 8″ pink sparkly creation with sugarpaste fairy was a triump! http://www.facebook.com/album.php?id=549335909&aid=260063#!/photo.php?fbid=477165270909&set=a.477165230909.260063.549335909&theater
    I have since really got into cake decorating and have now baked my daughters’ Christening cake for their joint Christening this weekend. Only problem is, like last time, this has turned into something of a cake ‘volcano’ despite scooping the middle out and turning the oven down. I turned our fan Neff oven down to 140o, and at 1hr the top was flat! Hooray, I though, then 5 mins later the top had started to crack and so I reduced the oven temp to 130. It still continued to rise, though not as dramatically, but the cake top is deeply cracked and not flat. Last time I sawed the top off prior to icing. It tasted fine, but if I am to continue I need some more advice about how to achieve the perfect cake!

    Many thanks,
    Zoexxx

  214. Zoe says

    Right. Update on the cake ‘volcano’. I have now got the top tier in the oven. Bottom tier made yesterday. It is a 7″ as I couldn’t find a 6″ tin today! Despite turning the oven down to 130o with a really good scoup, the top tier has done the same as previously – flat until 1hr then raised up and split. The 8″ took about 2+ hours to cook in total. Could it be the fan setting? Would Neff top/bottom heat be better?
    I would appreciate any help!I have yet to cut the top off the btm tier, but the last 8″ cake had bigish holes.

    Thanks,
    Zoexx

  215. Lindys Team says

    Hi Zoe,
    Glad to hear you are enjoying the information on this blog.
    The madeira will often be cracked, don’t worry about this, you did the right thing by levelling it off.
    Lindy uses a baking sheet (tray) just above the cake in the oven to stop it rising too much. Leave a small gap between the tin and the tray.
    It sounds like you are doing well and learning lots.
    Long may it continue!
    Good luck with the Christening cake, hope you have a lovely day.
    Marina

  216. Anne-Marie Baldacchino says

    Hi Lindy,

    I came across your site related to the madeira cake and could you tell me please why my cakes look nice on the outside but inside are a still sticky and hard? My recipe was a bit different from yours but I will definately try it out!
    Thanks and regards
    Anne-Marie
    Malta (Europe)

  217. Lindys Team says

    Hi Katie,
    Lindy’s 2 books have guides and charts in to help change quantities for different recipes:
    http://www.lindyscakes.co.uk/CakestoInspireandDesire.htm
    http://www.lindyscakes.co.uk/CelebratewithaCake.htm
    This link on the blog may also help you: http://www.lindyscakes.co.uk/Blog/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

    The perfect solution to baking various sized cakes is this Multi Size Tin: http://www.lindyscakes.co.uk/OnlineShop-Tins.htm

    Happy baking!
    Marina
    It allows for different volumes, gives the cake a lovely edge and saves you storage space too.

  219. andrea frost says

    Second attempt at your maderia recipe. First time it was a bit dry. But I belive it was because I didn’t leave it to mature a little. As you say they get better with age.This time I made a 6″ round using 1/2 your recipe amounts as suggested. Did the hole in the middle thing, water in a bowl, ect ect. Looks perfect. I just hope I can wait long enough before I give in and taste it. I really neeed a good stable cake for carving . Fingers crossed.

  221. Rakhi Jethwa says

    Hi Lindy,
    I’m going to attempt this particular recipe for the madeira cake and see if it comes out more spongier and softer and tastier than the current recipe I have. My question however is what other recipes do you recommend if I want to bake a cake and then ice it with sugarpaste? Possibly to add as a tier on another cake? I am assuming the madeira cake is fine and also your chocolate cake recipe but what other recipes are strong enough to be used as a tier? Any suggestions or ideas? A list of all the suitable ones with links to recipes in your blog if you have them would be useful.
    Rakhi

  222. Trudi says

    Hi Lindy

    Am on my 2nd attempt at your madeira cake – the tin leaked on the first.
    Attempt 2 is in the oven but the mixture was very liquid and I couldn’t scoop it up the sides.
    The only thing I did differently was mix my eggs prior to adding a little at a time, because I always have problems with curdling (I struggle creaming/beating due to arthritic hands!)
    Am not sure about the final result but at the moment my cake is looking less like a cake and more like an enormous omlette! Any advice?! (other than buy a mixer!)
    Best wishes and thanks x

  224. Lindys Team says

    Hi Trudi,

    We would recommend making this recipe with a mixer.
    The texture should be firm and not runny, maybe your quantities are a bit out on some of the ingredients.
    Good luck and treat yourself to a well earned new mixer!

    Marina

  225. Lindys Team says

    Hi Zoe,
    Firstly is your tin on a baking tray on top of the oven shelf and are you leaving a gap between the top of the tin and another tray?
    If not, try working this way.
    Also when you scoop make sure that the bottom has nothing in it at all, you should be able to see the base of the tin.
    It may bake better on the fan setting at 130 degrees throughout with the oven door not being opened.

    Click here for information which may help regarding holes:

    Good luck.

    Marina

  226. Elise Rochelle says

    I have a customer who would like a wonky chocolate cake for a wedding. Can I adapt your madeira cake and still keep the right consistency for carving?

  228. becca boo says

    the cake is emense [that means brilliant],i just have one question,was it supposed to look like a pancake?

  230. lola rose luck says

    i have just made it but i think it might go wrong!i hope it dont as its my dads for his birthday and i want him to think im good good at making cakes. hope it goes good for uz.

  231. Karolina Gergelova says

    You’re so right, baking is a science. It took me a year to get my cakes look a bit better… But THIS is such a great advice!!! Today, it helped me with a major break-through with my baking. WAU. If I may, I have 2 additional questions, 1. when should I freeze the madeira if I want it to stay as fresh as possible – baked today, order is due 16th April, and 2. as the recipie says, eggs should be added by one… but on a contrary, “whisk the eggs before you add them?” so I put all the eggs into one bowl, beat them, and then I add just the amount I quess equals volume of one egg, then flour… it worked brilliant today. So my main question is the freezing really ;o)) Thank you!

  232. Joanne Blunt says

    Hi
    I’m about to make my first madeira cake but I have got a 2 inch high tin so was wondering how this recipe would work as it says the cake rises to 3 inches? Would I just put less mix in the tin?
    Thanks.

  233. Zoe says

    Thank you Marina for the top tips. The Christening cake was an astounding creation and a complete success despite rising slightly and my butterflies cracking down the middle (glued back together with royal icing). The smaller top tier rose less than the larger bottom tear.I only have one baking sheet, so I have been puttnig the cake tin on this on Neff oven shelf 2 position (recommended for sponge cakes). I now will go out and buy another to see whether this makes a difference. My next creation will be my own birthday cake to take away for a joint celebration with my friends. I think I will try making the chocolate fudge!
    Zoexxx

  234. Zoe says

    I have been scooping out completely as well! I think the top tier benefitted from being cooked at 130oC. Sorry, should have added this to my last post. This blog is the best for cake bakers!
    Zoexx

  235. vivien says

    Hi lindy

    could you please tell me the recipe for a 10inch round cake how long do i need before i can sugar past it

    Thankyou so much

  236. Sahib says

    Hi i have been teaching myself to bake as i cant find a baking course.I am making my first 2 layer cake and icing it.I think your tips are amazing but i just dont get the scooping out the middle part??

  237. Donna says

    Hi Guys
    Baking my first madeira cake, ive learnt soooo much from reading all the comments, like the paper round the tin and the hole in the middle of the mixture.
    Im making my niece a birthday cake to feed an army ha ha, so am attempting to make a very big madeira cake. Ive used the ingrediants as stated at the top, and got a few tips too from the co op ladies :-0
    I always wondered why my cakes rose to high in the middle and my outside edges were crispy.
    Fantastic site, ive saved it as my favs, will be checking back here alot xxxxxxxxx Donna x

  238. Helen says

    Hi, I have my son’s birthday cake to make this thursday, could you tell me the quantities nedded for a 12″square and a 9″square please.
    Helen

  241. Lindys Team says

    Hi Sahib,
    Scooping helps with the shape of the baked cake. You can literally leave virtually nothing in the middle of the tin, pushing it all out to the sides. This will give you a lovely flat cake rather than domed.
    Enjoy creating your first 2 layer cake.
    Marina

  242. Lindys Team says

    Hi Karolina,

    Lindy freezes the madeira as soon as it is cooled.
    I’m glad you are doing so well and learning lots. There is always something to learn in cake baking and decorating.
    Enjoy!

    Marina

  244. Rachel says

    Hello Team

    Can you please let me know if the eggs used in the Madeira are medium or large? I can’t find a reference to what size to use – making a 9″ square in about an hours time – help please!

    Rachel

  246. Jacqueline says

    Hi,
    Just made my first madeira following your recipe. It has turned out perfectly! thank you.This wasn’t to be decorated as client requested a plain cake, I simply wrapped the outside with a baking strip and that worked a treat(they actually work!) I shall be using this recipe again:-)

  247. sarah says

    HI need help! making a cake for my daughters christening, trying to make a 10 inch, follwed all instructions to the T but it is like a brick on top and raw in the middle after 3 1/2 hours, i have used newspaper, bowl of water, glycerine, trays on the shelves but its not working!

  248. Lindys Team says

    Hi Sarah,

    It sounds like your over is a bit fierce. We would try again using a lower temperature (20 degress less minimum) and possibly for a little longer.
    Good luck.

    Marina

  249. Janet Jones says

    I made this cake yesterday for my granddaughters 1st birthday, in an 8inch round tin, I followed the instructions to the letter and can happily say its turned out lovely. I was getting a bit worried after reading all the comments on this page but needn’t have. its now in the fridge covered in buttercream icing awaiting the final stage of decorating the cake with the pink icing.

  250. Pam says

    Hi. Can I use a magimix to make maderia cake or should the butter and sugar be creamed by hand (hard work)or by using an electric whisk. Do not have a large mixer. Want to make a 10″ square cake but I know my little electric mixer will struggle. I will be doubleing ingredients. How long should it take to cook?

  251. Pam says

    Hi
    Can anyone tell me if using a food processor, machine with beaters or doing it my hand is best for making the maderia cake? Also how long should you leave the cake before you suagrpaste it? Thanks

  253. Nicola says

    Followed your recipe and the cake is nearly done and look amazing gor my first try 😉 how long do I leave it before I decorate it tho??

  255. Gemma Pitman-McGrath says

    Hello.
    Its my mums 50th birthday in a few weeks and I plan on making her a teapot cake. I was/ am going to use this madeira recipe and the hints and tips mentioned. I was also wondering about freezing the cake but that question ahs been answered there is one other question I would like to ask…when using a spherical ball tin is there any special considerations i need to think about..ive not used one before. Im going to use the 8 inch recipe.
    Thank you in advance!
    Gem x

  256. Lindys Team says

    HI Pam,
    The madeira recipe usually needs a strong processor such as a Kenwood Chef.
    However if you have not got this, its best to make sure the butter is soft before using a hand whisk.
    Enjoy making it!
    Marina

  257. leighann says

    hi could u tell me if temp times are on a fan assisted or none assisted oven, im baking my nieces b-day cake in 3 weeks and need to test run things xx

  258. Lindys Team says

    Hi Leighann,
    Lindy’s Madeira should be cooked at 160°C but, if you have a fan oven, turn it down 20 degrees to 140°C and place a bowl of water on the shelf.
    Enjoy baking it.
    Marina

  259. Lindys Team says

    Hi Gemma,
    When using a spherical ball tin you bake the 2 halves and then stick them together with buttercream.
    Have fun creating you mum’s teapot cake.
    Marina

  260. Naomi says

    Hi just wondering how long after baking the cake should you wait till covering it? Also does putting a bowl of water in the oven with trays make much difference I haven’t got room in the oven to do this?thanks

  261. Lindys Team says

    Hi Naomi,

    Lindy usually leaves the cake for 24 hours before decorating it. The water really will help keep the cake moist, some water is better than none. Maybe an ovenproof mug or egg cups could be placed on the tray.

    Wishing you the best,

    Marina

  263. Netta says

    Hi Lindy,
    I want to bake a madeira cake using your recipe and I have an open book cake pan measuring 15.5″ by 12″. I am at a loss as to the quantity of ingredients to use. Should I go with the 14″ round recipe? Please help.

  264. Amy says

    Thank you so much, this is superb!
    I followed your instructions to the letter and it came out absolutely perfect! The only trouble is it didn’t last very long as everyone enjoyed it so much :o)

  265. Mrs J Hall says

    I want to make your Madeira cake in a 3 pt pudding bowl. Ive looked at your chart but not sure how I alter the quantaties for this size pudding bowl. Tried doing a recipe from a cook book that said 8″ round but wasnt enough & want to get the next one right. Was too worried about it overflowing!
    Thanks
    Jenny

  266. maggie says

    Could you post pictures of how the scooping procedure looks. I’m not quite sure what you mean by scooping up the middle and thenscooping it up on the sides….THanx maggie

  267. Lindy Smith says

    Jenny, it’s all about volume! Firstly you need to be familiar with a recipe and know what depth of cake it gives for a given size of tin. Next fill the tin with water to the cake depth that your recipe bakes. Measure this volume of water in a measuring jug and compare this to the 3 pints of your bowl. You will then know how many times to multiply or divide the recipe.
    Good Luck
    Lindy

  268. Lindy Smith says

    Netta, it’s all about volume! Fill the open book cake pan with water, measuring this volume of water using a measuring jug. My recipe gives a 7.5cm (3in) deep 20cm (8in) madeira cake which gives a volume of about 2.25 litres. Compare this to the volume you have measured for your pan. You will then know how many times to multiply or divide the recipe.
    Good Luck
    Lindy

  270. Lindy Smith says

    Maggie, as Jane says, your mixture should look a bit like a ‘ring doughnut’ i.e. there is no cake mixture in the middle of the tin it is all around the edges.
    I’ll try and remember to take a photo the next time I bake a madiera 🙂

  271. Anne says

    Just to say a big thank -you!! This recipe worked perfectly… I have made many cakes over the years, but this did everything you said it would!

  272. Paula says

    Hi there

    I made this recipe last night and even though I added a bit of the flour mix after adding each egg, it still looked like the egg curdled the batter. I am whisking by hand…. am I perhaps mixing too much?

    thanks
    Paula

  273. Kathy Ferguson says

    Hi there. My friends have asked me to make them a 3 tier wedding cake and although i am confident I’m not sure on the quantities needed for each cake. Could you please help me. I need to make the fruit one very soon so i can get feeding it!! The sizes are as follows; 14 Inch round fruit cake, 12 Inch chocolate madeira cake and 10 Inch Plain madeira cake. I also could do with knowing the amounts of icing needed and the thickness you would recommend for the icing. Ive made loads of cakes before so I’m really ok with the mixing up and cooking but its just the quantities and cooking times and temperatures for each. I hope you can help me. Regards. Kath.

  274. Veronika says

    Hi Lindy,
    I’ve recently made a Madeira birthday cake for my boyfriend following your recipe and the cake turned out perfectly!! The cake was moist and very tasty! It was my first bigger project so I found all the tips on your website very helpful. Thank you!!
    I just wanted to share a few pictures with you http://www.flickr.com/photos/veronika86

  275. Kim says

    Hi, I need to bake a 12 inch square cake. Would these tips work for a cake on a larger scale?

  277. Rob says

    Hi,

    Just put this in the oven. I have a rectangular tin that I think is twice the volume of an 8″ round tin. But the quantaties above seemed large so I only made half as much again. I still ended up with much more than enough mixture. Are these amounts really for an 8″ round tin?

    Rob

  280. Jules says

    Hi All

    I have been asked to make a cake in celebration of 25 years of the running of a charity. It will be for a party on 10th July and is to serve appx 100 portions.

    I would like to make a Madeira cake 12 inch square to ice and decorate and maybe another one or two kept plain for cutting into portions.

    I will use butter cream to cover the cake before using fondant icing to cover and decorate. Here are my questions please.

    What are the ingredients and measurements for a 12 inch’ square? Should I slice the cake in half to fill with jam and butter cream or leave as it is and how soon to 10th July can I leave to make it?

    Thanks
    Jules

  283. Layla says

    Hi,

    I am planning to make and Ice my sons Birthday cake, white icing with black cow prints and a model of a cow on top. I am not very experienced with baking but am going to have a go at this Madeira cake. There will be about 20 people at the party.. do you think an 8inch cake will be big enough? Will it rise very high or should I make two and stack them?

  284. Maxine says

    Hi I’m using a tiffin tin for a princess cake and I’m really struggling to get it cooked right, do you have any tips, I’m cooking it at 120 in a fan assisted oven for three hours or so but the top never seems properly cooked even though it’s firm to the touch and the knife comes out clean.

    Thank you!

  285. Nicola says

    Hi Lindy,

    I followed your tips for baking a perfect madeira. I added a dish of water in the oven and wrapped paper around the edge of the tin. It turned out very well, looked lovely. I then spent a few days decorating it. I had to even out the top of the cake a little as it wasn’t completely flat and had a taste, it tasted very nice and moist. However, when we ate it last night, (it was a week old) the cake had gone quite dry, maybe a little stale.

    I was wondering if I stored it incorrectly or if it may have been due to the recent hot weather. I assumed that once covered (I used chocolate plastique) it would keep ok. I struggled to find an air tight container to fit the cake into but assumed the chocolate plastique would keep air out. I can’t find anything on your website about how to store a cake once it has been decorated. Please help, I’m sure it’s just a little something I’ve overlooked.

    Many thanks,

    Nicola

  286. Lindys Team says

    Hi Layla,

    So sorry for the delay in our response, things have been crazy here at HQ, I think an 8 inch cake would feed 20, although not huge slices! The Madeira cake will rise, and can form a dome shape sometimes, once the cake has cooled you can always slice the top off slightly to level it, or flip it over and use the flat bottom side to decorate.

    Have a great party, I’m sure the cake will be a huge success!!

    Cheers
    Sara

  287. Moo Eleven says

    Hi, I made the madeira for a 6 yr olds birthday. We iced it to look like Sin Cara (WWE wrestler). I followed it to the letter and a LOT of fussy 6-10 yr olds later ALL gave the thumbs up. In fact, ALL said it was the nicest cake they’d ever eaten! And they have not been short on criticism of my past attempts!! LOL So thank you!

  289. Lindys Team says

    Hi Maxine,
    Many thanks for your blog.
    If the cake never seems to be properly cooked, may we suggest you increase the temp by 20 degrees and reduce the cooking time by 10 mins.
    Everybody’s oven is different, so it is a matter of trial and error to get it exactly right.
    Do hope this helps and good luck

    Sara

  290. Lindys Team says

    Hi Nicola,
    We have had a discussion in the office as we have never used chocolate plastique and we have come to the conclusion that this must not be as air tight as perhaps sugarpaste. This would be the only reason we can think of that the cake would have dried out.
    Hope this helps
    Sara

  291. Di C says

    Hi Lindy’s team

    I have been asked to make an Formula One racing car birthday cake for my grandson. I am experienced at cake making but have never done any of this kind of fancy cake decoration before, so this will be a first! I shall be pressed for time and so my questions are: “can I freeze the cake, carve the shapes, then re-freeze it until I am able to decorate it. And is this a safe thing to do and will the cake still be moist?”

    Thanks for your help.

    Di

  292. Lindys Team says

    Hi Di,
    Yes it is best to carve it whilst it is frozen, unfortunately you will be unable to refreeze it.
    Lindy has a rule with this cake: one week to bake and decorate and one week to consume.
    Maybe this timing will help you.

    Best wishes
    Sara

  293. Dee Brown says

    I am making a 10in square cake but as it has a loose bottom I will not be able to measure the volume of water for increasing the recipe. Should I cover it with plastic so I can measure or can you give the increased amount of ingredients I should use, using your basic recipe.

  294. Lindy Smith says

    No problem working out the volumn of a square cake, just multiply the base x base x height measurement i.e. 10x10x3 = 300sq inches base recipe = 147 sq inches so times recipe by approx 2

  295. Laura says

    Hiya i am going to attempt this cake for my daughters 2nd birthday party, however there are a few people who don’t like lemon would it still work if i substituted the lemon zest for a splash of vanilla extract?

  296. Lindy Smith says

    Yes Laura, a madeira tastes delicious when flavoured with vanilla. You have lots of other options as well, I love coconut, some of my students says Baileys work really well or try adding a little dried fruit etc….. experiment to find a flavour you like – that what’s baking is all about!!!
    Happy baking Lindy

  297. sam says

    hi im just looking for some help on where i can find a recipe that would tell me how much to put in a 10inch 8inch and 6inch im looking at cake dec courses at the mo but want to get cakes right 1st x

  299. Emm says

    Hi,

    i have looked at you chart for resizing a maderia cake but I know I’m being completely stupid but I don’t understand it, I want to make a 9” square cake and when I look at your chart it says make my recipe 11/2 times bigger but does that mean I make the double the recipe and then another half of the recipe that would mean it had 15 eggs in it it seems an awful lot for a cake that isn’t going to be that much bigger??? Sorry for being so dim but could you please clarify this for me.

    Many Thank
    Emm

  300. Claire says

    If I need to make a cake on the wednesday – will it a) be ok to ice on the sunday and b) will it still taste nice !

  301. Lindys Team says

    Hi Claire,
    Yes you can make the cake on wednesday and ice it on sunday, as long as you wrap it well in foil once it has cooled and keep it in an airtight container or freezer.
    It will taste lovely.
    Happy baking!
    Marina

  302. Lindys Team says

    Hi Emm,
    When the quantities chart says to times your recipe by 1 1/2 it means: only half the recipe is needed again.
    So times the recipe by 1 = normal size, times it by 1 and another half = the new slightly larger size.
    I hope this makes more sense.
    Wishing you the best.
    Marina

  305. paulineo1253 says

    Can you help, please? I am making a 24″ double heart madeira cake. I have calculated the required ingredients but am unsure about the oven temperature and length of time to bake the mixture in my electric fan oven. I have found this site invaluable for it’s recipes and advice for others.

  306. Lindys Team says

    Hi Paulineo1253,

    Thank you for your post.
    Lindy recommends turning the oven down by 20 degrees and baking for longer, whilst checking regularly.
    See you on the blog.#

    Sara.

  307. Helen Murphy says

    Fantastic recipe. I have been having real trouble with my cakes burning around the edges so I used the newspaper tip and this recipe and I am so proud of the cake that has just come out of the oven (good job as I have another 5 to make this weekend) I fee lconfident that my cakes will now match my sugarcraft

  308. Lindy Smith says

    Excellent Helen – being proud of a cake is a good feeling – really pleased we could help you get there. Now you’ve mastered the madeira why not try the chocolate fudge (my favourite) or one of our other tried and tested cake recipes!!!
    Happy Baking
    Lindy

  309. Sue says

    Hi
    I have been making madeira cakes for several years and they have been fine, suddenly I am finding that the centres of the cakes are very heavy and stodgy and don’t appear to have risen – what am I doing wrong?
    Thanks for any help you can give.
    Sue

  310. Hayley says

    This thread may well be the answer to my prayers! I used to have a foolproof maderia but the last few times ive made it, it has turned out very damp and uncooked looking even after 3 hours of baking!

    My mixer bowl isnt big enough to double up the quantity for an 11 inch round cake so is there any harm in making 2 lots of batter and then mixing them in the tin?

  311. Amber says

    Firstly thank you for all your help. I am really impressed that you take time to respond to querries.

    My question is: I want to bake a number of small cakes.(I don’t want to buy a number of tins that I won’t use much).
    I also don’t have the time to make up small amounts of batter, plus I am worried that there may be some inconsistencies in the cakes.
    Could I make up a batch of cake batter and leave it in the fridge. As a cake is cooked, wash the tin out add more batter and continue cooking?

    Thanks so much for your time.

  312. Lindys Team says

    Hi Hayley,
    We can’t see any harm in making the batter in 2 separate lots as long as it is well mixed when in the tin.
    Have fun baking the madeira it should turn out really well.
    Marina

  313. Lindys Team says

    Hi Sue,

    There could be 101 reasons why your cakes have changed and become heavy and stodgy, it happens to most of us at some point!
    It could be:
    Your oven, it may not be performing as well as before
    or your scales
    or the type of flour
    or the quality of the ingredients
    has the egg size changed?
    Can you think of anything that has changed?
    Lindy also recommends baking it for longer.
    I hope you manage to find the solution soon.
    Have fun baking!

    Marina

  314. Vickie Lawrence says

    Hi Lindy,

    I’m making a 12inch madeira but need it to be 4inch deep, who much extra of mixture should i use to make up the deficit?

    Also, i am using the expandable tin and so will end up with 9 4X4X4inc cube madieras to make a stacking cube cake for my daughters 1st birthday, what would be the cooking time for this? do i cook it as a 12inch cake or do i reduce this as the metal diverders will get hot and cook the center of the cake quicker.

  315. Lindys Team says

    Hi Amber,

    What size small cakes are you wanting to bake?
    The idea of making up a batch of batter and leaving in the fridge will not work as the air will have time to leave the batter and therefore some of the cakes could end up flat.
    Have you thought of using multi tins? Here are a few that we sell and these can save a lot of time and effort: http://www.lindyscakes.co.uk/OnlineShop-Tins.htm
    Wishing you the best,

    Marina

  316. Jane says

    Hello Vickie,
    For the 4″ high cake you would need to times your ingredients by a quarter. The the cube cakes in the in the multi-size tin you would need to reduce the baking time because of the metal dividers. I don’t know the exact timings, it’s just a case of setting the timer and checking at intervals.
    Hope this helps.
    Jane

  317. Mary says

    Hi Lindy,

    im making a 8″ square cake.

    1. what quantities should i use?
    2. How can i convert your recipe to a chocolate madeira cake?

    Thanks,
    Mary

  318. nicola says

    Is it possible to make a chocolate madeira? I’ve looked everywhere for a recipe but cannot find a chocolate one anywhere.

    N

  319. Lindy Smith says

    Hi Nicola
    Why??? If you want a beautifully chocolatey chocolate cake recipe why not try a chocolate fudge cake. If you want to bake a madeira than why not make it chocolate chip by adding chopped chocolate to the batter.
    Hope my suggestions help
    Lindy

  322. alejandra says

    I will be making a madeira cake recipe from your book cakes to inspire and desire but its not clear to me if i need a 3 in deep or 4 in deep pan

  323. Agata says

    Hi,

    I looked through your blog but didn’t see the following question being answered: have you ever had to bake a cake without having a self raising flour on hand? As you know it’s not available in all countries. I’ve made some research and mixed baking powder + bicarbonate soda with plain flour hoping it will work and well… it wasn’t a disaster but I can’t say I was pleased with it.
    Do you know a mix that works well?
    Thank you in advance for your advice,

  324. Kate Hicks says

    Hi Lindy,
    I have recently started making Madeira cakes and I seem to have a recurring problem. I always wrap the tins with newspaper and I don’t over mix the ingredients, however, as the cake starts to rise, the centre starts to look wrinkled and doesn’t want to rise. I tried scooping the middle out but was left with a hollow cake at the end! Is my oven not hot enoug maybe? I’m thinking of getting a seperate thermometer. Is there any one you recomend? Please help if you can.

  326. Lindys Team says

    Hi Kate,
    Where abouts are you?
    Flours in other countries can behave in different ways.
    If you are in the UK then the flour should be fine and it may be your oven.
    Some of us in Lindy’s team have to turn our ovens down by 20 degrees to get successful cake. All ovens are different so we suggest trying the recipe again but lowering the temperature and see if that helps.
    Sending you sweet thoughts!
    Marina

  328. Lindys Team says

    Hi Agata,
    To turn plain flour into self raising flour, Lindy adds 3 teaspoons of baking powder to 225g plain flour.
    She doesn’t use bicarbonate of soda.
    This works every time for her.
    Take care,
    Marina

  329. Christine says

    Wonderful recipee that really delivered!

    I made this as a special celebration cake for the first time and was not disapointed! Followed instructions carefully and I included trhe lemon, glycerine and bowl of water in my fan oven.

    Only thing I did differently was to use the new lakeland parchment which is foil one side and greaseproof the other. This worked really well in a single layer underneath cake ands round sides. I left 2-3 inches sticking up above the side of the tin, and there was no doming. In fact the cake smelled so delicious both before and after cooking I felt rather cheated that there was no dome to cut off and eat!

    I made a 10inch and it looked huge, really impressive and yet did not feel heavy.

    Thank you so much Lindy s cakes, I will now be making this with confidence time and time again 🙂

  330. Sam says

    Hi,
    I have been looking at your website for a while now and i love it. I want to start learning cake design/sugar craft, but i am a complete beginner and i was wondering if you could tell me what i need to buy to start with .. theres so much on offer and obviously a lot for me to learn, but i just want to buy what i need to start practising .. i will deffinately look into buying some of your books and dvds, but im stuck on what different tools i need to give me a good start as i am new to it all,
    Thankyou for your time, Sam 🙂

  332. cerys evans says

    Hi, I made the 8inch madeira following your exact recipe but I used a silverwood multisize tin so I wasnt able to wrap newspaper around the tin prior to baking. It was lovely and flat but I overcooked it I think although I only baked it for the time you specified. It had a thick dark crust but the cake inside was lovely and pale. I’m just wondering if I should use a different tin next time or if I have to adjust the temp or time for the multisize tin?
    Thanks.
    I’ve found this blog very helpful. x

  333. Lindys Team says

    Hi Cerys,
    I would stick with the tin but lower the temperature of the oven.
    The metal within the multisize tin helps conduct the heat and therefore cakes may bake quicker than in a normal tin.
    Cake on!
    Marina

  334. Rachel says

    Hiya,
    I was thinking of making several different flavours of cupcakes for my mum’s birthday, since she can’t decide what sort of cake she would like. Is it possible to make Madeira cupcakes? If so, how long should they cook for?

  335. Lindys Team says

    Hi Rachel,
    Yes you can make Madeira cupcakes.
    You can use any sponge cake recipe to bake cup cakes, but to avoid domed tops you will need to reduce the amount of flour used. As a general rule, reduce the flour by 15ml (1tbsp) for every 150g (5oz) of flour in the recipe.
    Bake for around 20 minutes.
    Happy baking!
    Marina

  336. Lindys Team says

    Hi Sam,

    Excellent news to hear you are interested in starting to learn about sugarcraft.
    Firstly where are you going to start off? Cakes, cookies and cupcakes. Which takes your fancy?
    We recommend firstly getting:
    a non stick rolling pin
    spacers so that your sugarpaste is one level
    a smoother to create a lovely finish
    and finally Lindy’s new book The Contemporary Cake Decorating Bible that is coming out – http://www.lindyscakes.co.uk/OnlineShop-Books.htm
    The book demonstrates step by step all the different techniques Lindy uses and details different recipes and designs.
    Some of the best help can be found on Lindy’s blog too.
    Sending you sweet thoughts!
    Marina

  337. Veronika says

    Hi Lindy,

    I’ve recently made a Madeira cake for my colleague’s wife. I filled it with thin layers of vanilla buttercream. I used basic layer of marzipan and a top coat of fondant. The cake looked lovely until the fondant started to set. The sides of the cake went all wobbly and copied the surface of the different layers. Any idea where I’m going wrong? Do you fill your cakes with buttercream or do you leave them as a solid flavoured sponge?
    Thank you
    Veronika

  338. pamela says

    am impressed with this website and all the hints and tips. still practising with 10″ maderia – have a fan assisted oven – should 10″ cake tin be on middle shelf of oven? I tried on lower shelf thinking middle shelf the cake tin looks too high in the oven – once cooked the middle sank!!!. can you clarify please? many thanks

  340. Helen says

    Having spent several evenings reading this blog in anticipation for making my daughter’s first birthday cake, I finally did it last week. It was the first time I’d made a Madeira cake and I made a 10″ square (using your excellent quantity adjustment chart). I followed the recipe to the word and applied every tip. The cake was amazing (although it is now 6 days old and I think it has got even better (more moist) over the last few days). The cake did take careful monitoring during cooking; I insulated the sides with card covered in foil (because I have a gas oven) but obviously insulated it too much because after two hours the cake wasn’t cooked. So I removed the insulation around the edge and covered the top of the cake in foil to prevent it burning. An hour later it was cooked perfectly.

    I’m looking forward to my son’s birthday in January to make another Madiera cake- I think I might go for a more interesting shape next time though!

    Thanks for such a useful recipe and blog.

  342. Lindys Team says

    Excellent news Helen.
    Well done with your Madeira cake.
    Madeira tasted better after a while as you said it gets more moist.
    We hope everyone enjoyed it.

    Marina

  343. Lindys Team says

    Hi Pamela,
    We recommend placing the tin on the middle shelf and possibly turning the temperature down by 20 degrees and trying again.
    Have fun baking
    Marina

  344. danielle says

    I have my very first maderia cake in the oven…am very nervous as its for a birthday cake and I have no more ingredients to hand so fingers crossed, this blog is brilliant I was always wary of freezing cakes but this has made me realise sometimes it has to be done! I have a big market stall coming up soon and rather than bake and ice for 13 hours straight like the last one i will be frezzing in advance.! Thank you so much looking forward to buying your books

    Danielle

  345. Lindys Team says

    Hi Danielle,
    The freezer is an excellent time and stress saving invention, perfect for preparing cakes in advance.
    Glad to see you are enjoying Lindy’s blog.
    Marina

  346. eve says

    Hello Lindy
    I am going to use your recipe for my sons birthday I was just wondering can the bowl go anywhere in the oven or is there a specific place for it to go? also no matter how slow I put the eggs in y cake always seems to curdle slightly, I have the mixer on full am I doing something wrong thank you Eve

  348. Lindys Team says

    Hi Eve,
    We recommend placing the tin in the middle of the oven with a cup of bowl of water alongside or underneath.
    The eggs may look like they are curdling, but as long as it doesn’t totally split it should be fine.
    Happy baking!
    Marina

  349. Cath Millward says

    HI!

    Always use Lindy’s Madiera recipe but find the timings are massively out….I made a 10″ Square today using the 12 egg mix but it was in the oven for over 3 hours!!! Help!! Also, make a well in centre but always end up with a dome???

    Any help gratefully received

    Cath

  350. Laura says

    Hi there!
    Today I made my very irate Madeira cake! I usually just do a normal sponge or cup cakes.. I didn’t use this recipe I useda different one and it went a little crispy on top and around the sides I am guessing this wasn’t supposed to happen and I had a huge dome on top which disappointed me as when I make a Victoria sponge or carrot cake they come out perfect. Do you have any idea how to stop the Madeira going crispy as I have to make a birthday cake for one of my neighbours (being paid for it) and I want it to be absolutely perfect. Please help!

    Laura

  351. Gabrielle says

    Hi Lindy,

    I’m currently looking into making my sisters wedding cake, I’ve only just offered to do it and so I’m just trying to get together an idea so I can show her. I’m struggling with the different quantities and cooking times for different size tins. I’ve read some of the above threads and I’m not sure if I’m completely understanding the method, is this right?
    for an 8 inch cake tin the ingredients and as above so for a 10″ the would be 825g BUtter, sugar and 438g self raising flour and 15 eggs???
    Help would be greatly received Gabrielle xxx

  352. Lindys Team says

    Hi Laura,
    The dome on a cake occurs because the sides are cooking too quickly and pushing the inside upwards. To avoid this we recommend wrapping the outside of the tin with newspaper. We also place a bowl of water in the oven if it is a fan oven to keep the air moist. Another tip is to place a baking tray above the cake to stop the cake getting crispy.
    Enjoy baking for others, its such a gift!
    Marina

  353. Michelle says

    Hi Lindy & Team,

    I have made both your Madeira cake and mud cake recipes and both have turned out really well following the instructions that you give. I made a 10inch square Madeira cake last week using your very helpful blog to increase the quantities. I have asked my family members for money instead of gifts for Christmas in the hope that I can book a place on your Introduction to celebration cakes course next year!

    I am looking to invest in some cake tins as at the moment I mostly hire the larger size tins from a local shop, I was wondering if you would recommend any particular brand/make of tin?

    Many thanks,

    Michelle.

  354. Sandra Wadhams says

    I found this site whilst looking how to bake a 12″ sq. Madeira cake. It’s for my grandson to take and share with his Air Cadet friends tomorrow for his birthday.

    What a wonderful site and blog. I followed the instructions and just have a slight dome. (Need to take it more up the sides next time!) I baked it at 140 in my fan oven, with bowl of water, racks and newspaper around the tin. It looks and smells great! I’ll let you know consistency and taste in a couple of days, if there’s any left for me to try that is.

  355. Annie says

    I am going to bake a 12″ square Chocolate Madeira cake and wonder how much cocoa powder to put in – to I replace some of the plain flour and if so how much? Thanks

  357. Sara Connar says

    Dear Lindy,
    i made the madeira cake as per your book Cakes to inspire and desire. and it came out beautifully. moist and so tasteful. and carved wonderfully into a wonky cake. however it did have a dip in the center of the cake. could you please tell me how much baking powder to use in the 8” recipe in place of the self-raising flour. i did not find self raising flour and guessed the amount of baking powder. i used 2 1/2 tsp for the 525 gms of flour used. could you pls guide me with this. thanks!!

  359. Jane says

    Hello Cath,

    The timings for the Madiera do vary greatly. I find with my fan oven that an 8″ round can take up to 2hr 15m. It’s really a case of everyone’s is different! I scoop out the mixture in the middle so it is literally like a doughnut, you can see the bottom of the tin, but you may still get a slight dome. As long as the sides are 3″ high it doesn’t matter if you get a dome as you can level the cake off when it is cool.

    Jane

  360. Jane says

    Hello Michelle,

    It would be great to see you on one of our workshops. Unfortunately our “Introduction” workshop is now full, but we always repeat this class as it is so popular. We use the round Invicta tins or the Silverwoodsmulti-sized square tin which are both available on our website.

    Jane

  361. Jane says

    Hello Gabrielle,

    For a 10″ round cake you would need a 9 egg recipe, i.e. 500g of butter, sugar and self raising flour and 250g plain flour.

    Jane

  362. Jane says

    Hello Annie,
    For Lindy’s Chocolate Madeira, we use chocolate instead of cocoa. This recipe can be found in Lindy’s books.
    Jane

  363. LYDIA says

    I have just made the recipe above, using a 6″ square tin. After 1 3/4 hrs i checked the cake by putting a skewer in all the way through, it came out clean. An hour later i checked the cake once it has cooled, the top had a hole in it. The cake was hollow, thats why the skewer came out completley clean!!! I was so cross…… I now have another in the oven. Would using marg have affected the cooking?

    This is the best site ever and the only online resource i use. Thank you for giving away your secrets x x

  364. donna chandler says

    hi i am hoping to use your mderia cake recipe to make the bottom two tiers for a wedding cake.however i have never baked anything more than a victoria sponge i was just wondering if you could give me the recipe for a 10 inch choclate heart shaped maderia cake and also a 12 inch heart shaped maderia cake

  365. Jane says

    Hello Sara,
    I’m sorry I don’t know the amount of baking powder. It may be useful to “Google” it. The cake may have dipped in the middle if you opened the oven door too soon, or if it was not completely cooked in the middle.
    Jane

  366. Jane says

    Hello Lydia,
    For a Madeira you should always use unsalted butter not margarine. The problem with margarine is it has a high water content, so this alters the mixture.
    Jane

  367. Jane says

    Hello Donna,
    To find the recipe quantities for a 10″ and 12″ tin – use the recipe for a tin you already have, i.e. fill an 8″ tin with water and transfer it into the 10″ (or 12″) tin. How every many times you need to do this is how many times you x the mixture. Recipes are available on our blog or in any of Lindy’s books.
    Hope this makes sense.
    Jane

  368. Cakes by Caroline says

    I have just made the madeira cake paying close attention to all of your details – I made two in one batch as Im making a large cake which will be sugar pasted to look like a paint tin so needed to be tall…they both look great! I used the newspaper and the donut tips and I have baked the first ever non-domed, evenly risen cake! This is great as it means I wont need to waste cake when layering etc. Thanks so much for the tips – I shall use this every time. Incidentally I ahve a fan oven so turned down the heat as suggested, so the cake was in about two and a half hours, but slow cook is best as its made it very even – woohoo thank you!!!!!!!

  369. Debbie Ricks says

    Hi,
    Been reading all the tips on baking a perfect madeira cake. Im attempting my sons 1st birthday cake and was wondering if its possible to freeze the cake ready for decorating a few days later. ???

  370. Kate Waddington says

    I just wanted to say thank you. I used your recipe, after reading all your tips and advice, to make my first madeira cake. I made a 7 and a 0, for my mum’s 70th birthday and they came out brilliantly. They were well risen, moist and tasted great too. Thanks again. What a great website.

  371. Rob says

    Hi,

    How tall/deep a cake should this mix make? I’m going to use the recipe again as it turned out well last time, but I do remember having apparently loads of mixture when I scaled it up for my tin. I actually had enough for an extra cake in a loaf tin

    Rob

  372. Rob says

    Hi again,

    If I am making on large cake and a smaller one, e.g. 8″ and 4″, do I bake them together or will I have to open the oven to test/remove the smaller cake at just the wrong time for the larger one?

    Thanks

    Rob

  373. donna chandler says

    does anyone know whereb i can get a eletric mixer with bowl one of the stand up ones as i have just made a right mess in my kitchen trying to make this cake lol

  374. Pam says

    Hi,
    Found your recipe for maderia cake and about to try it. The recipe says 8″ cake – is this round or square? Can you please help as I know this could be critical and don’t want a diaster!

  375. Janice says

    Hi Lindy,
    I invested in some good quality cake tins when I lived in the USA, all of which are 2″ deep, so I would prefer to be able to use them for my baking. I am making a 2 tiered Christening cake of 7″ and 10″ using these tins so I need to make 2 layers of each size. Can you please confirm that I need 1/3 less batter for each tin than recommended in your cake tin guide?
    Also, I shall be filling the layers with buttercream but I have read in an earlier post on the blog that this needs to be paper thin to prevent bulging. Can this be avoided by piping a dam of buttercream between the layers as with a lighter sponge cake?
    Lastly, as I’ll be baking 2 cake layers together, does there need to be a third baking sheet above the cake at the top of the oven?
    Thanks for all the tips on the blog, I haven’t had much success with Madeira cake before so fingers crossed this time!

  377. Lindys Team says

    Hi Kate,
    We are ever so pleased to hear that your Madeira cake turned out so well.
    It sounds like you followed all our tips to the t!
    Keep up the good work.
    Marina

  379. Michelle says

    Hi Jane,

    Your blog is great and I have been following all the instructions above when I make a madeira cake. The problem is that my cakes still seem very dry and I am not sure what I am doing wrong or what else I can do to try and rectify the problem.

    I mostly make 10 and 12 inch square cakes and my oven is not huge (just a standard uk size I beleive). I turn it down to 140 degrees as you suggested as it’s a fan oven and I place baking sheets above and below the tin (on the shelf) and put a bowl of water in the oven.

    For the last cake I made I added lemon juice to the mixture, as you suggested above, as I too like a really lemony taste but I think this made the mixture a little loose as I found it hard to scope the middle out to the sides when i put it in the tin.

    I would be grateful for any advice suggestions you can give me as I love decorating cakes but at the moment I am not enjoying eating my dry efforts.

    Thank you,

    Michelle.

  382. Lindys Team says

    Hi Rob

    If you bake the cakes together take care not to leave the oven door open too long when you remove the smaller cake so that the temperature doesn’t drop too much.

    Good luck with the baking!

    Zoe

  384. Helen Donovan says

    This is a fabulous recipe, I’ve made it twice, the first time I was a bit timid scraping out the middle and it was slightly domed in the centre, but still delicious. The second one I scraped a hole about as big as a saucer in the middle of the mixture and it is PERFECT. The bowl of water worked perfectly and the cake looks great, ready for decorating! Thanks so much, I have only ever decorated fruit cakes before, but needed a recipe suitable for childrens cakes which could be decorated. Am in the process of making a Lego cake for an 8 year old!

  385. Lindys Team says

    Hi Helen,
    Thank you for your feedback on our Madeira Cake tips, we love to hear that they are working so well.
    Have fun creating the Lego cake.
    Keep on baking and creating!
    Marina

  386. Claire says

    Just made an 8 inch vanilla Madeira for a friend for her birthday – amazed, have failed miserably before with other recipes, but this has turned out just perfect, and it is so deep! I have treated myself to the Contemporary Cake Decorating Bible and decided to give the recipe a try – I am not disappointed and the book is gorgeous. Thankyou!!!!

  387. cindy m says

    Hi i m trying to make cup cakes for my sons birthday i tried a normal cup cake recipe from the internet and they came out dry could i use the medaira recipe for cupcakes?

  388. Janice says

    Hi Lindy,

    I’m making an open book cake & want to make 2 rectangular cakes, one for each side of the book. I have seen a tutorial for this where the cakes are baked in disposable aluminium trays which are the correct size. Would your madeira cake recipe work if baked in this way?

    Thanks,

    Janice.

  389. Lindys Team says

    Hi Janice,
    The Madeira cake will work well with these tins. We recommend reducing the cooking time and possibly the temperature as the metal will conduct heat and will bake the edges faster than the middle.
    Enjoy your baking!
    Marina

  390. Lindys Team says

    Hi Janice,
    The calculations you have made sound correct with the thinner tins.
    If you are piping a dam of buttercream, please ensure you allow it to set before covering. Place the cake in the fridge to enable this.
    The third tray/sheet at the top of the oven is correct too.
    Enjoy baking the cakes.
    Marina

  391. Lindys Team says

    Hello Claire,
    We love to hear back from users of our blog and its great that you have found the Madeira cake a success.
    Thank you for your lovely comments about Lindy’s latest book.
    Take care,
    Marina

  392. Pearl says

    Hi
    I made the madeira cake this afternoon and it looks great thanks for your tips, I was wondering how you get sugarpaste to stick to the cake? do i use jam or buttercream?and do i leave the lining paper on to store it seems quite greasy?Thanks for your help,

  393. Lindys Team says

    Dear Pearl

    It is best to use buttercream to stick the sugarpaste to the cake. To store your cake, leave the lining paper on, wrap in foil or place in an airtight container for at least 12 hours before cutting to allow the cake to settle.

    Hope this helps!

    Happy Baking!

    Zoe

  395. Sophie Hunt says

    Having a bit of a panic. My friend wants a cake for her sons first birthday but have just found out this is right when I have to help another friend prep her wedding venue 100 miles away! If I was to make a madeira and cover with buttercream then fondant how long would it be ok for? Would I need to use glycerine?

    I also may be using the wonky tins, how does this affect quantities?

    Thanks in advance, can’t get a straight answer out of googl lol.

  396. Angela says

    I wish to make a heart shaped cake for Valentines day
    i have a heat shaped tin but was unsure if the above recipe would be ok for this tin?

  397. Michelle says

    Hi there

    I was wondering – if you use lemon curd as a filling for the madeira cake, does the cake need to be refrigerated? And how far in advance can I fill and crumb coat the cake (planning on using white chocolate ganache)?

    Thanks,
    Michelle

  401. Kiwi Rachel says

    Dear Michelle

    It sounds like you have tried most of our tips. Have you tried lining the outside of the tin with newspaper? Also, adding glycerine to the mixture can make the cake more moist.

    Hope this helps and good luck!

    Zoe

  402. Michelle says

    Thanks Zoe

    Oh dear not a long to decorate then. Is there any way of doing it beforehand? I was hoping to bake this weekend already as I don’t have a lot of time next week and the party is next Saturday.

    Thanks
    Michelle

  403. Sylvia says

    Hi I am new to this website and so pardon me if I am asking a question that has already been answered as I haven’t managed to go through the whole list of questions an answers.

    I notice at point 5 of your tips, you mention lining the outside of he tin with newspaper. Does this need to be wet first or does the bowl of water keep it moist during baking?

    Might I add that this is most helpful website I have come across so far. I have done a lot of extensive search on the internet and I am very pleased to have discovered this.

  405. Lindys Team says

    Dear Sylvia

    Welcome to the website. I’m glad that you are finding it helpful.

    The newspaper to line the outside of your tin does not need to be wet.

    Happy Baking!

    Zoe

  407. Helen says

    Lindy,

    First I must say that I have just purchased the Cake Decorating Bible and I absolutely love it! I have a question about what recipes to use for a topsy turvy wedding cake I have to make. I have previously made stacked round wedding cakes but never a topsy turvy one. I have made carved cakes preiously but I am not confident that the recipes I normally use would work with the topsy turvy cake.
    I was going to make the bottom 12″ cake using the chocolate cake recipe in the baking bible. The 10″ layer would be madiera flaoured with lemon. The 8″ layer would be Madiera with vanilla and the top 6″ layer would be carrot cake.
    Do you think that this would be firm enough for a topsy turvy cake?
    Thanks
    Helen

  408. Ngozee says

    Hi Lindy,

    very useful blog. Just a question:

    I made a madeira cake recently (only lasted about 1 day….I barely ate it!) but not using your recipe. The cake was well risen, very slightly domed (not really noticeable), moist enough but crumbly and browned. Just wondering why it was so crumbly even though moist. Also when I attempted scooping it kinda seeped back to the centre. Could it be my mixture wasn’t thick enough? Also, it didn’t crack in the centre, it cracked at the sides. Any tips on what to do to make better or is that how it should be?

    I did the newspaper, water in oven on tray above the cake (do I need this as oven is electric).

    Here’s a picture: http://bookwormngee.blogspot.com/2012/03/my-quest-for-perfect-madeira-cake.html

    Thanks

  409. Laura says

    Hi im wanting to make a 2 tier cake for my daughters 6th birthday. I’m going to be making a maderia cake with buttercream and jam filling. How long do i have to leave it before i can cover it? And what is the best thing to cover the cake in? Buttercream then sugarpaste just sugarpaste or marzipan then sugarpaste please help. Thankyou

  410. Ngozee says

    Hi,

    Can I just say you are a genius. I made another cake using your recipe with a slight variation…more lemon juice. Worked a treat! Moist, yet deliciously soft and just a tad crumbly…..you are a genius. love this website!!!!! I know who I’ll be booking to make my wedding cake now!

  413. Lindys Team says

    Hi Laura

    I would leave it one day before covering the cake so it has time to settle and it is then easier to level/carve.
    Cover the cake in a thin layer of buttercream and then put sugarpaste on top.

    Hope this helps and good luck!

    Zoe

  414. Pam says

    Hope I’m not repeating someone else’s question as I only skim read the first page of comments.

    Have just tried the above recipe, wrapping my tin in 4 layers of paper with a bowl of water in the bottom. After cooking in a gas oven for one and a half hours I checked to find the cake beginning to char on top but still liquid in the centre. I covered the top with some baking paper and finished the cooking. I’m now left with a very dark brown cake, crusty cake and am dubious as to whether its will be edible, even after cutting off the crispy bits and domed top. (So Jealous of Gary!)

    Any tips for cooking in a gas oven as Im supposed to be doing my sons birthday cake in two weeks and don’t want to be in the same position again?

  415. Margareth says

    Hello Lindy.
    Yesterday I made my first madeira cake, and I followed all your tips and in fact it’s moist and it smells good. But I made the hole in the center and when I removed the cake from the oven, the center fell down and now my cake have a big hole in the center. In fact when I tranfered to the rack it breaked down. In fact when I put on the grid, the cake is split in two.
    Can you help me?
    Thanks.

  416. Lisa says

    Hi Jane & Lindy,

    Thanks so much for this post – I made the perfect Madeira cake for my sugarcraft diploma clas last week! I now need to make a chocolate cake so if I am using Lindy’s chocolate cake recipe from Cakes to Inspire and Desire should I take out the middle of the mixture before baking as I did for the Madeira cake?! I want it to be just as lovely!!

    Thanks!!

  418. mo says

    Just a quick tip for people not confident to try the newspaper wrap around. Cut up an old flannel type tea towel into strips wide enough to go around the cake tin – just wet it and squeeze it out and then secure around the outside of your tin with safety pins or paper clips. It works perfectly and my cakes always rise evenly.

    Now please can you help me. I made the madeira cake exactly as you said but it came out so dry, in fact it was the worst cake I have ever made, ended up throwing it out to the birds!! Im guessing the oven may have been too high. I usually bake my cakes at gas no 1 for about 2-3 hours. The top ended up burned too but by time Id realised it was too late to save it.

  419. mo says

    I should just add that I am going to persevere. Im going to try a lower oven for a longer time. Wish me luck.

  420. Indea Fordham says

    Hi there

    I came accross this post whilst looking for a recipe for my Sister’s 30th Birthday cake. I am planning to make a 2 tiered cake using a 12inch square tin and a 9inch square tin.

    I am planning to stack the cakes using plastic dowels.

    Can you please tell me if this recipe would produce a cake strong enough to withold fondant icing and stacking?

    Also I looked at the adjusting ingredients link and would like to ask if I am correct in thinking the following adjustments for a 12inch square cake:

    36oz butter
    36oz caster sugar
    36oz self raising flour
    18oz plain flour
    18 large eggs

    Also I would need to add 4.5 tsp of glycerine?

    I would be really greatful if you could please let me know if I have the above correct and also please advise of a cooking time for this?

    Kind regards
    Indea

  421. Jane says

    Hello Helen,
    As long as you use a dense cake like Madeira, as you would for any cake that needs to support sugarpaste, you will be OK.
    Jane

  422. Jane says

    Hello Lisa,
    I would use the same techniques for scooping out the centre and wrapping in newspaper as for the Madeira.
    Good Luck!
    Jane

  423. Jane says

    Hello Margareth,
    Not really sure what happened there. You may have missed something out when measuring the ingredients. Don’t be put off and give it another go.
    Jane

  424. Jane says

    Hello Pam,
    I would start by turning the gas down and cooking for longer. It sounds like it baked too quickly around the sides and top. Put a baking sheet on the shelf above to stop it cooking the top of the cake too quickly.
    Jane

  425. mo says

    So Lindy, I baked my madeira cake again using a lower temperature – gas mark 1 – and cooked it for a longer time and guess what, it came out lovely. It hadn’t risen in the middle and was practically perfectly flat 🙂 Couldn’t wait to taste it. I was using it to make an easter cake so had a bit of a wait whilst I was decorating it etc. But I need not have worried because it tasted lovley and was not dry. Needless to say, it didn’t last long! So thank you for the tips, sometimes you just have to persevere until you get it right 🙂

  426. Victoria says

    Hi

    I have the Cake Decorating Bible and am just starting out making cakes for fun. I made the Madeira cake off this blog post a few weeks ago and it was fab. I tried it again today, a bigger cake (10.5 inch) and it hasn’t worked out as well. The only difference was that I used my new Kenwood mixer. Have you got any tips for using a mixer like this? The mixture was a bit runny and I couldn’t get the middle scooped out like I did last time so it has domed and cracked. Could this be too many eggs? (I went with nearer 11 eggs as it was between a 10 and 11inch cake)

    Victoria

  427. Carrie Smith says

    Hi Lindy,

    This website is fantastic! so so helpful. Im attempting my brothers wedding cake in July and he and his lovely lady would like a raspberry and white chocolate flavoured cake. Do you have any recipes you could recommend at all? it will be covered in ivory sugarpaste.
    Thankyou.

  428. Laura says

    Hi, I have recently got into baking at home and just love it. I am just starting out so i don’t have a massive selection of recipe/ filling ideas. I mainly do novelty cakes which are decorated with fondant/ topped with figures etc. I love your madiera and chocolate fudge cake recipes, they are my trusty go to recipes. (Thank you) Can you suggest any other good recipes eg choc orange, carrot cake, white choc, different flavour variations which can be covered in fondant and keep well? eg a week to bake a week to eat? also if you know of any nice light sponge cakes which can be used just for simple slab cakes to fill and decorate with cream and piped icing? Any direction would be greatly appreciated. Thank you so much! 🙂

  429. Laura says

    ps. sorry forgot to add, if you know of a good red velvet cake that can be carved slashed covered in fondant that keeps? Thanks. again any help or guidance will be greatly appreciated. 🙂

  430. Joy Squirrell says

    I am making 2 tiers of a wedding cake in maderia. The top is a 8″ fruit fo rthe christening cake!!

    I have read on a site that a 14″ round should serve 76 and a 12″ serve 56. Is this about right?
    Or should I make an extra side cake. 55 at wedding breakfast – total of 120 at the evening reception.

    How long in advance would you make them?

    Thanks

  431. Sylvia says

    Hi there, sorry this is not related to a Madeira cake however it is to do with one of Lindy’s recipes for Chocolate cake in her Cake Decorating Bible she says “… don’t be tempted to use cheap, low cocoa solids … etc. Are you able then to recommend a good chocolate to “achieve the depth of flavour” please?

    Thanks

  433. Lindys Team says

    Dear Joy

    According to my chart, a 12″ round sponge cake should make approx 50 slices (2 x 1″).

    A madeira cake will keep for up to two weeks. A fruit cake you can make months in advance so it has time to mature.

    Good luck!
    Zoe

  434. joanne says

    12″ round cake take 4. Hi i have used this recipe 4 times now the first time it was in the oven for 3 and half hours i did the stick test it came out clean result sunken cake:( . I thought not to worry I’m a trier i will do it again 🙂 oven time 4 hours extremely moist my customer very happy and myself :). Cake number 3 sunk again boohoo i do not know why this happened:( now number 4 is in the oven please keep fingers crossed for me i have ran out of ingredients and would not like to make yet another trip back to the shop lol. Thanks for tips i will let you know how cake 4 is when done!
    And thanks for such a great choc cake recipe this i have never had a problem with! just the dreaded madeira lol x

  435. Jane says

    Hello,
    It does usually take a few trials to be this right. It can really depend on your oven. It may help if you use our recipe and the tips as this should solve all your problems! Sounds like your oven may be a little high and your mixture too wet. You still need to put newspaper around the cake and I would put the water in too.
    Jane

  437. Jane says

    Hello Victoria,
    It does sound like the mixture was too wet. I would try 10 eggs for a 10.5″ round cake (as the 10″ recipe asked for 9 eggs). It is not always a problem if the cake domes, as long as it is still 3″ around the edge, as you can level it off.
    Jane

  439. suzi says

    Hiya, I have just tried your recipe for an 11″ round madeira… it’s been in the oven at 150 for 2 hours and when I put the skewer in it comes out more or less clean but seems to “fall” through the cake which makes me think it’s not quite done in the middle – is this normal? It looks perfect but am scared of taking it out too soon and wrecking it!!!

  440. Jennie says

    Hey! I have you book and love it!

    I’ve made 2 Madeira cakes now and always wondered why my cake is so crusty on top and sides! Now I know to wrap in newspaper. Will try the scooping out too as I only make a small dip and my cakes always have a massive dome top!

    Xxx

  441. Judy says

    Sorry forgot to ask, how long will madeira last after it’s baked I was thinking of baking on a Wednesday for it to be eaten on Friday or Saturday.

    thanks

    Judy

  442. suzi says

    Hi again, update on the madeira… I took it out after 2 1/2 hours, it seems to be fine in the middle but there’s about 1 1/2cm around the edges which is literally rock hard. What can I do to stop this happening?, (I used the wet bands round the cake tin, the top is almost level which is great).

  443. Lindys Team says

    Hi Judy,
    We have emailed you regarding your other enquiry.
    With regards to how long a Madeira lasts, Lindy gives it two weeks. This then allows one week to decorate it and one week to eatit.
    Hope this helps.
    Marina

  445. Aoife says

    Dear Team, Thank you for this very helpful website!
    My question is, while the 8″ round cake takes considerably longer to cook with the paper method (very successful by the way!) how long should I bake a 10″ square cake using the paper method. Lindys recipes in her books give cooking times without paper (?) Also is there a ‘rule’ for adapting the cooking time of other size cakes when using the paper method. Many thanks. A

  446. Catherine says

    Hi there

    I just want to say that this is a fantastic website with great help and advice. I have made 3 successful cakes using this madeira recipe and each time the cake came out really well!

    One quick question however, the last time I made this i used a 10″ square tin and I decided to bake 2 seperate cakes using the exact ingredients for the 8″ round and then once I trimmed the crusts, I sandwiched these two cakes together instead of halving the one cake and it worked really well, wasn’t dry at all and it came out perfectly. Would you recommend this or should I stick to doing the one cake with the quantities for a 10″ square and just halving it?

    Thanks for your help 🙂

    Catherine

  447. Jane says

    Hello Indea,
    Yes your recipe should work for a 12 inch square tin and the ingredients are for a Madeira. The glycerine is 1/4 teaspoon per egg, so 4.5 teaspoons is right. As to the cooking time this depends on your oven, but I would start by checking it at 2 hours.
    Jane

  448. Jane says

    Hello Suzi,
    Just make sure the skewer is completely free of batter – and don’t just try the centre of the cake, try a little further out too.
    Jane

  449. Jane says

    Suzi,
    This could be the temperature of your oven. Everyone’s oven differs so much. You could try turning it down even more – this will mean the cake takes longer to bake but hopefully you shouldn’t get the really crispy sides.
    Jane

  451. Lindys Team says

    Hi Catherine

    There’s no reason why you shouldn’t make your cakes this way again if it turned out perfect the first time!

    Happy Baking!

    Zoe

  452. Jane says

    Hello Aoife,
    There isn’t really a rule for calculating the extra baking time using the paper method. I would check the cake after 2 hours, and then check every, say, 15 minutes.
    Jane

  453. Joanna says

    Hi!

    I actually found your website and more specifically this page about two years ago and I read all the tips, but chickened out of making it! But I came across it again the other day when I searched for a madeira cake recipe so I thought I’d give it a go…I’ve followed all the tips to the T and the cake is in the oven now…fingers crossed it will turn out well and I’ll let you know! 🙂 x

  455. Samantha Gibson says

    Fantastic tips! My first attempt at a madeira cake was a flop, but by following your top tips & recipe my cake turned out perfect! so pleased, Many thanks. Looking forward to buying your dvd now to help with decorting techniques. 🙂

  456. Amy says

    Hi Lindy and team. I just thought I’d update you on my attempt at a dairy free Madeira cake. I made a small test cake to try it out and was really pleased with the results. I used Vitalite spread and also added a couple of tablespoons of Oatly cream. I wrapped it, as per your guidelines, cut it two days later and it tasted great: moist and fresh. After decorating with fondant, I left it for another 2 days before tasting. It was great again, and today. So I can now make it for a Christening a couple of days in advance without worrying. I still think that maybe it wouldn’t last as long as a butter one (your recommended two weeks) but would be interested to know if you have tried. What wasn’t as successful was the ‘buttercream’ made with Vitalite as I didn’t like the taste, even when disguised with lemon juice, and found it to be a little wet for the fondant. So, I am going to use apricot jam as a crumb coat to stick the fondant instead. I take it this is OK? Thank you for this very helpful post and answers to everyone’s queries: it has been incredibly useful. I am looking forward to using your official recipe next time when dairy free is not a requirement as I know it will taste even better.

  458. Jane says

    Hello Samantha,
    Thank you – it’s great to know our blog posts are useful. Why not come on one of our workshops?!
    Jane

  459. Samantha Gibson says

    would love to Jane, but abit too far away. Looking forward to enrolling onto a college course once my son starts nursery in sept, so just enjoying practicing at the moment, and looking out for any tips along the way. 🙂

  460. Alexandra says

    Hello,

    I am planning to try to make this madeira cake recipe for my son’s first birthday and would like to make a vanilla-flavoured version. Please will you advise me as to the correct amount of flavouring to use? I have just bought some “Finest Quality” vanilla extract made by Nielson-Massey Vanillas.

    Many thanks.

  461. Elan says

    Hi,
    I wonder if you can help. Every time I make a madeira cake it curdles when I add the eggs. I have my eggs and butter at room temp and I add a little egg at a time followed by a spoonful of flour and it still curdles. What am I doing wrong and how does this effect my finished cake?
    Thanks Elan

  462. Lindys Team says

    Hello Alexandra

    You will need 5ml (1tsp) vanilla extract for a 6-egg quantity cake. Adjust the amount accordingly for other quantities.

    Happy Baking!

    Zoe

  463. Jane says

    Hello Elan,
    Try adding a little more flour with each egg. When I make an 8″ cake I usually put a heaped tablespoon of flour in with each egg.
    Jane

  464. Hilary Kaye says

    Hi there , just been trying to make sense of all these cake amounts and maybe I’ve calculated wrong. Can you clarify please? I am looking to make a 13″ square cake tomorrow for a practice run before making my daughter’s wedding cake next week, is it really 2lb 10ozs of butter,caster sugar,s.r.flour and 1lb 5ozs plain flour plus 21 eggs? This seems an awful lot but need to verify before starting as I’m desperate not to make a mess of this!! PLEASE HELP!!!

  465. Jane says

    Hello Hilary,
    Yes you are right – to make a 13″ square Madeira cake you need to times the 8″ round recipe by 3.5. An awful lot of eggs!!
    Jane

  466. Liz Pitter says

    Hi there,

    I tried the recipe and the cake came out absoloutly beautiful thought it was a little dry though but never put the glycerine in it, if I could upload you a pic then I would because I gave it my first attempt of icing a cake and it came out fantastic! Great tip about scooping out the middle, the only things was that when it met in the middle in the oven it rose a little then split.
    Thank you for the tips though, there fantastic, how can I make this recipe a 10″ square chocolate Madeira 2 tier birthday cake??

  467. Jane says

    Hello Liz,
    Thank you for your comments. Great news and don’t worry about the cake doming a little in the middle and splitting. As long as the sides rose to 3″ you can then level off the cake (and eat the excess!)
    Lindy has a great recipe for a chocolate cake in all of her books. It’s dense like a Madeira and really chocolatey. The books also have quantities for different size cakes.
    Jane

  468. Claire says

    Hi, tried your Madeira cake receipe last night for the first time, followed all receipe instruction but struggled to get it to stay when I wanted to see the bottom of the tin, it domed too much (I’m guessing that’s why) and was slightly burnt on the bottom, I cooked it at 140 in a fan oven with my oven thermometer checking temp throughout, please can you tell me where I’m going wrong as I’m making and decorating my first christening cake next week. Thanx x

  469. CK1 says

    Hi,
    I’ve recently come across this recipe and wondered if you could help me? I’ve tried it out a few times now and followed everything to the letter above (hints and tips included). However, my cake is coming out of the oven (fan assisted) tasting a little dry. I bake it for 2&1/2 hrs as I find anything less and the sponge comes out with some uncooked bits even when the skewer is coming out completely dry and clean. Can you advise on how I get the cake to come out tasting moist please?
    Many thanks
    Cerys.

  470. CK1 says

    I forgot to add, on this occasion I didn’t leave the cake to rest for 24 hours and cut it when it cooled filled and iced it in same day. Is this affecting the taste and making it taste dry?

  471. Jane says

    Claire,
    If the mixture was falling back into the middle after scooping it, your mixture may be too wet. Double check when weighing out your ingredients. The cake will still dome slightly, but as long as it has risen to 3″ you can level the top.
    Jane

  472. Jane says

    Why not try adding the glycerine (quarter teaspoon per egg) and this should help. When you test with the skewer, don’t just pierce it in the centre, try a little further out. The cake should be moist, but if you leave it a few days before eating it matures and becomes more moist and tasty.
    Good luck!
    Jane

  473. Lucy says

    Hi,

    Looking at this recipe for a 12″ square 3″ deep tin, looking how to change recipe quantities i will need 18 eggs is that right? seems alot
    Thanks

  474. Jane says

    Hello Lucy,
    Yes it does sound a lot but that’s right. Times the 8″ round recipe by 3, i.e. for the butter, 350g (8″ recipe) x 3 = 1050g
    Jane

  475. Angie says

    I want to cook a Maderia sheet cake in a tin approx 16x12x1and half inch tin, is there anything I need to know or do .differently.

    Thanks

  476. CK1 says

    Hi Jane,

    I do add the glycerine (per egg) asindicated in your hints and tips. I took the cake into work and will say that everyone who had a piece loved it. I even had someone ask if I could make a birthday cake for them (even tho I only bake as a hobby).

    I have another question. Is there any way I could make the cake “less dense”? My mother loves cake but she keeps telling me that it is too thick and she prefers it to taste like my cupcakes (light and fluffy). Have tried explaining that this type of mixture won’t support the weight of a decorated cake – is this correct? And is there any way I can adjust your recipe to make it slightly less dense?

    Many thanks
    CK

  477. Emma says

    Hi All,

    this is definitely the best website around on cake baking. I have recently purchased the Cake Decorating Bible and this is my first time giving decorating a go – I usually just bake a victoria square in a round tin and devour!! however, I am making a christening cake for my sister in law for this saturday and as i don’t have any square cake tins, my mum gave me a tin measuring 10″x8″ and it is 3″ deep – what would this equate to?? i am thinking of baking this on wednesday and decorating friday. fingers crossed 🙂

    thanks in advance

  478. Graham says

    Followed this to the letter and it’s the best sponge cake I’ve ever made . 8″ square so 1 1/4 x the ingredients. Needed 2 hours at 140°C. Thank you very much for sharing this. G.

  480. Jane says

    Hello Emma,
    The easiest way is : 10 x 8 x 3 = 240 and the nearest to that would be 9 x 9 x 3 = 243, so you should use a 9″ square tin.
    Hope this makes sense!!
    Jane

  481. Jane says

    Hello CK,
    If you are adding glycerine to your cakes, use 1/4 teaspoon per egg.
    You are right, you can’t use a light fluffy sponge if you are going to cover it in sugarpaste and you shouldn’t adjust it to be less dense. You can’t beat a good dense, moist Madeira, and you can flavour it with just about anything!
    Jane

  482. Sally Greenslade says

    Hi! Thanks for the great tips.

    I followed this cake recipe to the later.

    Few questions. How long will the sponge last?

    Secondly I know Madeira cake is meant to be a heavier cake but
    Mine seemed I be vey firm! Is this right?

    Thanks again

  483. Sarahjayne says

    Hi lindy was wondering what I do to make a 10″ cake I’m making my daughter birthday cake this Friday and I’m not sure how to work out how much I need to increase by can u tell me also I made the 8″ cake last week first cake that turned out perfect I’m so glad I found this site 🙂 thank you xx

  487. Sarahjayne says

    Hey Jane
    so I just put an extra half of everything into it basically
    sorry for Being a little dumb lol just want to get it right lol x

  488. Lisa Small says

    Hello Everyone:

    Before I commit to making this delicious sounding Madiera Cake, I need some clarification on the ‘spooning’ out the cake batter bit.

    Am I right to assume that after you make the raw batter (which will be thick?) you simply take out (how much exactly?) a couple table spoons from the center of the baking tin? A hole will remain in the raw batter and then you chuck it like that into the oven? But won’t the batter just fall back into the newly created hole? Or are you suppose to spoon out the mix while the cake is baking??? Please can someone just explain again this part in super simple terms because this part confuses me!

    Also – what do you think about putting the cake tin in a water bath instead of just putting water on the top tray and newspaper?

    Thanks so much for your help, Ljs

  489. Sally says

    Hi,

    great recipe, thanks for posting.

    I made to the exact specifications but mine came out a little dry, so on eating was a little crumbly and got stuck in the throat any ideas on how to combat this?

  490. Stephanie says

    Hi Lindy
    I’m in the process of making a 10″ square madeira, followed your conversion chart & used double quantity but i seem to be overflowing with mixture, does a madeira rise alot or if i fill the cake tin will it stay roughly at the same height?.

  491. Dianne says

    I have just taken out of the oven the last of my 3 cakes using this recipe. A 9″ a 7″ and a 6 “. They are the most perfect cakes I have ever made. Thankyou so much. I used the quantity chart, put bowl of water in the oven also and used glycerine and lemon juice and zest. Beautiful. i can’t wait to icing them.

  492. EmmaB says

    Just put my first Maderia cake in the oven! Fingers crossed it comes out alright, have read every single post in this blog x

  493. Dianne says

    I have just finished baking the last of 3 cakes using this recipe and I have to say they are the most perfect cakes I have ever made. I’ve made a 10″ 7″ and 6″ by using your quantity chart. I put the bowl of water in the oven with the baking trays and added glycerine and lemon zest and juice as suggested and also scooped out the centre. Basically I followed every tip word for word.
    Perfection is the only word I can think of to describe nmy cakes.
    I am so thankful to have come across this blog and so proud of myself on my creations. They are for my Mother in Law’s 60th birthday and I’m going to icing them at the weekend and stack them.
    Any tips on a good recipe for a delicious buttercream. Would it just be unsalted butter and icing sugar in 1:2 ratio. Would I be able to add a scoop of lemon curd for a lemony flavour without ruining the consistency of the buttercream?
    Thankyou once again!!!

  494. Lesley E says

    Hi

    Just to say am SO glad I found your original post via google as I have to make my Mother’s 70th birthday cake 10 days before we eat it for logistical reasons. Very handy too that I want to make an 8″ round cake!

    I was wondering whether buttercream keeps that long? Maybe there’s a ‘cooked’ buttercream recipe that I could use?

    Thanks again

  495. Jane says

    Hello Lisa,
    To clarify. Spoon the mixture into your cake tin. Scoop the batter up the sides of the tin (don’t get rid of any batter) so it looks like a doughnut with a hole! If the mixture is thick enough it should keep to the sides, but don’t worry if it slowly moves! Then place it in the oven. You don’t want to use the bain marie method (putting it in a tray of water) for baking this cake.
    Jane

  498. Jane says

    Hello Stephanie,
    The Madeira does rise, not sure why it was overflowing. Just check the height of your tin – the recipe is for a 3″ high tin.
    Jane

  499. Jane says

    Hello Dianne,
    So glad the blog helped you. It’s great to get a decorated cake, but when the cake is delicious as well it’s an added bonus!
    You can flavour your butter cream with just about anything. The lemon curd sounds delicious and that would work. If it is slightly too soft, just add a bit more icing sugar. Use 110g unsalted butter to 350g icing sugar.
    Jane

  500. Jane says

    Hello Lesley,
    Buttercream will keep for as long as the use by date on the butter – just keep it in the fridge.
    Jane

  501. Anne Charles says

    Hi
    I’ve been grateful for help previously and now I need some more advice!. Could you please tell me how long before the required dateI can I marzipan and fondant ice a wedding cake. I’d like to do it as far in advance as possible. Thanks, I really appreciate the help and support from this site.
    Best wishes
    Anne

  502. Joy says

    Hi Lindsy,
    I am so happy to storm onto your site. What a site! Filled with useful tips and information. I have wasted so much flour trying to make madera cake yet without success. I am making your recepie now and hopefully it will go well this time. But I must say when I saw the measurement for 12″ cake, I felt the flour was too much but I will trust your judgement as I am a novice when it comes to baking.

  503. Charlotte says

    Hi,
    Does it matter where in the oven I out the additional tin / bowl with water in? Above or below the cake?
    Thanks
    Charlotte

  505. Lynn says

    Hi Lindy

    I’ve made your Madeira many times with success. Ive made a large 14 inch Madeira too early for a wedding could you tell me the best way to store before I decorate it please? It’s needed in a week but I’m a bit concerned about it in this warm weather.

    Regards

    Lynn

  506. Lindys Team says

    Hi Lynn,
    Lindy’s rule with a Madeira is 1 week to bake and decorate and 1 week to eat, so it should be fine.
    Otherwise you can freeze an undecorated madeira and take it out the night before decorating it.
    Happy baking!
    Marina

  507. Irene says

    I would like to thank you for recipe tips and hints. Just baked my best ever Madeira cake I was doing the eleven inch square for a wedding. Perfectly level. Didn’t get to taste . Look forward to buying your books as the quantities were perfect. 3inch cake.

  508. Ben says

    Lindy & Jane, thank you for this post – I’ve been worrying about making a number shaped ’30’ cake for my partner’s birthday… I’m a keen baker but have never attempted a novelty type cake before. I followed the instructions exactly and got two lovely flat madiera cakes which are now sitting in an airtight container ready to be filled with jam /buttercream and be covered in sugarpaste tomorrow! Fingers crossed. This blog and site are excellent – keep up the good work!

  509. Sue Archbold says

    I think this is the first time I’ve ever written on a blog but I just have to say I love your madeira recipe and instructions. I’ve now made about 10 cakes – one and two tier and I can’t believe how successful they’ve been. I’ve always thought I was a rubbish baker so just bought cakes to decorate – now I don’t need to . Thanks very much – Sue x

  510. Cath Deans says

    Dear Lindy

    I went on one of your courses about 3 years ago and now have my own cake business near High Wycombe. I just wanted to say thanks SO much and I always use your recipes. I am sitting here, at half eleven pm, waiting for an absolutely huge maderia are to finish cooking for a wedding on Saturday. Yes and it has glycerine and newspaper etc! If I hadn’t been on your course back then, I could be asleep in bed right now! Warmest wishes. Cath x

  511. chris says

    I have just made my 1st ever madeira cake, using all your tips it has turned out very well.

    I only used 2/3 of the amount, but still put it in an 8 inch tin and it took 1hr 25 min. at 140 in a fan oven.

    I have not read all the posts, so excuse me if I am repeating a Q but any comments or suggestions for doing this in a bread machine?

    thanks for the recipe and tips

    Chris

  512. Jane says

    Hello Sue,
    Thanks for the comments – it’s always great to hear positive feedback on our blog.
    Good luck with your sugarcrafting!
    Jane

  513. Jane says

    Hello Cath,
    Thanks for your kind comments. Yes there are positives to not getting involved with sugarcraft – like early nights!! It’s great to hear that you have taken the plunge and started a new business. We wish you lots of luck with it and remember, with sugarcraft you are constantly learning new things – that’s what makes it so much fun!!
    Jane

  515. Marsha says

    Hi, I’ve made your madeira cake before and it was delicious, but I am now making one dairy free so a little boy with a dairy allergy can enjoy some cake. I have Pure vegetable spread which is fine in normal cakes, I was wondering how this will affect a madeira cake as your first tip says marg and spreads have too high a water content!

  516. Chantal says

    Do you have any tips on baking a large madeira cake? I’ve previously used your recipe to bake smaller cakes but need to make a 14″ square cake. I’ve read that I should use a cake core, but can’t see how this fits in with your suggestion of scooping the cake mix out of the middle of the pan.

  517. Cerys says

    Hi Jane,

    I was wondering if you could advise if using your measurements for the 8 inch cake mix would be ok to use in a 10 x 8 oval tin or should I use a bigger mix? Also could you advise on the timings I should use to whichever cake mix amount You advise please? I follow your instructions set out above and bake my 8 inch round cake on 140 deg for 2 & 1/4 hrs which comes out perfect. I am not sure if this would be the same as the tin is not circle or square and I don’t want the outer part burnt or centre under cooked.

    Many thanks
    Cerys

  519. Sian says

    Hi Anne

    If its a fruit cake it can be covered a couple of months before the wedding!! Hope this is far enough advanced for you!! Just remember you need to have a cover between the cake and the cake board as the fruit will react with the foil covering!

    Good Luck with the Cake!!
    Fiona

  521. Caroline says

    Hi Lindy,

    Do you have any red velvet cake recipes…( love your maderia recipe), and can’t find any need it for this week. Help!!

    Thanks
    Caroline

  523. BensGrandad says

    I am making a 12in (31cm) sq sponge cake. I read recipe for a 3 tier wedding cake and it showed sizes of 12, 20 and 28cm. If I combine the quantities for the 12 and 20cm cake would that be sufficient for a 31cm cake. Also would I need to combine the cooking times ie 25 mins and 30 mins so 55mins in total. I saw on this website that the ingredients for a 12 in sq from a base 8in sq cake is 3 times the quantity.

  524. BensGrandad says

    Sorry missed out the word Madeira last sentence should have read 12in Madeira from a base 8 in sq cake.is 3 times the quantity

  525. Vicky Harris says

    Thank you very much for these tips on baking the perfect madeira cake. I made two yesterday and they are perfect. I followed all your instructions, and was abit worried about making the doughnut shape before I put them into the oven, but was amazed at the end result. Thank you.x

  526. Valerie Chian says

    Hi Lindy,
    How moist will the cake be? I read that you need to leave the cake for a day or 2 for the cake to be more moist. Is that true? My first attempt sunk in the middle while cooling but was very moist after 2 days but the 2nd attempt which rose perfectly was rather dry even after 2 days. Will the addition of some milk make it more moist? Can cakes using milk withstand without refrigeration in a hot and humid climate like Singapore?

  527. Valerie says

    Hi Lindy,

    I tried to reduce the sugar (to 250gm) in the recipe as it was too sweet but the cake came out very very dry. I read that yogurt can be added to cakes to make it more moist. Can it be done for this recipe? How long can it last in a very hot and humid environment like Singapore?

  530. Lindys Team says

    Hi Marsha, As you say, Lindy does not recommend using vegetable spreads in a madeira cake as they are too watery. Unfortunately we haven’t found a dairy free alternative for this cake so without trying something out first, it would be difficult to recommend anything. Have you tried going onto a “dairy free” website or typing into Google to try and find a recipe to use. I know you can use oil in some cakes, but not sure how this would work in a madeira cake. Sorry we can’t be of any help, but if you do find a good recipe we would love to hear it.
    Susie

  531. Ciara says

    Hi Lindy,

    I am using your recipe for a 10 inch Madeira. How long would you recommend I cook this for? 2 hours?

    Thanks in advance
    Ciara x

  532. Lindys Team says

    Hi Ciara
    If you have Lindy’s Contemporary Cake Decoarting Bible there is a chart for different sizes of madeira cake and baking times on page 14. For a 10″ round it would take 1 1/2 to 1 3/4 hours to bake at 160c/325F/Gas 3.
    Happy Baking!
    Susie

  533. Jane says

    Hello Valerie,
    A Madeira cake needs to develop over a few days, so the longer you leave it the more moist it becomes. If you use all the tips in our post the cake should be moist enough without adding milk. Our Madeira recipe will keep for 2 weeks, but not sure how long it will keep if you added milk.
    Jane

  534. Jane says

    Hello Valerie,
    I know you can add yoghurt to some cake recipes, but I’m not sure it would work with a Madeira. Does anyone have any experience of this?
    Jane

  535. Chantal says

    Hi,

    I’d like to use your madeira recipe for a 14 inch square. If I multiply your 6-egg recipe by 4 will this give me the correct quantities?

    Chantal

  537. Claire says

    Hi team…please forgive me if this question has already been answered in the previous comments….I have agreed somewhat foolishly to bake a cake for my brother’s 30th. I plan on making a 8″ square Madeira cake, of which it will be the first I’ve made. I will be putting fondant icing on it. I plan to bake the cake this weekend so it is done in time for his birthday, but I wondered how early I can put the fondant on it if I am going to use buttercream to attach it. Would I need to refrigerate the cake as I don’t have an airtight container big enough to store the cake in. And advice is welcomed. Thanks ❤

  538. Lindys Team says

    Hi there Claire, Lindy always says you have a week to decorate and a week to eat! After you have baked the cake, wrap it in foil or parchment until you deocrate it. Once decorated, Lindy never stores cakes in an airtight container, as it affects the sugarpaste. Lindy always stores in a cake box.
    Hope this helps and good luck with cake!
    Fiona

  540. Dawn Carter says

    I have used this recipe several times now to make large 12″ square cakes and it has not failed me once, always worrying sccoping the middle out so much but it always comes out perfect, another cake to make soon for a friends 30th bday so this recipe will be getting used once again, thank you so much for a great recipe 🙂

  541. Jane Nelson says

    Oh NO. I’ve used your fantastic Madeira recipe before (once a year on my son’s birthday ).

    His birthday is this Saturday (1 Nov) and I baked a 10″ Square and a 6″ Square last night (which somehow I plan to transform into a pirate ship).

    I just realised that I used medium eggs instead of large ones. And on the 10″ (12 eggs) I may have only used 2 teaspoons instead of 3 teaspoons (as I lost count and figured too little better than too much) .

    Does this mean the cake will get dry quickly? I planned to start carving and decorating tomorrow night. Should I stick it in the freezer until then?

    Many thanks

    Jane

  543. Lindys Team says

    Hi Jane
    Sorry we didn’t manage to get back to you last week, hope the cake went well, we think the cake may have been a little drier than usual but should have been okay, but we were not sure what you measuring in teaspoons?
    Regards
    Fiona

  544. Missy says

    Hi, in your tips you said we can add GLYCERINE, what glycerine? is there edible glycerine? if so where can i get it and what is it called?

  545. Lindys Team says

    Hi there
    Glycerine is a slightly sweet syrup which helps to keep the cake moist, it is edible, and is available in home baking section in most supermarkets or in pharmacies.
    Good luck with the madeira cake
    Fiona

  546. Cerys says

    Hi Lindy / Jane

    Please can you help. I have baked a 10inch round on Sunday following all the instructions including additional hints/tips you have give above. Baked on 140 for 2 hrs and skewer come out completely clean (I inserted it in several places). I left it to cool in the tin overnight and when I cut it open it was slightly undercooked and when I pressed my finger on it the sponge sounded squidgy.

    I baked another 10 inch last night exactly the same but cooked it for 2hrs + 15mins again skewer comes out absolutely clean. Left it overnight to cool in the tin. I cut the top off this morning and I still see there is tiny bits of the cake undercooked and again pressing finger onto sponge is sounding squidgy.

    Is the cake supposed to sound like this as part of it being “moist” ? I am at a complete loss as why the skewer is coming out clean yet there are bits where it looks undercooked. Can the cake be used or am I throwing another one in the bin?

    Regards
    Cerys

  547. Lindys Team says

    Hi Cerys
    Madeira cakes are generally more moist than standard sponges so maybe it is actually cooked through but doesn’t look like it. There is no reason why you can’t eat it and it would be a good test to see what it tastes like and whether it really is undercooked.

    I have had a word with Jane, our cake baking specialist, and she says her 8″ madeira cake takes 2hrs 20 mins in her oven, so perhaps you might need to bake it for at least 2hrs 30 mins or even longer. It all depends on your oven, so unfortunately it might be a case of trial and error. It sounds like you are doing the right things by testing in other places besides the middle.

    Hope this helps.
    Susie

  548. Pat says

    Just got your book I ordered from amazon.ca today. Tip on Madeira cakeI got this blog address. You talked about 1week baking and decorating and another week to eat.
    Question :1
    After cooling the cake, can it be wrapped in foil paper and store in the fridge or freezer? And also how long can it be stored in the freezer?

    Question 2:
    Also how long after taking it out from the freezer can one decorate it? i saw from the above that it can be store in an airtight container, but before putting it in an airtight container do you need to wrap in foil paper?

    Thanks”
    Pat

  549. Lindys Team says

    Hi Pat
    After cooling the cake, we wrap the cake in greaseproof paper then foil, keep cool and dry, but not in the fridge. Once out of the freezer the cake does not need to be fully defrosted but it does need to have started defrosting. There is no rule on timings here, but if the cake has not defrosted enough, the moisture will affect the suagrpaste. The cake can only be stored in an airtight container up to the point that it is decorated. You should never store a cake decorated with sugarpaste in an airtight container, a box will suffice.
    Good Luck
    Fiona

  550. Zanne says

    What a fantastic site!! Thanks ever so much. Sorry if it’s written and I have missed it but is Lindy’s 8″ madeira recipe above for a round or square tin? Can’t wait to make my husband a birthday cake!! 🙂 x

  553. Clare Ballam says

    Hi.

    I am looking for a madeira recipe using vanilla instead. So how much vanilla should I use instead of the lemon and some recipes that I have seen use milk in it as well?

    I would really appreciate your help.

  554. emmalou says

    Hi lindy
    I baked a madeira last nite i wrapped up in foil and placed in fridge i just wanted t know will it keep and if i were to fill fill,glaze and ice will it last till next sat as its for my sons christening

  555. emmalou says

    Hi,
    How advanced should i bake a cake for Saturday is there a chance i could cook it the earliest Tuesday ss I’ve alot to do this week not only that Im a busy mammy of 3 and have to organise a christening

  556. Lindy's Team says

    Hi Emmalou

    If you are baking a madeira cake, it should last about 2 weeks. A week to decorate and a week to eat!

    Fruit cakes last for a very long time, so it depends what type of cake you are baking.

    Hope this helps.

    Susie

  557. Lindy's Team says

    Hi Wendy

    Thanks for your enquiry about making a chocolate madeira cake.

    In all Lindy’s books there is a very nice chocolate cake receipe (not madeira).

    If you wanted to try to alter a madeira recipe you could try replacing some of the plain flour with the same amount of cocoa.

    Susie

  558. Lindy's Team says

    Hi Emmalou

    If you have baked the madeira cake you can cover it in greaseproof paper and foil and keep until you want to decoarate it. Once you have put on your icing it needs to be kept in a cardboard box, not an airtight container.

    Susie

  559. Lindy's Team says

    Hi Clare

    If you want to replace the lemon with vanilla, then try using a tablespoon of vanilla. It depends how much vanilla flavour you like so it is up to your personal taste.

    We don’t use milk in our recipe so can’t comment on that.

    Kind regards
    Susie

  560. lucy says

    Hi

    I have baked your madeira cake before and it has come out beautifully. I am now risking trying a 3d shaped gruffalo birthday cake for a birthday party on 26th Jan and my question is this. Is glycerine essential? I intend to cut and sculpt the cake, does this change how long it will last and when it should be baked? Should i bake it, let it settle then carve and decorate? How long? I ask because once carved I will need to cover with buttercream and allow to harden before icing. I am just a little concerned about timings. Any advice would be very much appreciated.

    Thanks Lucy

  562. Lindys Team says

    Hi Lucy

    It is not essential to put glycerine in the madeira cake – it is used to make the cake more moist.
    Ideally you should let the cake settle 24hrs before carving. An alternative would be to freeze the cake as it’s easier to carve, although it may need to defrost slightly before carving it.

    I would cover the cake with buttercream before covering in the icing.

    Good luck with your cake!

    Zoe

  563. Caroline Halliday says

    Hello!
    Just want to say what a great blog. I have a few of Lindy’s books and have used the madeira cake recipe quite a number of times with varying degrees of success- I am still trying to master it! The tips here are fab and I will continue to try. I have a couple of questions though that I hope you can help with.

    Last night I baked a monster 11 inch square madeira cake, (I am attempting the fab cushion stack cake for my friend’s birthday) and my arm was nearly falling off by the time I folded in the flour (not to mention a blister on my finger!). I don’t have a food processor, but if I did, would it be OK to use this to fold the flour in or must it be done by hand?

    Secondly, a question about storage. As per Lindy’s advice, I keep my completed cakes in a cake box in a cool cupboard. My trouble comes after they have been cut. I left one in the cake box and although the sugarpaste was great, the edges of the cake really dried out (cake box not airtight). On 2 other separate occasions I have put other cut cakes in airtight containers, and on both occasions (even in my cool place) the madeira has stayed fine but the sugarpaste has gone horribly sticky, even though it had been properly set before going into the airtight containers. Your advice would be appreciated on how to correctly store after cutting. It seems that if my cake is OK the icing suffers, or if the icing is OK the cake suffers.

    My last 2 questions are also about baking the madeira cake. I always do my baking in the evening, so it tends to be late when the cake comes out of the oven. This may sound mad but I often go to bed and set the alarm for 3am to get up then and put the cake away in tin foil once it is cold. Would it do the cake any harm if I was to leave it sitting out all night to save me getting out of bed in the wee small hours, or is it best to store the cake away as soon as possible after it is cold to keep it fresh? I always wait then for 12 hours before levelling the top and freezing. Will it make a difference to the freshness of the cake if I wait 12 hours before freezing or is it best to freeze straight away as soon as the cake is cold? (I like to wait for the 12 hours and level the cake so I can check it is edible before I freeze it).

    Sorry, I’ve written rather a lot, I do feel a bit cheeky asking so many things.
    Thanks very much for your time,
    Caroline

  564. Rachael says

    Hey guys, I’m attempting this tonight (short notice! EKK My son changed his mind on cake design at the last minute so I’m trying to do a carved cake ) can I cook more than 1 8″ round at a time in the oven or just one at a time. Also when scooping out the center to I redistrubute that batter to the sides of the cake or remove it completly? How large of a scoop are we talking about? Wish you could make a video or do a picture tutorial to go along with these great tips!

  565. Caroline says

    Hi there, I have 2 questions. The 1st one is, I only have medium eggs how many extra should I add to equal large eggs with the 8inch recipe for example and how would I work it out for the other cake sizes. My 2nd question is any tips for making a giant cupcake as mine always seems to take forever to cook and always over cooks on the outside of the cake which leaves it pretty hard. The cake tin uses a 6 egg recipe. No sure if this is something you have done before but would appreciate your help.

    Thanks
    Caroline

  566. Jane J says

    How much butter and sugar should I use for the buttercream crumb coat under the sugar paste on a 10 inch square cake please?

  567. elaine says

    would you wrap the outside of the tin with newspaper if i use your chocolate cake recipe?(not the choc fudge one)

  568. Karen says

    I had a go at making a 9 and 6 inch and decided to test my oven. I did use the 140 degrees for my fan oven and I did wrap the caked tins in 5 sheets of newspaper. I put a tray above the tin, but forgot the tray underneath. I made a well in the middle but probably not enough because I still had a dome effect but both my cakes did rise to a good 3 inches. However, when I have leveled the cakes and tasted the dome section it does taste dry. Tasty but dry. So now am going to try with the tray underneath, the water and the glycerine. How much longer does each cake take when baking at the lower temperature, just worried I had over baked it?

  569. Sarah says

    Hi, I have been asked to do an orange cake to be covered in fondant. Do you think I could use this recipe and use orange peel/juice instead of lemon? Or should/can I add some orange oil.
    Any help would be great, thanks.
    Sarah

  571. Lindys Team says

    Hi Elaine

    You do not need to wrap newspaper around this cake but it depends on how your oven cooks. Also, it might be advisable to put newspaper round if you are making a large cake.

    Kind Regards
    Zoe

  572. Lindys Team says

    Hi Caroline

    Thanks for your questions about storing a madeira cake. We always recommend keeping it in a cardboard cakebox once it has the sugarpaste on. As you say, if you keep it in an airtight container it will go sticky. Once the cake has been cut you could always place some tinfoil over the exposed sides of the cake to keep those bits fresh.

    That is very dedicated setting your alarm for 3am to put your cake away!! I think that if you leave the cake out all night it probably would compromise the freshness. If you are going to freeze the cake I would suggest doing that reasonably soon, as every day left out makes it older and therefore slightly less fresh.

    Regarding the folding in the flour. You could use a cake whisk (electric) or a kenwood mixer. Not sure that a food processor would do the job but you could always give it a try. As you know, it is a very heavy mixture by the time the flour is put in.

    Good luck with your cake baking.

    Kind regards
    Susie

  573. Lindys Team says

    Hi Rachael

    Sorry about not getting back to your query earlier. Yes, you can cook more than one cake at a time.

    Where the recipe says scoop to the sides, it just means to push the batter to the sides so that there is a slight dip in the middle so that when it bakes it will naturally rise in the top and therefore won’t be much higher than the sides.

    Hope this makes sense and hope your cake turned out okay.

    Kind regards
    Susie

  574. Lindys Team says

    Hi Caroline

    Sorry, but we haven’t tried using a giant cake mould so can’t really advise on this. Does anyone else have any tips they can offer to Caroline?

    Regarding the medium sized eggs, it is really trial and error how much extra you put in if you don’t have the right size. What I do is beat up an extra egg and use what I think. I am not sure that you can accurately change the quantities of egg sizes, so it would probably be better to use the size stated in the recipe if you are not confident enough to guess.

    Good luck
    Susie

  575. Lindys Team says

    Hi Jane

    Lindy’s recipe makes 450g using 110g unsalted butter, 350g icing sugar and 15-30ml water or milk.

    This should be enough to cover a 10″ cake depending on how thick you spread it.

    Hope this helps.
    Susie

  576. Caroline says

    Dear Susie,
    Thanks so much for your help. You will have noticed I sent the same question twice (and another last night) as my computer has been playing up and I wasn’t sure if the questions were submitted correctly. Please ignore all the duplicates!
    Thanks again
    Regards
    Caroline

  577. Jojobinx says

    How much cocoa should I add to make this a chocolate madeira please & how much plain flue should I leave out? Can anyone help please? Thank you!

    Joanne

  578. chris says

    Hi there, love your blogs. Can i ask the recipe for madeira, when you say for 8″ does this mean 2 8″ round tins or just the 1?

    Thanks xx

  580. Lindys Team says

    Hi Joanne

    We don’t usually adapt the madeira cake with cocoa. Lindy has a good chocolate cake recipe in most of her books if you have one.

    It would depend on the size of cake you are baking, but if you wanted to experiment I would say whatever you take out of flour, that would be how much cocoa to use.

    Hope this helps
    Susie

  581. Lindys Team says

    Hi Karen
    The cake will have a slight dome, this is not a problem as long as the cake is 3″ deep. In Jane’s fan oven the cake takes about 2 hours, but we would recommend checking after 1 1/2hours and then keep an eye on it. The cake will also become more moist the longer it is left. Try with the tray underneath and see how you get on!
    Fiona

  582. Bonnie Conlin says

    Hi, I’ve just followed this recipe for Madeira cake…to the LETTER, even using the glycerine. I have found it to be very cookie like on the top and the mixture was very stiff. Any ideas what I did wrong? I have a fan oven and used a bowl of water in it.

  583. Bonnie Conlin says

    My cake is still in the oven and has been now for almost 2hours and it is still wet in the centre. I’ve followed the above to THE letter even using the glycerine…any ideas? I think the cake will be very dry on the outside when it’s eventually cooked.

  585. Lindys Team says

    Hi Bonnie

    Hope your cake turned out okay. Baking times are always approximate as everyone’s ovens vary. If you stick a skewer in the middle and also in a couple of places around the side, it should come out clean if it is cooked.

    If you place a baking tray at the bottom of the oven with water in, it keeps the air in the oven moist. Or some people even wrap their cake tin with newspaper to help keep the cake moist.

    Thanks
    Susie

  586. Lindys Team says

    Hi Bonnie

    Sorry I didn’t see your earlier message. Madeira cake mix is always very stiff and sometimes the top can be a bit crispy. You could slice off the top and hopefully your cake will be moist underneath.

    Thanks
    Susie

  587. Charlotte says

    Hi Lindys team,

    Im going to use this recipe and your tis to bake a medeira cake tonight for my mums birthday on friday. Would you suggest waiting a few days before decorating with icing etc?
    Also, when you say scrape the middle up the sides do you mean so you can actually see the bottom of the tin in the middle? Wont the mixture just rung back into the centre?
    Also if i cover the outside with newspaper should i stil use a bowl of water in the oven or do i do one or the other?
    Any help would greatly be appreciated.
    Thanks
    Charlotte

  588. Lindys Team says

    Hi Charlotte

    As long as your cake is completely cold it will be ok to decorate. Keep in an airtight container once cooled, until you want to decorate it. Then, once covered in sugarpaste, store in a cake box.

    When you put the cake in the oven, just scrape some of the mixture to the sides a little so that when your cake rises in the middle it won’t be so noticeable.

    If you want to cover your tin with newspaper and put a bowl of water in the oven, that is ok. I usually just use a tin of water to keep my cakes moist. You might want to slice off the top of the cake if it goes a bit crusty once cooked.

    All baking times are approximate and it will depend on your oven how long it needs to be baked for. Just test the middle and sides with a skewer and if it comes away clean then it is done.

    Good luck
    Susie

  589. Caroline says

    Hi, Could you advise me on this matter. I’ve always lined the base and sides of my cake tin and I always wrap outside with newspaper, but I’ve recently read somewhere that it’s better not to line the sides of the cake tin as butter and flour is better so you only need to line the base, as the cake will rise better having the sides of the cake tin to stick too.
    What’s your opinion on this, would appreciate your help.

    Thanks Caroline

  590. Candy Hopkins says

    Hi, I’ve been asked to make a friends daughters Birthday cake. She would like a plain sponge, like madeira. Do you have a nice recipe for a nice vanilla sponge please? Thank you.

  592. Angela says

    How deep a cake does this recipe make? I need a 10 inch cake and want jam in the middle, will 1.5 x the recipe be deep enough to cut in half?

  593. Sylvia says

    Hi, I came accross your recipe and thought I’d use it for a freinds 50th birthday. I replaces rgular flour/sef-rasing flour with Gluten Free one and addes 2 tsp of Vanilla Extract. I have followed the ingredients stated and when I had put the cake in the oven, I realised I forgot the glycerine (since it was not started in the ingredients list). The cake is in the oven now, so hopefully it will still come out moist – cos I’d hate to thing the cake would be too dry! Any tip on addin moisture afterwards, like with a lemon drizzle cake?)
    Thanks

  594. James says

    I had a few questions, but already answered above, great blog and very helpful – thanks James

  596. derek says

    hello,

    ive made the madeira twice now from your recent cake bible and both times the cake has cooked perfectly on the outside but stays uncooked in the middle and seems very doughy/oily.
    how can i stop this from happening and do you have any tips ?

    thanks
    derek

  597. Lindys Team says

    Hi Sylvia

    Sorry about the delay in replying – we have been very busy in the office packing orders etc. Jane suggested mixing up a sugar syrup to add moisture, but this would be better to add when the cake is warm.

    Adding glycerine is not necessary which is why it is not included in the recipe, but is just an extra if you want a really moist cake.

    Hope this helps and your cake turned out ok in the end as we don’t recommend changing the flour for gluten free. You might need to find an alternative recipe especially for gluten free.

    Thanks
    Susie

  598. Lindys Team says

    Hi Caroline,

    We would recommend lining the sides and the bottom of a deep cake, but you could always conduct your own experiment!

    Good luck.
    Susie

  599. Lindys Team says

    Hi Derek

    Sorry to hear your madeira cake is not turning out well. Try turning down your oven a bit and check with a skewer to see when it is cooked. It sounds like it might be cooking too fast on the outside.

    Good luck.
    Susie

  600. NINA EVANS WILLIAMS says

    Hello!

    I have a gas oven and am worried in case the paper round the cake tin catches fire? Any suggestions? What can I do instead?

  601. Lindy Smith says

    Hi Nina
    Instead of paper you can use damp paper towels and foil. Simply place damp folded paper towels onto foil and fold the foil around the paper to create an insulated strip. Attach this strip around your cake to protect it.
    Hope you find this helps
    Happy Baking
    Lindy

  602. Dee says

    Hi – well am I glad I found your site! I’m making my son’s wedding cake – and it’s to be a madeira top cake and cupcakes on the tiers below. I’m good with cupcakes but never made a madeira – now I have your recipe and tips I feel ok about that – however – I’ll need to ice it – some clue as to how to do that would be great please…..do I jam up, then ice, can I use ready rolled fondant…..help please….Dee

  603. Lindys Team says

    Hi Dee

    I would buttercream the cake and then cover it in sugarpaste (fondant). You can use ready rolled fondant if you wish.

    Good luck!

    Zoe

  604. Dwe says

    Dear Jane,

    Thank you so much for posting some tips on how to bake the perfect Madeira Cake.
    I have been looking at various madeira cake recipes, and some use only self-raising flour, and others a mix of self-raising and plain flour. Is there a scientific reason why some recipes use both and not just self-raising?

    Mant Thanks,
    Dwe

  605. Lindys Team says

    Hi Dwe

    Our recipe which has a mixture of plain and self-raising flours, produces a denser cake which is then suitable for covering in sugarpaste.

    Happy Baking!

    Zoe

  606. Rebecca says

    Hi!! I just wanted to thank you so much for this wonderful recipe and tips. I have successfully made it three times now and have saved it in my recipe tin. It’s a great cake to decorate for celebrations like i am now doing with fondant. So far it’s been buzz lightyear’s body and a dartboard, but tonight a pretty and simple design with flowers :o)

  607. Nicola says

    Hi Jane,

    Just wondering how you would adapt/increase your recipe to suit a 8″ and 10″ square mould?

    Any help would be great xx

  609. Lindys Team says

    Hi Rebecca

    So glad you are enjoying making Lindy’s madeira cake recipe. It’s a great cake for carving and covering in sugarpaste.

    Good luck with your future creations!

    Zoe

  610. Claire says

    Hi there, I made your madeira yesterday and followed the recipe to the T, it ended up as a very very thick mixture which I added a bit of milk to just so i could mix it. It smelt gorgeous while and after cooking, inserted a metal skewer which came out clean. Today I have decorated it and it looks really good. I tasted a slice and it is so heavy and stodgy. I could cry i had such high hopes for it 🙁 What did I do wrong any ideas????

    Claire

  611. Ange says

    Hi

    Can you please tell me if you can use this recipe for a 13 x 9 inch tin and what the quantities would be. I need to carve the cake from this size.

    Thanks

  612. Lindys Team says

    Hi Claire

    So sorry to hear you were disappointed with your madeira cake. This type of cake is generally a very heavy cake so that it can hold up the sugarpaste decoration. Although it shouldn’t really be stodgy, but it is nothing like a light victoria sponge, which would collapse under the weight of any sugarpaste topping.

    Is is a thick mixture and doesn’t need milk to thin it down, maybe this is what made it stodgy.

    You have probably made it right and it sounds like it was cooked through, but it is always a heavy type of cake.

    Kind regards
    Susie

  614. Liz Pitter says

    Hi there,
    can I put cocoa powder and milk in the normal Madeira recipe to make it a chocolate madeira?

    Thank you

  616. Sue says

    Hi

    I’ve made the made amdeira cake to your recipe before and it’s great but how long will the madeira cake be OK to eat once decorated (buttercream & fondant)?

    Thanks

    Sue

  617. Lindys Team says

    Hi Sue

    Madeira cake should last for 2 weeks from when you baked it. Once covered, it needs to be stored in a cake box.

    Kind regards
    Lindy’s Team

  618. Jo says

    Hi

    I was just wondering if I could use Stork instead of butter in this recipe, or will it make the cake less firm and unable to support the sugarpaste

    Thanks

  620. karen little says

    hi do you have to put glycerine in the madeira cake mixture as it isn’t on the actual recipie you have but yet you say 1/4 tsp per egg? and if i use marg instead of butter will it not work?
    many thanx karen x

  621. Rachel says

    Dear Lindy and team,

    I have made your lovely madeira cake today and it looks fab, great consistency and nice and firm for my sugarpaste. I followed Jane’s tips as above and am very pleased with the cake. The only thing is that it has breaks running across the top like little rivers. How could I avoid this next time? Any help gratefully received 🙂 many thanks, Rachel.

  622. Anne Marie says

    Would this recipe work in a sphere cake tin? I need to make a half soccer ball and have the correct tin but so far all recipe attempts have failed so I was advised I should use a Madeira recipe instead of sponge recipe, can you help?

  623. Lindys Team says

    Hi Karen

    You do not have to put glycerine in the madeira cake, it is just an ingredient that can help to make the cake more moist. It is best to use butter as the taste and the texture of the cake will be better.

    Happy Baking!

    Zoe

  624. Lindys Team says

    Hi Rachel

    Your cake sounds lovely, but it usually has a crusty top, so don’t worry – you can always slice off the top if you don’t like the cracks which would make a very even top ready for adding sugarpaste to.

    Thanks for your comments.
    Kind regards
    Lindy’s Team

  626. Clare says

    Hiya,

    I have baked your madeira cake many times now and always bake it about a week before it is needed to ensure that it’s moist. However I am baking a short notice one today which is needed for Saturday, will it be best to put the glycerin in the mixture as the time from baking to eating will only be 4 days.

  628. Lindys Team says

    Hi Clare

    I think you should be okay without the glycerin as there is still time for it to moisten over the 4 days.

    Good luck
    Lindy’s team

  629. Lindys Team says

    Hi Emma

    If you leave your cake to settle for a few days, it becomes more moist. The top is always crusty so you could slice that off.

    You could use Glycerine 1/4 teaspoon per egg which will moisten the cake.

    If you have a fan oven, put a bowl of water in the bottom of the oven which will create steam to keep it moist while cooking.

    Hope this helps.

    Lindy’s Team

  630. Joanne says

    I love your recipe and have now used it a few times. I normally make the cake and decorate same day for eating the next day but Can the cake be made 1 day and decorated day after for eating on day 3 or would it store ok fully decorated for 2 days before eating? If it is ok to store undecorated and wait for next day decoration how is best to store it?? All tips greatly appreciated!! If its stored for a couple of days fully decorated do u just keep it in a normal white card cake box?

  631. Lindys Team says

    Hello Joanne,
    If the cake is undecorated it needs to be kept in an air-tight container and then once decorated it should be stored in a card cake box.
    Lindy’s madeira recipe keeps for 2 weeks, and Lindy decorates it in the first week and then this leaves another week for it to be eaten.
    I hope this makes sense.
    Marina

  632. Pat says

    Hi, I wanted to know if I could substitute some of the flour for ground almonds and would you add any almond/vanilla essence to the cake. Also the notes above suggest adding zest of 2 lemons but I cant see when in the mix you would add this?
    I am making this tomorrow for a retirement cake.
    Thanks

  633. Lindys Team says

    Hello Pat,
    Firstly apologies for the late reply. You should substitute the plain flour with 3tbsp of ground almonds and 1tsp almond extract. If you are using lemon flavouring put the lemon juice and zest in with the eggs and a good tablespoon of flour to stop the mixture curdling.
    Jane

  634. roberta says

    Hi LIndy, If i bake, fill and cover a wedding cake (for my son) 4days before driving to Scotland for the wedding, would I be safer using buttercream or ganache? I shall only be able to use cool bags and ice blocks to keep it cool until the day.
    Many thanks for any help
    Roberta

  635. Jane says

    Hello Roberta,
    That’s a difficult one because of temperatures and humidity. When Lindy tries any new recipes, either cake or covering, she tests it out. So it may be a good idea to make a small cake and cover it with buttercream or ganache and taste a little each day. You should be able to tell when it doesn’t taste good anymore!
    Hope this helps, and let us know what the result is!
    Jane

  636. alejandra says

    is this recipe ok to make basic cupcakes? and you don’t any vanilla? or flavoring is up to us?? Thank you

  637. Debra says

    I came across this on a search and I need to make a cake for a graduation. My question is if I made the cake about a week before I need to deccorate it, should I freeze it or put in an airtight tin as I don’t want yhe cake to dry out.
    Many thanks.

  638. Carolyn says

    Hi Lindy,
    I recently made a three tier wedding cake using your madeira cake recipe and choc fudge for the top….it turned out great. But I have one query….I made the middle cake lemon, and although I followed the recipe and advice tips exactly, it turned out a little stodgy and much more dense than the vanilla tier. It seemed sort of more oily……could it have been the oil in the lemon zest that caused this? Also, my cake tins were not very deep, so I cooked half the cake at a time, and reduced the timings, which worked out fine. BTW…your choc fudge cake recipe is legend….very happy Bride and Groom!
    Carolyn

  639. Lindys Team says

    Hi Debra

    You can bake the madeira cake up to 2 weeks before you need it and store it in an airtight container. Once you put sugarpaste on, if you are decorating it, it will need to be stored in a cake box. The cake will have a crusty top which you can cut off if you want and should become more moist with time.

    Good luck.

    Kind regards
    Lindy’s team

  641. Jane says

    Hello Carolyn,

    Not really sure what happened here! If you used fresh lemon zest this shouldn’t affect the cake. It could be the eggs – did you use the right amount of eggs for the recipe? If so it’s a bit of a mystery. Have any of our followers had this problem?

    Jane

  642. lisa says

    hi there

    this recipe is fab or should i say the cake tasted fab! but would like to know if it could be adapted to make it into a chocolate cake. this is fab for using as a celebration cake covered in fondant but the chocolate cakes i have made always seem a little to soft/moist for covering so was wondering if it can be done with this recipe by adding cocoa powder? thanks

  643. Fiona says

    Hi

    I have just followed the Madeira Cake recipe and the results look good. I am making the cake for a wedding and I am currently baking a tester cake to try it out. I see it can last for 2 weeks. I have just taken the sponge out of the oven today. I read that it should rest for 12 hrs before cutting and that the cake moistens over time. I want to cut and level out the tiered cakes before covering with buttercream, jam and sugar paste. If I leave the sponges wrapped in foil for a few days will this then help moisten the cake before icing and decorating?

    For the ‘real’ cake I plan to bake the sponges 7 days before they will be eaten, ice with buttercream, jam and sugarpaste 2/3 days after baking, then decorate the day before as I have to transport the cakes. Does this all sound fine in terms of the cake still being moist to eat?

    Lastly if I cover the sponges in foil and later sugarpaste and leave in a white card box, should I keep the cake cool by chilling in a fridge until transporting and then chill during transport? We are having a hot summer here…

    Many Thanks Fiona

  644. Jane says

    Hello Lisa,
    There is a recipe for a chocolate Madeira style cake in all of Lindy’s books. It is a little time consuming but produces a delicious cake. Alternatively why no try our Chocolate Fudge Cake recipe. It’s a moist firm cake that is great for carving and covering.
    Jane

  645. Jane says

    Hello Fiona,
    Right – lots of questions! Hope I can answer them all for you!!
    Firstly you are right – a Madeira will last for two weeks, so ideally bake and decorate in the first week and have a whole week to eat it! After baking leave it to rest for at least 12 hours, wrapped in greaseproof paper and foil to stop it drying out, (I would usually bake in the evening and then start working on it the next day) and then you can split and fill and start to cover. It will moisten even when covered so you don’t have to worry about leaving to moisten before covering. Just a tip – don’t fill with buttercream and jam in the same layer. If you want to use both split the cake twice and fill one with buttercream and the next with jam, otherwise the sections will slide against one another.
    Once the cakes are covered in sugarpaste you should place them in a cardboard cake box in a cool dark place, a pantry or cupboard should be OK. Don’t be tempted to cover in clingfilm or foil once decorated – the sponge will be sealed in by the sugarpaste so shouldn’t dry out. Don’t chill them either. If you place them in a fridge – when you take them out they will get covered in condensation.
    Hope this helps Fiona, good luck.
    Jane

  646. Katie says

    Hi
    I’m relatively new to this cake making business and came across your website which is full of lot of interesting stuff! I appear to have volunteered to make a birthday cake big enough to feed 18 adults and 4 kids, and I’m confused as to which cake would be best and what size it should be. I can make a decent Victoria sponge but I want to decorate it on top and see that a Madeira cake may be better for this? I wanted it a bit “posher” than a plain Victoria sponge with icing or buttercream on the outside as well as a layer inside. As far as size goes I’m even more confused! As far as I can see an 8 inch round cake feeds about 8 to 10, so I thought an 11 inch would be better (and I have one) but I read somewhere that that would feed 40!! Please help me!
    Thank you in advance.

  647. Lindys Team says

    Hello Katie,
    You will need a Madeira or other firm cake for covering with sugarpaste. It will support the weight of the sugarpaste better. You can flavour your Madeira too – there are tons of possibilities. The portions you are quoting are typically for wedding cakes, so you would get a small slice or cube. I would suggest an 8″ round cake would be plenty, with some left over. All this information, and a lot more, is available in Lindy’s Contemporary Cake Decorating Bible – a really good start for a beginner.
    Good luck.
    Jane

  648. Kath says

    Hi,

    I was wondering what depth of tin this 8″ recipe will fill? I have a round tin c3″ deep and as a bit of a novice I’m not sure if this will be deep enough?

    Many thanks in advance,
    Kath

  649. Leona says

    Hello I am using the Madeira base as a wedding cake layer, but wanted to make it chocolate orange- any tips on quantities?

  650. Fiona says

    HI

    I baked your madiera sponge on Saturday and I covered with buttercream and fondant on Sunday. I know that the cake lasts two weeks and I previously asked about my timings so I could get it right. The cakes are now stored in cake boxes.

    I joined another blog site and I have received many unhelpful often abusive messages that my cakes have been made too early and covered with sugarpaste fondant to early. I followed Lindy cakes recommendation. The cakes will be eaten one week after baking and 6 days after covering with fondant.

    I am now really worried as I am receiving a lot of unhelpful messages on this other blog site.

    Please reassure me the cakes will be okay?

    Also the main reason I posted a message on this site was to find out if I can insert the dowels for the 2 tier cake before the day? Will that effect the sponge moister or icing?

    Please help I am now very worried!

  652. miles says

    im making a 3 tire wedding cake, ive converted the recipe to a 10 inch and 12 inch tins, do i need to change the temperature for the larger tins? thanks
    (first 8inch and trial bakes turned out perfect!)
    thank you

    miles

  653. Karen says

    Hi there

    I have used Lindy’s Madeira recipe for a 12″ round cake today. It took a lot longer to cook than timings given and a metal skewer inserted in a few areas came out clean. When I cut it open it all looks cooked & moist but there are a couple of small areas that look a bit different in texture – almost oily?? Not sure of best way to describe them. I hope you can help. Thanks. Karen

  655. Lindys Team says

    H Karen

    Unfortunately we don’t have anyone in the office at the moment who can answer baking queries but it sounds like your mixture may not have been blended thoroughly. It is a really thick dough and difficult to mix. All cakes have slightly different baking times due to different ovens so it doesn’t matter if it took longer to cook. I can’t think of any other reason for you to have patches of oily cake.

    Sorry we can’t help you further at this time.

    Kind regards
    Lindy’s Team

  656. Lindys Team says

    Hi Fiona

    Unfortunately at the moment we don’t have anyone in the office who can help with cake baking queries.

    Our usual advice to anyone storing cakes is that before it is decorated store in airtight container and once decorated store in a cake box. This should be stored somewhere cool, not the fridge, but if you have a cool room. I suppose everyone has their own ideas about storing cakes. Lindy says madeira cake should last 2 weeks, as it improves with age and becomes more moist.

    I am sorry but we are not sure whether the dowels will affect your cake if inserted too early, but I think if you leave it until the day before it will probably be ok.

    Hope this helps.

    Kind regards
    Lindy’s Team

  657. Lindys Team says

    Hi Leona

    Unfortunately at the moment we don’t have anyone in the office at the moment who can help with cake baking queries. We don’t have any experience with chocolate orange so wouldn’t be able to give you any tips on quantities.

    Sorry we can’t help you further at this time but good luck with your cake.

    Kind regards
    Lindy’s Team