Madeira Cake Recipe And How To Cover Mini Wedding Cakes
by Sarah
(Lincolnshire. England.)
Question:Hi I am looking for a Madeira cake recipe for mini wedding cakes about 2 1/2 inch high. I also need some advice on how to ice them with fondant as I have been told its quite hard. The wedding is next week.
Thank you, Sarah.
Answer: Hi Sarah I have to say I was confused at first about what exactly a Madeira cake was as I have not made one before. After researching a little bit though I realized that Madeira cake does not actually contain wine in the recipe but was originally meant to be eaten while drinking Madeira wine. Interesting...
It is very similar to a pound cake, firm yet light in texture. I found this recipe at cookitsimply.com
175 g (6 oz) butter 175 g (6 oz) caster sugar 5 ml (1 tsp) vanilla essence 3 eggs 100 g (4 oz) plain flour 100 g (4 oz) self-raising flour about 15 - 30 ml (1 - 2 tbsp) fresh milk 2-3 thin slices of citron peel
1. Grease and line a deep 18 cm (7 inch) round cake tin.
2. Cream the butter and sugar with the vanilla essence until pale and fluffy, then gradually beat in the eggs. Sift the two flours together and fold into the creamed mixture, adding a little milk if necessary to give a dropping consistency.
3. Turn into the prepared tin and bake at 180°C (350°F) mark 4 for 20 minutes. Arrange the citron slices across the top of the cake and return it to the oven for a further 40 minutes or until well risen and firm to the touch. Turn out and cool on a wire rack.
I also found a recipe with Madeira wine in it which is a totally different type of cake. It would also make a really nice firm cake. Here is the link to that recipe on my site. Madeira Cake
I am not sure if you are using poured fondant or rolled. Here is a a fondant recipe. Assuming you are using rolled fondant then you will need to experiment a little bit with the amount for each cake.
Here is a video from one of my Youtube friends of what I imagine you are going to be doing.
The Technique to use rolled fondant is_Roll out a piece of fondant to the desired thickness, In this case it needs to be thin yet thick enough so you cannot see through it. Your mini wedding cakes need to frosted first and the fondant placed over the cakes. Work the fondant until it is smooth. This will take some practice. Cut off the excess and decorate the cakes from there.
Here is a link to all of the fondant related pages on this site.
