victoria sponge quantities for 12" 10" and 8" all 5" deep please!!!(44 Posts)
im making my friends wedding cake and she's requested victoria sponge im a confident baker but cant seem to find the right quantities anywere can anyone help the tin sizes are 12" 10" and 8" all of them are 5" deep
For an 8" cake I use 8oz sr flour, marg, sugar and 4 eggs. Usually comes up quite high. I also add an extra teaspoon of baking powder with the flour (seems to make it a bit lighter)
Actually not sure if a victoria sponge is firm enough for a wedding cake. When I went to cake decorating classes many moons ago I seem to remember a slightly denser cake, such as madeira is better- think it lasts longer than a victoria sponge too so you don't have to make it so soon before it's cut.
Sorry forget to add it's an extra 2 oz of all the ingredients and one egg for each 2" of cake tin size. e.g. for 10 inch tin 10oz flour, marg, sugar and 5 eggs. for 12 12oz of marg, flour, sugar and 6 eggs.
a victoria sponge is to light for a wedding cake, my uncle is a bakera nd he has made my wedding cake i asked about victoria sponge and he said the above, he also advised that a denser cake like maderia would hold alot better
can anyone give me a madera cake recipe then please?
I think Madeira just has an extra couple of ounces of flour in it. Will check my book in a mo for exact amount.
Surely if an 8" cake is 8 ounces, then a 5" cake is only 40% as much - 5x5 is 25, 8x8 is 64, 10 x 10 = 100, 12 x 12 = 144.
According to my cake decorating book, for an 8" sponge you need 14oz flour, 12oz butter, 12 oz sugar & 6 eggs.
A 10" needs 1lb 7oz flour, 1lb 5oz butter, 1lb 5oz sugar & 10 eggs.
A 12" needs 1lb 12oz flour, 1lb 10oz butter, 1lb 10oz sugar & 13 eggs.
Add 1-2tbsp milk to obtain droppping consistency if necessary.
They're bigger quantities than I use for those size tins but I think it would give you deeper cakes that would be more suitable for a wedding cake.
Most of my cakes are hacked about and not left as the basic round cake so the depth isn't as important.
My usual 8" mix uses a 5 egg recipe, plus 2 extra oz of flour to make it a madeira and that gives a cake that's about 3" deep.
Agree about the maderia being the best option
The measurements I use are butter/Stork, caster sugar, self raising flour, plain flour,Eggs
8" 250/250/250/125 4 eggs x2
10" 315/315/315/155 5 eggs x2
12" 375/375/375/185 6 eggs X2
I personally wouldn't cook the deeper cake I would do 2 layers of smaller cakes as the cake stays more moist throughout.
Thanks very much for these amounts for madeira cake - I wondered, are they for 2 'halves' of each size of cake, or just to fill one tin? I'm a bit of a novice (lots of unambitous birthday cakes, not much else to date) about to do an anniversary cake for the inlaws and am thinking of sandwiching 3 10 " layers together, and covering with decent ready-rolled icing (no icing experience?!?) - with apricot glaze before the icing, but probably no marzipan(??). Will definitely follow the madeira cake advice - any other tips out there? Many thanks.
Hello there, I have just read the messages below but would like to check with someone: what are the quantities to make a victoria sponge cake with an 11" circular baking tin? Is it 11oz of the flour/butter/sugar then.. how many eggs, would it be 5 or 6? Any help would be appreciated, bit of a novice at making larger cakes
Ditto the above comments re. Victoria Sponge.
Madeira is definately the way to go, but you need to be very careful about cooking times and temperatures. We tried several 12" square cakes a few years ago for research (baking a cubic foot of cake in a fortnight, played havoc with the waistline) and found that the outside got decidedly crisp before the middle cooked through unless using a cake cone.
The alternative is to use the recipe I have copied below (courtesy of one of our customers) where it is quite important that the temperatures and timings are closely followed, for the reasons given above. It is certainly worth testing the temperature of your oven as well.
Madeira Cake - 12 Square (with thanks to Jen Aldred)
(Cooking time 65 mins)
825 gm Butter
825 gm Self Raising Flour
825 gm Caster Sugar
12 Large Eggs
Pre-heat the oven to 180 deg. (Gas Mark 4)
Grease and line the pan (Triple lining is suggested to prevent scorching).
Take a LARGE mixing bowl, cream the butter and sugar. Then add the eggs, one at a time to prevent curdling (you may need to add a little flour from time to time). Once the eggs are mixed in, fold in the balance of the flour.
Cook for 30 minutes at 180 deg. then cover with baking parchment for another 20 minutes at the same temperature. For the final 15 minutes, keep covered but reduce the temperature to 170 deg. (Gas 3).
This should produce a cake that has a close, even texture, is completely cooked and moist.
To adapt for chocolate cake: (with thanks to Lorna Shannon)
Substitute 3 desert spoons of good cocoa powder for 3 desert spoons of flour. Then add a further 2 heaped desert spoons of cocoa powder.
You can substitute 200gm of the butter for Flora to make it lighter. This should result in a bouncy, good textured chocolate sponge. Finished off with a dark chocolate ganache, sprinkled with white chocolate shavings, it is quite a treat!
I have just spotted the 5" deep bit (a bit slow today). The recipe I have given above is probably not going to come to much more than 2.5" to 3" deep, so you may have to double up the cakes (with a filling in between). This would work better than increasing your recipe as that would throw you out on timings. Also, you may find that, whilst 5" looks OK for a 12" sq cake, it would make the 8" sq cake look like a breeze block!
We generally recommend that, for a tiered wedding cake of the Rich Fruit variety, 4" deep for 12" square, graduating down to 3" deep at 8" sq or below. It is all about proportions and what looks right.
Hello lovely Ladies,
I have read all your posts here...you all are so helpful! I am making a Thomas the Tank Engine birthday cake for my best friend's 3rd birthday and need quantities for a 12x18 sponge mix. I am freaking out right now as I've never actually made a birthday cake (only cupcakes!).
Any help would be grately appreciated!!
that should have been best friend's *little boy's* 3rd birthday d'oh!! lmao xx
Alison as this is a very old thread you will get loads of help starting a fresh one, there are loads of bakers and cake decorators out here
Hi, i'm new to here, i'm in need of some advice. I volunteered to make my sisters birthday cake yet when i did the trial run it was not as successful as i had hoped and seemed to be really greasy.
It was based on a victoria sponge recipe of :
I timzed this recipe based on the size of the cake which i must have done wrong resulting in the greasy result.
I'm looking to fill a square tin which is 9" length and width and 2" depth with a suitable sponge mix.
I would greatly appreciate any suggestions
hi everyone ,ive just joined ..could anyone please help me .I am baking cake for 130 people ...i think i need four tiers ,,,need to know how wide and deep each tier should be and planning on making vanilla and chocolate alternative layers ,should first layour be chocolate then vanilla etc? also need ingredients to cakes ....i am planning on butter cream and fondant on top and cake is round ....thankyou help would be much appreciated.
I have offered to make my brother in laws 60th birthday cake and have found the recipe on here but need some further advice.
In order to apply a filling in the middle am I better to make the cake and slice it across or make two cakes and put one on top of the other. I am not concerned about the cake height but if making 2 would I need to adjust the quantities to reduce the height of each cake if so by how much. Any advice would be appreciated.
Hi I am new on here does anyone know the cake recipe for 5 inch springform cake tins I am eager to use them but haven't any recipes for that size
Refer to Lindys Cake website or books. The books are great but website full of all cake making info you need.
I did an orange flavoured maderia with zest and extract split into three and covered in chocolate granche then sugarpaste - delicious!!!
Always make cakes in advance and freeze. lightly freeze before cutting.
BensGrandad - you should slice a deep cake otherwise it would be too much cake. Cake heights are a nightmare you need to do them in advance and if you feel its not tall enough then make another and cut it in half and place that layer on so you would have 1.5 layers of cake. The one layer being cut in half so you'd have 3 layers. On the maderia I made from Lindys book my 10cm cake was very tall. Lindy also has a chocolate cake which I made for the bottom two teirs. The middle teir being higher than the bottom. This cake rises well and should be fine cut into x3 layers (must be partly frozen to do this).
lindiann a 5" is 13cm so small. - use a three egg recipe on a basic chocolate cake/ 3 egg on maderia - refer to Lindys page.
Buy the best quality tins - silverwood are excellent and silver coated - more reflection so slightly better rise. ALways handwash them.
Thankyou for your help I will buy Lindy's book from amazon
Bensgrandad - I agree with bacon. I've just done something similar for a friend's wedding. I used a 30cm Silverwood (my first and I'm a total convert - totally worth it) and the recipe listed higher up in this thread by Silverwoodhelpdesk.
I followed the recipe exactly, though I did 50/50 butter and stork as I didn't want it too rich and I did need to cook if for 20min beyond the estimated time but it turned out beautifully.
I picked up another tip from another blog about getting the cake level - when I put the batter in the pan, I pulled it right back from the middle to the sides, until I could actually see the bottom of the cake pan in the middle. This compensated for any potential 'dome' shape and I'm pleased to say my cake came out completely flat - no need to smooth it off in the end for icing at all!
You can then slice it into 2 or 3 as you wish. I used an apricot jam glaze on both cut sides before filling to try and seal the cake abit. I made the cake on a Tuesday, iced it on Wednesday, and we were still enjoying it on Saturday!!
I tried an 8inch round madeira cake as a trial run in preperation of making my 12in square but it was a disaster. The end product was a stodgy cake that was more like a suet pudding in texture. What could I hare done wrong? I lined the tin with newspaper to slow down the cooking as reccomended and the skewer came out nice and clean after about 2.5 - 3 hours cooking. Any advice would be welcome thanks.
Hi Itried your Madeira recipe also, scaled down to suit an 8in sq tin but after 85 minutes cooking it still wasn't cooked in the middle. any Ideas I wanted to use this for the 2nd tier of my Sister in Laws wedding cake?
I have read a recipe for a sponge rather than a Madeira which is 3 tier of 12, 23 & 28cm. The cake I want to make is 12in (31cm) square. If I combine the quantities for the 12 and 20cm (total 32 cm) will that be sufficient ingredients for a 31cm cake. I noticed that for a Madeira it is 3 x the ingredients of an 8in cake. Would I also have to combine the cooking times i.e 25 +30 mins = 55mins or is there another formula for mixture and cooking times.
Good morning all im new to this so hope im doing it rite. Im trying to make a 12" by 12" by 4" deep sponge cake and it wont rise enough can anyone help with a recipe please x
my DDs 5th birthday is coming up and she has asked for a ladybird birthday cake. I am no baker (only ever baked her last 4 birthday cakes and the odd cup cake). I would love to do square Victoria sponge with lady bird cake on top and im drawing a blank about how best to decorate both and fillings etc. any tips that aren't too ambitious would be great please!
Hi Joolsangel, I am sure someone far more skilled than I am will be along with advice but for me I would take the cheat's way out - make a Victoria sponge and cover with green butter icing and some flowers then add chocolate ladybirds. (You can buy these online if you can't find locally.)
I am just about to start experimenting making a three tier sponge wedding cake although reading some of the earlier posts, this is probably going to be too light so support each tier. I have a 10" and a 6" cake tin and thought I would improvise with a 9" cake tin for the 8" cake. I think that I can adjust the recipes I have seen posted but if thin cake boards are used between each layer would this give some support. The finished cake will be filled with buttercream and raspberries and decorated with fresh flowers. Has anyone some suggestions - this cake is required on 23rd August.
I wouldn't do a Victoria because you don't want to be making it all at the last minute. I would do a Madeira cake which will keep much better (will improve with keeping) and remain moist. More importantly, it is much firmer and will stand much greater chance of supporting the weight of the upper tiers. You could, perhaps do a Victoria for the top tier.
This recipe worked perfectly for me I am tackling a Castle Grayskull cake for my brothers 30th . . .end results could be interesting
Hello this is a msg for silverwoodhelpdesk. I would like the make the cake you posted in a 14inch , 10inch and 6 inch square cake about 2.5 inch in height.
Madeira Cake - 12 Square (with thanks to Jen Aldred)
Please may you advise me on Qty and cooking times.
LizzieL85, 14" Square is a heck of a big cake. Give me a call. I can't post the phone number here as it would probably be taken down for being "Too Commercial". It is a shame, as we are only trying to be helpful. You will find it here.
Does anyone have a vanilla recipe for a 10inch round cake? Trying to make my son's birthday cake but can't find one x
Any help appreciated
Hi can anyone help please? I have a recipe for an 8" round lemon drizzle cake which I have been doing for a few years now using 6ozs each of Flour, margarine and sugar with 3 eggs. I always put the mixture all in one 8" tin and it comes out really nice and light, although I would like it to be a bit higher. My query is, if I increase the mixture to 8ozs of everything plus 4 eggs, is it best to divide the mixture between 2 8" cake tins or will it still come out ok if I just use the one tin? Any advice would be appreciated.
Just made a 12in madria cake covering tomorrow , got told it will last a week till the Christian is that right .
It should last that long. In fact Madeira improves with keeping a little. A week shouldn't be a problem.
Hi, can you help me, I made a 12" Square madeira cake last night for my daughters 18th tomorrow, its come out lovely but dont think it is quite deep enough to slice in half, would you consider making another one to go on top. Your help woud be very much appreciated.
How deep is it? If it is 2.5" deep or more, that would be acceptable to me. I wouldn't want to go much thinner. That said, I wouldn't choose to have 2 layers of 2" as that becomes a humungous lump!!! We make a "Sliced Sponge" pan that is 2.5" deep, so that is about the right depth of cake I think. In the end, it is down to personal choice.
Thank you, think it is 2.5 deep, next question how to slice it to put filling in, not made one this big before.
Cut it with a large serrated knife. If you can, rest the knife on something of the right height and offer it up to the cake horizontally. Cut with a sawing action in to the middle and just work your way around the cake. Whatever you are resting the knife on should be around half the height of the cake (obviously), something like a muffin tray or a book. Once you have cut it, you will need to lift off very carefully as it could break. It might be best to have someone to help you, and each use a couple of spatulas to lift it off and on again.
Thank you I will try that this evening.
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