victoria sponge quantities for 12" 10" and 8" all 5" deep please!!!

(44 Posts)
mothersmilk Sat 06-Jun-09 15:03:21

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
many thanks

howardsa Thu 13-Nov-14 15:31:40

Thank you I will try that this evening. smile

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.
Good luck!

howardsa Thu 13-Nov-14 10:36:19

Thank you, think it is 2.5 deep, next question how to slice it to put filling in, not made one this big before. smile

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.

howardsa Thu 13-Nov-14 09:35:56

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. smile

It should last that long. In fact Madeira improves with keeping a little. A week shouldn't be a problem.

tiger1234 Sat 14-Jun-14 17:20:25

Just made a 12in madria cake covering tomorrow , got told it will last a week till the Christian is that right .

Bluebelle1 Sun 11-Aug-13 14:27:43

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.

mommachadry Thu 08-Aug-13 16:15:04


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

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.

LizzieL85 Tue 06-Aug-13 12:10:54

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.

Thank You.

Practitioner33 Sat 03-Aug-13 01:59:42

This recipe worked perfectly for me smile I am tackling a Castle Grayskull cake for my brothers 30th . . .end results could be interesting smile

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.

Polly48 Tue 30-Jul-13 14:22:55

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.

PutThatDownNow Mon 01-Jul-13 12:30:17

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.)

joolsangel Sun 30-Jun-13 20:43:13

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!

tam1977 Fri 23-Nov-12 08:09:43

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

BensGrandad Mon 24-Sep-12 14:36:00

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.

SB40 Tue 21-Aug-12 13:50:58

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?

BensGrandad Tue 03-Jul-12 10:22:12

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.

LSMumof3 Tue 03-Jul-12 10:07:14

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!!

Good luck smile

lindiann Tue 12-Jun-12 20:30:36

Thankyou for your help I will buy Lindy's book from amazon smile

bacon Tue 12-Jun-12 10:41:35

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.

lindiann Fri 08-Jun-12 10:54:38

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

BensGrandad Tue 05-Jun-12 16:03:08

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.

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