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How long will a sponge cake covered in Sugarpaste last?

(17 Posts)
McKayz Mon 15-Oct-12 11:06:20

I'm making a birthday cake for DH. I need it for next Friday and I was wondering when is the earliest I can make and decorate it?

I am hoping to bake next Tuesday and decorate on the Wednesday. Would that be ok?

ditsydoll Mon 15-Oct-12 13:44:06

That would be fine as long as its completely covered in sugar paste. I would usually say around 5 days tops uncut but once its cut use it within a day or so and never refrigerate cake. Put it in a cake box in a cool dry place.

bacon Mon 15-Oct-12 14:04:12

The general rule is one week to make, one week to eat but that would depend on the type of sponge ie it should be a maderia or a rich chocolate cake so it cant be an over moist cake.

McKayz Mon 15-Oct-12 14:12:17

It'll be a Madeira cake. Thank you. smile

nannycook Mon 15-Oct-12 19:36:05

McKayz, i made a cake on the wed, and they didnt eat it till the following mon, it was a maderia cake tho, as thet're are the best ones to cover in sugarpaste, they have a long shelf life.

Murtette Wed 17-Oct-12 11:11:32

Quick hijack as its only on reading this thread that I've realised I should be making a madeira cake to cover in sugarpaste rather than my usual victoria sponge. Any failsafe madeira cake recipes?

Plan is to bake cake on Monday night, do 2 x buttercream layers on Tuesday, sugarpaste, decorate & eat on Wednesday & then send the rest into nursery with DD on Friday. Will that work for a madeira cake or not?

nannycook Wed 17-Oct-12 20:46:20

Yes Murtette, i always use madeira cake for decorating and it has a long life, what size tin are you using, and round or square? i'll give you a fab recipe if you want it, this is the one i use for all my cakes and i always have brill comments about it.

LadyDamerel Wed 17-Oct-12 20:55:56

You don't need to use madeira cake. I only ever use an ordinary victoria sponge, it lasts at least a week and all of my clients say how nice it is.

Personally, I find madeira too dry, victorias are much lighter and more moist. I know the general idea is that madeira is easier to carve but if you freeze the cake before you carve then it makes no difference.

nannycook Wed 17-Oct-12 21:06:13

Lady, sorry to disagree with you, not one person i make cakes for and i've made afew has ever said my madeira cake is dry, if anything quite the opposite, i use the same recipe for all of them so i know exactly how they turn out, each to their own i guess.

LadyDamerel Wed 17-Oct-12 22:16:38

Maybe I've just used duff recipes then, nannycook.

I've been making cakes for paying clients for the last five years and have never had a complaint about my victoria sponge though, so I'm a bit reluctant to change now!

Imnotaslimjim Thu 18-Oct-12 09:19:42

I love the Maisie Fantasie recipe for my cakes. 1 egg per inch (so 10 eggs for a 10 inch square) 50g of other ingredients per egg. Beat together til smooth, and bake in 2 tins. It stands to the 1 week to make, 1 week to eat and then some - I've had a slice 2 weeks after the event and it was still soft

To keep it fresh once sliced, use toothpicks to pin a slice of bread to the cut edge. Then the bread goes stale, not the cake!

cuteable Thu 18-Oct-12 16:59:11

Sorry for butting in but nannycook could you give me the recipe for 7" round tin?

Murtette Thu 18-Oct-12 21:42:44

Differing opinions isn't helping my dilemma! Nanny - I haven't bought the tin yet so don't know what size it will be other than large & rectangular (have to put Peppa Pig on it). Given its size and that its mainly going to be eaten by 3yr olds, I was thinking of doing a traybake. Can you give me a 1lb or 2lb loaf tin recipe & I'll scale as necessary from that.


nannycook Thu 18-Oct-12 22:07:06

Lady, probaly takes a few go's before you find the one thats for you. i do use victoria sponge mix for quite a few of my cakes, one i made last sun with lemon buttercream and lemon curd in the middle, very nice it was too, so light.

nannycook Thu 18-Oct-12 22:17:16

cuteable, my recipe for a 7inch round is,
200grms butter
200grms caster sugar
4 eggs
150grms plain flour
50grms s/r flour
3tsp milk
160 ordinary oven/140 fan assisted or 3 gas
Beat butter and sugar for at least 5mins, till white in colour, beat in eggs with spoon of flour 1 at time, fold in flour and gently stir in the milk, cook for 1 hr ish. hope this is helpfull.

nannycook Thu 18-Oct-12 22:21:33

Murtette, my book doesn't give me that size tin, but depending on how large your tin, maybe you could 1 and half times the amout i gave cuteable, or see if someone else comes up with better quantities for you.

OhDearSpareHeadTwo Fri 19-Oct-12 16:24:05

I use the Lindy smith madeira recipe - very nice and moist

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