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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

Can't get malteser cake right

23 replies

Ceci03 · 02/12/2023 22:10

So yesterday I made a malteser cake following a recipe from an old GBBO book and it was a disaster. The skewer never came out clean and I left it in for too long and it was like a piece of cement when it cooled.

Today used Nigellas recipe and thought it was ok so iced it but just cut into it and it's solid. Inedible . What's going on. I even used an oven thermometer today in case the oven was too hot or cold but it was dead on.

Help!

OP posts:
Notimeforaname · 02/12/2023 22:11

You're just crap at baking? I say that as someone who is crap at baking 🤣

Glitterblue · 02/12/2023 22:15

Is that something different from Malteaser traybake? That’s what l usually make, using Nigella’s recipe. Could you post the recipe you’re using?

CrispsandCheeseSandwich · 02/12/2023 22:16

Are you following the recipe exactly? Scales working properly?

FallingAutumnLeaf · 02/12/2023 22:18

Malteser cake is the only failure I've had from Janes Patisserie. So, I don't recommend that one either!

ThreeTescoBags · 02/12/2023 22:18

Are you using the size of cake tin stated in the recipe? When my cakes are crap it's almost always because I don't have the right sized tin and I haven't managed to correctly adjust the baking to account for it.

This is my favourite malteser cake recipe. I made it for one of the tiers of our wedding cake.

https://www.bbcgoodfood.com/recipes/malted-chocolate-drizzle-honeycomb-cake

Chocolate drip cake recipe | BBC Good Food

This malted drip cake is smothered in cream cheese icing and drizzled with a dark chocolate ganache – a stunning multi-layered centrepiece for a big occasion

https://www.bbcgoodfood.com/recipes/malted-chocolate-drizzle-honeycomb-cake

Sapphire387 · 02/12/2023 22:25

Do you have this trouble with other cakes?

My mum swears by Mary Berry's Malteser cake recipe - and I can vouch for it.

Original poster
Ceci03 · 02/12/2023 23:38

Got new scales so they are def working. Like I said oven temp is correct verified by oven thermometer. Measured everything and thought I did what it said! I can make a nice standard choc cake just the usual 2 eggs and 4 oz butter flour and sugar . Thought I'd branch out. Maybe I am just crap at baking! This is the recipe for nigellas malteser. Maybe I'll try Mary berry tmwGrin

Can't get malteser cake right
OP posts:
curaçao · 02/12/2023 23:39

could you not have posted this on a more appropriate forum?

PlayTheBastardAnyway · 02/12/2023 23:44

I fail at everything I bake - I honestly don’t know why because I follow the recipe to the letter

SpinMeRightRoundBabyRightRound · 02/12/2023 23:50

You didn’t happen to bake it all in one tin instead of splitting it across two by any chance?

TheChosenTwo · 02/12/2023 23:52

We make the nigella malteser cake regularly, it does have a different texture from a regular sponge, it’s kind of chewy/springy but in a lovely way! It’s definitely not solid or inedible.
Are your ingredients all fresh?

Penguinsandpuffins · 02/12/2023 23:54

I think I usually whisk the eggs and sugar more than the recipe might suggest - pretty much to ribbon stage from memory. Could it be that?

Sholkedabemus · 02/12/2023 23:56

curaçao · 02/12/2023 23:39

could you not have posted this on a more appropriate forum?

Forum police alert!

tobee · 03/12/2023 00:24

curaçao · 02/12/2023 23:39

could you not have posted this on a more appropriate forum?

Yes what is the world coming to? 🧐

honeyytoast · 03/12/2023 00:54

sorry I’m confused, is malteser cake a certain type of cake? Or literally just cake featuring maltesers? Just intrigued by the fact it seems to be a ‘thing’

EtiennePalmiere · 03/12/2023 01:55

Is your baking powder expired ?
Also, that's not much flour for a lot of wet ingredients, maybe it's supposed to be fudgy rather than spongy so you shouldn't have cooked it more.

EtiennePalmiere · 03/12/2023 02:00

Btw don't throw it away, you can make bread and butter pudding or cake pops.

Aparecium · 03/12/2023 08:08

Odd proportions in that recipe. Is it meant to be more like a brownie, perhaps? In which case, baking it until it passes the skewer test will mean it is dreadfully overdone. Brownies fail the skewer test. They have a crust when they are done, but are wobbly in the middle.

Why not try the standard sponge recipe, but replace 1oz of flour with 1/2oz of cocoa powder and 1/2oz of horlicks powder?

Aparecium · 03/12/2023 08:13

Or make the standard sponge cake with 1/2oz less of flour, split the mixture in two, add 1/2oz cocoa to one part, add 1/2oz horlicks to the other, and make it into a marble cake. Mmmm you've given me ideas - adding horlicks to the shopping list!

AnnoyedByAlfieBear · 03/12/2023 08:41

The Mary Berry one is great. It's never gone wrong.

PuppyMcPupFace · 03/12/2023 09:02

@honeyytoast it contains malted milk/Horlicks.....it's sickly and lovely at the same time!

Penguinsandpuffins · 03/12/2023 12:58

The nigella one isn’t like a brownie - it’s aerated like a sponge with a slightly chewy texture 😀

Pashazade · 03/12/2023 18:54

Had the same issue last summer, I've made it before and it's turned out perfectly, made it twice (first one went in the bin) and it was almost inedible, fortunately teenage boys are that discerning about cake.
May have been overall kitchen temp, may have been baking powder or flour, truly I have no idea and I'm chalking it up as one of those things.

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