I want to make a large Birthday cake

[recall]

was thinking sponge...very big...any ideas ?

Hi, I don't know how big this would go but I always add an egg every 50g of dry ingredients - so for 200g sugar, flour, butter it's 4 eggs plus baking powder according to pack instructions, if it was me I would just keep multiplying but the cooking time would have to go up as well but you wouldn't want it too hot or the top would burn before the middle was cooked, or make several smaller sized cakes and stick them together with butter icing! You could find a recipe for a tray bake - they can be large. Whatever you decide I hope it goes well.

If you're thinking of icing the cake, then madeira works well (bit more solid than sponge so can take the fondant castle you may be creating). But coffeewhitenosugar has a good idea with sticking smaller (square or rectangular) cakes together as they will be easier to cook. Loads of recipes for madeira cakes on line

BTW I made a large birthday cake once and completely overlooked what I was going to (a) put it on and (b) store it in. Very stressful. Had to be made on the day and carried to the table on a piece of (flimsy) cardboard. Not doing that again.

What are you going to do with it? It'll make a difference to what sort of cake you make.

I want to decorate it with that thick icing that you roll out and place on top, I don't even know what its called...Royal ??

Fondant icing.

Defo go with a madiera cake them. It'll help keep the shape. For a big victoria sandwich, you'll need about 10 eggs, I think.

I have a link to a nine or ten inch Madeira cake which worked brilliantly for OS's fire engine cake last birthday. It's on moneysavingexpert.com if you want to Google or I could fire up pc and get it for you if you're interested.

Here's a good way of doing it.

Crack 10 eggs into a bowl, weigh the eggs, then use the same amount of fat, sugar and flour. So if the eggs weigh 500g then use 500g each of fat, sugar and flour. Will make a nice, stable, tasty, light sponge.

yes please BikeRunSki

That sounds nice and simple MarkStretctch

Choose your large tin, find your normal tin.
Use normal tin to fill larger tin with water, count how many tins full you need (filling each to the level you would cake mixture).

Just multiply up the number of eggs etc you'd usually use.

I've made a giant roasting tin sized ghost that way. Also sorts out weird shaped tins.

Slight problem now as my usual cake tin is 8in and uses 4 eggs, but it's loose bottomed. Makes the fill with water a bit tricky.

recall Here you go. Scroll down the forum and find the post by "Addiscomber" on 30-05-2007 at 8.33 am. Read it in conjunction with the next one by "Dannahaz" on 30-05-2007 at 10.05am.

Good luck!

I used to make cakes (Victoria sponge mix) in roasting dishes for my DCs, just used to times up the ingredients for the size of the dish. But for very big cakes, you might need to cover in foil for some of the cooking time to make sure the middle cooks before the edges burn.

startail, just put a plastic bag inside your tin and put the water in that and then use it to fill the large/oddly shaped container.

Can you tell I'm just in the process of doing this with two varying size cardboard cake moulds with a hole in the centre. Why?? Dont ask, something to do with over the hill and the hole will be full of little sweets, mms, smarties etc so when its sliced open they fall out like treasure. Why? No idea, frankly have begun to loose the will to live.