Help! Got to make a square madeira cake for a wedding!

[scrumdiddlydoo]

Hoping someone out there can help me! When I agreed to do my brother's cupcake tower for his wedding, they originally wanted a round larger cake on the top tier to cut. They have now decided they want a square stand and a square top cake. Basically I am freaking out as I need a decent recipe for a 7 inch square madeira cake which will result in the cake being suitably deep if that makes sense? Also, I'm looking for a deep tin but the only ones I can find are 3 inches deep and this doesn't seem deep enough to me! I could well be wrong? If someone could provide their recipe and any tips on the right tin to use I would be more than grateful!! TIA

3" is the standard depth of wedding and professional cakes. Once they are split, filled and then covered with marzipan/chocolate paste/sugarpaste they will obviously be a bit deeper. You can get 4" deep tins, Invicta make them, but they aren't very easy to get hold of in smaller sizes.

I think 3" would be deep enough, but if you wanted it deeper you could bake two halves of 2" and then split each one again so you have 4 layers (or don't split again if you don't want to!).

I never use madiera as I hate it, so I don't have a recipe I'm afraid.

recipe for various size tins - shows 7" square

Thankyou very much! Have ordered a tin and will have a couple of practice runs!

I've a great madeira recipe - 400g of flour sugar and butter, and 8 eggs. Mix it like you would a normal sponge. Bake at 160 for about 50 mins. Its a fab cake, really holds well for icing/decorating and lasts at least week, even up to 2 weeks if kept wrapped