Cake

[laura20]

I am trying to make a 3 tier birthday cake. I had a practise attempt at the bottom tier and it was only 2 inches in depth when i wanted it to be about 5 inches in depth.

My cake tin is 26in and i used 10oz of caster sugar, butter and self raising flour with 6 eggs and 2 tbls of baking powder.

Can anyone give me any tips how to make the cake bigger in depth, do i just double the mixture?

Make 2!
I made a three teir chocolate wedding cake with three teirs.
I used three tins of various sizes and baked 6 cakes. This is time consuming - it took me a whole day - but there is no tricky slicing the cakes in half and they will be nice and deep.

I done this but each cake was only just over an inch with the mixture I used!

Hi, we've moved this into Baking. Thanks.

See this link:

www.lindyscakes.co.uk/2009/07/27/how-to-i-change-a-cake-recipe-quanities/

You cannot use a light sponge for a tiered cake. You use a rich chocolate - refer to Lindys chocolate cake/maderia etc. If you plan to sugarpaste etc then it must be a dense cake. Dont forget to dowel. www.lindyscakes.co.uk/2009/02/27/why-does-lindy-use-madeira-cakes/

Use a well tried and tested recipe and this one with Lindy is rich and excellent also used a maderia flavered with orange was delicious. I didnt use frosting I used a chocolate granche as its smoother and less sickly. The chocolate one was well high and I did bake two so I had a very tall one. www.lindyscakes.co.uk/2011/02/02/lindys-chocolate-fudge-cake-recipe/

In general a 20cm/8" tin would require 5 eggs so to double you need 10 eggs. 6 would never be enough for a 26cm.

This is another cake:

www.bbcgoodfood.com/recipes/4577/wedding-cake-rich-dark-chocolate-cake

www.bbcgoodfood.com/recipes/1276636/doublethelove-chocolate-cake

Both tried and test and fantastic!