baking

[sammii123]

i am making a christening cake for my granddaughter, it is a 3 tier i have 6" 9" and 12" tins could anybody help me out with the right ingredients please. I am thinking that it would be best to do two seperate halves for the cakes rather than thick ones.

Sammi, i agree sometimes its better in two lots, for some reason i have a problem now and again with my bigger cakes, what mix are you doing? Ordinary sponge or madeira?

i am making madeira as i find it better fir bigger cakes, i tried the mixture as a whole cake but was uncooked in places so started again with origional plan to do 2 halves.