Hi Ladies.
I'm hoping someone maybe able to help me with regards to the sponge part for the cake I am doing for my daughters wedding this August. Its not the marble effect I need to know as I've looked this up on good ole YouTube,its just I have seen it mentioned that a Madeira as opposed to sponge would be stronger to hold.I am doing a 12" Fruit,with a 10 and 8" "sponge.I had hoped to do the sponge ones in one instead of 2 sandwich tins,so to get the effect of the marble (peacock theme,bluey green) then just "saw" it in half,and so as mentioned the Madeira sounds the best option,but can anyone help with the amounts needed for a 10 and 8" square tin please.I have scoured the net,hence coming here,that looks to be a helpful site.Has anyone else made a wedding cake? do you have any advise?.This will be my second attempt,I did one all fruit for my son 13 years ago,and swore Id never do one again lol,it literally was blood,sweat an tears in the making,but as I have said Id buy her cake the prices quoted are astronomical,and tbh I would like to play my part.I thank you most gratefully for any help given xx