Re a wedding cake

[Indiana28]

Hi
I’ve been asked to do a wedding cake, so I did a dummy run in my 12”x4” cake tin
I used 24oz self raising flou, 24oz castor sugar, 24oz stork marg and 12 eggs
I baked it on 120 degrees for almost 3 hours as per someone’s recommendation and it can one inch short from the top of the cake tin..?
Desperate for advice as I’ve never used such a large tin and so want to get it right!!
Also what ingredients would I need for an 8” x4” cake tin would I need and what number fan or gas would I need
Many thanks
🙂🙂🙂

I have found this converter great for baking- www.cakebaker.co.uk/baking-tin-size-conversion-calculator.html

Hi I looked at that
And being a bit dense I couldn’t work any of it out
Thank you for sharing it though🙂

12 inch square cake is huge, I'd bake in separate layers to reduce cooking time and get better rise, and to avoid wasting a ton of ingredients if it sinks! And use proper butter, or at least half butter/half marg.

Agree. Stork is Minging. I always use plain flour and add my own banking powder too.

120 degrees isn’t high enough to activate baking powder.

What flavour are you looking for?

A plain Madeira - see pics.

Thank you for your prompt responses
What book is your info out of flightywomen?

Stork isn't minging - it's just your preference. I find you get better results with it over butter.

I don’t even class it as a foodstuff. It’s like Vaseline.

Snobbery. It is fine.

Aldi stork is even better.

I don't understand why you would just use butter.

What even is 'stork'?

In some ways it’s better to use half/butter and stork or just stork. It depends on your cake. If using all butter it can give the cake a very rich flavour which if pairing with delicate flavoured fillings can overpower the cake so that’s why a half/half option or all stork is preferential. Your oven was too cool which is why you didn’t get much rise

Stork is a type of margarine made from a blend of vegetable oils and buttermilk. It is soft straight from the fridge so easy to cream with other ingredients.

I used to be firmly in the "proper butter only" camp but recent budget issues had me buying Stork and I'm completely converted. My cakes taste just the same and it's so much easier to get a thorough mix. The Stork with Butter makes the best ever butter icing too.

I'm not in the UK.

I can't even begin to imagine buying - let alone baking with - let alone eating!! - magarine 🤢

Actually my question was regarding how much of each ingredient would make a good cake inwould be required to fill a 12” cake tin round by 4” deep cake tin..??? Not about the merits of which is better stork or margarine.... I think it’s personal choice!!!
2 lovely ladies kindly replied
But I’m still a bit concerned
Hope nobody is offended by my queries

Kindest regards
Jo