victoria sponge quantities for 12" 10" and 8" all 5" deep please!!!

[mothersmilk]

im making my friends wedding cake and she's requested victoria sponge im a confident baker but cant seem to find the right quantities anywere can anyone help the tin sizes are 12" 10" and 8" all of them are 5" deep
many thanks

Help required ASAP!!! Making a wedding cake and two layers have sunk.....feeling quite panicky right now. I have taken the following recipe from the list re madeira cakes...8" square 250 stork/caster sugar/sr flour, 125 plain flour, 4 eggs.
10" square 315 stork/caster sugar/sr flour, 155 plain flour, 5 eggs.
12" square 375 stork/caster sugar/sr flour, 185 plain flour, 6 eggs.
These are the sizes that I need however, I have no idea if these quantities still stand (post was from 2009) or, what the individual baking times are and the best lining etc.
I think this type of cake may be better to hold marzipan/icing.
Your replies would greatly appreciated.
Thank you.

Why do some recipes use unsalted butter. Can anyone tell me what difference it makes to a cake?

I want to use Nigella's Victoria Sponge recipe for a wedding cake from 'How to be a domestic goddess' Please can anyone give me the measurements for a 30cm round cake? she uses 225g for butter,sugar and SR flour & 4 eggs for a 21cm cake tin. Do I just double it etc? Please help I'm rubbish with numbers.

debidouble sounds about right.id deff always make more than I think.any excess then gets used as cupcakes.
I thin our round silicon tin is your size and I always use a 16oz sugar,flour,butter mix with 8 eggs. and its weird it must be something to do with the eggs as often there is less or more leftover each time.i also add some vanilla extract.
also with it beig a larger cake just watch the edges for catching.and when pouring ot the pan kind of leave a slight dent in the middle outwards so as it bakes it comes to the centre more evenly helping reduce the dome like effect.

kateandme, you say that it all depends on the eggs. 8 eggs and 16ozs flour means that the eggs are 2ozs each. If you use large eggs it will be a bigger (and runnier) mix. You should weigh the eggs and then use the same weight of flour, butter, sugar etc. In other words, don't just use any old eggs.

I am using a recipe where the quantity made is for 3x 8inch round tins. Tried and tested the cake, perfect for my neices wedding cake. I need to make 12, 10,and 8 inch square cakes. Have looked for advice but just need a little help!! First time committing to a cake of this size!
Thanks in advance

Recipe says 65mins. Cake been cooking for 90 and still not looking like done. Oven temp correct.

Hi can anyone give me ingredients quantities for a rectangular 8” x12” cake tin for Victoria sponge.
Thanks

Hi, can anyone help please? I am attempting to bake a guitar shaped victoria sponge birthday cake for my nephew. I have ordered a guitar mould which should help -but can someone please tell me what amounts of ingredients I would need. the sizes are 21.8 x5.5 x 27.7 cm.
I intend to put jam and buttercream in the middle (I was thinking of baking 2 rather than trying to split it. Not sure what to do on the top??Open to suggestions.
Thanks

Can anyone give me recipe for a 10inch square Victoria sponge my Grandson wants me to make a Thomas the Tank cake for my Great Grandsons 1st Birthday ( big commitment ) Any help would be appreciated

Nowty, go for Madeira rather than Victoria Sponge as it will keep longer, giving you more time to decorate. 10" square is 100 sq inches. You need one medium egg for each 15 square inches, rounded up that equates to 7 eggs. For each medium egg use 2ozs SR Flour, 1oz Plain Flour, 2 ozs caster sugar, 1 tsp lemon juice and zest of half a lemon (you could use orange instead if you like).
Cream the butter and the sugar. Sieve the flours together and then add a little to the butter/sugar between each egg you add, which will stop it splitting. Then add the lemon juice and zest. Then fold in the rest of the flour so you retain air in the cake and bake in a moderate pre-heated oven for 45-50 minutes (Gas 3 or 160 deg.C) or until golden. It might need a little longer as it is such a large cake. In fact, if you can put a heat-sink in the middle that will help (a skewer or an aluminium cake core). It would be good to cover with foil after about 30 mins to stop the top from burning (if you are quick with the foil covering, being Madeira it won't sink .... a Victoria probably would).

Good luck.

Hi ladies sorry to bother you but I've been asked to do a 3 tier cake never done it b4
I'm using a 10 inch pan 8 inch pan and a 6 inch pan they are all 3inch in depth I'm a novice so not sure how much ingredients in each pan to use its gonna be a chocolate 3 tier cake can anyone help please xx
Thanks xx

Hi there can some body help please

I'm making a 2 tier chocolate cake
8inch pan by 3 inch deep
And also
A 6 inch pan by 3 inch deep
I'm a novice
Can u guys tell me
How much ingredients for both please
And how many eggs for each as I've been going round in circles
Plz help xxx