This recipe is for the 4 – tiered wedding cake that I made for my son’s wedding. I am sure this is a very adaptable recipe, so this is for your guidance only.
Deep loose-base tins size 12″, 10″, 8″, 6″
Non-essential Equipment (but very helpful)
Cake slicing wire
Madeira Cake Ingredients
|Colour||your choice||–||your choice||–|
|Rosewater||to taste||–||to taste||–|
|Baking Time||1hr 20′||1hr 27′||1hr 43′||1hr 55′|
|Standard 170ºC/Fan 160ºC|
|Vanilla Extract||–||to taste||–||to taste|
|Water||if required||if required||if required||if required|
I apologise for mixing imperial cake tin sizes with metric measurements – but that’s just how we do things here!
Method for cakes
1. Prepare tin/tins that you are going to use – line with baking parchment
2. Pre-heat oven to 160ºC Fan/170ºC Standard
3. Soften the butter (you can microwave for a very short time if butter really hard)
4. Beat the butter on its own for a while in your mixer – I used my Kitchen Aid which was ideal, but any mixer will be fine
5. Add the sugar and beat for 5 minutes until light and fluffy
6. Add the vanilla or whatever flavouring you are using, and colour if you are using any
7. Add the eggs one at a time each with a tablespoon of flour to stop the mixture curdling, beat gently to mix in
8. Add the remaining flour and mix until smooth
9. Add a little milk or water if the mixture is very stiff
10. Pour mixture into tin, pat tin down on worktop to remove any air bubbles and smooth top with a palette knife.
11. Bake in middle of pre-heated oven for desired time. When time is up, push a knife into the centre of the cake. If it comes out clean the cake is ready.
12. Remove from oven and leave in tin to cool for 10 mins, then turn out onto a wire rack to cool completely
Method for buttercream
1. Sift the icing sugar into a bowl
2. In your mixer or food processor, cream the butter until smooth
3. Gradually add the sieved icing sugar – warning this gets a little messy!
4. Add flavouring and a some water to make the consistency that you require
Oven temperatures vary for different ovens so please be aware that the baking times may vary slightly
The litre sizes I have given relate to the volume that I measured when deciding what size cake I wanted see – description of method here
You don’t need a food mixer or processor to make these cakes – they can be made by hand and a strong arm!
When adding liquids, always add less than you think you should – you can always add more but it doesn’t work in reverse!
Constructing one of the cakes
Once cooled you will need to cut the top off of the cake in order to get an even sized tier. You can do this with a large knife or ideally a cake wire. Once you have an even cake you can place the cake board onto the cake foil side down then turn the cake and board over. You will then have a completely flat surface as the top of your cake.
You can cut the cake into three pieces using a cake wire or a knife (for a more rustic look), once you have cut three even pieces, add a cocktail stick to each piece in a vertical line.
These will help you put the cake back together in exactly the same place (this is not completely necessary, it just gives a more even finish).
Coat the bottom layer with buttercream then line the cocktail sticks up and carefully lay the second piece on top of the buttercream. Do the same again and add the top piece. You are now ready to dowel the cake if you are adding tiers, or just decorate this cake and enjoy!
I’d love to hear if you tried this recipe and how you got on building your Naked cake…