Yesterday, we had a customer come into the shop and complain about a collapsing cake and believe us, she wasn’t the first!
Victoria sponges are light, fluffy and delicious.
Even so, these cakes are not always the best to use for special occasions. If decorating your cake with fondant icing/sugarpaste, Victoria sponges will often dip under the weight, and especially if you choose to marzipan the cake as well.
In contrast, Madeira cakes are denser. The recipes call for more flour and as a result, provide a more sturdy structure for fondant icing. Additionally, Madeira cakes can be shaped and sculpted more easily with a reduced risk of crumbling.
Here at Twins, we recommend using a Madeira recipe when creating your fondant masterpieces. However, if you’re making a ‘naked’ cake, opt for a light Victoria sponge recipe.
P.S. If you’re making a stacked ‘naked’ cake, don’t forget to dowel for extra support!
A top tip on stacking and dowelling cakes is coming soon...