wedding cake problems

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cakeplanner

wedding cake problems

Hi Can anyone advise me on problem with my daughters wedding cake.? I have made the classic xmas cake recipe in a 9inch round tin.(Made this one as a test cake) With ingredients as listed in Delia's book. (5 egg mixture) Cooked for 4 3/4 Hours at 140 degrees C , but when I came to cut it,(after two weeks) it was very crumbly and wouldn't slice. (Taste was wonderful !)
Bought an oven temperature gauge to check my oven temp is correct and it is. I fed the cake on the first day after it was cooled and again a week later. double wrapping in baking paper and then tin foil.
Need to get it right before I make the one for the day which is a 13 inch round. Or else they wont be able to slice it for the guests ! Any ideas ?

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TLS

wedding cake problems

Hi, Sounds like you my have over baked your trial run. Delia says ‘don’t open the door to peek at it until at least 4 hours (3 hours if making the 6 in (15 cm) round cake) have passed’ so it may have been ready at 4 hours and not needed the extra three quarters of an hour. I’m sure your big one will be fine. I made Delia’s all-in-one version of this recipe now the from new cake book late before Christmas but it cut really well just 2 weeks after.

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Welshcookie

Wedding cake

As I wrote on Lindsey's forum, I suspect the cooking times are too long.

It won't hurt the cake to check frequently, so I would start checking long before cooking time is supposed to be up.

Much better to slightly under-cook than over-cook.

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cakeplanner

wedding cake

Hi, Many thanks for your advice, will bake another test one and cook it/check it earlier. (what a shame we will have to eat another one !)

 
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