Baked to perfection!
Asked on 23 Apr 2019 by BakingSarah
Dear Lindsey
I am making a wedding cake for my son and have baked the 12" round rich fruit cake recipe you suggested to another baker last year as a trial (the 10 egg recipe).
It has come out beautifully (yet to be tasted) but isn't as deep as I thought it would be. It's just under 3" in height.
Most wedding cakes appear to be deeper than this. Have I done something wrong?
Could I increase the recipe to make it taller?
Any help would be very much appreciated.
Many thanks
Baking Sarah
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Hello Sarah,
Thank you for you feedback.
I doubt that you have done anything wrong.
How high is you baked cake in centimeters, and how high (excluding the marzipan and icing) would you like it to be?
Kind regards
Lindsey
Hi Lindsey,
The test cake is 6cm high and I would like it to be nearer to 9cm (both heights without marzipan and icing).
Many thanks
Sarah
Hello Sarah,
How many cm is the tin accross the base?
Thanks
Lindsey
Hello Lindsey,
Thank you for coming back to me.
The tin is 30.5cm across the base.
Best regards,
Sarah
Hi Sarah,
I’m in a dilemma!
I’ve been recommending the 10 egg version for so many years and you are the only person that has come back to me to say that it is too shallow!
I think if the 10 egg version always produced a 6cm depth that I would have heard back from other bakers, so now I’m wondering – may something have gone wrong when you followed the recipe or does the 10 egg version always produce a cake of that depth!
Based on your result another 5 egg mix will give you an additional 3cm depth.
I do not have tested results, but my instinct is that 15 eggs for a 12 inch round is too much. The 15 egg mix will guarantee the depth that you want but it will cost more and you may have to trim it down.
Sorry that my answer isn’t a definitive one!
Best wishes
Lindsey
Hello Lindsey,
Sarah here again.
One thing I did do which may have affected the height is I turned the cake around 180 degrees in the oven after 3 hours, as being a gas oven I was worried about it catching on one side.
Before I go down the route of an additional 5 egg mix I am going to bake the same cake again but in an electric fan oven this time.
Will let you know the outcome.
Kind regards
Sarah
Hi Sarah,
I hope that works and look forward to hearing about it.
All of Delia’s recipes with an eclectic oven temperature have been tested in a conventional oven, using top and bottom heat.
If you are using a fan oven, we advise that you should reduce the given temperature by 20 degrees.
However as the classic Christmas cake is baked on a lower shelf I would reduce it to 115 degrees.
You could split the difference and do a 12 egg version then if it turns out to be the desired height you wiull be able to use it fro the wedding!
My very best wishes
Lindsey
Thank you Lindsey.
Just to clarify, for the 12 egg mix, am I just adding eggs or will I need to add more fruit and other ingredients too?
Kind regards,
Sarah
For a 12 egg quantity for your. I.e. based on Delia’s chart, add the quantities of the 8 egg to the 4 egg recipe. Then give it extra layers of protection around the outside and make sure the top is covered with a double layer of parchment (not touching the cake mix).
I would check the cake at 5 ½ hours then every 15 – 30 minutes after that depending on how it’s looking.
Kind regards
Lindsey