Hello, this is my first post on here and I have a few questions! I need to bake a birthday cake for my daughter's 4th birthday. She has requested a vanilla sponge with fresh strawberries on top! I have made Delia's all in one sponge successfully on several occasions but always in 18cm sandwich tins. I will need to use 23cm sandwich tins for this cake as there are 12 children to serve. I am also considering doing three sandwich layers, rather than two, and colouring the middle layer pink! My questions are:
* What should the quantities be for a two-layer all-in-on sponge using 23cm tins? What about for a three-layer cake? I could only find a scaling recipe for fruit cake on here...
* Another question is my plan is to fill between the sandwich layers with a mascarpone and cream filling and seedless strawberry jam and then only use fresh strawberries on top so any fussy kids who don't eat them can take them off easily. What should be the ratio of mascarpone to whipped cream? Do I need to add sugar to sweeten the cream mixture or will the jam be enough extra sweetness?