I need to make a cake to serve 25 people....would it work in a roasting tin? Also have no idea what type of cake: my instructions are neither Victoria sponge nor fruit cake. Top needs to be iced ready for marzipan figures to sit on! Any help would be greatly appreciated, along with advice on scaling a recipe up. Many thanks. Jan
Cake duty dilemma
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When it comes to origin and tradition, the Italians know the value of their culinary heritage with each region celebrating the produce its rightly famous for. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.