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Making a 3 tier hexagonal Creol Cake
Asked on 27 Oct 2020 by JoanneB
Upsizing Creole Cake ingredients
Hi Lindsay
I would like to make a 3 tier cake from Delias Creole Christmas cake recipe for my daughters Christmas wedding in December 2021
Ideally I would like to make a 10 12 14” hexagonal cake, could you please advise upsizing ingredients along with timings?
I would like to do a trial run this year.
Your help and earliest response would be most appreciated.
Thank you
Joanne
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Hello Joanne,
Please keep in mind that these are my guidelines based on the knowledge that I have built over the years BUT these are not tested recipes.
Before you start, I would check the liquid volume of each tin so you can double check if the following proportions that I am suggesting are correct. (Feel free to let me know the capacities if you want me to check as well.) Then test the smallest cake. If that works take it from there.
10 inch...10 egg mixture
12 inch...15 egg mixture
14 inch...20 egg mixture
Timing wise… the temperature stays the same regardless. 140C using conventional ‘top and bottom’ heat. For the 10 inch cake I would take a peek at 5 hours to see how it’s doing, then every 15 to 30 minutes from there depending on how it looks.
I would also protect the cake with several layers of brown paper (or newspaper) round the sides and cover the top with parchment (not rouching the surface of the cake) from the start.
Kind regards
Lindsey