Making a birthday cake.....

Penelope_Penguin

clareski wrote: »

Does anyone have any tips on how to get a large cake to cook evenly, and also to get it flat?

1. make sure your oven is kept at a stable temp (don't keep opening the door to peek )

2. don't cook too hot

3. once the cake starts to become cooked around the edges, put a cold baking sheet on the shelf above (my Rayburn has a *cold shelf* for just this purpose). This helps to prevent the top burning

4. If, as is likely, your cake rises in the middle, when it's cool, use a long, sharp knife to remove the *dome*. You won't see the scar - it'll be covered in icing.

I've heard it mentioned that Madeira cake is better for big cakes, as it has a closer texture than regular sponge. I've not tried it, but have a search - LizD (I think it was ) had a thread just recently.

HTH, Penny. x

Churchmouse

Penelope_Penguin wrote: »

3. once the cake starts to become cooked around the edges, put a cold baking sheet on the shelf above (my Rayburn has a *cold shelf* for just this purpose). This helps to prevent the top burning

Never heard this before:D Does/should it work with any fuel oven?

Thanks

Sunshine_and_Roses

Thank you for your replies. I have also heard that putting tin foil around the outside of the baking tray, covering the edges of the cake, halfway through cooking will stop the outside from burning or cooking too quickly. Dont know if this is true.

Also, does anyone have a 'special' cake recipe I could use? I had thought of a variation on a chocolate brownie recipe could be nice. I am a bit nervous on cutting a cake in half through the middle in case I break it to put butter icing inside, would it be too dry otherwise?

bunty109

Nigella recommends chocolate brownies cut into squares, piled up and then put candles on them. Sounds yummy and would look lovely!