Music madeira cake recipe.
- 400g Self Raising Flour
- 400g Caster Sugar
- 400g Unsalted Butter
- 100g Plain Flour
- 8 Eggs
- 2 tsp Vanilla Extract
- 500g Unsalted Butter
- 1kg Icing Sugar
- 2 tsp Vanilla Extract
- 250g Icing Sugar
- 1 Egg Whites
- Black Gel Food Colouring
- 2 tbsp Cocoa Powder
This weekend I made a whopping 60 cupcakes and a 10 inch madeira music cake for my Aunt’s birthday/teaching anniversary celebrations. I’ve only ever made 50 cupcakes at a time before so I knew it would be a challenge. Luckily I’ve been off work this week so I started making the cupcake toppers on Wednesday evening. I made the madeira on Thursday morning and then I had all of Friday to concentrate on making the cupcakes, buttercream icing and finishing off the decoration. There was a little time to allow for things to go wrong!
They seemed to go down well with everyone at the party. I’ve not made madeira before so I was really pleased. The only thing that went wrong was that I thought my cake tin was 10 inches but it was actually 12 so the cakes wider but flatter than expected.
The cupcakes are from my James Bond Cupcakes recipe. I decorated them with vanilla buttercream and homemade cupcake toppers. The toppers were made out of fondant icing with black royal icing for the piping. Find the madeira cake recipe below.
Preheat the oven to 160ºc and line a 10in square cake tin with baking parchment. Cream together the butter and the sugar. Add the eggs one at a time, adding a spoon of the flour between each egg to stop curdling. Add the remaining flour and the vanilla extract mix well.
Pour into the cake tin and bake until golden and cooked through. Mine took 1 hour but it could take up to an hour and a half so keep checking after an hour.
Once the cake is cooled slice the cake into two layers (I used a large bread knife) and place on a cake board.
To make the buttercream, mix together the butter, icing sugar and vanilla extract until smooth and well combined.
Sandwich the two layers together with jam and a layer of buttercream then cover the whole cake in a thin layer of buttercream and leave to set. This seals in the crumbs (known as a ‘crumb coat’). Once set, use the remaining buttercream to cover the whole cake smoothly.
Sieve the icing sugar into a bowl and mix well with the egg white. In a separate bowl mix the cocoa powder with enough water to make a thick paste. Add the paste to the icing to make it darker. Add the black food colouring until you get your desired colour.
Once the buttercream has hardened slightly pipe the black icing on using a small round piping tip.