A cake question please

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A cake question please

Postby hickybank » July 24th, 2019, 12:28 pm

A friend of mine was assking my advice about a cake making problem she has

She makes a Cherry tray bake but she finds the Cherrys always sink to the bottom o9f the cake even when chopped.

She uses a Victoria sponge cake mix which I said was possibly the problem as the batter is too light to hold the Cherrys.

My advise was to use a Maderia cake mix as this should take the weight of the fruit.

What are your thoughts or ideas on this please
Cheers
Terry
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Re: A cake question please

Postby suffolk » July 24th, 2019, 12:52 pm

I was told by my baking Grandma to rinse glacé cherries in hot water to remove the syrup, cut into quarters and toss in flour from the amount in the recipe.
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Re: A cake question please

Postby hickybank » July 24th, 2019, 1:07 pm

Hi Suffs, she said she has tried that & also dusted with flour but still gets the same result
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Re: A cake question please

Postby Ratatouille » July 24th, 2019, 2:30 pm

I agree with you both. Rinse the cherries, dust with flour and add to a Madeira cake mix. A victoria sponge just isn't robust enough to support them.
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Re: A cake question please

Postby Suelle » July 24th, 2019, 2:48 pm

Agree with the others - just increase the flour slightly in the cake mix used at the moment - use an extra 50g of flour for every 200g in the recipe. That's more or less a madeira mix.
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Re: A cake question please

Postby hickybank » July 24th, 2019, 3:23 pm

Thank's i wll pass that info on
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Re: A cake question please

Postby Amber » July 24th, 2019, 10:15 pm

And to pat dry to remove syrup or water.
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