I wanted to try my hands on baking a 2D cake for my niece. I had few cartoon characters in mind. There’s Dibo the Gift dragon, Minnie Mouse, Winnie the Pooh and Kungfu Panda (yes she loves Po!). But at the end it was Pooh. I chose Madeira cake coz it tastes nice and wasn’t that hard to make. I prepared two 8” square cakes. Once I’ve baked the cakes I let it cool and put it in the freezer and leave overnight. The next day took it out and placed it on the board. I’ve already cut out an A3 size Winnie the Pooh and stick it on the cake. Using a sharp knife, I cut the shape of Pooh using the cut-out as a guide. I crumb coat Pooh using buttercream icing and shove it in the fridge. Leave it for a few hours, took it out and start designing it. It was hard getting the right colour for Pooh’s fur. Honestly it came out as tanned Pooh. But the finish product came out not bad. I do surprise myself sometimes. Didn’t really expect it will come out almost similar looking to the original Pooh.
Waitrose
Madeira Cake
This cake improves with time, so can be made in advance. It also freezes well.
| Preparation time | 15 minutes |
|---|---|
| Cooking time | 1 hour plus cooling |
| Total time: | 75 minutes, plus cooling |
Serves: 8
Ingredients
170g butter, softened, plus extra for greasing
170g caster sugar, plus extra to serve
Finely grated zest of 1 orange
Finely grated zest of 1 lemon, plus 1 tbsp lemon juice
4 eggs
170g plain flour, sifted
Pinch of salt
3/4 tsp baking powder
50g chopped candied peel (optional)
Method
- Preheat the oven to 170C/gas mark 3. Butter a 225g non-stick loaf tin (about 12 x 20cm) or a 20cm-diameter round cake tin and line with greaseproof paper.
- Put the butter, sugar, orange and lemon zest in a food processor and whiz until fluffy. Still beating, add one egg at a time, waiting until each is fully incorporated before adding the next. Add the lemon juice, then the flour, salt and baking powder, followed by the chopped candied peel, if using. Spoon the mixture into your prepared tin and bake for about an hour or until golden and springy. If the cake is browning too quickly, loosely cover the top with foil but remember to remove it shortly before the end of cooking. Test the cake by inserting a skewer into the centre. If it comes out clean, the cake is cooked.
- Put the cake tin on a wire rack and leave for 15 minutes. Then remove the cake from the tin and sprinkle generously with caster sugar. Leave to cool. Madeira cake tastes best if not eaten on the day of cooking, so when cold, tightly wrap in foil and leave for a day or two.
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