What temperature and time do I need to bake a 35cm Madeira cake?
I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
Best Answer
It's very difficult to cook a cake that large without a heating core.
Basically, it's a metal cup that you put in the middle of your cake so that you can get some heat conduction in the middle of the cake, like you would with a bundt pan or other ring-shaped pan. Unlike the ring pan, as it's a cup, you also fill it with batter so you have a plug to fill the hole that's created.
(and you generally need to fill the cup with either batter or something else heavy so that it doesn't float in the batter).
You also want to go with a lower temperature and bake it for longer -- this is not only because of the size of the cake, but you also want it to be more dense; if you're going to be stacking on top of it, you do not want it spongy, and you need to reduce the amount of open spring from a high temperature. I'd highly recommend looking for recipes specifically intended for large stacked cakes.
As medeira cakes tend to be slow cooking to start with, you might be looking at 1.5 to 2hrs to get it fully baked through.
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How long do you bake a cake and at what temperature?
The general rule of thumb when baking is "the bigger the pan, the lower the temperature". You bake a cake in a 9" round pan at 350 F for about 30-35 minutes. But, if you were putting the same recipe in a 14" pan, you'd need 50-55 minutes to raise the temperature to 325 F.How long should cakes be in the oven?
Muffins and cupcakes generally take 15-20 minutes to bake, 20cm/8-inch Victoria sandwich cakes will take around 25 minutes and other cake layers will usually take between 25 and 45 minutes, depending on the size of the tin and the depth and liquidity of the batter.What temperature should a cake be when baked?
For cake, this isn't so reliable. The internal temperature of cake varies based on the formula, ranging from 200\xb0F to 210\xb0F. Most classic cakes (butter cakes, pound cakes, chocolate and vanilla cakes, etc.) hover around 210\xb0F when they're fully baked, but this isn't always a reliable threshold to look for.How do you adjust baking time for cakes?
Just increase the oven temp by 25 degrees F and decrease the bake time by a quarter. In this particular example, since your pan is 1 inch larger, more surface area will be exposed. The liquid in the cake batter will evaporate quicker, which means it will bake faster.The Best Madeira Cake Recipe | Cupcake Jemma
More answers regarding what temperature and time do I need to bake a 35cm Madeira cake?
Answer 2
According to Wilton and Ultimate Baker who both offer the same advice, a 14" cake should be baked at a somewhat lower temperature than normal, 325 F (163 C), for 50-55 minutes.
Rose Levey Berenbaum recommends in The Cake Bible a baking time of 40-50 minutes for a 1 3/4" (4.5 cm) deep 14" (35 cm) layer, based on a standard butter cake formula.
The general principal is that the larger the layer, the longer the baking time at a lower temperature. I would caution you that like all baking times, these estimates cannot be exact, and you should rely on the appropriate doneness test for your particular recipe, such as the toothpick test.
I reviewed the Cake Bible by Rose Levy Beranbaum which to me is probably still the most authoritative source on cake baking, despite originally being published in 1988. Beranbaum does not specifically mention times for 14 inch cakes in her detailed recipes (her wedding cake recipes are for 6, 9, and 12 inch tiers which she indicates will serve 150 people), so the information above comes from the chart for recipe scaling (page 490).
She does indicate that the diameter of the cake pan does matter for the recipe, specifically that the larger the cake, the less baking powder is required proportionately. That is, each tier would then receive a specific amount of leavening depending on its size.
Beranbaum does not mention cake cups, but instead recommends cake strips or magic strips, which help promote baking even layers.
She also provides formulas for scaling various types of base cake recipes to various sizes, including the baking powder scaling.
Modifying cake recipes for large sizes is fairly detailed; I recommend consulting recipes or formulas specifically for this purpose. The Cake Bible remains a fantastic source, but does not have a recipe for the particular Madeira cake you have mentioned.
Answer 3
Modifying cake recipes for large sizes is fairly detailed; I recommend consulting recipes or formulas specifically for this purpose. The Cake Bible remains a fantastic source, but does not have a recipe for the particular Madeira cake you have mentioned.
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