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Madeira and glycerine

post #1 of 2
5/23/12 at 5:19am
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Hi all icon_smile.gif

Hoping for a bit of guidance.

I'm not a pro baker, in fact I dont like it much at all - I'm all about the decorating. I'd be quite happy if someone gave me a load of baked cakes and let me make them beautiful lol - I dont make cakes to sell, but make for friends and family. I'm making a stacked madeira cake for saturday.

I've made madeira cakes before, but they tend to be a bit dry. I put a bowl of water on the bottom shelf, wrap the tins in newspaper. I read that I could add a quarter tsp of glycerine per egg to help keep it moist. I've done that today but have realised I accidently put in half a tsp per egg. Is this a major disaster and do I have to make it again or is it not so bad?

Hopefully someone will be able to help and thanks in advance icon_smile.gif
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post #2 of 2
5/26/12 at 8:09am
I can't imagine that this would be a disaster, although I will freely admit I'm not speaking from experience. I would suggest that once you've baked your cakes (I mean, since you've already made the batter, you might as well bake it), you take a test bite out of the leftovers you have from leveling your cake. You'll probably find that the cake is just fine. In fact, you've probably already found out, since your post is from a few days ago! I have another suggestion for making your cakes moist. I haven't tried it with a madeira cake, but it just might help. I remove my cakes from their pans as soon as I can (after 5-10 minutes) and, while they're still quite warm, I wrap them in a couple of layers of plastic wrap and freeze them at least overnight (or until they're needed, if that's a few days away). For some reason, they're very moist when I thaw them. Hope that helps some!
Marianna
"I know my own mind...and it's around here somewhere!"
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Marianna
"I know my own mind...and it's around here somewhere!"
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