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Complete Novice Alert :(!! lol

post #1 of 3
Thread Starter 

Hi Everybody,

I have been baking for 3 weeks now and have been reading and watching cake information as I have no clue whatsoever!! The only one I cant find and am really confused about is... When should I use Vanilla Sponge and when should I use Maderia Sponge instead??

Thank You So Much!

Jodie xxx

post #2 of 3

It very much depends on how your recipes turn out, but with my recipes, I find the Madeira is a bit denser and sturdier, so does better for carving, more elaborate designs or where the cake may be travelling a lot.  The vanilla sponge is lighter and more delicate, so I would use it with subtler flavours.

 

Hope that helps!
 

post #3 of 3
Thread Starter 
Thank you so much! I'd love to try a bag cake and will use Maderia! Does is stay fresh longer than a vanilla sponge? Xxx
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