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I am getting married on 29th December and I would like to make a chocolate fudge cake wedding cake. I always make the one in Nigella Bites (p47), so this is definitely a tried and tested one for me. However, I wanted to do a tiered cake for 120 guests, the recipe in Nigella Bites is for an 8 inch cake, would you be able to tell the me quantities and the timings/oven temperatures to bake a 10 inch and a 6 inch version of this cake?
Posted by JojoB. Answered on 21st Aug 2012 at 12.00
Scaling cakes is quite a difficult process and we don't normally give advice on scaling recipe up or down. However in this case a 10 inch cake plus a 6 inch cake should use roughly the same amount of batter as two 8 inch cakes, so if you are able to bake all of the cakes at once then you could make a double quantity of the batter and divide it between one pair of 10 inch cake tins and one pair of 6 inch cake tins. The tins should be around half full with cake batter. Please note that you need to bake the cakes at the same time as if the batter is left standing in the tins for any length of time then the cakes will not rise well.
An 8 inch cake takes around 50 to 55 minutes at 180c/350F and we would guess at the 6 inch cake taking around 40 minutes and the 10 inch cake taking between 55 mnutes and 1 hour and 5 minutes. A cake tester should come out clean when the cake is done. We would emphasize that we have not tested the cakes using these pan sizes so cannot guarantee results, but as there is plenty of time before your wedding it would be a good idea to do a practice or test run on the cakes first.
Also if you are stacking sponge cakes we would suggest that the bottom layer has some dowels inserted into the cake to support the weight of the top layer. Dowels can be bought from cake decorating suppliers.
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