Step #1
May we offer the following as guidance to you, whilst baking times have been checked, please note that all domestic appliances vary. To view our 12kg cake mix range - please click here and cursor down the page: By far the best mixes for wedding sponge cakes are our Madeira & Toffee mixes. Carrot cake is best used with fruit and our Ginger and in particular, our Chocolate Fudge perform best as a top tier/8” maximum only. For 8" round/square cake: You will require: 2 packs of 500g Wright’s cake mix 400ml water: 120ml oil Bake 1 ¼ hours then check after 5-10 mins
Step #2
For a 9” round/square cake. You will require:: 2½ packs of 500g Wrights Cake Mix 500ml (17½ fl oz) Water: 150ml (10 tablespoons) Vegetable Oil For a 10” round/square cake. You will require:: 3½ packs of 500g Wrights Cake Mix
Step #3
700ml Water: 210ml Vegetable Oil For an 11” round/square cake. You will require:: 4 packs of 500g Wrights Cake Mix 800ml Water: 240ml Vegetable Oil For a 12” round/square cake:: You will require: 4½ packs of 500g Wrights Cake Mix
Step #4
900ml (31½ fl oz) Water: 270ml (18 tablespoons) Vegetable Oil Line the tin with a double thickness of silicone paper or baking parchment. Pre-heat the oven to 160°C (320°F, Gas Mark 4) Place the oil, water and cake mix into a mixing bowl. Blend together on a slow speed then mix for one minute on medium speed using a Kenwood style mixer fitted with beater attachment or hand held electric mixer. Pour the batter into the prepared tin.
Step #5
Cover the tin loosely with foil for a little added protection and place in the lower half of the oven (2nd runner from bottom). Bake for approximately 1½ hours, removing the foil covering and checking its progress after 1¼ hours. If this is not completely baked then remove the foil covering and reduce the baking temperature to140°C (300°F, Gas Mark 3). Check the cake’s progress with a thin skewer after another ½ hour then at regular 10 minute intervals, thereafter until baking is complete. The cake is baked when it’s springy to the touch and a thin skewer, inserted in the middle of the cake comes out clean with no sign of molten cake. If you have a choice of oven settings, it is better to use a conventional oven rather than fan assisted in this instance.
Step #6
When the cake has cooled completely, decorate as desired. If you wish to produce a large tray bake or sheet cake (28” x 17”) using our sponge mix you will need: 4kg of batter per tray: Bake at 190C For around 40 mins: If using a cake mix in a 28" x 17" tray, you will need: 6Kg per tray: Bake at 180C For around 50-60 mins: The above time/temperatures for sheet cakes are approximate as each oven will be different.
