Method:
Using 750g of mix (a pack & a half of Wright’s Madeira).
Pre-heat your oven to 160°C (320°F, Gas Mark 3) and use the middle shelf.
Make up your packet mix following the instructions on the back of the pack and even though it tells you not to grease the mould, make sure you do as it is far easier to get the finished cake out.
Pour the mixture into both halves, about halfway in each should do, around 2/3 of batter in bottom case and the rest in the top.
Bake on the middle shelf for about an hour. Please do not try checking until at least the hour has passed you don’t want a collapsed cupcake!
After the hour do a skewer test to make sure it comes out dry and if your cake is ready, leave to cool for at least 10 minutes then use a knife or plastic spatula and very slowly ease it around the cake.
This just helps getting it out in one go. Leave to cool for a good hour or even a couple and then enjoy decorating it! You can cut the base in half and use jam or chocolate sauce and then fix the top and bottom together with a layer of butter cream!
The cones were filled with the remaining Madeira batter and baked in a preheated oven 190°C (375°F Gas Mark 5) for 20-22 minutes until firm to the touch.
Cooled and decorated.
“I would just like to take a moment to thank you for yummy- ness. I have a very fussy five year old daughter, But there is nothing more we than baking together, I love your bread mixes as a way of introducing her into new flavours I think it great giving her a little of something she is used to but changing it too. I always get great ideas on your web page too. Our current favorite is using the white bread mix to make Belgian Bun - Although I don't think there was ever any doubt of her eating them. But thank you, your mixes and the recipes on the website are slowly helping me open her eyes to all the flavors that she has been missing out on (and would still be). I just noticed that you do cake mixes too, how I did not know this already surprises me, and most of all I am sure I will not have to persuade her to try them! Now to hunt down the one near me! So we can have a weekend of baking after a few tiring days back at school! Kind Regards, ”
Sarah Morris
This cake was demonstrated within the Competition Theatre at The Cake & Bake Show, London's Earls Court October 2014 and Judged by Wendi Peters and Britain's Best Bakery Judge, Peter Sidwell .