Ingredients
1000g Macphie Madeira Cake Mix
144g cake margarine/butter
400g water
Mactop Traditional, whipped
Raspberry jam
Shimmer Finishing Gel
Method
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Add the margarine/butter and cake mix into a mixer fitted with a beater and mix on slow speed for 1 minute
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Add the water and mix for 1 minute on slow speed then scrape down. Continue mixing for a further 4 minutes on middle speed, followed by 1 minute on slow speed
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Put 400g of the batter into a paper lined 6” cake tin and bake at 180°C for 50 minutes
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Sandwich with raspberry jam and Mactop
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Coat the outside with Mactop and put in the freezer for 15 minutes to firm the cream
- Heat the gel to 40°F- 45°F, add flavour and colour if necessary then flood the cake with it. Decorate as desired to finish
