Welcome to the Cake Decorators Q&A

Hi all
I was wondering if anyone is familiar with the madeira cake mix (wrights). I was going to use it for an 8″ cake but I noticed it only says to use a loaf tin. As a fairly newbie to cake baking I was wondering how much i would need to make the square 8″ cake. I usually do mine from scratch but this one is on short notice and i have not got as much time so am hoping to use the ready made.
Any help much appreciated.

Hi, I have used Wrights cake mixes and find them to be very good, especially the toffee one. As they are quite cheap to buy I would use two packets and make cup cakes if there is any mixture left over. That way you can taste it and check that you’re happy with it. Good luck x

Thanks Michelle, I’ll try that x

Hi Scarlet

If you type in the search box ‘toffee cake’ you will see lots of comments on the Wright’s cake mixes. I’ve used the madeira, and introduced both the madeira and toffee mix to the site, it seems many of the members are very much taken with them. I used one packet to make quite a substantial 8″ cake. You can email the Wright’s site, they are extremely helpful and will sort out any of your queries.

Thanks madeitwithlove. I made a few cupcakes as Michelle suggested and i was very impressed with the madeira mix. It was lovely so I will defintely be using it again. I’ll give the toffee and ginger mixes a go as well. Thanks for the advice.

Hi
Has anyone tried freezing the madeira cake, and was it ok? I know i can successfully freeze most cakes, but just wondered about the pre mix ones.
Thanks

Hi Sharon

Cakes made from Wright’s cake mixes can be frozen. Freeze as you would any other cake well wrapped in parchment and cling film and store in a plastic food bag to prevent freezer burn.

Thanks MIWL, I’m thinking of doing a 10″ square, do you think 3 packs will be ok?

Hi Sharon

I think you’d need about two and a half packs for a 10″ and three for a 12″ but you could just mix it up and see how much it fills your tin.. I baked 16 x 11 sheet cake recently and found two and half was more than plenty, ( I’m hopeless with mixes, but this came out really good, despite the stress of using a mix ). When you line your tin make the parchment about two inches above the rim, this will prevent any over spill and also ensure the side of your cake is protected and doesn’t burn at the top. Spread the batter well to the sides of the tin, this will give you a more even bake without too much doming.

Thanks, I appreciate the advice, as I’ve only used the mix for cupcakes, and it’s such a nice sponge, that I thought I’d do it for a childs birthday cake mid December, when I’m going to be really busy, but didn’t want to let them down, so hoping this will save me a bit of time 🙂
Sx