Hi Jade,
Sorry this isn't my recipe so I wouldn't know how it converts without making it. If you have a look at the post on how to convert recipes for different size tins that should help you. The link is <a href="http://www.cakesbakesandcookies.com/2013/08/11/how-to-adapt-a-cake-recipe-for-different-size-tins-and-a-10-madeira-cake-recipe/" title="How to adapt a cake recipe for different size tins and a 10″ Madeira cake recipe." rel="nofollow">here</a>.
hope that helps
EmmaMT
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By: EmmaMT from CakesBakesAndCookies.com
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By: Kim
Hi,
I’m new to baking – do I add the whole lot of lemon syrup to the cake while it is hot, seems like loads – won’t it spill out? Also do i pierce the top of the cake so it’ll absorb faster?
The recipe also says much later on to use the lemon syrup with buttercream – I’m confused, am I making more lemon syrup because j thought I had used all of it to soak the sponge?
Thanks!!
Kim
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By: EmmaMT from CakesBakesAndCookies.com
Hello,
I find Peggy always prepares more sugar syrup than you need. This isn’t a lemon drizzle cake so you don’t want to soak the cake in the syrup. She adds the syrup to the top of the cake with a pastry brush to stop the cake from continuing to bake once out of the oven. It also adds more moisture to the cake. You’ll find when you do this 10 minutes after the cake is out of the oven the syrup will just disappear inside.
Peggy actually says add ‘Lemon jelly’ to the buttercream which is the same as lemon curd. You can substitute the jelly/curd for the zest and juice of one lemon if you want.
I hope that helps. Good luck.
EmmaMT
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