Hi Rachel, great video, as usual! I am more used to making Madeiras, although I have made many Victorias, and I always use large eggs. Your recipe doesn't specify the size, could you confirm what it should be?
I have also heard that some people choose to weigh their eggs, if this something you would advise, and should it with or without the shell?
Many thanks
Beckie

Hi Rachel, thanks for the video, am in awe of this cake, think its going to be my all time favorite ! in the recipe are the eggs medium, large or do they need to be weighed ?

Hi Ladies...I have to say I always buy medium eggs. I have never weighed eggs before so I cannot comment on this. Occasionally if an egg appears rather small (when it says it is medium) I pop an extra one in. I find using all large ones with this recipe makes it all a bit sloppy. Rachelx

Hi Rachel, amazing video thank you. I am making a wedding naked cake using heart shaped tins. The largest being 14, I am so confused with recipes! I was thinking of using a Madeira recipe for the 14 and 12 inch so they might stay fresher? I will need to make them the day before then Victoria for the 10 and 6 inch! Also I have never used margarine before always president butter, would you recommend a margarine?any help would be amazing Elaine

Hi, I always use butter for my madeira and then margerine for my victoria. Stork is the brand I like to use. If you want a more buttery taste to your victoria you can always do 50/50.
I can't helpwith quantities for your hearts...but what I tend to do is make a couple of batches of mixture and just fill your tin until it is the right height...then pop the excess in the next tin and so on. So to layer up you will need at least 2 good quantities for the 14" I'm sure. Then pop the excess in the 12"...then make some more. At least when we are making alot of cakes there is little wastage, hope that helps, Rachelx

Hi Rachel thanks for another great tutorial. I'm looking to buy some new tins and was wondering if you would recommend any, especially when using the split method of one third and two thirds. I want to make sure the tins have enough depth to them. I normally bake all in one deep tin but find that I'm having to bake the cake for so long to make sure the middle is cooked but then it comes out a bit dry. Many thanks.

Hello, great tutorial, thanks so much. Can I just confirm that the ingredients for the 4" is actually the same as the 6"? Thanks so much Sharon Purser

Hi, a 4" is such a small cake to make that you will have some mixture leftover. Because the amounts become so small its hard to divide the eggs....so just make a bit of extra cake and eat it! Just make sure you fill your tins correctly, 1/3 in one tin (or 1" in height, and 2/3 in the other, or 2" in height. Hope that helps.

And regarding tins...I just use the same deep tins for the single layer and the double layer. They should cook the same?....Make sure they are in the middle of your oven and that you have not overcrowded the oven with too many cakes!

Brilliant, thanks so much, that's a real help. Great tutorials you have, just looking at the cookie one too. Been and bought some Royal Icing today for this weekends testing. Work next week are going to love me!

Rachel, please could you tell me which method you use for mixing this recipe as I see you don't use baking powder. So would I be right in saying that you fold the flour in? Is the omitted baking powder just a personal choice or is there a scientific reason why you don't use it!? Many thanks, Lizzie.

Hi Lizzie, yes, just fold in the flour after sieving. This will make the cake lighter anyway, no need for extra baking powder as Self raising contains this anyway. Too much baking powder can also cause your cake to sink!! Rachelx

Thank you! X

Hi Rachel thank you for this video as I have been avoiding the naked cake for some time. This has given me so many tips and it's like I've had an epiphany! I now have confidence to make one of these using a more autumnal theme so thanks again

Thanks for the lovely feedback! x

Hiya
Where can I post a picture I did of my Naked Cake follwoign your comments and video?

Hi great video. How long does the dusting of icing last on the cake, as I imagine it to seep into cake and lose its white icing look if that makes any sense?

Hello. You can post any pictures in the members gallery :)

re icing we would advise always doing this last minute as you assemble it.

Hi, could you please confirm the method for making the Victoria sponge recipe provided here? Creaming method or all in one? I've tried the creaming method but the cakes are sinking horribly in the middle during cooking...can't work out why! Wondering if I was supposed to do the all in one method...Thanks

Hi, Its the creaming method. Not sure why your cakes are sinking? Make sure your oven has reached the right temp before putting the cakes in, and don't open and shut the door when they are baking, only near the end to check them. Make sure the butter is really soft when you cream with the flour, this makes a lighter more airy cake. Good luck. Rachelx

Thanks so much for getting back to me, Rachel. I tried again using all the tips you suggested but they still sunk...On my third attempt, I ended up chucking all the ingredients into my mixer and doing the all-in-one method and hey presto, came out perfect. Go figure!