I’mplanning to make three different flavour tiers for my wedding cake – a classic rich fruit cake on the bottom, a chocolate cake in the middle, and a ginger cake on top.
In search of a tasty ginger cake recipe, I did a test bake of a 7 inch square version of Dan Lepard’s Malt Whisky and Ginger cake, which I’ve had pinned on the fridge for ages but never baked.
I doubled the recipe in order to fit the larger tin, and was a bit alarmed to see how sloppy the batter was, so I chucked in a little bit of extra flour. It also took about 1 and a half hours to bake, due to the larger size.
Although the finished cake tastes absolutely delicious and has a fabulous depth of flavour, I don’t think it’s going to be the top tier I’m looking for. Because it’s a loaf cake, the top rises and cracks quite impressively, making for an appealing teatime treat but not a neat flat top for icing:
Still, it’s been going down very well with my colleagues at work. Next I’m going to try the Gingerbread Guinness cake in my Tea with Bea cookbook, which will hopefully be a bit more well-behaved.
