A firm maderia cake base.
Unwrap, trim the top of the cake flat. Split the cake and fill with jam/filling cream, turn upside down and attach to your board/drum with a little jam or cream. Spread a thin layer of jam or cream on the surface of your cake and it is ready to cover with sugarpaste. You can now be as creative as your capability allows.
Approximately 3" high.
Please note: This cake is baked in a 10" tin, due to the cooking process the cake will shrink slightly.
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