Using the Madeira cake recipe card as a starting point, create alterative flavours by changing and adding ingredients, then complementing with fillings/ frosting.
- Almond Madeira
- Cherry cake
- Coconut cake
- Festive cranberry & orange
- Coffee & walnut cake
- Light fruit cake
- Oreo cake
- Vanilla & chocolate chip cake
- Stem ginger cake
- Orange & chocolate chip cake
Each of these cake variations is firm enough to support sugarpaste and may be used in a tierred cake - they are also perfect to finish with buttercream for informal celebrations.
Most of the recipes on the flavour variations card can be used with the gluten free madeira.
- The almond, cherry, coffee & walnut, vanilla & choc chip, stem ginger and orange & choc chip would all be fine.
- Cranberry & orange – just check the pack of cranberries, most are fine but some have traces of gluten.
- Coconut – should be fine, just check the coconut milk powder
- Light fruit – again should be fine, just check the mincemeat
- Oreo – choose a different gluten free biscuit but the principles are the same
I was absolutely delighted when this card was produced. I've used it several times for different flavoured madeira and my customers loved them.
— Annette Blake, 2nd February 2018
Coconut cake (from Flavour Variations): this is a lovely cake and not at all dry and is so nice sandwiched with coconut buttercream and lime curd.
— Chris V., 2nd February 2018
So many amazing ideas to enhance my favourite "Madeira Cake" recipe. Can't wait to also get the new "Luxury Chocolate Madeira" card now!
— Thelma Olymbiou, 2nd February 2018
Omg, Just baked the cherry almond- it’s amazing. I added almond essence as well. Was basically cake Bakewell tart. Yumm yumm yumm
— Louise T, 25th February 2018
I have just made the almond cake (layered with cherry jam) and I found that there was not much of an almond flavour at all. I swapped out the plain flour for the almonds and still included vanilla in the recipe… do you think it would work if I swap out the vanilla extract for almond extract? Cake School: ‘Almond is one of those flavours that some people love and other people prefer something more gentle/ subtle… using almond extract instead of vanilla will give you a much more almond-y flavour. I would suggest you start with half the quantity suggested for vanilla and then increase to your personal preference’.
— Thea Morris / Annabelle, 21st May 2018
Are there any plans to bring out a recipe card for variations to the gluten free Madeira? Cake School: ‘Most of the recipes on the Flavour Variations card can be used with the gluten free Madeira recipe. The almond, cherry, coffee & walnut, vanilla & choc chip, stem ginger and orange & choc chip would all be fine. Cranberry & orange – just check the pack of cranberries, most are fine but some have traces of gluten. Coconut – check the coconut milk powder. Light fruit – check the mincemeat. Oreo – choose a different gluten free biscuit but the principles are the same'.
— Karen / Annabelle, 25th May 2018
So easy to follow and great fun in making all the different flavoured cakes and very tasty flavours. Wipe clean so no fear of it getting ruined when on the side baking.
— Brian Fulthorpe, 7th June 2018