Giant cakes: shape, structure and finishing
Compare a French Fancy, a Battenberg, a caterpillar cake and two different Giant Jaffa Cakes. Each contributor’s account preserves a distinct approach, with its own photographs and choices.
Steve’s yellow French Fancy uses Madeira cake for strength and roll-out icing for the finish. That is a useful example of changing the construction when making a familiar cake much larger. Compare the pans, cooling, assembly and decoration in the other accounts before deciding which approach suits your project.
Giant Yellow French Fancy
Steve's 5.6 kg French Fancy layers Madeira cake with vanilla buttercream and yellow icing. See the measured ingredients and original assembly photographs.
Steve Jones · · 11 Photos
Battenberg GTi Turbo
Eight pink and yellow sponge cakes are joined with warm apricot jam and wrapped in a large sheet of marzipan to make a giant Battenberg.
The Escott-Sloans and Farmergedden · · 6 Photos
Very Hungry Caterpillar Cake
A family stacks chocolate and plain sponges on their sides, coats them in chocolate and adds icing decorations to build a giant caterpillar cake.
Tom, Nick, Mum and Lucas Lefley · · 12 Photos
Giant Jaffa Cake
Ready-mix sponge, orange jelly and melted chocolate become a giant Jaffa Cake in this student-budget project by RachAl.
RachAl · · 7 Photos
Giant Jaffa Cake
A homemade sponge baked in a cast-iron pan supports an orange jelly disc and a brushed chocolate coating in this giant Jaffa Cake.
Rosy Greaves · · 11 Photos
The two Jaffa Cakes are separate contributor projects, not duplicate instructions. Follow each account for its own ingredients, method and result.