Birthday Cake recipe???

[has]

Can you tell me if a sponge cake would have marzipan around it? Am I right in saying the marzipan sticks the icing to the cake?
Also, I need a birthday cake recipe. I'm a novice at baking so I would prefer something not too difficult!

Many thanks if you can advise & point me in the right direction.

[pastafreak]

If it works for molly,why does everyone have to laugh at her?
I've heard of this method-tho I've never used it myself.
But-molly says "
And it'd take at least ten minutes, which is hwo long the cupcakes with this recipe take but of course making one big cake would take probably 15, but check with a cocktail stick after 10 minutes then if it comes out with doughy mixture on it, keep checking it every 2 or 3 mintes."
It's going to need closer to 40-45 minutes molly...and-it's not a good idea to 'keep checking it'. Letting cold air in every time the oven door is open will slow down the baking,and may even result in a cake that has 'fallen'...ie-it doesn't rise properly.

[Barmaid]

My grandmother taught me to make cakes and she never weighed an egg. She always worked on 1 egg = 2oz of everything else.

[pastafreak]

redhelen...all I can say is-just because you have never heard of it does not mean it's not a useful and reliable method.
Even Delia uses it......http://www.deliaonline.com/recipes/ty
pe-of-dish/sweet/victoria-sponge-cake.html

[pastafreak]

Oh...and red-learning traditional methods from a mum or gran is not the same as formal training.....

[mollykins]

Pasta it's never taken more than 20 minutes, and that was because we hadn't turned it up enough.

[shaneystar2]

You don't crack the eggs redhelen ,you weigh them in their shells !

[cazzz1975]

I cant believe the arguing that baking a cake brings! buy one from tesco has!!! save yourselfffff!!!!!!

[Barmaid]

Anyway, getting back to the point....

I've stuck in my two pennorth about icing a sponge cake which is what the OP asked. Anyone got any better ideas?

(Although personally, I would buy one!)

[pastafreak]

red-I suppose I see a recipe that may have been 'handed down' to be one that has evolved and adapted over time-with the addition of 'tweaks' by those who have used them. Whereas-recipes used in training are devised to be efficient,and may have been developed in test kitchens. I hope that makes sense. ;-)

[jaydah]

20y baking & 'grate' eggs - lol

[has]

Many thanks for all your answers, much appreciated. Although I did really want to make one myself as it has that personal touch!!...Although, if I'm able to discard the box without him noticing, the supermarket may be the answer!!