1. Add the cake margarine/butter and Madeira Cake Mix to a mixer fitted with a beater and mix on slow speed for 1 minute
    2. Add the liquid and mix for 1 minute on slow speed then scrape down. Continue mixing for a further 4 minutes on middle speed, followed by 1 minute on slow speed.
    3. Deposit 400g of the batter into a paper lined 6” cake tin
    4. Bake at 180°C (360oF) for 50 minutes
    5. Sandwich with raspberry jam and whipped Mactop®
    6. Coat the outside with Mactop® and put in the freezer for fifteen minutes to firm the cream
    7. Heat the Shimmer Finishing Gel to 40oF- 45oF add flavour and colour if necessary then flood the cake with the Shimmer Finishing Gel. Decorate as desired to finish.


  • 1000g Macphie Madeira Cake Mix
  • 144g Cake Margarine/Butter
  • 400g Water
  • Mactop Traditional
  • Shimmer Finishing Gel