Hello other grandmas,
I have hired a 13" x 9" cake tin to make a pirate ship cake for my grandson. I have looked at various websites and they seem to suggest that rather than use a victoria sponge mixture it would be best to use a madeira cake mix. Can anyone tell me if this is right? Also - very important: how many eggs should I use? I've been advised that making the cake and then freezing it is a good idea, because when it is relatively hard it is easier to cut the corners off to make the poop etc. Please can anyone help? Thanks.
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