I actually made this cake back in July for a friend’s husband, but what with the holidays and the my #GBBOBloggers2016 bake along I have a few bakes that I have not yet posted, which is why I will be featuring them over the next few weeks!
I totally made this Jammy Dodger Funfetti Sprinkles cake design on a whim. My friend said that her husband liked a Victoria sponge with jam and buttercream, which was a relatively easy cake to make. BUT this is me and I don’t like to just offer someone a Victoria Sponge for a commissioned birthday cake – oh no! No, I like to add my own spin on it and when I was delving into my cupboard, I found some unopened packets of jammy dodgers, that I had bought a few weeks earlier for the boys as they were on a deal at Poundland (3 for £1 – what a bargain! Except, it was not a bargain as the boys did not like them!), and some sprinkles. I figured, and hoped, that being a fan of jam cake the recipient would also be a fan of jammy biscuits and everyone likes sprinkles don’t they?
So I made 3 sponges which I cut in half and sandwiched together with jam and homemade buttercream, and then I covered the outside of the cake with the remaining buttercream. Easy.
Now adding hundreds and thousands to a cake is not easy. I know this from previous experience, as I have attempted to coat a cake twice before, and with not much success and also managing to cover the kitchen sides and floor with sprinkles too! This time I tried it a slightly different way and it worked much better – yaaay! Then I added some jammy dodgers and some sparklers, and the cake was complete.
My friend’s husband loved it and I do not have any other photos because as soon as it was made I had to go and deliver it!
If you fancy having a go at recreating this then here is the recipe:
- 300g self raising flour
- 300g unsalted butter
- 300g caster sugar
- 6 eggs
- 2 tsp vanilla extract
- Strawberry jam
- 200g butter
- 40g icing sugar
- 2 tsp vanilla extract
- milk - you just need a small amount to help make the buttercream smooth
- 1 packet of jammy dodger biscuits
- 2 -3 pots of sprinkles
- Pre heat the oven to 180oC / 160oC (fan)
- Grease and line your 8 inch baking tins
- For each cake you will need to do the following
- Cream together your butter and sugar until pale and creamy
- Add your eggs and the vanilla extract and beat well
- Add sifted flour and fold until just combined
- Pour into your prepared cake tins and bake until cooked - approx 20-25 mins
- Once each cake is cooked through, remove from the oven and allow to cool completely
- *Meanwhile make your buttercream:*
- beat the butter for a few minutes until it is soft
- add the icing sugar, slowly and in smaller quantities , and add the vanilla extract and beat until smooth .
- add the milk - just a little to start with until your buttercream is soft and smooth and a nice consistency.
- Once they are completely cooled , carefully slice each cake in half to make 6 sponges
- Keep a spoonful of the buttercream back for later
- Sandwich each cake back together with the vanilla buttercream on one side and some strawberry jam on the other
- Add more butter cream around the outside of the cake - cover it smoothly.
- Take a large , deep baking tray and cover with grease proof paper place your cake pop a cake board and stand in the baking tray and literally scoop up handfuls of the sprinkles, and stick on to the cake. This takes a little while but not too long, and does save on sprinkle spillage everywhere!
- Once your cake is covered, using the leftover buttercream that you put to one side, stick the jammy dodger biscuits around the top of the cake
- Add some ribbon around the base if you wish
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>
So this is my first week of co-hosting Bake of the Week with the lovely Helen from Casa Costello. It is very easy to join in , you just need to link up something you have recently baked, add the badge and add a link to my blog and to Helen’s (http://casacostello.com) and , if you would like extra Retweets, feel free to tag us in your tweets @JennyPaulin & @CasaCostello with the #BakeoftheWeek hashtag.
Last week we had some very tasty bakes linked up, but I think my favourite has to be Louise’s Black Forest Meringue Cake because not only does it look mazing, but I love the flavours she has incorporated into her cake.
Thank you also to the following bloggers for linking up:
1 – Baked Bengal Curds with Macerated Berries by Only Crumbs Remain
2 – Curried Welsh Shepherds Pie with Turmeric Mash Topping by Allotment2Kitchen
3 – Christmas Pavlova Wreath by Baked To Imperfection
4 – Victoria Sponge by Jo’s Kitchen
5 – Sausage Traybake by Searching for Spice
So please link up your bakes here and Helen and I will share them across our social media channels. Next week Helen will be hosting the linky but I will be posting my own favourite bake next week here on Mummy Mishaps, along with my new bake of the week.
Happy Baking xx