Jammy Dodger Funfetti Sprinkles Cake #BakeoftheWeek

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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.

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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.

Jammy Dodger Funfetti Sprinkles Cake

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:

Jammy Dodger Funfetti Sprinkles Cake
 
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Author:
Serves: 25
Ingredients
  • 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
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line your 8 inch baking tins
  3. For each cake you will need to do the following
  4. Cream together your butter and sugar until pale and creamy
  5. Add your eggs and the vanilla extract and beat well
  6. Add sifted flour and fold until just combined
  7. Pour into your prepared cake tins and bake until cooked - approx 20-25 mins
  8. Once each cake is cooked through, remove from the oven and allow to cool completely
  9. *Meanwhile make your buttercream:*
  10. beat the butter for a few minutes until it is soft
  11. add the icing sugar, slowly and in smaller quantities , and add the vanilla extract and beat until smooth .
  12. add the milk - just a little to start with until your buttercream is soft and smooth and a nice consistency.
  13. Once they are completely cooled , carefully slice each cake in half to make 6 sponges
  14. Keep a spoonful of the buttercream back for later
  15. Sandwich each cake back together with the vanilla buttercream on one side and some strawberry jam on the other
  16. Add more butter cream around the outside of the cake - cover it smoothly.
  17. 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!
  18. 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
  19. Add some ribbon around the base if you wish

Casa Costello
<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. 

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Thank you also to the following bloggers for linking up:

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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



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26 Comments

  1. The cake looks fab jenny! I agree, it’s not easy getting the sprinkles onto the cake, & what I found helped was to leave the buttercream to set completely before rolling in the sprinkles as it’s less slippery!

    Reply

  2. What a gorgeous cake! It’s a great way of jazzing up a simple Victoria sandwich and I also loved the look of that black forest meringue cake

    Reply

  3. The cake looks lovely. For the moment, after the Bake Off, I didn’t bake anything. If I manage to bake something, I will link. 🙂 x

    Reply

  15. Hey Jenny – do you literally stick the sprinkles on to the buttercream with your hands? I want to do this for my daughter’s bday next week but wondered if the rolling method would be better? Thanks X

    Reply

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