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
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
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/11/jammy-dodger-funfetti-sprinkles-cake-bakeoftheweek.html