The next in the series of biscuits inside cakes is the perennial favourite of every child in the UK – the Penguin!
The first attempt I dropped the chocolate biscuit into the top of the cake, hoping the chocolate will ooze down into the batter, leaving an exposed crunchy biscuit.
After about 15 minutes in the oven I could smell burning sugar. Checked inside and the top of the penguin was starting to burn. I decided to put it in for a couple more minutes just so the cake batter would cook some more. The end result was a slightly burned penguin at the top by a really delicious cake!
I decided to try it again, this time submerging the broken-in-half penguin into the cake, so the batter surrounded it. Much like the Jammy Dodger and Oreo from a previous blog.
Once out of the oven, and cooled down, came the taste test. And a bit of a disappointment. Whilst the biscuit wasn’t crunchy, the main thing was that you couldn’t taste that it was a Penguin. In fact it tasted like there was no biscuit at all! Perhaps using chocolate cake with a chocolate biscuit does not work. A learning for the next one.
Biscuit inside cake fail!
Keep those suggestions coming to @jelly_wobbler. Next time I will bake a biscuit inside a cake that a few of you have suggested. Keep your eyes peeled for the next blog post.
- what to do with a sweet tooth (foodiesdigestblog.com)
- The secret alter egos of biscuits think this may have a bearing on what biscuit to put inside the next cake!