Posts Tagged With: Biscuit

Biscuits inside cakes – mint Viscount

The most popular biscuit recommendation by far has been the mint viscount. A stalwart of the biscuit choice – traditional, simple and refreshing – the viscount has it all including foil which, like Elizabeth Shaws, you can play with, fold and mould long after the biscuit settles in your stomach.

Viscount biscuits inside the batter

I was looking forward to having a flash of mint in the cake so soon after the cupcake was out of the oven I couldn’t wait to taste it. The biscuit stood firm and there was still a hard crunch. And the mint was just as powerful as normal. My wife really enjoyed the taste, although said the biscuit made the cake a bit dry. Still, you knew what was in it, so a successful bake!

The Viscount biscuits held firm in the cake

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Biscuits inside cakes – chocolate digestives

On a wet and miserable Autumn Saturday, five year old declares he’d like to do some baking. He ponders on the choice between cupcakes and biscuits – “you know, the ones with the jam in the middle”. Well, you know I am susceptible to merging the two so we decide to make cakes with a surprise inside them for when Mum comes home.

As he is mixing the batter, cracking the eggs and picking out the shell, he continues to lobby the idea of putting jam in the middle – a la the biscuits. So after putting a spoonful of batter in the bottom of the case, we add a bit of strawberry jam and then “hide” it by putting more batter on, a big secret from mummy. This creates fits of giggles and his little brain imagines a future of Mum biting into the cake and the surprise of her face as jam squirts out!

I couldn’t help myself and managed to sneak in a McVities Chocolate Digestive into the cake – well, they were winking and whispering to me from an open packet in the cupboard.

Into the batter go the chocolate digestives

Into the batter go the chocolate digestives

Excitement levels at this point were off the scale. A biscuit inside a cake! Jam inside a cake! “Can I eat it now” he moans. “No, they’ve got to go into the oven first!”. So he dives his head into the mixing bowl, licking it clean, and surfacing with batter in his hair. Cooking as a kid doesn’t get better.

The chocolate digestive holds its own inside the cake - handily decorated with  Octonauts on top

The chocolate digestive holds its own inside the cake – handily decorated with Octonauts on top

Mum comes home and it’s a struggle for 5YO to contain his excitement and blurt out the surprise. Instead he decorates all the cakes with Octonauts sugar paper – further hiding the secrets within.

Thumbs up from the 5 year old!

Thumbs up from the 5 year old!

When the time finally came, the secret was out and his concentration was on Cbeebies and the infallible Justin Fletcher. He scoffed the biscuits inside cake cupcakes down in one, hardly noticing the oaty taste of one of the nation’s favourite biscuit.

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Biscuits inside cakes – pink wafer

Pink wafers are one of my favourite biscuit snacks. Are they a biscuit? Who cares if they are merely a biscuit substitute. I could eat a whole pack in one go. Someone suggested they go into the “biscuit inside cakes” blog so in they go. I was slightly apprehensive that they would stay in tact, as they are quite flimsy, but if they did they would look fantastic. So, lets try something different and put a pink wafer in a cake!

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Pink wafers in the cake batter

As you can see from the below photo, the wafer stayed in tact and the pink ribbon looks fantastic in the yellow batter. 

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Pink wafer inside a cake – looks good, doesn’t taste good.

Unfortunately the taste wasn’t great. You could tell that their was a pink wafer inside – which is better than some of the other biscuit attempts – but it wasn’t a good texture and felt like it had hardened inside. So it felt a bit like having a soft stone in the middle. Still, it looked impressive, which is half the fun of eating cupcakes!

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Biscuits inside cakes – Rich Tea

Rich Tea biscuits are pathetic. I think the world knows that. So I was somewhat surprised to see a packet in our cupboard, especially as we go through quite a varieties of biscuits. We are better than that I told my wife. Alas these weren’t for us, rather our 8 month old to chew on and to start weaning. A poor choice to start him off on his life’s biscuit journey. I hope he realises that this is the bottom of the barrel and biscuits can only get better.

So I decided, in the spirit of this blog, to give them a go inside a cupcake. Knowing that they are pretty tasteless outside of any other food stuff, I put a few layers in to give them a chance.

Rich tea biscuits going into a cupcake

Rich tea biscuits going into a cupcake

And, as you probably would have guessed, when these came out of the oven, they were not to exceed, or even rise above, expectations. The rich teas couldn’t hold their own and any taste evaporated. Even a bit of icing when some crumbled Rich Teas failed to add any value.

Rich tea biscuits inside a cupcake. Still a pathetic biscuit.

Rich tea biscuits inside a cupcake. Still a pathetic biscuit.

Well, like the old philosophy, it is better to try and fail, than to fail by not trying. I gave them a chance, but I won’t be trying these again.

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Biscuits inside cakes – Malted Milk

Malted milks – seemly plain and dull, they have a certain comfort to them. Quite possibly one of my top 5 biscuits. So into the cake mixture it went!

Malted milk biscuits in the batter

Malted milk biscuits in the batter

When they were in the oven the smell of the malt was fantastic. A wave of Horlicks memories came over me when the door opened. Inside, I was fairly surprised to see the malted milk keep its form inside the cake.

Malted milks were  first produced by Elkes Biscuits of Uttoxeter in 1924  (now owned by Fox's Biscuits)

Malted milks were first produced by Elkes Biscuits of Uttoxeter in 1924 (now owned by Fox’s Biscuits)

The texture of the baked biscuit in side the cake was soft and sqidgey. It was almost a bit gooey, which was a nice surprise. I couldn’t really taste the malt, although I could definitely smell it.

I think next time I would need to put lots more malted milks into the batter to make the taste come through, or perhaps a sprinkling on top.

Malted milk biscuits have a picture of a cow on it. Which is nice.

Malted milk biscuits have a picture of a cow on it. Which is nice.

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Biscuits inside cake – ginger nuts

I had a suggestion to try a ginger nut biscuit inside a cake. Ginger nuts being more robust and strong wont wilt under the pressure of being sandwiched inside the cake batter. So here we go!

ginger nuts within cake

Into the batter they go

Before the taste test, the look test. As you can see from the below photo the ginger nut inside the cake looks striking. It cuts through the cake and looks solid, holding it’s own against a tide of batter.

ginger nuts in biscuits

Wow – look at that ginger nut slicing through the cake

And taste? Well, you could certainly taste the ginger, and the biscuit has lost it’s teeth-shattering hardness – leaving a soft pasty-cum-gooey texture. The sprinkling of ginger nut crumbs on the top was supposed to bring back a little bit of crunch.

biscuits inside cake ginger nut

Check me out with the icing!

Yummy!

Put a ginger nut (or any biscuit for that matter) into a cake and tell me all about it @jelly_wobbler.

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Spotted! Jaffa Cheesecake – Biscuits INSIDE cakes is spreading!

Look what I spotted at our work canteen today – a biscuit inside a cake! Jaffa Cake Chessecake. I had to try it!

I really wanted the thick chocolate on top to be chocolate orange, and it was!! Delicious! Apart from seeing it in the baked cheesecake bit, you couldn’t taste it was a McVities jaffa. And the biscuit base was really soggy. Apart from the chocolate topping, a really disappointing cheesecake. Full marks so for trying something different :o)

Jaffa cake inside a (cheese) cake

Jaffa cake inside a (cheese) cake

OK, OK. Are Jaffas cakes or biscuits? Technically a cake but only technically. This from Wikipedia:

Categorisation as cake or biscuit for VAT

In the United Kingdom, value added tax is payable on chocolate-covered biscuits, but not on chocolate-covered cakes.[13] McVities defended its classification of Jaffa Cakes as cakes at a VAT tribunal in 1991, against the ruling that Jaffa Cakes were biscuits due to their size and shape, and the fact that they were often eaten in place of biscuits.[14] McVitie’s insisted that the product was a cake, and according to rumour produced a giant Jaffa Cake in court to illustrate its point.[14] After assessing the product on eleven criteria, including “texture”, “attractiveness to children” and “consistency when stale”,[15] the court found favour of McVitie’s, meaning that VAT is not paid on Jaffa Cakes in the United Kingdom.

But if you want to argue the point, The Guardian has 444 comments on whether its a biscuit or a cake. So join in, if you feel strongly about it

http://www.theguardian.com/commentisfree/2009/jun/08/jaffa-cake-biscuit-vat

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Biscuits INSIDE cakes – Chocolate Hobnobs

I went to the supermarket to go to buy the two biscuit suggestions. Alas, the shop didn’t have them, so chose chocolate Hobnobs instead. I thought the finished cake would look quite cool when cut open, with a layer of chocolate and the dark brown of the oats.

I put one upside down, with the chocolate facing down, and one facing up, to see how they would look when opened.

One Hobnob with chocolate facing up and one with chocolate facing down

One Hobnob with chocolate facing up and one with chocolate facing down

Chocolate Hobnobs inside the cake

Chocolate Hobnobs inside the cake

Sandwiched in between the layers of cake mix, they did not disappoint. I hope you agree, they look stunning, and visually really appetising!

Looking good, and tasty.

Looking good, and tasty.

For the taste test – wow! There was just enough crunch to know there was something in there, and you could really taste the unmistakable oats of a Hobnob. Yummy! Definitely will be doing these again, maybe with a bit of chocolate butter icing and crumbled Hobnob on top.

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Biscuits INSIDE Cakes – P.p.p.p.p pick up a Penguin

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.

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Penguins about to get burnt

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!

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Burnt penguins

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.

Penguins about to get covered in cake batter

Penguins about to get covered in cake batter

Penguins hiding in cake batter.

(Small) Penguins hiding in cake batter.

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!

The Penguins lacked crunch and any flavour

The Penguins lacked crunch and any flavour

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.

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Biscuits INSIDE Cakes – Jam Mallows

Following on my theme of putting biscuits inside cakes, I tried putting Boland’s Jam Mallows (or bizarrely, called Mikado in Ireland – and certainly not to be confused with these biscuits!). Pictures below, but these so weren’t as satisfying as the Jammy Dodger cupcakes. The mixture of marshmallows and biscuit didn’t come across in the taste-test as both disintegrated into the cake mixture. The coconut hardly came across either. A disappointment! My colleagues in the office had a good guess as to what the surprise biscuit might be – with Happy Faces being a popular choice. Only one person got it, so well done her!

Great fun to make, and great fun to play in the office!!

Boland's Jam Mallows go into the cake batter

Boland’s Jam Mallows go into the cake batter

Or should we call them Mikados?

Another layer of Jam Mallows? Go on then!

Jam Mallows INSIDE a cake!

Jam Mallows INSIDE a cake!

Thanks to Bakistry for sending me this link to their blog about the different variations of cakes there are. Didn’t know there were so many!

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