Making a fantastic Jammie Dodger cake with a Moldyfun silicone cake mould

After receiving the mould and putting it through the dishwasher, we greased it with melted butter and used a tablespoon of flour to lightly flour the mould.

You can use a spray to grease the mould if required.

The moulds are non-stick, but greasing does help get the cakes out without breaking.

We used a basic Victoria sponge mix following the creaming method. We mixed 280g butter with 280g caster sugar until light and fluffy. Then we beat in 4 large eggs. Once mixed together, we folded in 280g of Self Raising flour.

Once the Jammie Dodger cake mould was filled we placed it on a baking sheet and placed it in the oven on 180^o C.

The mould is a good size and would easily accommodate more mix if you need a bigger cake, but remember to adjust cooking times accordingly.

It’s a good idea to place the mould on a baking tray for a bit more stability when you get it out of the oven.

After 25 minutes we removed the cake from the oven. To check whether the cake was ready, we inserted a skewer to see if it came out of the cake clean (i.e. no raw cake mix stuck to the skewer).

We allowed the cake to cool for 5 minutes in the mould, before carefully turning out onto a cooling rack.

The detail was just like the biscuits. Time to start getting hungry…

Once cooled we cut the Jammie Dodger cake in half and covered one side with raspberry jam.

We then sandwiched the cake together and added extra jam to fill the heart on the top of the cake.

And here’s the result.

A Jammie Dodger cake that looks just like the real thing.

As an additional novelty serve the cake alongside the biscuits to compare just how closely the cake and mould match!

The mould went back through the dishwasher, and squeezed into the cupboard ready for another day.

Obviously the best part of making a Jammie Dodger cake is eating it.

Tea anyone?