Finch Bakery's iconic cake jar tutorial – recipe
Take cake on all your adventures. It's way more exciting than a salad in a jar, or overnight oats...
LThe new Finch Bakery cookbook is now on sale, filled with some seriously delectable treats.
Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes is out today
The thing that first put Lauren and Rachel Finch on the map, was their cake jars, which they are happy for us to share the recipe for.
Lauren and Rachel Finch said, "These beauties are one of the things that initially put our little bakery on the map! Layering sponge inside a jar creates an impressive mess free dessert – just grab a spoon and you're ready to go. Our customers have taken their cake jars to the cinema, on hikes and even abroad… What could be better than indulging in a cake jar on the beach!
"Cake jars are perfect for using up leftover buttercream and cupcakes or cake cut off. This method shows you how to make cake jars with already baked sponge – generally each layer of sponge requires 50g (1.75oz) of cake (or one cupcake). Cake jar recipes fill a standard 454g (1lb) jam jar.
"You can add as many layers and fillings as you like to your cake jars… sponge and buttercream only, or fillings such as jam, lemon curd, caramel, ganache or chocolate spread. Add a little extra buttercream for flavours that need no additional filling, such as carrot cake or red velvet."
- Buttercream as specified in individual recipe
- 600g (21oz) cake (around 12 cupcakes)
- Fillings as specified in individual recipe (optional)
- Piping bags and nozzles of your choice (optional)
- 4 × 454g (1lb) jam jars
- Load the buttercream into a piping bag and snip 1cm (3/8 inch) from the tip (you can use a nozzle, if you like). Pipe a blob of buttercream into the bottom of a jar.
- Crumble 50g (1.75 ounces) of cake or one cupcake into the bottom of the jar. Lightly push down and flatten the cake using the end of a rolling pin.
- Load any filling, if using, into another piping bag and pipe a ring around the perimeter of the jar. Alternatively, spoon filling into the jar and use the back of the spoon to spread it in a thin layer.
- Pipe a ring of buttercream around the perimeter of the jar, on top of the filling.
- Repeat with another layer of cake, any fillings (if using) and buttercream. The general rule is to add 1 teaspoon of filling per layer.
- Add a third layer of cake and finish by squeezing a blob of filling (if using) in the middle and piping a final ring of buttercream.
- If you have the willpower to resist eating it straight away, screw the lid on to enjoy it later. Cake jars will keep for three days; cake jars that include cream or cream cheese are best eaten on the day you make them or should be stored in the fridge.
Top tip! If you are using a spread such as Nutella or Lotus Biscoff as the filling, melt it in the microwave and pour on top of the sponge for each layer. Tilt and rotate the jar in your hand so that the melted spread covers the sponge evenly and it's visible from the outside of the jar. Allow to cool slightly before piping the buttercream on top of the spread, or it may melt.
Lauren and Rachel Finch