Trying to do both these cakes in the 3 hrs that my daughter is at school was way too much to take on and I ended up feeling stressed rather than the relaxed feeling baking normally gives me.
The problem was that because the method and ingredients are so similar, I knew if I did one of these now and not the other it was very unlikely I'd ever go back to them.
That being said, they are both once again delicious.
Jolly Jammer Cupcakes
When I first made the dough for the biscuits, I thought Wow, lovely pliable dough. When I tried to roll it out, I thought, Wow, I may never get this off my table again it's so sticky. The recipe doesn't call for the dough to be chilled, but I highly recommend it. I put it in the freezer for expedience, and it was much easier to deal with after.
I didn't have a 3.5cm fluted cutter, so I used 4.5cm. It really throws the scale of the cakes out, but tastes the same.
I also think I could have done with a bit more icing on the inside of both the cakes and biscuits.
Custard Cream Cupcakes
Being Canadian, custard has never been a staple food in my life. This was my first attempt making it. I seriously considered whipping up a batch of Birds because of time constraints, but I went with the recipe in the end. I'm not really sure if cooled custard is meant to be solid, but it was. It made it a bit difficult to get inside the cakes, but once there it was worth it.
All in all, it was too much to do in a day. There are a lot of steps involved, and I don't think I'd make these again unless I knew someone that really loved either Custard Creams or Jammy Dodgers (Peak Freens to the Canadians). I ended up getting bored and not finishing the biscuits. The last several cakes are just plain vanilla with icing. Still delicious though!
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