JAM JAR CAKE POTS
These sweet and fruity cake pots are tailor-made for transportation. Just don’t forget to pack spoons!
MAKES 6
✣ 150g (5oz) butter, softened
✣ 3tbsp raspberry jam with bits
✣ 150g (5oz) icing sugar
✣ 1 jam-filled Swiss roll, approx 200g (7oz)
✣ 200g (7oz) raspberries You will need:
✣ 6 jam jars or portable containers; we used 290ml Weck jars
1
In a stand mixer, use the whisk attachment to cream the butter and jam until smooth. Add the icing sugar, a spoon at a time, and mix on low until incorporated. Increase the mixer speed and beat the mixture until pale and voluminous. Finally, whisk in 1tbsp water.
2
Cut the Swiss roll into 18 thin slices. Spread each with buttercream. Place one into the base of each jar, buttercream facing up. Top with a layer of 5 raspberries, repeat and then top with a final layer of cake.
3
Screw on the tops and they’re ready to go into a hamper. If made in advance, store the pots in the fridge.