Lauren and Rachel say: “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-offs. This method shows you how to make cake jars with already-baked sponge – generally, each layer of sponge requires 50g of cake (or 1 cupcake). Our cake jar recipes fill a standard 454g 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 and red velvet.”

Makes 4 cake jars

Ingredients

• 600g cake (around 12 cupcakes)
• fillings of your choice (optional)
• buttercream (see recipe below)

You will need:

• piping bags and nozzle of your choice (optional)
• 4 x 454g jam jars

Method

Load the buttercream into a piping bag and snip 1cm from the tip (you can use a nozzle, if you like). Pipe a blob of buttercream into the bottom of a jar.

Crumble 50g of cake or 1 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 small 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 3 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.

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 is visible from the outside of the jar. 

Allow to cool slightly before piping the buttercream on top of the spread, or it may melt.

Plain buttercream

Ingredients

• 250g unsalted butter, softened
• 500g icing sugar, plus extra if needed

Method

Add the butter to the bowl of a mixer and whip on a high speed for 5 minutes - this may take a little longer if using a hand-held electric whisk. 

Scrape down the sides of the bowl with a spatula and whip for another 30 seconds. This will turn the butter more white than yellow.

Sift the icing sugar into the bowl and combine on a medium setting, remembering to stop and scrape around the sides to mix in everything fully.

Lauren and Rachel say: “Whether you like it in your latte or prefer a sweeter treat, pumpkin spice is an autumn staple. Filled with a soft cream cheese centre, these cookies will have you dreaming about cosy nights in.”

Makes 12

Ingredients

• 250g unsalted butter
• 125g granulated sugar
• 175g light soft brown sugar
• 2 eggs plus 1 egg yolk
• 600g plain flour
• 10g cornflour
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 1 tsp vanilla extract
• 200g milk chocolate chips
• 200g white chocolate chips, plus 150g to decorate
• orange oil-based or gel food colouring
• 2 ½ tsp pumpkin spice mix (see recipe below)
• pumpkin seeds, to decorate (optional)

For the cream cheese filling:

• 80g full-fat cream cheese
• 200g icing sugar
• 2 tbsp cornflour
• a dash of lemon juice

You will need:

• mixer or hand-held electric whisk
• 2–3 baking trays, lined

Method

Follow the recipe for the pumpkin spice mix (below).

Next, make the cream cheese filling using the quantities listed above. Add the cream cheese to a mixer and sift in the icing sugar. Mix on a low speed until combined, then turn it up to medium. It may be quite runny, depending on the brand of icing sugar and the temperature of the cream cheese. 

Mix in the cornflour to thicken. Add a dash of lemon juice and mix until combined. The consistency should be like thick glacé icing. If the mixture is too runny, add 50g icing sugar at a time until it reaches the right consistency. 

Put the mixture into the freezer for 30 minutes to solidify slightly.

Place the butter in a mixer (or use a hand-held electric whisk) and mix on medium speed until smooth and light in colour.

Add both sugars, the eggs and egg yolk, and beat together until combined. Before adding the flours and chocolate chips, add some orange food colouring and the pumpkin spice mix.

Add the rest of the ingredients and combine everything together.

Form 12 even balls of cookie dough, weighing around 140g each. Split each ball in half. 

Flatten both halves slightly against the work surface with your palm. 

Put one half in your hand and, using a teaspoon, dollop the cream cheese filling in the centre of the dough.

Carefully pick up the other flattened half with the other hand and place over the top. 

Pinch the sides together making sure no cream cheese filling escapes. Roll gently in your hands to seal.

Once all 12 cookies are filled and rolled into a thick cookie shape, add the white chocolate chips and some pumpkin seeds, if using, to the tops.

Arrange the cookies on the lined baking trays and place in the fridge for a minimum of 30 minutes.

Preheat the oven to 220°C (200°C fan/Gas 7).

Bake in the preheated oven for 12 minutes. Leave to cool completely on the trays.

Tip

Roll in cinnamon sugar before baking (1:1 ground cinnamon and granulated sugar) for an extra sweet crunch.

Pumpkin spice mix

Ingredients 

• 6 tbsp sweet ground cinnamon
• 3 tbsp ground ginger
• 1 tbsp ground nutmeg
• 1 tsp allspice
• ½ tsp ground cloves

Method

Mix the spices together in a bowl. As spices are very fine, it is easy to add too much allspice or cloves, which will overpower the mix – try adding them a pinch at a time, to taste. 

Store in an airtight container. 

Use in other recipes, in coffee or hot chocolate, or sprinkled over pancakes!

Lauren and Rachel say: “Filled with white chocolate chips, swirled with strawberry jam and topped with Jammie Dodgers, these blondies are our kryptonite! Fudgy and sweet, this recipe will be top of your list to bake for your emergency freezer treat stash!”

Makes 8–10

Ingredients

• 170g unsalted butter
• 100g white chocolate
• 100g caster sugar
• 100g light soft brown sugar
• 2 eggs plus 1 egg yolk
• ¼ tsp salt
• 30g golden syrup
• 250g plain flour
• 1 heaped tbsp cornflour
• 150g white chocolate chips
• 2 tsp vanilla extract

For the topping:

• 150g strawberry or raspberry jam
• 12–15 Mini Jammie Dodgers
• 50g white chocolate chips

You will need:

• mixer or hand-held electric whisk
• 20 x 30cm tin
• lined piping bag

Method

Preheat the oven to 180°C (160°C fan/Gas 4).

Melt the butter and white chocolate together in the microwave at full power or gently on the hob. Stir with a spoon or spatula until combined.

Put the caster sugar and light soft brown sugar into the bowl of a mixer, then pour in the melted butter and chocolate mixture. Mix on a medium setting for 1 minute. Alternatively, use a mixing bowl and a hand-held electric whisk.

Whisk the eggs and egg yolk together, then add to the mixture with the salt and golden syrup, mixing on a low speed.

Sift the plain flour and cornflour together into the bowl, before mixing by hand or on a low speed. When combined, add 150g of the white chocolate chips and the vanilla extract, and mix gently.

Pour the mixture into the lined tin, spreading it evenly right up to the edges of the tin.

For the topping, spoon the jam into a piping bag and snip the end off. Pipe 6 lines vertically down the rectangular tin, evenly spaced. 

Use a knife or skewer to drag the jam back and forth horizontally, creating a feathered pattern.

Distribute the Jammie Dodgers and the remaining white chocolate chips evenly across the top of the blondie batter.

Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the middle still wobbles.

Allow to cool completely in the tin. Once cold, chill in the fridge for at least 6 hours or overnight before cutting into squares or rectangles.

Tip

Do not be put off by the wobble once cooked – the blondie will look undercooked until completely set! 

Allow to cool completely, and then put it in the fridge for several hours before cutting. We like to leave them overnight to make sure they are fully set.

Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch (£20, DK) is out now