Great British Bake Off Biscuit Week

The Great British Bake Off is back and Week 1 is one of our faves…Biscuit Week. This week our favourite blogger Stuart Vetesse aka Cakeyboi shares with us these yummy truffles made of the UK’s most popular biccies.

White Chocolate Jaffa Cake Truffles

Jaffa Cake Truffles

These White Chocolate Jaffa Cake Truffles came about because I love said Jaffa
Cakes and wanted to make them even more special, if at all possible! I may have
told you before, but when I was younger I was a member of the McVities Jaffa
Cake Club.


I received stickers and a little enamel badge (below), but that’s all
I really remember. But anyhoo…


These are so easy to make it’s embarrassing. All you need are two ingredients, Jaffa Cakes and melted chocolate, plus some decoration if you want to fancy them up.


I had the idea in my head, but wasn’t sure if it would work. I blitzed the Jaffa cakes in my food processor and they mushed up into a solid dough – perfect!! I thought I may have needed to add marmalade to bind them together but they held well.


I used white chocolate to coat these, but any chocolate would work fine. If you are a total Jaffa Cake purist then you may just want to go for plain chocolate like the cakes themselves, but I liked the colour contrast. I just dropped on some orange sprinkles and popped them in the fridge to set.


What’s really nice is the cold crack of chocolate before that smashing orangey bit in the middle. Sheer indulgence!

Yield: Approx. 30 Truffles



36 Jaffa Cakes 3 tablespoons Marmalade (if too dry)

225 grams melted chocolate, white, milk or plain

sprinkles for decoration



In a food processor blitz the Jaffa Cakes until they form a sticky ball. I did mine in three batches and placed them into a separate bowl.


NOTE:  I used supermarket own Jaffa Cakes and these were moist enough to form a ball. If you use McVities you will need a tablespoon of marmalade for each 12 Jaffa Cakes in the processor too.

Jaffa Mush

With wet hands, roll balls – about a tablespoons worth – and place onto a baking
tray lined with greaseproof paper. Transfer them to the fridge to chill for at
least two hours, I left mine overnight and they were good and cold.

jaffa balls


When chilled, melt the chocolate either with a bain marie method or in the
microwave. When melted, drop each ball into the chocolate and roll until
covered. Transfer these to a rack with a tray underneath it to catch any excess
drips. Sprinkle on sprinkles if decorating and place back into the fridge until
the chocolate sets, 30 minutes to an hour.

Jaffa Cake Truffles

And it’s as easy as that. Who would imagine that Jaffa Cakes could be turned
into something even more decadent and delicious and the perfect treat to try attempting after Biscuit Week!

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This week our blogger Stuart Vetesse aka Cakeyboi shares with us these yummy truffles.

“Custard Creams and Bourbon Biscuits scream Britishness and  I wondered what I could conjure up with them.

custard creams

custard bourbons

Then I remembered my Jaffa Cake Truffles.

Jaffa Cake Truffles


So why not use custard creams and bourbon biscuits in the same way? I whizzed them up in my Optimum 9400 and blended each biscuit crumb with cream cheese.

grind biscuits

I formed them into little balls, chilled them and then coated them in white chocolate, with a wee sprinkle of sprinkles for garnish.

ready to chill

When set, they tasted delicious. The flavour of each biscuit really came through and the delicious crack of white chocolate made them even more special. Why not give these a try for your next soiree? But remember – don’t try and dunk them in your tea!!”

custard biscuit truffles



chocolate cupcakes recipe

Chocolate Cupcakes with Cookie Dough Frosting! Yummy! Check out our resident cake blogger Stuart Vetesse aka Cakeyboi ‘s latest creation:

“You know those days when you just fancy chocolate? Well, I was having one of those. And I was in the mood for cupcakes, so I knocked up a batch of chocolate flavoured batter, and added chocolate chips (hence the chocolate chocolate chip part).

I baked these off. But they looked sort of naked without any frosting. And by this point I was in the mood for something else as well – cookie dough.

I topped cupcakes with Cookie Dough Frosting and to garnish, I popped weenie choc chip cookies in the top and voila – my craving was set to be satisfied…

Yield: 24 cupcakes (my craving was well satisfied!)

Cupcake Ingredients:

260 grams plain flour

75 grams unsweetened cocoa powder

170 grams granulated sugar

1 tablespoon baking powder

½ teaspoon salt

320 ml milk

2 eggs

80 ml vegetable oil

1 teaspoon vanilla extract

100 grams plain chocolate chips



Preheat your oven to 180oC. Place cupcake liners in two 12 cup, cupcake trays.

In a bowl whisk together the flour, sugar, cocoa, salt, baking powder. In a separate bowl mix the milk, eggs, oil and vanilla.

Add the wet mix to the dry and mix just until the dry ingredients have been fully incorporated. Add the chocolate chips and mix through.

cupcake batter

With a scoop, fill the cupcake liners ¾ full. Place the two trays in the oven for 18 to 20 minutes, or until a toothpick comes out clean from the centre. Allow the cupcakes to cool fully.

Cookie Dough Frosting Ingredients:

110grams of unsalted butter, softened

250grams plain flour 200grams of light brown sugar 1 tsp Vanilla extract  1 can (397g) condensed milk

1 tablespoon milk 50 grams mini chocolate chips


In a mixing bowl, cream the sugar and the butter together until light and fluffy. Add in the vanilla and mix through. Once combined add your flour and condensed milk and tablespoon of milk. Mix until totally combined and no flour is visible. Add in the chocolate chips, mix through well. Place the cookie dough in a piping bag an pipe onto the top of the cupcakes. Finish by placing a mini chocolate chip cookie in the frosting.

cookie dough

Keep the cupcakes cool in the fridge, which helps keep the frosting firm, until you are ready to eat them.

cookie dough cupcakes

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