✨🧁THE CRUMBS & DOILIES BOOK IS FINALLY HERE!!!🧁✨
Thank you so much for all your support and love for this book - we're so incredibly proud of it and cannot wait to see all your bakes from it! Use the hashtag #crumbsanddoiliesbook over on instagram so we can see how you get on!! If you'd like to get your hands on a copy of the book, hit the links below!
Grab a copy of the Crumbs & Doilies book from Amazon just here www.amazon.co.uk/dp/0241610842
👇🏼YOU CAN ORDER SIGNED COPIES OF THE CRUMBS & DOILIES BOOK ON OUR WEBSITES!!👇🏼
Grab yourself a signed copy of The Crumbs & Doilies Book - international shipping is available on the Cupcake Jemma website! All shipping info is on our websites!
CUPCAKE JEMMA cupcakejemma.com/collections/...
CRUMBS & DOILIES www.crumbsanddoilies.co.uk/co...
We wanted to share one of our favourite cake recipes from the book on release day, so please enjoy the DELICIOUS sticky toffee pudding cake! 4 layers of squishy, spiced date sponge filled with a trio of creme patissier, sticky toffee sauce and sticky toffee swiss meringue buttercream. IT'S INSANE! tag us in your snaps over on instagram when you recreate this because we love seeing how you get on!
STICKY TOFFEE SPONGE
450g pitted, soft dates
6 balls of stem ginger
525g boiling water3 tsp bicarbonate of soda
225g unsalted butter
450g light brown sugar
6 eggs525g self-raising flour
1 ½ tsp ground ginger
1 ½ tsp ground cinnamon½ tsp ground nutmeg
¾ tsp sea salt
STICKY TOFFEE SAUCE
160g unsalted butter
160g dark muscavado sugar200g double cream
½ tsp MarmitePinch of sea salt
CRÈME PÂTISSIÈRE
225g milk1 tsp vanilla
70g caster sugar20g cornflour1 egg & 1 egg yolk
SWISS MERINGUE BUTTERCREAM
300g egg whites
½ tsp sea salt600g caster sugar
1 tsp vanilla
720g unsalted butter
Half the sticky toffee sauce
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