So I made classic Iced Buns to see what they tasted like (at least what my attempt at classic iced buns tasted like). But my real evil plan was to make an adaptation of Jaffa cakes, one of my favorite British sweets.
Guys, I'm a baking psychic.
The transformation from plain to Jaffa was simple. I kept the original iced buns recipe for the base. Instead of icing, I made a chocolate ganache and dipped each of the buns in that, which made them all look like eclairs (no regrets). Then I replaced the jam with orange jell-o. For the whipped cream, I added another 1/2 cup to the remaining ganache, and whipped it till paler and fluffy. Voila!
For the orange filling:
1 pack of orange jell-o mix
1 packet gelatin
1 orange, juice (1/4 cup orange juice)
For the ganache glaze:
4 ounces dark chocolate, roughly chopped
1 1/2 cup heavy cream
- Make the jell-o: Mix the orange jell-o mix with the gelatin in a small bowl. Add 1 cup of boiling water, and stir for 2 minutes until the powders have completely dissolved.
- Add 3/4 cup ice water and orange juice and stir. Pour into a 8 x11 inch backing tray and allow to set for 4 hours.
- Make the ganache: heat the 3/4 cup heavy cream in a medium sauce pan until simmering. Pour over the chocoalte and allow to melt for 2 minutes. Then mix until smooth. Allow to cool slightly.
- Dip the cooled buns in the ganache like so. Leave to dry for 20-30 minutes.
- Heat the remaining 3/4 cup cream and add to the ganache. Blend until thoroughly combined, and room temperature. Beat with a whisk or a stand mixer for 2-3 minutes on medium speed, until soft peaks form.
- When ready, slice the iced buns as down the center. With a large knife, cut out 1 1/2-inch by 3-inch slices of orange jell-o. Carefully life from the pan and place in the center of the buns. Pipe the chocolate whipped cream over the top.