Get Creative with

Get Creative with

Get Creative with – I am not one for spending too much time in the kitchen unless of course a necessity. The family will get the basics but not much beyond that. However, having a mother-in-law who loves baking does have its advantages, especially when there is an opportunity to try something new.

Bearing that in mind, I was keen to try the retro, biscuit-shaped baking mold of a giant custard cream from

The UK’s favourite biscuit, the custard cream is hugely recognisable, and it was a nostalgic moment recreating this giant cake biscuit at home in our kitchen.

The range of silicone cake molds are made of flexible, long-lasting, quality 100% food-grade materials, which are robust and hardwearing, which comes with a 1-year guarantee, 30 days no quibbles return policy. They are also:

  • BPA free, 
  • FDA approved.
  • Heat resistant, with a max. temperature limit: 230° C, 450° F
  • Freezer safe, with a low-temperature limit: -40° C, -40 ° F>
  • Microwave, oven, freezer and dishwasher safe
  • Non-stick, although with cakes they do advise using a non-stick spray

with the silicone cake molds to make removing cakes that bit easier. However, we used the good old-fashioned technique of oil and flour and this method worked well too.

Founder Tom started with a few Star Wars and Batman molds that his daughters loved baking with. This quickly expanded and has now become a one-stop-shop for cake, chocolate, and ice cube molds where you will be sure to find what you’re looking for, or something to inspire your next baking session!

They have something for every occasion allowing you to exceed your expectations when being unique and creating in the kitchen. 

We followed Toms recipe below for our novelty cake, which we not only enjoyed making but eating too!!

Get Creative with

Custard Cream Cake


Cake batter

Giant custard cream mould from MoldyFun

240g Butter

210g Self Raising Flour

200g Caster Sugar

3 Large Eggs

50g Custard Powder

5 Tbsp Whole Milk

2 Tbsp Vanilla Essence

Custard cream filling

60g Butter

30g Icing Sugar

20g Custard Powder

2 Tbsp Whole Milk

1 Tsp Vanilla Essence


Preheat the oven to 180c/356f.

Using a hand mixer, mix the sugar into the butter until it is light and fluffy.

Add the 3 eggs, the milk, the vanilla essence and mix again for a couple more minutes and until it is light and creamy.

Add the self-raising flour and the custard powder and with a fork mix well so that everything is well mixed into your batter and that you have that light cake batter mixture.

Use a little extra butter and rub it into the bottom and sides of your mould. Then follow this up by dusting it with some flour so that it makes the mould completely work when it has been cooked.

Place the custard cream batter into the mould and fill it as far as it will go. Then place it in the centre of the oven and cook for 30 minutes. Or until a toothpick comes out clean.

Allow it to cool and then place a butter knife around the edges to loosen it and gently remove it from the mould. Slice the mould into two separate sandwich parts.

Make the custard filling by placing all the ingredients into a mixing bowl and using a hand mixer mix until it is light and fluffy.

Using a butter knife paste the custard cream filling onto the bottom sandwich and then sandwich the other one on top.

Place in the fridge for 30 minutes to cool and then serve.


Recipe note

Tom recommends that when you slice the moulds into two that you are very gentle and careful as you don’t want it to go wrong. Also, do so halfway down so that you have lots of room for error. You could also use more custard in the cake but we found that our cake had a lovely custardy flavour. You can also add more vanilla if you wish as it can really make it taste like the real thing.

Tom suggests using a little milk in our recipe. This gives the cake a light feeling without the cake feeling heavy or dry.

For more information visit here

Poppy Watt

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