Junior Bake Off Challenge 2 - Viennese Whirls (Biscuit Week)

I got the recipe for these from the Junior Bake Off website, but I think some of the measurements are wrong for the icing - there's too much custard powder in it, so I just left it out. I also didn't use rhubard preserve - we didn't have any, but they tasted just as nice without 😊.

I made the dough, and you need to remember that it is meant to be a really soft dough!! I think my dough must have been a bit TOO soft, because the tops of the biscuits lost all their definition when they were baking. 

To pipe the biscuits, you have to split the dough in half and colour one half red. It was meant to be a proper RED red, but I prefered just pink, so... I just left it at that 😂. After you've dyed the dough, you put each half into two piping bags. You then pipe the two piping bags into ANOTHER piping bag, so you haave the two colours side by side. Tip: use environmentally-friendly reusable piping bags, not the disposable ones! 

Whenever I make Viennese Whirls, I find that it's a lot harder to pipe the biscuits at the beginning. This is because the dough hasn't been warmed up by your hands, but if you keep handing the piping bag then it should become easier to pipe. 

Once the biscuits have been baked, you need to leave them to cool before you pipe on the buttercream, otherwise it will just melt off the sides. I piped a ring of buttercream around the edge of the biscuit, then filled the middle with jam and put another biscuit on top

When you bite into a Viennese Whirl, it should literally melt in your mouth - and mine did, which is a relief!!

My 'judges' said that:

• Make them all even in size (I tried...)
• Somehow make sure you can see the ridges on top of the biscuit
• They were delicious!