Tutorial Preview
Highlights
Short of time? Here are the edited highlights to show the key learning points.
1. Making the batter
Paul starts by explaining then mixing the ingredients to form the batter dough.
Bake at 150 degrees for between 12-15 mins.
2. Baking the biscuits
Paul shows the shade that you want to get your biscuits to be when they come out the oven. He then adds the custard buttercream filling and sandwiches the biscuits together.
3. Pro Lesson
Paul discusses costs and what he would charge his customers.
4. Bite Size
Here’s a short trailer to show some of the skills involved.
✨ Join Paul in the kitchen for a fun, hands-on lesson where he’ll guide you through every delicious step of creating these homemade custard creams. You’ll not only learn the techniques, but also pick up insider tips that make all the difference. By the end, you’ll have a tray of bakery-style treats ready to impress family, friends – or just yourself!
In this mouth-watering class, you’ll:
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🥄 Master the mix – combine the ingredients just right to whip up a rich, silky custard dough.
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🍪 Shape with style – roll, ball and flatten your cookies so they bake evenly and look perfect.
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🔥 Bake like a pro – get the timing spot-on for a golden finish, then cool them to perfection.
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🍦 Fill with flavour – whip up a dreamy buttercream and sandwich your cookies into the ultimate indulgence.
🥮 Origins
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The Custard Cream was first created in Britain in 1908.
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It was designed as a sandwich biscuit: two layers of crunchy biscuit with a smooth, custard-flavoured cream in the middle.
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The flavour was inspired by traditional English custard, made with eggs, milk, and vanilla – a dessert staple since the Middle Ages.
🎨 The Iconic Design
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Custard Creams are famous for their ornate baroque-style swirls on the biscuit.
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This Victorian-inspired pattern was a common decorative motif in the early 1900s, meant to give the everyday biscuit a sense of elegance.
🍪 Rise in Popularity
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By the mid-20th century, Custard Creams were produced on a large scale by many different British biscuit manufacturers.
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They became a tea-time favourite – inexpensive, widely available, and loved across all social classes.
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Surveys often list them among the UK’s top biscuits, competing with Bourbons, Digestives, and Hobnobs.
🌍 Today
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Custard Creams remain a classic British biscuit, sold in supermarkets across the UK and beyond.
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They’re still enjoyed dunked in tea, eaten plain, or even used in baking (e.g. cheesecakes, traybakes, and novelty desserts).
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Though traditionally vanilla-flavoured, modern variations include chocolate, lemon, and strawberry fillings.
Don’t forget to share your interpretations of this wonderful cake with Paul and the rest of the CakeFlix community on our Facebook group.
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