master-cooks | Mary Berry's Jam Hack For Better Frosted Cakes

Mary Berry, the celebrated British baker and television personality, has shared a clever trick to enhance the flavor and texture of frosted cakes using jam. This simple yet effective hack involves spreading a thin layer of jam over the cake before applying the frosting. The addition of jam not only adds a delightful burst of flavor but also helps to keep the cake moist. This technique can be particularly beneficial for sponges that might otherwise dry out, ensuring each bite is as delicious as the first. Berry suggests using a jam that complements the cake’s flavor, such as raspberry or strawberry for a vanilla sponge, or apricot for a more subtle hint. The jam layer also acts as a barrier, preventing the cake from absorbing too much moisture from the frosting, thereby maintaining its structure and integrity. This hack is easy to execute and can be adapted for various types of cakes, making it a versatile tool in any baker's repertoire. Mary Berry’s approach highlights her dedication to simple, effective baking solutions that bring out the best in homemade cakes, ensuring they are both visually appealing and delectable.

How to put Mary Berry's jam hack into action

Mary Berry recommends using apricot jam for this technique, as it provides a milder flavor compared to other options and has a history of effectively coating cakes (apricot jam is traditionally spread over Christmas cakes, serving as either a glaze or a base for marzipan and royal icing). She advises warming the jam first to make it easier to spread, then straining it through a sieve to eliminate any lumps before brushing it over the top and sides of your cake.

However, you’re free to choose a different jam flavor. Just remember to consider the taste of the frosting you plan to use, as well as that of the cake itself. Apricot jam pairs well with fruitcakes and flavors like vanilla, coconut, or citrus. In contrast, berry or cherry jams complement richer cakes or frostings, such as coffee or chocolate.

When it’s time to glaze, ensure you cover every inch of the cake’s surface before letting the jam set—similar to applying a standard crumb coat—before proceeding to the final step: frosting (you can even take a shortcut by mixing store-bought frosting with whipped cream). Follow these tips from the Queen of Cakes, and you’ll end up with a beautifully frosted cake that could easily grace "The Great British Bake Off."

Mary Berry's Jam Hack For Better Frosted Cakes

How to put Mary Berry's jam hack into action

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