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Mastering the Art of Jelly Cakes

A white plate with a stack of pink jelly cakes and a jar of milk behind.

Let’s dive into the colourful and delightful world of Jelly Cakes. These treats are not only a feast for the eyes but also a delightful burst of flavour. However, as many of you may know, creating the perfect Jelly Cake can be a bit of a balancing act. Let’s tackle some common pain points together, ensuring your next batch is as flawless as it is delicious.

The Perfect Tin for Your Jelly Cakes: First things first, the right tin is crucial. Choosing the right size and shape of the baking tin ensures that your cakes have the perfect dome – not too flat, not too puffed. Remember, overfilling your tins can lead to excess trimming post-baking. We want to keep those cakes just the right size! Even though the below image is a nonstick tray, I still spray (or brush) some oil or butter making the delicate cakes easy to move.

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Baking tray for jelly cakes.

Jelly Consistency – The Heart of the Matter: The star of the show is, of course, the jelly. Here’s a pro tip: tweak the water ratio. Yes, you heard that right! Use slightly less water than what your jelly box suggests. (Check out my recipe for the exact measurements.) This small adjustment makes a world of difference. Why, you ask? Well, it’s all about getting that jelly to the perfect consistency and having it adhere to your cake without soaking in too much.

Timing is Everything: Patience is key when setting your jelly. It’s a game of precision – set it in the fridge until it just starts to jell. If your jelly is too runny, your cakes will become soggy, soaking up too much liquid. On the flip side, if it’s too set, it won’t cling nicely to your cakes. This step might seem minor, but trust me, it’s the secret to the ideal jelly cake.

Coating over the Jelly: You would normally coat these in desiccated coconut, I didn’t have any, and being so close to Christmas I decided to use a little bit of shredded coconut and something called “Snow”. Snow is a commercial product that is a dusting icing sugar that has added ingredients that prevent it from melting when chilled or damp. They turned out great but if I had desiccated coconut I think that would have been better without adding more sweetness.

Filling: I whipped some cream, I didn’t bother making chantilly cream (with added sugar and vanilla) I thought they were going to be sweet enough. I had some filled with cream and others filled with cherry jam and cream.

Jelly cakes filled with jam and cream.

Conclusion: Mastering Jelly Cakes is all about attention to detail. From choosing the right tin to nailing the jelly consistency, each step plays a vital role. Remember, practice makes perfect. Don’t be disheartened by a batch that’s less than perfect – each attempt is a learning opportunity. Happy baking, and don’t forget to share your Jelly Cake triumphs with us!

Jelly cakes – the long version

just in case you’ve had problems with making jelly cakes before, this might help you.

  1. Make the jelly first and have it cool in the fridge for around an hour and a half. You’re not looking for it to set but for it to start setting. Mix the raspberry jelly crystals with 250g of boiling water then using a fork stir until the crystals are dissolved. Add 180 g of cold, water and stir to combine and pop in the fridge We’re using less water than the recipe on your Aeroplane jelly pack because we want it to be a bit thicker.
  2. Don’t allow the jelly to fully set, or it won’t adhere to the cakes. Too runny, and the cakes will soak up too much liquid and the cakes will become soggy. We are aiming for a slightly thickened, egg-white consistency. Keep a close eye on it!
  3. Set your Oven to 160°C fan. and have your patty pans ready.
  4. Weigh in the cold cubes of butter and sugar to the TM bowl. mix for 30 seconds/speed 4.5 then using your scraper lift the mix from the base of the bowl and scrape down.
  5. Pop the butterfly in place now, then add the egg and vanilla.
  6. Mix for 10 sec/speed 3.5
  7. Scrape down and repeat mixing. 10 seconds/speed 3.5
  8. Place a small bowl on top of the TM bowl and weigh in your flour and baking powder stir to combine then set aside.
  9. Then place another small bowl or jug on top of the TM bowl and weigh in 125 g milk.
  10. Now with these two ingredients at the ready set your TM to speed 3.5 and while the butterfly is rotating add in 1/2 the flour mix then half the milk, then the remainder of the flour and then the milk. This process should take about 20 seconds.
  11. Remove the lid, scrape down and mix again 10 seconds/speed 3.5
  12. Add your cake batter to your prepared patty pans and bake. Mine took 13 – 14 minutes to bake off. You’re looking for the tops spring back when gently pressed. Once baked leave them in the patty pans for 10 minutes before removing to a cooling rack. – Preparing the cakes Before filling with cream, the flatter side of the cakes can be trimmed to remove any domed cake. Don’t worry too much though, once you sandwich them together you won’t see any imperfections.
  13. Once the jelly has partially set to an egg-white-like consistency, it’s time to dredge. Working with one or two cakes at a time, dip the cakes into the jelly until each side is completely coated and then set them aside on a cooling rack.
  14. Once all the jelly cakes are coated in jelly you can then dredge them in the desiccated coconut. Place them back on the cooling rack and refrigerate for 30 minutes or longer to allow the jelly and coconut to set in place.
  15. Fill with cream Whip the cream until it’s the desired consistency. It’s up to you if you want to add sugar and/or vanilla. I personally don’t think it needs it, I love the contrast the flavours give.
  16. Once the jelly cakes have set up, pipe some cream onto the top of one cake, and then sandwich them together using another. You can also add a small amount of jam (I used cherry because I had a lot).
Jelly cakes setting on a cooling rack.
A white plate with a stack of pink jelly cakes and a jar of milk behind.

Raspberry Jelly Cakes with Cream

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
Master jelly cake baking with our expert tips. From classic to contemporary designs, this recipe is sure to delight all ages and taste buds.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 2 hours 29 minutes
Difficulty Medium
Course Afternoon Tea, Dessert, Party food
Cuisine Australian
Servings 12
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

  • 85 g raspberry jelly crystals 1 x 85g packet Aeroplane Jelly
  • 250 g boiling water
  • 180 g cold water
  • 100 g unsalted butter small cold cubes
  • 115 g caster sugar
  • 1 egg large egg 50g without shell
  • 8 g vanilla bean paste or extract
  • 190 g plain flour
  • 10 g baking powder
  • 125 g milk
  • 1 ½ cups desiccated coconut see post for adding snow

For the whipped cream filling:

  • 300 g thickened cream
  • 2 teaspoons caster sugar optional
  • 1 teaspoon vanilla bean paste or extract optional
  • Jam of choice optional

Instructions
 

Prepare the Jelly:

  • Dissolve raspberry jelly crystals in 250g of boiling water, stirring until fully dissolved.
  • Add 180g of cold water, stir, and refrigerate for about 1.5 hours. Aim for a slightly thickened, egg white consistency.

Make the Cakes:

  • Preheat the oven to 160°C (fan-forced) and prepare patty pans.
  • In the Thermomix (TM) bowl, combine butter and sugar. Mix for 30 seconds/speed 4.5, then scrape down.
  • Insert the butterfly attachment, add egg and vanilla. Mix for 10 seconds/speed 3.5, scrape down, and repeat.
  • Weigh flour and baking powder in a separate bowl, mix, and set aside.
  • Weigh milk in another bowl or jug.
  • With the TM set to speed 3.5, add half of the flour mixture, then half the milk, followed by the remaining flour and milk. Total mixing time should be about 20 seconds. Scrape down and mix again for 10 seconds/speed 3.5.
  • Fill patty pans with batter (don’t over fill they will puff up we want them fairly flat) and bake for 13-14 minutes or until tops spring back when gently pressed. Leave in pans for 10 minutes, then transfer to a cooling rack.

Prepare the Cakes:

  • Trim the flatter side of the cakes if needed.
  • Once jelly is partially set, dip each cake fully in jelly, then coat with desiccated coconut. Refrigerate for 30 minutes or longer.

Fill with Cream:

  • Whip cream to desired consistency, adding sugar and vanilla if desired.
  • Pipe cream onto one cake, add a small amount of jam if using, and sandwich with another cake.

Video

YouTube video

Notes

See my longhand written method in the post above as there may be extra tips that will help you with the process.

4 Comments

  1. 5 stars
    Hi Rebecca,
    I have been making jelly cakes for years and always used the bought jelly. Then I found over the years the jelly seemed less colourful so I make my own now from a jelly recipe which has frozen raspberries, cooked with sugar and water, then added a gelatine sheet or two and used that for a brighter pink. A bit messy I know but I obtained the result I wanted. I always piped the cream to get a scalloped effect. So glad you posted a recipe for these delicious treats that were always so popular when I took them to functions/parties. Thank you and Happy New Year to you and your baking pals. xx

    1. Thnx Margaret, I agree making your own jelly is the way to go I usually do that too, much nicer flavour and you can choose the colour you like. Most of my followers like quick and easy so I thought for this step I’d use the packet stuff. Thnx so much for you comment. 😉

5 from 3 votes (2 ratings without comment)

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