Jelly Cakes Food

GRANDMA CAMPBELL'S JELLY CAKE

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

TERRAZZO JELLY CAKE

Steps:

• Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.)
• In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine.
• Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours.
• Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use.
• In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight.
• In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries.

JELLY CAKES

Steps:

• Pour the boiling water into a large heatproof bowl or jug. Sprinkle the jelly crystals into jug and stir until crystals are completely dissolved, then stir in cold water.
• Pour the jelly mixture into a large, shallow dish, about 20 x 25 cm.
• (approx 8 x 10 in), cover and refrigerate for about 2-2 1/2 hours, or until jelly is just starting to set. Jelly must be of the right consistency, because if the jelly is set too hard it will not stick to the cakes.
• Preheat the oven to 180°C (350°F) & lightly grease 3 x 12-hole shallow patty-pan tins (approx 1 1/2-tablespoon capacity). Cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat until just combined. Add the flour, milk and vanilla and mix until smooth.
• Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove the cakes from tins and transfer to a wire rack to cool.
• Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and serve.