Ladybirds Jelly Cakes ..
You can cook Ladybirds Jelly Cakes . using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients of Ladybirds Jelly Cakes .
- You need 1 of 85g packet jelly crystals - your choice of colour and flavour ..
- Prepare 1 cup of boiling water.
- It's 200 ml of cold water.
- It's 1 of olive oil, extra virgin , cooking spray ..
- It's 1 of plain flour , for dusting.
- It's 3 of eggs.
- It's 1/2 cup of caster sugar.
- It's 1 tsp of vanilla extract.
- It's 1/4 cup of self raising flour.
- You need 1/4 cup of plain flour.
- Prepare 1/4 cup of cornflour.
- Prepare 2 cup of desiccated coconut or you can use flaked chocolate instead ..
- Prepare 1 of thickened cream.
- Prepare 1 of jam or chocolate fondant.
Ladybirds Jelly Cakes . instructions
- Place the jelly crystals into a heat proof bowl or jug , add the cup of boiling water and stir till jelly crystals have dissolved completely , then add the 200mls cold water and stir to combine completely , let stand for 5 minutes to cool slightly , then refrigerate for about 1 hour or until mixture becomes thick and syrupy consistency , just starting to set ..
- Meanwhile , Preheat the oven to 170°C . Next spray the cooking oil into the holes of a cakepop patty pan tray then dust lightly with the plain flour , then set aside till needed (you will need to do up to 4 trays of 12).
- Add the eggs and sugar into a large bowl and using an electric mixer , beat them together for about 8-10 minutes or until thick and creamy , then add the vanilla and beat to combine well ..
- While eggs are beating , in a clean bowl , sift the 3 flours together 3 times ..
- Once egg mixture is done , sift the flour mixture over the prepared egg mixture and fold the flour in gently to combine all ..
- Divide the prepared mixture evenly into the holes of the prepared cake tin (about 3 level teaspoons each) then place the filled trays into the Preheated oven and bake for about 12-15 minutes or until cakes are just firm to touch . Remove from heat and let stand in the trays for about 1 minute (much longer and they will stick making them hard to get out the trays) , using a small blunt knife to loosen the edges , carefully lift the cakes out of the cake tin holes and transfer to wire rack to cool completely ..
- while cakes are cooking Line a baking (cookie) tray with baking paper and set aside ..
- Once cooled remove the jelly from the fridge , place the coconut (or flaked chocolate) into a bowl , have your cake ready and baking paper lined tray handy ..
- Now one at a time , dunk the cake into the jelly (covering it in jelly) , then toss it in the coconut (coating all over) , then place onto prepared baking paper lined tray , repeat with all cakes (one at a time) . Then refrigerate prepared cake full tray for about 2 hours or until set ..
- Once set serve cold on serving plate and enjoy . :-).
- Or you can add a spoonful of the whipped cream onto the flat side of one of the jelly cakes and chocolate sauce or jam on a second cake then put them together for something different , refrigerate until ready to serve , serve cold on serving plate and enjoy . :-).
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