Quick & Easy

Rainbow jelly cakes

A surprising and colourful alternative to cupcakes and biscuits, this treat combines your kids' favourite aspects of fluffy cakes and wobbly jelly into one dessert.
24 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease two 12-hole, round-based patty pans.
2.Beat butter, sugar and vanilla bean paste in a medium bowl with an electric mixer until pale and creamy. On a low speed, add beaten egg, a little at a time, alternating with a spoonful of flour. Gradually add milk, then the remaining flour and salt.
3.Spoon 1 tablespoon of batter into each of the patty cake holes; bake 10-12 minutes, or until firm to the touch and golden brown. Cool cakes in pan 2 minutes; turn out onto a wire rack to cool completely.
4.Meanwhile, make the jellies according to packet instructions in three separate bowls; refrigerate until jelly is set to consistency of unbeaten egg whites. Place half the coconut onto a wide, flat plate.
5.Dip each cake into one of the jellies, alternating the colours; toss in the coconut (replace with remaining coconut when necessary). Place on prepared tray. Refrigerate for 30 minutes to set.

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