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
20M
15M
35M

Ingredients

Method

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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