After making the Kitchen Shelves card and reminissing about my Mams Sunday baking days I had loads of requests of how to make them so here it is all listed below.
I'm going to take mine to work tomorrow as a treat for us all.
Jelly Jubilee Cakes
You will need....
cakes .....
eggs 3, Selfraising Flour 6oz, Caster Sugar (fine suger)6oz, Butter 6oz.
topping..
1 packet fruit Jelly (Jello), 1 packet of cocunut strands (dessicated coconut)
Filling
1 carton of double cream.
Lets begin.
Beat sugar and butter together until light and fluffy, add 1 egg and a little bit of the flour and beat into the mixture, repeat this with the remaining eggs and flour holding a little bit of the flour back, the remaining flour needs to be folded gently into the mixture.
Fill your cake cases with the mixture and bake in the over 190c or for fan assisted ovens 170c fo 20 - 25 minutes.
Once baked leave on a baking tray to cool, try not to eat one like I did or you will only get 11 to finish ha ha!
While you are waiting for the cakes to cool make up the packet of raspberry jelly, make the jelly with less water than is recomended so that you get a stronger flavour and it will take less time to start setting, it needs to be nearly set before dipping the cakes into it.
Once you have the jelly to that stage, dip in the cake then roll it in the cocunut strands.
Once the cakes are coated in the raspberry jelly and the coconut
leave to one side until the jelly is set.
Leave the cakes for a little while until the raspberry jelly is set.
Once set slice in half, whisk up the double cream until it is stiff and forming peeks then add a generous dollop on the bottom half of the cake then add the top of the cake on top sandwiching the cream inside the cake.
And eat.........
