Old-Fashioned Pink Jelly Cakes

Old-Fashioned Pink Jelly Cakes evoke a charming nostalgia, reminding us of simpler times when desserts were both playful and delicious. This delightful recipe takes about 2 hours to prepare and chill, showcasing a beautiful combination of textures, from the fluffy cakes to the creamy whipped topping.

These cakes are perfect for celebrations, family gatherings, or a fun afternoon treat. They can be made ahead of time and stored in the refrigerator for up to three days, making them a convenient choice for entertaining.

Why You’ll Love This Recipe

• The cakes are light and fluffy, creating a delightful contrast with the jelly.
• Rolling them in desiccated coconut adds an unexpected texture and flavor.
• The vibrant pink jelly makes these cakes visually appealing for all occasions.
• Whipped cream acts as a delicious filling, enhancing the overall taste.

What You’ll Need

Gather the following ingredients to create your Old-Fashioned Pink Jelly Cakes:

For the Cakes

• 80g butter, softened
• 1/2 cup (110g) caster sugar
• 1 tsp vanilla extract
• 1 egg
• 2/3 cup (160g) milk
• 1 cup (130g) self-raising flour, sifted

For the Jelly

• 85g packet strawberry jelly crystals
• 1 cup (240g) boiling water
• 1 cup (240g) cold water

For Decorating

• 3 1/2 cups (280g) desiccated coconut
• 1 cup (240g) whipped cream

Use fresh strawberry jelly for a vibrant flavor.

Substitutions & Swaps

• Butter: Can be replaced with margarine.
• Caster sugar: Regular granulated sugar works well.
• Whipped cream: Use non-dairy cream for a vegan option.
• Desiccated coconut: Shredded coconut can be substituted.

How to Make It

Follow these simple steps to prepare your delightful cakes.

1. Preheat the oven
   Preheat your oven to 175°C (fan-forced), and lightly grease two 12-hole patty-pan tins.

2. Cream ingredients
   In a large bowl, cream butter, sugar, and vanilla until pale and fluffy. Beat in the egg until fully incorporated.

   

3. Fold in milk and flour
   Gently fold in milk and flour alternately in two batches: first add half the milk, then half the flour, and repeat.

4. Fill the tins
   Spoon batter into the patty-pan holes, filling each just below the top.

5. Bake cakes
   Bake for 15–18 minutes or until lightly golden and a skewer inserted comes out clean.

6. Cool the cakes
   Cool in tins for 5 minutes, then transfer to a wire rack to cool completely.

7. Prepare the jelly
   Prepare jelly by dissolving crystals in boiling water, then stir in cold water. Refrigerate until partially set (about 1–2 hours).

8. Dip in jelly
   Dip each cake into the jelly using a slotted spoon, then roll in desiccated coconut.

9. Assemble the cakes
   Spoon whipped cream onto one half of a cake and sandwich together with another cake.

10. Chill before serving
    Chill in the fridge for 30 minutes to set the jelly before serving.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, jelly may not set properly.
Reheat: Not required; serve cold.

Tips for Best Results

• Ensure the jelly is only partially set for easy dipping.
• Use fresh coconut for a more intense flavor and texture.
• Allow cakes to cool fully before assembling for the best results.

Serving Suggestions

• Serve at birthdays for a colorful dessert option.
• Pair with a glass of milk or fruit punch for a snack.
• Perfect for afternoon tea with friends and family.