A Fun, Easy and Colourful Cake to make with Children.
The Magic of a Jelly Crystal Cake
There’s something inherently whimsical about a colourful cake that catches your eye. Jelly Crystal Cake, with its vibrant colours and delightful soft texture, is a treat that never fails to impress. Whether you’re serving it at a kid’s birthday party or bringing it to a family gathering, this cake is a showstopper.
What’s in a Name? Jelly Around the World
Before we dive into why Jelly Crystal Cake is such a hit, let’s talk about jelly from a New Zealand perspective. Depending on where you are in the world, this popular dessert mix is known by different names and has slight variations. In the United States, “jelly” is typically called “jello,” after a well-known brand. In the United Kingdom, jelly describes what Americans refer to as a gelatin dessert, while in the U.S., “jelly” usually means a fruit preserve spread on toast—something we call jam here in New Zealand. Across Australia and New Zealand, it’s simply known as jelly, and the powdered form used to prepare it is often referred to as “jelly crystals.”
No matter what you call it, the concept is universal: a dessert that’s both fun to eat and visually appealing.
A Canvas for Creativity
The beauty of Jelly Crystal Cake lies in its versatility. The recipe allows you to use any flavor of jelly crystals, making it a dessert that can be tailored to any occasion. Want a tropical vibe? Go for pineapple and mango-flavored jelly. Looking for a classic? Strawberry and raspberry never disappoint. And if you’re feeling adventurous, mix and match layers of different flavors for a rainbow effect that will have everyone talking.
Perfect for Any Occasion
Jelly Crystal Cake isn’t just a cake; it’s an experience. The finished product dazzles with its vibrant color and light, airy texture, making it a delight to serve and share. Because it’s so easy to customies, this cake fits seamlessly into a variety of celebrations.
So the next time you’re looking for a cake that’s as delightful to make as it is to eat, consider Jelly Crystal Cake. With its endless possibilities and universal appeal, it’s bound to become a favorite in your baking repertoire.
I often use a packet of jelly to make a fun dessert. Check out these recipes of mine too.
Cheat Raspberry Cheesecake (also known as Barbie Slice) that uses a box of raspberry jelly
Cheat Lemon Cheesecake that uses a box of lemon jelly
1. What is jelly?
Jelly is a sweet, gelatinous dessert made from fruit juice, sugar, and gelatin. It’s typically chilled until it sets into a wobbly, firm consistency.
2. Is jelly the same as jam?
No, jelly and jam are different. Jelly is made from fruit juice, while jam is made from crushed or pureed fruit. Jelly has a smoother texture, while jam is thicker with visible fruit pieces.
3. Can jelly be made without gelatin?
Yes, there are vegetarian and vegan alternatives to gelatin, such as agar-agar, which is made from seaweed, or pectin, which comes from fruit.
4. How long does jelly take to set?
Jelly typically takes about 4 to 6 hours to set in the refrigerator, though it may take longer if it’s a thicker batch or if the refrigerator is warmer than usual.
5. Can jelly be frozen?
Jelly can be frozen, but freezing may change its texture and cause it to become watery when thawed. It’s better to store jelly in the refrigerator for best results.
6. What are common flavours of jelly?
Common flavors of jelly include grape, strawberry, raspberry, apple, and orange, but almost any fruit can be used to make jelly.
7. Is jelly safe for pets?
Most jelly contains high amounts of sugar, artificial sweeteners, or xylitol, which are harmful to pets, particularly dogs. It’s best to avoid giving jelly to pets.
8. Why does jelly wobble?
Jelly’s wobbly texture is due to the gelatin it contains. Gelatin is a protein that forms a network of tiny fibers when cooled, trapping water and creating a firm yet elastic structure.
Jelly Crystal Cake
Ingredients
Cake
- 125 grams softened butter (½ cup)
- ½ cup white sugar (100 grams)
- 1 packet your choice of flavoured jelly crystals (85 grams) Remove 1tbsp and keep for the icing.
- 2 eggs
- 1¾ cups self raising flour (262 grams)
- ½ cup milk (125 mls)
Icing
- 2 cups icing sugar (powdered sugar)
- 25 grams melted butter (2 Tbsp)
- 30 ml boiling water (2 Tbsp)
- 1 tbsp jelly crystals (taken from the box before folding into the cake)
Instructions
Cake
- Preheat the oven to 180℃ fanbake (350℉), and line a 27.5cm x 17.5cm (11 x7 inches) pan.
- Beat the softened butter and sugar until it is creamed and light in colour.
- Add the jelly crystals (minus 1 tbsp needed for the icing) and beat well.
- Next add the eggs one at a time. Making sure to scrape down the sides before each addition.
- Gently fold in the flour and milk in alternate batches using the slowest speed on your mixer or beaters.
- Pour in to your prepared pan and bake for 25 minutes (you can check the correct texture by touching the surface and the surface will spring back).
- Allow to cool for ten minutes before removing the cake from the pan and cooling on a wire rack.
- Once cool prepare the icing.
Icing
- Melt the remaining jelly crystals in the boiling water.
- In a small bowl place the icing sugar, melted butter, jelly water; and combine.
- Once smooth and a good consistency (add more boiling water if it is too thick) pour onto the cake and smooth the icing to the edges.
- Store the cake in an airtight container for 3-4 days.