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Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Posted on Posted in Cakes .

Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe

When I was a tween/teen I use to love grape bubble-gum, creamy soda and blue heaven flavours. The grape flavour HubbaBubba bubble-gum was the go to, creamy soda was my favourite soft drink and blue heaven syrup was a must for the usual ‘spider’ milkshake I got at cafes with the family.

As these flavours are all available in jelly crystals in the local Coles and Woolworths I decided I would use the crystals as the flavouring, in which is a method I have done many times in the past with a range of recipes.

Once I had the flavours it was as simple as using my never fail vanilla cake mix and just dividing up the batter.

This cake definitely brings back so many childhood memories!

And of course, is very tasty as well!

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe

Cake:

  • 260g butter
  • 200g sugar
  • 4 eggs
  • 1 + ½ cup cake flour
  • 1 + ½ cup plain flour
  • 1 tsn baking powder
  • ½ tsn bicarbonate soda
  • 1 cup milk
  • 1 tsn vanilla essence
  • 60g blue heaven jelly crystals
  • 60g bubblegum grape jelly crystals
  • 60g creamy soda jelly crystals
  • Blue and Red food colouring

Icing:

  • 190g butter
  • 150g icing sugar

 

Method:

  1. Grease and line 3 x 25 cm cake tins and pre-heat the oven to 175c.
  2. Using electric beaters cream the butter and sugar for 5 minutes until creamy and fluffy.
  3. Add eggs one at a time, beating between each addition.
  4. Sift the flours, powder and soda in a bowl, add this dry mix to the butter mix. Add the milk and vanilla to the butter mix, beat on slow until just combined (do not over beat).
  5. Divide the batter equally into 3 bowls.
  6. Add the blue heaven jelly crystals and blue food colouring to one bowl of batter mix.
  7. In the second bowl of batter add the Bubblegum jelly crystals mixed with a little red and blue food colouring to make the purple grape colour.
  8. Lastly add the creamy soda jelly crystals as well as the red food colouring to the last bowl.
  9. Stir each bowl of batter until the crystals and colour is just combine and even.
  10. Pour the 3 bowls of batter into the 3 tins and bake for 45 minutes until a skewer inserted in the centre comes out clean.
  11. Cool the cakes in the pan for 5 minutes then place on a cooling rack.
  12. To make the icing beat the butter and sugar for 5 minutes until fluffy and creamy.
  13. Once the cakes are cold place the purple layer onto a plate and spread a layer of icing on top.
  14. Add the blue cake layer and top with icing.
  15. Add the pink cake layer and top with icing.
  16. Use the remainder of the icing to spread around the sides of the cake to ensure top and side coverage.

 

Notes: I divided the icing into 3 bowls and added colours according to the layer (for the outside icing combine the leftover icing). This is not required but I felt it further enhanced the colours vibrancy. I also decorated with an icing sugar dusting and coloured sugar pearls.

 

Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Blue Heaven, Bubblegum Grape and Creamy Soda Jelly Cake recipe
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Grape Candy Cake

Posted on Posted in Cakes .

Grape Candy Cake

Grape Candy Cake recipe

I was in a sugar station shop the other day looking for a friend’s favourite American candy treat as a surprise when I saw the old wicked fizz lolly. I use to absolutely love these when I was a teen. I’ve eaten all the flavours and loved the sweet and acidic sherbet hit the lolly gives.

So I decided that I would make a cake with wicked fizzes. I have made a very successful Red Skin Candy Cake in the past so it only made sense to use the successful batter base of this new cake I was about to make.

After the learning’s from the last candy cake I made previously I decided that I would make a ganache infused buttercream to add some softness to compliment the bake.

This cake definitely has the candy grape flavour I was looking for. A strong and sturdy definitely sweet candy cake outcome.

Ingredients:

Batter:

  • 400ml water, boiled
  • 14 grape flavour wicked fizz candies (140g)
  • 170g white chocolate
  • 170g butter
  • 265g sugar
  • 300g self-raising flour
  • 2 eggs

Ganache:

  • 200g white chocolate
  • 100g thickened cream
  • 14 wicked fizz candies (140g)

Filling:

  • 160g butter, softened
  • 60g thickened cream
  • 50g icing sugar
  • 180g ganache

 

Method:

  1. Place the boiling water in a bowl with the candy. Set aside until the candy has dissolved in the water.
  2. Preheat the oven to 180c degrees and line a 23cm cake tin with baking paper.
  3. Place the butter, chocolate, sugar and candy water in a saucepan on a medium heat, stiring until the mix is smooth and glossy.
  4. Add the flour and whisk with a hand whisk until the mixture thickens.
  5. Add the eggs and whisk with electric beaters adding one at a time until well combine and mix is fluffy.
  6. Pour the mix into the cake tin and bake in the oven for 60 minutes or until a skew inserted into the middle of the cake comes out clean.
  7. Place the cake onto a cooling tray until cold.
  8. To make the ganache place the candy and cream into a saucepan on a medium heat and stir until the candy has melted and the mix is smooth.
  9. Place the white chocolate in and remove the saucepan off the heat.
  10. Stir until the white chocolate has melted and the mix is glossy and smooth.
  11. Place the mix in the fridge to set to a spreadable consistency.
  12. To make the filling place all the ingredients into a bowl (the ganache cooled) and beat with electric beaters for 5 minutes.
  13. Cut the cake in half horizontally into 3 even layers.
  14. Place one layer onto a plate and spread half the filling over the top, top the icing with the second cake, then the remaining filling. Top with the 3rd (last) cake layer.
  15. Allow the cake to set for 1 hour in the fridge.
  16. Remove the cake form the fridge and spread the ganache over the cake and the sides of the cake with a knife.
  17. Place cake back in the fridge for 15 minutes to set, then enjoy!

 

Grape Candy Cake recipe
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Grape Jelly Melting Moments

Posted on Posted in Biscuits .

Grape Jelly Melting Moments

Grape Jelly Melting Moments recipe

You may have noticed if you read my blog frequently that I use jelly crystals for flavoring very often from home-made fondant to cheesecakes. So when I wanted to make my never-fail-always complemented melting moments recipe with a twist and unusual flavor of course my first thought was to use jelly crystals for this and use the crystals to replace the sugar in the biscuits.

After reviewing the jelly isle in the supermarket I landed on purple grape as my chosen flavor (blue heaven, bubblegum and creamy soda have already featured in my past recipes).

After some tweaking and playing around with the recipe I was able to get the ratios perfect and created a brand new deliciously tasting biscuit.

Ingredients:

Biscuit:

  • 150g butter
  • 64g custard powder
  • 60g jelly crystals
  • 160g flour
  • 1 tsn baking powder

Filling:

  • 80g butter
  • 140g icing sugar
  • 50g jelly crystals

 

Method:

  1. Pre-heat the oven to 180c degrees and line a large baking tray with baking paper.
  2. Place the butter and jelly crystals in a bowl and using electric beaters whisk until the butter is light and fluffy.
  3. Add the custard powder and whisk until combine.
  4. Add the flour and baking powder and using a spoon stir until the mix until well combined.
  5. Roll the mix into balls of 20g each and place on the tray.
  6. Press each ball with the back of a fork and place in the oven for 16 minutes or until lightly golden.
  7. Place biscuits on a cooling rack until cold.
  8. Meanwhile make the icing by placing the ingredients into a bowl and whisk using electric beaters until well combined.
  9. Spoon the icing onto half the biscuits on the bottom side and sandwich with the remaining biscuits.
  10. Dust with a little icing sugar and enjoy.

 

Grape Jelly Melting Moments recipe

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Grape Jelly Melting Moments recipe

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Grape Jelly Melting Moments recipe

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Grape Jelly Melting Moments recipe

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Fig and Grape Syrup Cake

Posted on Posted in Cakes .

Fig and Grape Syrup Cake

Fig and Grape Syrup Cake recipe

 

To challenge myself I am always adding to the list of fruits (and some vegetables) that I am yet to bake with, where I am slowly but surely getting my way through the list.

This cake quite simply incorporates 2 fruits I have not baked with previously that I felt could pair well together and that they certainly did!

Grapes as the core cake ingredient does sound a little bazaar and to make it ever more weird sounding the addition of a date syrup…but trust me this does work.

This recipe is the culprit for my recent fixation with figs (which will become evident soon enough), which was such a delightful cake to eat.

 

Ingredients:

Cake:

  • 225ml sherry
  • 200g brown sugar
  • 130g butter
  • 1 orange
  • 1 lemon
  • 340g grapes
  • 225g plain flour
  • 1 tsn baking powder

Syrup:

  • 40g dried fig
  • 80g sugar
  • 2 tbsn honey
  • ½ tsn ground ginger

 

Method:

  1. Pre-heat the oven to 180c and line a 23cm cake tin with baking paper.
  2. Pour the sherry into a pan on the stove and boil on medium heat. Once boiled reduce heat and simmer for 5 minutes or until the mix reduces to 160ml.
  3. Remove Sherry off the heat and set aside.
  4. With electric beaters beat the sugar, butter and zest of the lemon and orange until thick and creamy.
  5. Using a food processor blitz 160g grapes until liquefied.
  6. Add the blitzed grape mix to the sherry and then add to the butter mix.
  7. Sift in the flour and baking powder into the butter mix then fold until the mix is well combine.
  8. Spoon the batter into the cake tin, using the back of the spoon flatten.
  9. Cut the remaining (180g) grapes in half and place the grapes on the top of the cake – cut side up.
  10. Bake for 50 minutes or until a skewer inserted in the middle comes out clean.
  11. To make the syrup, dice the figs up and place them in a saucepan on the stove with the sugar, 300ml of water, the honey and the ground ginger.
  12. Stir on medium until the mix boils then continue boiling for 5 minutes of until the mix becomes thicker and syrupy.
  13. Once done remove off the heat and pass through a sieve to remove fig pieces.
  14. Once the cake is cooked, using the skewer poke holes in the top of the cake and pure in the syrup over the cakes evenly.
  15. Leave the cake in the tin to cool then serve with fig pieces scattered on top.

 

Notes:

  • 40g dried fig is around 2 dried figs.
  • If you don’t have Sherry you can replace with any other sweet wine such as Port or Brandy.

 

Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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Fig and Grape Syrup Cake recipe

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