jelly – Sweet Tooth Experiments

Blue Heaven Cheesecake

Posted on July 14, 2018 Posted in Cakes .

Blue Heaven Cheesecake recipe

I have always loved the flavour of blue heaven and decided that I wanted to make a cake out of it. The only way I could really think of putting this flavour into a cake was by using jelly crystals, thus the cake types I could actually experiment with were limited – making a cheesecake the most obvious option.

If I used the jelly in a cheesecake I wouldn’t need to bake the cake as the jelly would help set the cheesecake to the perfect consistency.

To play to the blue heaven child-hood flavour I added blue food colouring to really make this cake pop and look like it belonged in Willy Wonka’s chocolate factory.

The outcome was exactly as I was hoping for, the flavour reminds me of when I was a child, its super creamy and a satisfying must if you were a fan of blue heaven spiders as a kid!

Ingredients:

Base:

200g sweet biscuits
90g butter, softened

Filling:

85g jelly crystals (blue heaven flavored)
100g water
30g sugar
50ml cream
250g cream cheese, softened
A few drops of blue food coloring

Jelly layer:

30g jelly crystals (blue heaven flavored)
100g water

Method:

Line a 25cm spring form cake tin with baking paper.
Place the biscuits and soften butter in a food processor and blitz until the mix resembles fine breadcrumbs.
Press mix into the bottom and sides of the lined cake tin.
Place the tin in the fridge to set.
Boil the water and pour into a bowl, add the jelly crystals and stir until the crystals have melted and mixed in well. Set aside to cool to room temperature.
Place the cream in a new bowl and using electric beaters whisk the cream until soft peaks form.
Add the cooled jelly mix, sugar and cream cheese and beat until smooth and silky.
Add the food colouring and fold the mix a few times to achieve a blue swirl.
Pour the cheesecake filling into the prepared tin, smoothing the top with a spoon.
Place the cake tin in the fridge for 3 hours to set.
Meanwhile, boil 50ml water and pour not a bowl. Add the jelly crystals and stir until the crystals have melted and mixed in well. Leave aside to cool.
Once jelly mix is cooled pour the jelly over the cheesecake and place in the fridge for a further 90 mins to set.
Cut the cake into slices and enjoy!

Note: Using electric beaters I whipped up 100ml of thickened cream, 1 tbsn sugar and 1 tsn of vanilla essence to decorate the cake as well as a few raspberries.


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Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake

Posted on May 19, 2018 Posted in Cakes .

Blue Heaven, Grape Bubblegum and Creamy Soda Jelly Cake


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!

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:

Grease and line 3 x 25 cm cake tins and pre-heat the oven to 175c.
Using electric beaters cream the butter and sugar for 5 minutes until creamy and fluffy.
Add eggs one at a time, beating between each addition.
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).
Divide the batter equally into 3 bowls.
Add the blue heaven jelly crystals and blue food colouring to one bowl of batter mix.
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.
Lastly add the creamy soda jelly crystals as well as the red food colouring to the last bowl.
Stir each bowl of batter until the crystals and colour is just combine and even.
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.
Cool the cakes in the pan for 5 minutes then place on a cooling rack.
To make the icing beat the butter and sugar for 5 minutes until fluffy and creamy.
Once the cakes are cold place the purple layer onto a plate and spread a layer of icing on top.
Add the blue cake layer and top with icing.
Add the pink cake layer and top with icing.
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.


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Strawberry Jelly Soaked Vanilla Cake

Posted on May 12, 2018 Posted in Cakes .

Strawberry Jelly Soaked Vanilla Cake

Strawberry Jelly Soaked Vanilla Cake recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional section on this blog.

Following the Bread Fritters and the Sago Plum Boiled Pudding my final favorite was the Strawberry Soaked Sponge Cake.

Think sponge cake with strawberries and cream…yes it’s sounds quite standard and nothing special…however, what about if I mention…the whole cake is soaked in strawberry jelly?! I’ve made cake with jelly crystals before but never poured jelly over a cake like you would a syrup cake.

I did slightly tweak the volume of some ingredients to appeal further to the current palate, but only little tweaks here and there.

This cake is a delicious sponge cake with an Aussie traditional old school twist.

Strawberry Jelly Soaked Vanilla Cake recipe

Ingredients:

40g butter, softened
1+1/2 tsn vanilla essence
240g sugar
4 eggs
170g plain flour
1+1/2 tsn cream of tartar
¾ tsn bi carbonate of soda
250ml thickened cream (200g for the filling, 50g for decoration)
10g icing sugar
200g strawberries (160g for the filling, 40g for decoration)
140g strawberry jelly crystals
700ml water

Method:

Line a 25cm cake tin with baking paper and pre heat the oven to 180c degrees.
Place the butter, vanilla and sugar into a bowl and whisk using electric beaters for 3 minutes or until thick, pale and creamy.
Add eggs, beating in between each addition for 15 minutes in total.
Sieve the flour, cream of tartar and bi carb of soda into a bowl them add the flour mix into the egg mix.
Beat the mix until the flour is only just combine and there are no lumps.
Pour the mix into the prepared tin and bake in the oven for 45 -50 minutes or until a skewer inserted in the centre comes out clean.
After 5 minutes cooling in the tin invert the cake on a cooling rack until cold.
Using electric beaters whisk the cream and icing sugar until stiff peaks form.
Wash and dry the cake tin used for the sponge cake, spray with oil spray and line the tin with 2 pieces of plastic wrap allowing for lengthily overlap.
Make the strawberry jelly by placing the crystals in a bowl with 400ml boiling water and stir.
When crystals are dissolved add the remaining 300ml cold water and leave the jelly aside to hit room temperature.
Meanwhile, cut the cake in half horizontally and place the bottom cake layer in the lined tin, cut side up.
Cover the top of the cake layer in the tin with 100g of the thickened cream.
Cut 160g of the strawberries into slices and scatter evenly on top of the cream.
Top the strawberries with an additional 100g of thickened cream then place the second cake layer, cut side down onto the cream layer.
Push the cake a little with your hands to ensure even consistency of cream and no air bubbles.
When the jelly is cooled pour half the mix over the top of the cake slowly, ensuring even coverage, allowing for the jelly to soak into the sponge before pouring further. Leave the jelly aside for later use.
Pull the overlapped plastic wrap over the top of the cake and place the tin in the fridge to set for 2 hours.
Following, pull the plastic wrap up to release the cake from the tin. Turn the cake carefully upside-down on the plastic wrap and gently place back into the tin.
Pour the now top (previously bottom) of the cake with the remaining jelly mix and cover the cake again with the overlapping plastic wrap. Place the cake in the fridge for 2 hours to set.
To finish the cake, remove it from the tin by pulling up the plastic wrap and place the cake onto a plate.
Spread the remaining 50g of whipped cream over the top of the cake and decorate with the remaining 40g of strawberries.
Enjoy!

Strawberry Jelly Soaked Vanilla Cake recipe

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Apple Jelly and Peanut Oat Cheesecake Slice

Posted on July 15, 2017 Posted in Slice .

Apple Jelly and Peanut Oat Cheesecake Slice

Apple is a really interesting ingredient to bake with, it is actually quite a difficult ingredient to hero as a key flavor in desserts.

However, as I still have not accomplished a killed apple unusual treat I was determine to succeed in a bake thus hit the kitchen for some experimenting.

In my experimenting one combo I came up with that I thought would be the winner was the pecan lavender lemon and apple cake, however it was the flavor combo of cinnamon apple peanut oats and caramel that exceeded expectations.

After playing around with this flavor combo with different textures I ended up featuring the nuts oats and spice in a base for a crunch, created a peanut cheesecake for the filling, an apple jelly for an addition textural layer and caramel cream for indulgence.

Oat base:

105g flour
30g peanuts
105g butter
90g brown sugar
60 oatbran
1 + 1/2 tsn ground cinnamon

Peanut cheesecake:

1 + 1/2 tsn gelatin
2 tbsn water
280g cream cheese
75g brown sugar
1 + 1/2 tsn vanilla
210g peanut butter
50ml cream

Apple jelly:

350ml freshly squeezed apple juice
75g brown sugar
1 + 1/2 tsn lemon juice
2 tsn gelatin

Cream:

190ml thickened cream
1 tsn ground cinnamon
45g brown sugar

Method:

Pre-heat the oven to 180c degrees and line a 30cm x 30cm slice tin with baking paper.
Place all the base ingredients into a food processor and blitz until the mix is combine and balls up on the side of the mixer.
Spoon the mix into the cake tin and using the back of a spoon flatten out for even coverage.
Bake in the oven for 20 minutes or until the top is slightly golden, leave aside to cool completely.
Meanwhile make the cheesecake layer by placing the boiling water with the gelatin and whisking with a fork until dissolved.
Place the gelatin mix, cream cheese, sugar, vanilla and peanut butter into a bowl and beat with electric beaters until fluffy and well combine.
Add the cream to the mix and beat until just combine.
Remove the cooled oat base layer and baking paper from the tin and spray the tin with oil spray.
Cut 2mm off the base from 2 opposite sides.
Place 2 sheets of cling wrap over each other with the oat base layer in the center and lift the base back in the tin with the clingwrap overflowing the sides of the tin.
Pour the cheesecake mix on top of the oat base layer and even the mix out with a spoon.
Place the slice in the fridge for 1 hour to set.
To make the jelly add the freshly squeezed apple juice, sugar and lemon into a bowl and heat in the microwave until hot to touch.
Add the gelatin to the apple mix and stir until the gelatin is dissolved, leave aside until cooled completely.
Pour the apple mix over the cheesecake layer and leave in the fridge for 4 hours to set.
Lastly, beat the cream, cinnamon and sugar until peaks form.
Spread the cream over the set jelly layer and leave in the fridge for 1 hour.
To serve, pull the cling wrap up to lift the slice from the tin, remove the cling wrap and place the slice on a plate.
Cut the slice into squares.


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Jelly Marshmallow Fondant

Posted on June 13, 2016 Posted in Icing .

Jelly Marshmallow Fondant

After getting annoyed at the cost of fondant and how certain colors can be very difficult to get ahold of I decided to make my own. But my version was also going to have unique flavors that reflected the colors.

Now you may have noticed that I tend to use jelly crystals to quickly and easily flavor my cakes, creams, custards etc so I figured I could use this to flavor and colour fondant.

After playing around with a few fondant recipe experiments it was the marshmallow trial that was the easiest, quickest and replicated fondant perfectly from texture to pliability.

Literally 5 minutes and whatever flavored fondant you want is created. The examples below have lemon and blackberry fondant but you can use any flavour you wish!

Ingredients:

40g jelly crystals (flavour as you desire)
60g vanilla marshmallows
2 tsn water
185g icing sugar

Method:

Place the crystals, marshmallows and water into a bowl and on medium heat microwave for 45 seconds, stir.
Microwave again for 30 seconds on medium or until the marshmallows have ballooned up, stir.
Add the icing sugar and using a metal spoon stir until well combine the mix resemble fondant.
Roll fondant into a ball and place in the fridge for 15 minutes to cool completely and firm to required consistency.
Kneed the fondant for 20 seconds then roll the fondant out with a rolling pin on baking paper and use on desired cake.

Notes:

If the icing is too sticky and not pliable after being refrigerated just add an additional 10g icing sugar and kneed. If still not to consistency required repeat the additional icing sugar step.

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Blackberry Jelly Pillow Cakes

Posted on January 27, 2015 Posted in Cakes .

Blackberry Jelly Pillow Cakes

Its funny I have baked a bit where I incorporate Jelly crystals into recipes (for example my Jelly biscuits), but I haven’t actually make a Jelly recipe as such in the traditional sense. I’m not appose Jelly but incorporating the crystals into recipes is far more exciting and an easy way to add flavour to any recipe.

This next post’s recipe does just that, as well as plays around with the traditional Aussie (more accurately New Zealand) Lamington to give it a fruit coating instead of the traditional chocolate.

I must say this recipe turned out way more impressive than I expected and fast became one of my favorites for a while.

And why blackberry? Why not?

Ingredients:

85g packet blackberry jelly crystals
75g butter
75g sugar
½ tsn vanilla essence
1 egg
100g self raising flour
30g milk
90g desiccated coconut
100ml thickened cream
1 tsn icing sugar

Method:

Pre-heat the oven to 180c degrees and place 12 medium sized patty pan cases into a 12 hole cupcake tin.
Place 45g of the jelly crystals into a bowl of 250ml of boiling water. Whisk until the jelly has dissolved fully then pour in a further 250ml of cold water into the bowl, whisk again.
Place the jelly mix in the fridge for 1 hour or until the jelly resembles a syrup texture and is almost set.
Using electric beaters beat the butter and sugar for 5 minutes until light and fluffy.
Add the vanilla and eggs, beating in each addition.
Sift in the flour and pour the milk into the butter mix and mix with a spoon until just combine.
Whisk with electric beaters until just fluffy.
Spoon the mix into the patty cases (about 2 tbsn of batter per cake) and bake in the oven for 15 minutes or until a skewer in the center comes out clean.
Allow the cake to cool in the pans for 5 minutes than place on a cooling rack out of the patty cases until the cakes are cooled.
Place the coconut onto a plate.
Using a fork dip the cakes into the jelly for 25 seconds then place in the coconut and cover the cake completely.
Place the covered cake onto a plate and repeat, all the jelly should be used up. Once all covered place the plate in the fridge for 1 hour to set.
Using electric beaters beat the cream and icing sugar until thick and peaked.
Cut the cakes horizontally in half, spoon some cream into one of the cake halves, dust with 10g of the jelly crystals over the cakes.
Sandwich the second cake on top of the cream and dust with a further 5g of the jelly crystals over the cakes.
Place the cakes in the fridge again for a further 30 minutes, serve.

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Bubblegum Cheesecake

Posted on January 21, 2015 Posted in Cakes .

Bubblegum Cheesecake

As you will be well aware by now I am always asking people and on the lookout for baking flavor ideas.

I had a friend recently suggest to me bubblegum flavored cheesecake. Interesting…this could turn out to be amazing or so so wrong. Now it did actually take me two attempts to get this cake right, however the reason I even bothered a second attempt was due to the fillings taste sensation. I felt attempt one could have had a firmer filling so I re-did the cake with a much more satisfactory outcome.

After a solid taste testing session the consensus was that this cheesecake is a big winner.

Now, I must say, I’m not a massive fan of cheesecake but this one (a) is not sickly sweet (even with the white chocolate topping), (b) has a perfect consistency and (c) actually taste exactly like I remember bubblegum tasting as a kid!

Ingredients:

Base:

375g butternut snap biscuits
100g butter

Filling:

120g bubblegum flavored jelly crystals
500g cream cheese
175ml thickened cream
100g sugar

Topping:

150g white chocolate
70ml thickened cream

Method:

Place the biscuits in a food processor and blitz until they resemble fine breadcrumbs.
Place crumbs in a bowl with melted butter and mix until well combine.
Spoon the mix into a 23cm spring form cake tin, covering both the base and sides of the tin.
Once the biscuit base is complete place in the fridge for later.
Boil 60ml of water and add 55g of the jelly crystals. Stir until well combine.
Using electric beaters beat the cheese, cream, sugar and 65g of the jelly crystals until combine.
Add the just cooled jelly water mix to the cheese mix and beat until just combine with no lumps.
Pour the cheese mix into the prepared biscuit base and leave in the fridge for 3 hours to set.
To make the topping place the 70ml of cream in a bowl in the microwave and heat until the cream boils.
Add the white chocolate to the cream, wait a minute, then stir until the mix is well combine. Place the chocolate mix aside until cooled.
Pour the chocolate mix over the cheesecake and place back in the fridge for 2 hours+ to set.

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Decorate!

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Peanut Butter and Jelly Slice Sandwiches

Posted on November 17, 2014 Posted in Slice, Unique .

Peanut Butter and Jelly Slice Sandwiches

Peanut Butter and Jelly Slice Sandwich recipe

You may have noticed by now that I do love to play with American style flavor favorites, (see my Devils Food Cake, Chocolate Bacon Cake with Maple Frosting, Spiced Pumpkin Pie, Hummingbird Cake to name a few). The whole savory and sweet combo they commonly serve is so interesting, something we don’t see much in Australia.

One thing I have yet to experiment with is their famous peanut and jelly (jam in AUS) sandwich, I don’t even think I have ever tasted one in my life.

So true Ella style instead of first tasting I threw myself into experimenting with this concept to incorporate these 2 key ingredients in a sweet baking tread.

I must say I attempted 3 versions of this…Originally I made a 3 layered slice with a peanut butter, a jelly and a white chocolate crumble topping slice. I wasn’t happy with this so I attempted it again with just the 2 layers and omitted the crumble layer – as suspected the jam turned into a toffee texture without the crumble layer to protect it.

As the peanut layer was absolutely delectable and satisfying I decided to slice pieces in half like 2 pieces of bread and with thick jelly (jam) placed in the center to sandwich the peanut slice together.

Outcome…better that expected – absolutely scrumptious! Best part (bar the taste) this is sooo easy to make! Below is the recipe to me easy Peanut Butter and Jelly Slice Sandwiches.

Ingredients:

½ cup butter
½ brown sugar
¼ cup white sugar
300g peanut butter
1 egg
1 tsn vanilla extract
1 + 1/2cup plain flour
½ tsn baking powder
½ tsn salt
½ tsn cinnamon
1/2 cup thick raspberry jam

Method:

Preheat the oven to 175c and line a 20cm square baking tray with baking paper.
In a bowl using electric beaters beat butter and sugar for 5 minutes until thick and creamy.
Add the peanut butter, egg and vanilla essence, beat.
In another bowl mix together the flour, powder, salt and cinnamon.
Using a spoon carefully fold the dry ingredients into the wet mix until just combined.
Spoon the mix into the tray and smooth out.
Cook for 35 minutes or until golden.
Allow the slice to fully cool then cut the slice horizontally through the middle.
Place the bottom layer back into the tray and spoon the thick jam to cover the bottom layer.
Place the second layer on the top of the jam to create a peanut slice sandwich with jam in the centre.
Allow to set in the fridge for 2 hours before removing from the tray and cutting the slice into bars.

Notes:

You can use whatever flavor jam you prefer, though raspberry is the most traditional.
The jam does need to be quite thick. If its not heat it in the microwave or on the stove until bubbling hot then whisk in 1 tsn of gelatine powder. Allow to cool, then follow on from step 9.

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Jelly Biscuits

Posted on June 29, 2014 Posted in Biscuits .

Jelly Biscuits

Ever notice how Jelly (Jello in America) has the most amazing flavor variations, from fruits to wine flavors to favorite drinks like Blue Heaven?

We use essence and extract to add flavor to our baking – vanilla, coconut, almond, mint and rosewater to name a few. So if we already add flavors why can’t we have the awesome favourite Jelly flavours in baking? Well there is no reason we can’t.

This then brought me to experiment with my 2 most favorite Jelly flavours – Creamy Soda and Bubblegum. I made a batch of both of these biscuits and they were both so flavorsome and took me back to childhood!

Ingredients:

250g butter
110g sugar
80g condensed milk
300g plain flour
1 + ½ tsn baking powder
100g Jelly powder (flavored gelatin)

Method:

Pre-heat oven to 160c and line 3 big baking trays with baking paper.
With electric beaters beat the butter and sugar for 5 minutes until light and creamy.
Add the milk and beat for another few minutes until smooth.
Add the flour, baking powder and the jelly powder to the mix and stir.
Mix until well combine.
Roll mix into balls with hands to small golf ball sizes (25g in size).
Place balls on the trays and slightly flatten with hands.
Bake for 16 minutes or until slightly golden.
Once cooked place on a rake to cool.

Notes:

I have decorated by sprinkling pink decorating sugar to give the biscuits a special touch.

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Biscuit Coconut and Jelly Slice

Posted on June 5, 2014 Posted in Slice .

Biscuit Coconut and Jelly Slice

A few weeks ago I went shopping at an Asian grocer and got my hands on Taro Jelly powder. I love Taro and wanted to use this flavour in a cake which got me thinking back to a slice I once made with chocolate, coconut and raspberry layers, where the taro could work as the top jelly layer.

Now, coconut works well with Asian food but the chocolate…that needed to be replaced to a plain flavour. The end result was so interesting with varying textures and beautiful flavour.

However, the best part about this recipe is that it is so substitutable. YOU can be the experimenter and use whatever biscuit you want as well as whatever jelly flavour you like.

This recipe is all about inspiring you to make your own creation. A fan of strawberries and cream? Use a vanilla biscuit as the base, replace the coconut milk with cream and use a strawberry jelly on the top. Or maybe you love cherry ripe? Try a chocolate base with a cream middle and cherry jelly. The variations are endless!

Ingredients:

250g sweet biscuits
100g butter
2 tsn gelatin powder
2 tbsn warm water
I cup thickened cream
1 cup coconut milk
½ icing sugar
85g packet of Taro pudding powder (or any flavor jelly you like)

Method

Grease and line a 20cm square cake tin with baking paper.
Place the biscuits in a food processor until blitzed, pour into a bowl.
Pour the butter melted into the bowl and mix with the biscuits until combined.
Press into the slice tin and place into the fridge.
Place the gelatin into a bowl with the water and whisk to combined (it should look like a yellow tinged gel).
Place the cream, milk and icing sugar on a pot on the stove and whisk ingredients until the mix is warm – not boiling.
Add the gelatin and whisk on medium heat for 3 minutes.
Allow the mix to cool slighting and pour over the biscuit base.
Place back in the fridge and let the layer set for 2-3 hours.
Make the jelly according to the packet directions, let it cool completely then pour over the coconut layer.
Refrigerate for 4 hours or until set.

Notes:

I used Nice biscuits for the base.
If you don’t like coconut just use 2 cups of cream instead of the coconut milk.
This is such a simple recipe but you do need to let each layer set so it will take time to make, however 95% of the time is the gelatin setting in the fridge.

Ingredients

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