Finally , i have finished re-arrange all labels of my existing posts and created a new recipe index page (Thanks to Wendy for her guidance). When i see this recipe gallery in this new page, i just realized that i have cooked and baked so many foods, like a recipe map!! Feel free to have a look on my new recipe index (on the top page) and try to click here and there (give comment if any), Xie Xie , Terimakasih and Thank you..
Last two weeks i made two Birthday cakes for my niece and nephew, one was Tiramisu cake for Birthday boy, another was this Jelly Cake for Birthday girl. I got this idea from Eileen's blog.
I was not sure why the recipe need to add instant jelly powder, quickly made a call to Angie (the owner of the jelly recipe). She was so kind explained to me why we need to add this extra instant jelly powder, as to prevent jelly from deteriorate quickly ( water comes out from jelly )
I got the idea from Japanese drama "Midnight Canteen" on how to decorate this cake, it look simple and elegant for me. But my sister complainted why nothing at the sides of the cake and look so plain, hahaha..And she also said the cream look so untidy, i know i still have to improve my frosting skill.
Jelly Layer CakeMy sister sent me this photo (taken using her phone), have a look the inside of this cake..
(recipe source: jelly recipe adapted from Angie My Mum's Cake house)
*makes a 7” round cake
To make jelly layer
10g agar-agar powder
1tsp instant jelly powder
100g fresh strawberry, small cubes
A drop of red food colouring
1. Mix water, sugar, agar-agar powder and instant jelly powder in a saucepan, stir well.
2. Cook over medium heat till sugar dissolved.
3. Pour the jelly liquid into a 35.5cm x 28cm (11”x14”) square pan.
4. Sprinkle strawberry cubes and add a drop for red colouring into the jelly liquid.
5. Set aside to cool and set.
6. Cut out two 7” round jelly layer.
To make plain sponge cake
One 7” plain sponge cake, refer recipe here, slice into 3 equal pieces
200g non-dairy whipping cream, for frosting, follow to steps here to whip the cream
150g fresh strawberry, for decorating
To assemble the cake
1. Place one piece of sponge cake on a cake disc (at a revolving decorating cake stand for easy frosting)
2. Spread evenly a thin layer of whipped cream, top with a jelly layer.
3. To continue spread evenly a thin layer of whipped cream, place second piece of sponge, spread evenly a layer of whipped cream, top with jelly layer.
4. Top with last piece of sponge cake, frost the whole cake with whipped cream.
5. Decorate with strawberry or your own choice of decoration.