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Colourful jelly sweet cake with white fondant and gummy bears
Fun and vibrant cake topped with gummy candies

Colourful jelly sweet cake

Author: Flavelo
Recipes Cakes and Desserts
A child's dream: cake and sweets in one! This cake is a play on textures: the contrast of soft sponge, creamy filling, and chewy jelly sweets makes it exciting. A riot of colour explodes either under or on top of the clean white exterior. A technical challenge is ensuring the sweets don't melt or make the coating soggy.
🕒 Prep Time 1 hr 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 12 servings
🔥 Calories 380 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Cake tin
  • Palette knife
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Bake the base sponge using the usual 'butter-sugar-egg-flour-milk' method. 180°C, approx 35 minutes.

Tip: The cake must be fully baked and cooled before cutting.
2 ✓

Cut the cooled cake in half. Fill with whipped, sweetened double cream.

Tip: If putting jelly sweets inside the cream, chop them into small pieces.
3 ✓

Coat the cake thinly with cream, then cover with the rolled-out fondant.

Tip: The cream under the fondant must be smooth, otherwise every lump will show.
4 ✓

Stick the jelly sweets onto the outside of the cake with a little thick icing (icing sugar + water) or edible glue.

Tip: Water alone dissolves both the fondant and the sweet, use cautiously (solvation).

Recipe FAQ

The sweets melted on the cake.
The gelatine in jelly sweets is sensitive to moisture. Do not place directly on whipped cream, or decorate immediately before serving. They last better on fondant.

Ingredients

  • 250 g Plain flour
  • 200 g Caster sugar
  • 150 g Butter
  • 4 pcs Eggs
  • 150 ml Milk
  • 1 packet Baking powder
  • 1 tsp Vanilla extract
  • 200 g Icing sugar
  • 300 ml Double cream
  • 300 g White fondant
  • 200 g Colourful jelly sweets (bears, worms)
  • 1 pinch Salt