insta-follow-top     pin-follow-top     yt-follow-top     fb-follow-top
 

How to make pink jelly cakes

Learn how to make pink jelly cakes from scratch! Get the recipe, watch how to do it plus get extra tips to help you make this easy but impressive recipe.

In partnership and featuring recipes from Fairy Baking.

Rate this Article
Average: 4.9 (11 votes)
FacebookPintrestTwitterGoogle ClassroomShare via Email

How to make pink jelly cakes from scratch

Pink jelly cakes (also called lamington jelly cakes) are squares of vanilla cake that have been dipped in jelly and rolled in coconut, then filled with cream and jam. They're delightful treats for Mother's Day, Australia Day or simply for afternoon tea.

They're the pink version of a lamington, and you can customise the colour of your cake by using different jellies. Learn how to make pink jelly cakes and get all the tips and tricks for making them below!

Watch how to make pink jelly cakes

 

Pink jelly cake recipe

INGREDIENTS
 
Vanilla cake
  • 125g (½ block) Fairy margarine, chopped, at room temperature
  • 165g (¾ cup) caster sugar
  • 2 tsp vanilla extract
  • 2 eggs, at room temperature
  • 125ml (½ cup) milk
  • 200g (1 ⅓ cups) self-raising flour
Raspberry jelly
  • 85g packet raspberry jelly crystals
  • 250ml (1 cup) boiling water
  • 125ml (½ cup) cold water
Vanilla cream
  • 180g Fairy margarine, chopped, at room temperature
  • 2 tsp vanilla extract
  • 330g (2 ¾ cups) icing sugar mixture
  • 1 tbsp milk
To assemble
  • 95g (1 ¼ cups) shredded coconut
  • 80g (1 cup) desiccated coconut
  • 160g (½ cup) raspberry jam
 
METHOD
 
Vanilla cake
  1. Preheat oven 180°C/160°C (fan forced) and grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges
     
  2. To make cake, beat Fairy margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage
     
  3. Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top
     
  4. Cook for 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool
     
Raspberry jelly
  1. Meanwhile, dissolve jelly crystals in boiling water, in a shallow dish. Stir in cold water. Refrigerate until jelly starts to set around the edge
     
Vanilla Cream Filling
  1. Beat Fairy Margarine and vanilla in same, clean bowl of electric mixer until pale and creamy. Gradually add sifted sugar, beating until combined. Beat in milk, until smooth. Transfer to a piping bag fitted with a 9mm plain nozzle
     
To assemble
  1. Cut cake into 24 equal squares (approx. 5cm squares). One at a time, dip cakes into jelly, allowing excess to drip away. Roll in combined coconuts. Transfer to a wire rack. Refrigerate for about 1 hour, or until set
     
  2. Cut cakes in half. Spread one half with jam (1 tsp each). Pipe filling on top of other half and sandwich together. Repeat with remaining cakes, jam and filling
 
Get the recipe that you can save to your myfoodbook cookbooks: Pink Jelly Cakes
 
 

Tips for making pink lamingtons

Slicing the cake evenly
Before you cut the cake, cool completely on a wire cake rack. Don’t be tempted to cut it while it is warm as it will tear the cake and cause uneven edges. To cut 24 even squares, use a ruler as a guide. Make small incisions to mark out the squares. Use a long bladed serrated knife to cut out your squares.
 
Prepare a production line
Before your start dipping the cakes in jelly and coconut, arrange your production line. Place a large wire cake rack on top of a large tray place the finished cake and catch any excess drips of jelly or
coconut. Mix the coconuts into a shallow dish. Arrange bowls close together so that you can create a production line. 
 
Avoid soggy cake
The jelly should be just set around the edges, and the centre should be a thick dippable liquid. One jelly cake at a time, dip cake squares into the jelly for two seconds, turn it over gently to coat both sides and to absorb the jelly evenly. Allow excess jelly to drip off back into dish so that the vanilla cake does not become too soggy. Immediately roll carefully into combined coconut making sure that it is evenly covered. Place onto wire rack. Repeat with vanilla cakes, jelly and coconut.
 
Chill before slicing
Refrigerate all the coated cakes for one hour. This will allow the jelly to be absorbed and set, and will also firm up the cake ready to slice. When cooled and ready to fill, a small serrated knife will make it easier to cut the cakes in half. Spread one side with one teaspoon of jam and pipe vanilla cream filling onto the other half. Sandwich together. Repeat with remaining cakes, jam and vanilla cream.
 

How long can you store pink jelly cakes

Place pink jelly cakes in an airtight container to store. This will prevent the cakes from drying out. You can store them like this in the refrigerator to for up to two days.
 

More vintage baking recipes

Want more nostalgic baking recipes? Browse more below, or click here for vintage baking recipes that are just like nanna used to make.

*DISCLAIMER: Fairy is a contributing recipe partner at myfoodbook.com.au. This article features content sourced from Fairy and our own opinions. For more information visit the Fairy website.

Raspberry Coconut Slice

Choc-mint Brownie Slice

Anzac Biscuits

Melting Moments

Mini Pineapple Upside Down Cakes

Vanilla Layer Cake with Passionfruit Curd