Quince seems to be a theme in my kitchen at the moment and I use any opportunity to include quince, quince jelly or quince paste in whatever I am making. We have many friends who like an old fashioned cream cakes and these were perfect for supper after our recent cards night. Individual cakes are a good good alternative when I do not want the bother of cutting up a sponge, it is much easier to put the cakes on a serving platter and allow people to help themselves. It is even better if you make a cake that actually improves if made a day or so in advance like these Jelly Cakes.
This time I baked them in muffin tins so that the cakes were larger and included some quince jelly in the filling and as a decoration. I made the cakes two days in advance and refrigerated them. I spooned some quince jelly into the gap between the wings just before the visitors arrived and put them back in the fridge until they were needed for supper.
You Will Need
1 packet vanilla cake mix
1 packet raspberry jelly crystals
300 ml cream, whipped
Make the vanilla cake mix up according to the instructions on the packet.
Grease a large muffin tray and divide the mixture equally betwen the muffin cups, Bake.
Make jelly according to instructions on the packet.
Once cakes are baked, remove from oven and allow to cool in the tin for a few minutes. Remove from the tins and allow to cool.
Dip cakes in semi set jelly and coat with coconut. Refrigerate for a little while as this will make them easier to cut.
Using a sharp knife cut into the cake and scoop out the middle and top. This will create a hole for the cream and the cake that is removed is used to make the wings.
Spoon a little quince jelly into the bottom of the cake, top up the hole with a generous spoonful of with whipped cream and place wings on the cake.
Cut each of the cake pieces that were scooped out in half to create the wings.
Place in an airtight container and refrigerate or freeze.
Spooned some more quince jelly into the gap between the wings.