Princess Crown Jelly Cake

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 4 large Eggs (room temperature)
• 1/2 cup Whole Milk (room temperature)
• 1 teaspoon Vanilla Extract
• 1 cup Unsalted Butter (softened for buttercream)
• 3 cups Powdered Sugar (sifted)
• 2 tablespoons Heavy Cream (room temperature)
• 1 teaspoon Food Coloring (Blue) (gel‑based for buttercream)
• 1 pound Fondant (white, pliable)
• 1 teaspoon Edible Glitter (Silver) (shimmer for crown)
• 10 pieces Edible Gems (Red) (for decoration)
• 2 tablespoons Gelatin Powder (unflavored)
• 1 cup Mixed Berry Juice (prefer 100% juice, no added sugar)
• 1/4 cup Granulated Sugar (for jelly)
• 1 teaspoon Food Coloring (Purple)
• 2 tablespoons Snow Sprinkles (white, non‑metallic)

Instructions

1. Prepare the Sponge Cake Batter

   In a mixing bowl whisk together sifted flour, baking powder, and salt. In another bowl beat softened butter and granulated sugar until light and fluffy, then add eggs one at a time, followed by vanilla extract. Gradually add the dry ingredients alternating with milk, mixing just until combined.

   Time: PT15M

2. Bake the Sponge Cake

   Line the 8‑inch round pan with parchment paper, pour in the batter, and smooth the top. Bake in a pre‑heated oven at 350°F for 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

3. Cool and Slice the Cake

   Allow the cake to cool in the pan for 10 minutes, then turn onto a cooling rack. Once completely cool, slice horizontally into three even layers.

   Time: PT10M

4. Make the Buttercream Frosting

   Beat 1 cup softened unsalted butter until creamy. Gradually add sifted powdered sugar, beating after each addition. Mix in heavy cream, vanilla extract, and blue food coloring until the frosting is light, fluffy, and smooth.

   Time: PT10M

5. Assemble the Cake

   Place the bottom cake layer on a serving plate, spread a thin layer of buttercream, add the second layer, repeat, then place the top layer. Apply a thin crumb coat of buttercream over the entire cake and chill for 10 minutes to set.

   Time: PT10M

6. Finish Frosting the Cake

   Using a spatula or piping bag, spread the remaining buttercream smoothly over the cake, creating a flawless surface. Sprinkle snow sprinkles for a snowy effect.

   Time: PT10M

7. Prepare the Colorful Jelly Cubes

   In a saucepan combine mixed berry juice, 1/4 cup sugar, and purple food coloring. Heat gently until sugar dissolves, then whisk in gelatin powder (sprinkled over a few tablespoons of cold water). Bring to a low boil, stir until gelatin fully dissolves, then pour into a silicone cube mold.

   Time: PT10M

8. Chill the Jelly

   Place the filled mold in the refrigerator for 30 minutes, or until the jelly cubes are firm.

   Time: PT30M

9. Create the Fondant Crown

   Knead the white fondant until pliable, roll out to about 3 mm thickness, and cut a crown shape using a template. Gently lift the crown, brush with a little water, and attach edible silver glitter and red edible gems for sparkle.

   Time: PT15M

10. Final Decoration

    Arrange the chilled jelly cubes around the sides of the cake, place the fondant crown on top, and add any extra sprinkles or decorative touches. Refrigerate the finished cake for another 10 minutes before serving to set the decorations.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Baking Powder: Baking soda (use 1/2 tsp)
• Instead of Salt: Sea salt
• Instead of Unsalted Butter: Margarine, Plant‑based butter
• Instead of Eggs: Egg replacer, Flax egg (2 tbsp flaxseed + 6 tbsp water)
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Unsalted Butter: Margarine
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Heavy Cream: Half‑and‑half
• Instead of Food Coloring (Blue): Natural blueberry powder
• Instead of Fondant: Modeling chocolate
• Instead of Edible Glitter (Silver): Pearl dust
• Instead of Edible Gems (Red): Sugar pearls
• Instead of Gelatin Powder: Agar‑agar (use 1 tsp)
• Instead of Mixed Berry Juice: Apple juice, Grape juice
• Instead of Granulated Sugar (for jelly): Honey (reduce liquid)
• Instead of Food Coloring (Purple): Natural beet powder
• Instead of Snow Sprinkles: White non‑pareve sprinkles

Equipment Needed

• Mixing Bowl
• Electric Mixer
• 8‑Inch Round Cake Pan
• Parchment Paper
• Cooling Rack
• Spatula
• Piping Bag
• Fondant Roller
• Silicone Mold (small cubes)
• Saucepan
• Whisk

Critical Steps — Do Not Skip

• Baking the sponge cake (Step 2)
• Setting the gelatin jelly cubes (Step 8)
• Rolling and shaping the fondant crown (Step 9)
• Applying the crumb coat and final buttercream layer (Step 5‑6)

Chef Tips from the Video

• Sift flour and powdered sugar to avoid lumps.
• Use room‑temperature butter for a smoother buttercream.
• For a glossy finish on the jelly, brush the cubes lightly with a thin syrup after they set.

Troubleshooting

Storage

Refrigerator: Store in an airtight cake container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 1 month. Thaw in refrigerator before serving.

Room temperature: Not recommended beyond 2 hours due to buttercream and jelly.

Make-Ahead Tips

• Bake the sponge cake a day ahead and store wrapped in plastic.
• Prepare the buttercream and keep refrigerated; bring to room temperature before use.
• Make the jelly cubes up to 2 days ahead; keep covered in the fridge.

Frequently Asked Questions