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