Freezing; I don’t recommend freezing assembled jelly cakes, but the plain cakes can be frozen to thaw and soak/assemble later. To freeze the plain vanilla cakes, allow them to cool completely and wrap in a freezer-safe bag or baking paper. Place into an airtight container and freeze for up to 2 months. To decorate, thaw in the fridge overnight and make the jelly 1-2 hours before you are ready to decorate. Follow the rest of the recipe instructions as below.
Storage; Jelly cakes filled with cream will keep in the fridge and are best eaten within the first 3 days. They can also be made the night before (without the cream added) and kept in an airtight container in the fridge to be filled with whipped cream when you are ready to serve.
Please note that the nutrition information is based on the mixture being made into 12 cakes (2 cakes sandwiched together with cream), with one cake being
one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the cakes.
This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 288kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 30mg | Potassium: 112mg | Fiber: 2g | Sugar: 14g | Vitamin A: 380IU | Vitamin C: 0.2mg | Calcium: 33mg | Iron: 1mg
