Recipe

Jelly bean cake

May 27, 2013 2:00pm
  • 45 mins preparation
  • 1 hr cooking
  • Serves 12
    • Print
    Print

Ingredients

Jelly bean cake
  • 2 340 g packets golden butter cake mix
  • 4 eggs
  • 120 gram margarine, at room temperature
  • 1又1/2杯牛奶
  • butter cream icing
  • 2 190 g packets jelly beans
Butter cream icing
  • 180 gram butter, at room temperature
  • 2 teaspoon vanilla essence
  • 2 tablespoon milk, at room temperature
  • 2 1/4 cup icing sugar
  • few drops yellow food colouring

Method

Jelly bean cake
  • 1
    Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a deep, 22cm (base measurement) square cake pan. Prepare cake mix as directed on packet, using eggs, margarine and milk. Spoon into prepared pan; smooth surface. Bake for 1 hour or until a skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to wire rack to cool completely.
  • 2
    Meanwhile, make Butter Cream as recipe directs.
  • 3
    Using a serrated knife, trim top of cake to level. lnvert cake onto a large serving plate or cake board. Spread icing evenly over top and sides of cake to cover completely. Arrange jelly beans over icing.
Butter cream icing
  • 4
    Using an electric mixer, beat butter and essence in a medium bowl until light and creamy. Add milk and sifted icing sugar, beating until combined. Add food colouring, mix well.

Notes

For best results, bake cake a day before you decorate it. Store in an airtight container or freeze. Instead of jelly beans, try other sweets, such as chocolate buttons. Butter Cream Icing: Makes 2 cups

The Latest from Food To Love