Make this eye-catching floral fruit jelly cake


Make this eye-catching floral fruit jelly cake

Stuck for dessert inspiration? Introducing this season’s best throwback recipe: the jelly cake. Simple to make and sure to wow any crowd, see below for how to recreate what is sure to be the most eye-catching plate on the dessert table this spring. Trust us, you’ll want to try this at home.


  • 2 cups raspberries
  • 2 cups strawberries
  • 2 cups blueberries
  • 2 x peaches
  • Handful of edible flowers
  • 2 packs Aeroplane Jelly (raspberry or strawberry)
  • Small handful of berries and edible flowers to garnish


  1. Rinse and halve the strawberries and thinly slice the peaches.
  2. Prepare the jelly in a large mixing bowl, as per the instructions on the packet.
  3. Using a bundt cake pan – or a traditional round jelly pan – pour in a small amount of the jelly mixture (1-2cm) so that the top part of the mould is covered. Put in the fridge to semi-set for 30 minutes – this will ensure the dessert is smooth on the top and sides.
  4. Once semi-set, layer in half the raspberries, strawberries, blueberries and peach slices.
  5. Slowly pour half of the remaining jelly mixture over the fruit. Shake the tray a little, to evenly distribute the jelly around the sides. Once covered, add some of the edible flowers down the sides of the pan so that they will be seen from the outside. Place in the refrigerator to set for 1-2 hours.
  6. Repeat step 5 with the remaining fruit, jelly mixture and edible flowers. Doing this process in steps ensures a more even distribution of fruit throughout the cake.
  7. Leave refrigerated until completely set, for about another 1-2 hours. In order to remove the jelly cake from the tray, pour hot water into a large bowl, and place the jelly dish into it. As soon as you see a little bit of melting on the sides, cover the jelly with a serving plate and turn it over. If necessary, wipe off the sides of the jelly.
  8. Return to the refrigerator to keep cold until ready to serve. Only remove the cake from tray a few hours before serving.
  9. When ready to serve, garnish the top with any left-over berries and edible flowers.