Jelly and Ice Cream Bundt Cake

Yesterday Bolton Clandestine Cake Club turned two. We've spent the past couple of years improving our skills, coming up with crazy cake ideas and making lots of new friends. I made my signature Matilda Bundt Cake for our first meeting, and have baked a bundt for every meeting since, except once when I made Almondbury Cake in homage to T & Cake.

I wanted something a bit quirky, whilst still along the birthday party theme. Last year I made a Cherryade Bundt Cake, but was totally stumped this time. Then my friend Lucie came up trumps with an ace idea. She suggested I pick two ingredients to match our age - it had to be jelly and ice cream! I hadn't had jelly in years!

In my infinite wisdom I decided to make actual jelly to accompany the cake, which proved interesting as I had to transport them to cake club! Crisis averted, I was really pleased with how this one turned out. I made it earlier in the week using just jam as a flavouring, however I found that it tasted too much like real fruit. I wanted an almost synthetic strawberry taste, just like jelly. Mission accomplished.

The 'ice cream' layer is made using vanilla paste, and the strawberry layer using jam and strawberry cupcake flavouring. Topping it with strawberry jelly sweets was literally the icing on the cake.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g plain flour + 1 tbsp for later...
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml plain fat free yogurt 
• 1 tbsp vanilla paste
• 1 tbsp strawberry flavouring
• 7 tbsp strawberry jam
• Red food colouring
• 300g icing sugar plus 1 tsp strawberry flavouring.
• Sweets

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
6. Pour the yoghurt into a jug.
7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
8. Give everything a quick mix on a low speed for about 10 seconds.
9. Split the mix into two bowls.
10. To the first bowl add the vanilla paste.
11. To the second bowl, add the red food colouring, strawberry flavouring, 3 tbsp strawberry jam and the extra spoonful of flour to tighten it back up.
12. Pour the vanilla half the mix into the prepared tin. 
13. Dollop the remaining jam on top and smooth over.
14. Cover with your red strawberry layer. 
15. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
16. Note - something weird happens now. The red and vanilla layers will switch round, with vanilla encasing the whole thing. This gives the pretty marbled effect. Run with it.
17. Leave the cake to cool for 10 minutes before removing from the tin.
18. When the cake is fully cooled, mix the icing sugar with 1 tsp of strawberry flavouring and enough water to make a pouring consistency - tip it over the cake! Don't worry about making it look pretty, the tin shape does all the work for you.
19. Top with enough sweets to make you happy.

Jelly - I made these cute jelly shapes with ordinary strawberry jelly in some bundtlette tins. I had two different sizes which were the same shape as my Anniversary tin, so thought they would compliment nicely. I even managed to fit one in the centre of the cake!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.
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