So, we thought we were going to share and teach about our world! How little did we know! That’s why it’s called an exchange – an exchange of ideas, thoughts and values. A glimpse into one an other’s world.
For the cake batter
- 4 oz / 125g butter
- 5 oz / 140g castor sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups / 250g self raising flour
- or the 250g all purpose flour with the appropriate amount of baking powder added
- ½ cup / 125ml milk
To assemble Peach Blossoms/Jelly cakes
- 85 g packet raspberry jelly (or Jell-o)
- 1 cup boiling water
- 1 cup cool water
- Whipped cream or Italian meringue buttercream
- Preheat the oven to 350F/180C.
- Beat butter and sugar to a cream. Add vanilla. Add eggs one at a time then beat well. Sift flour and add alternately with the milk. Mix lightly into a soft dough.
- If using gem iron, spray with nonstick cooking spray then carefully place a small teaspoonful in each depending on the size of your gem irons.
- If using a cake pan, grease and line with baking paper a 9in/23cm square cake pan. Fill with the batter smooth and bake for 20 to 30 minutes or until a skewer inserted comes out clean.
- Your cakes should be lightly browned and risen.
To assemble your blossoms
- Dissolve jelly crystals in the boiling water then add cold water. Allow to stand in the refrigerator until beginning to set or until the consistency of egg white.
- Sandwich two halves together with cream.
- If your not using gem irons you will need to cut your cake into small squares about 1in/ 2.5cm square. Hopefully you cake is about 2in/ 5cm high. Cut each square through the middle then sandwich back together with cream.
- Dip your joined cakes into the partly set jelly then roll in coconut. Refrigerate or freeze to keep for longer.