Ladybirds Jelly Cakes .

• 1 85g packet jelly crystals - your choice of colour and flavour .
• 1 cup boiling water
• 200 ml cold water
• 1 olive oil, extra virgin , cooking spray .
• 1 plain flour , for dusting
• 3 eggs
• 1/2 cup caster sugar
• 1 tsp vanilla extract
• 1/4 cup self raising flour
• 1/4 cup plain flour
• 1/4 cup cornflour
• 2 cup desiccated coconut or you can use flaked chocolate instead .
• 1 thickened cream
• 1 jam or chocolate fondant

1. Place the jelly crystals into a heat proof bowl or jug , add the cup of boiling water and stir till jelly crystals have dissolved completely , then add the 200mls cold water and stir to combine completely , let stand for 5 minutes to cool slightly , then refrigerate for about 1 hour or until mixture becomes thick and syrupy consistency , just starting to set .
2. Meanwhile , Preheat the oven to 170C .
3. Next spray the cooking oil into the holes of a cakepop patty pan tray then dust lightly with the plain flour , then set aside till needed (you will need to do up to 4 trays of 12)
4. Add the eggs and sugar into a large bowl and using an electric mixer , beat them together for about 8-10 minutes or until thick and creamy , then add the vanilla and beat to combine well .
5. While eggs are beating , in a clean bowl , sift the 3 flours together 3 times .
6. Once egg mixture is done , sift the flour mixture over the prepared egg mixture and fold the flour in gently to combine all .
7. Divide the prepared mixture evenly into the holes of the prepared cake tin (about 3 level teaspoons each) then place the filled trays into the Preheated oven and bake for about 12-15 minutes or until cakes are just firm to touch .
8. Remove from heat and let stand in the trays for about 1 minute (much longer and they will stick making them hard to get out the trays) , using a small blunt knife to loosen the edges , carefully lift the cakes out of the cake tin holes and transfer to wire rack to cool completely .
9. while cakes are cooking Line a baking (cookie) tray with baking paper and set aside .
10. Once cooled remove the jelly from the fridge , place the coconut (or flaked chocolate) into a bowl , have your cake ready and baking paper lined tray handy .
11. Now one at a time , dunk the cake into the jelly (covering it in jelly) , then toss it in the coconut (coating all over) , then place onto prepared baking paper lined tray , repeat with all cakes (one at a time) .
12. Then refrigerate prepared cake full tray for about 2 hours or until set .
13. Once set serve cold on serving plate and enjoy .
14. :-)
15. Or you can add a spoonful of the whipped cream onto the flat side of one of the jelly cakes and chocolate sauce or jam on a second cake then put them together for something different , refrigerate until ready to serve , serve cold on serving plate and enjoy .
16. :-)

packet jelly crystals, boiling water, cold water, olive oil, flour, eggs, caster sugar, vanilla, flour, flour, cornflour, coconut, cream, chocolate fondant

Taken from cookpad.com/us/recipes/344677-ladybirds-jelly-cakes (may not work)