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Step 4: Combine cake and smashing orangey bit

Check that the jelly is set. If so, proceed with this step. If not, chill until completely set.

Loosen the jelly from the bowl using a knife, flexible spatula, or any implement that won't damage the jelly too much. Then invert the bowl over the centre of the cake. The jelly will probably be somewhat reluctant, but with a few taps on the bottom of the bowl it should come out. Et voila! A smashing orangey bit!

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<p>loved this so much i decided to have a go myself! check out what it looked like https://www.youtube.com/watch?v=cSrsKeAP60s</p>
<p>Think it's really cool you had a go yourself, and that you added your own inspiration and made some modifications to the recipe. Adding some zest to the jelly cubes is a cool idea, almond extract in the sponge for a different flavour, and using ganache instead of melted chocolate gave your cake a soft finish rather than a crunchy top. Apricot jam to help the jelly stick is a great idea. You could also use sieved marmalade for more orange tang!<br>I watched the video, and have some tips to offer you for next time (since I wrote the above recipe I've done a stint working in a professional bakery):<br><br>- When you make the jelly, add enough boiling water to dissolve the cubes and then top up with cold water, that way it'll set much quicker.</p><p>- Make sure your butter is room temperature before you start, and beat it till it's nice and smooth before adding the sugar.<br>- Cream the butter and sugar until they're really pale and fluffy before adding the eggs - this will help keep your cake nice and airy.<br>- Add your vanilla/almond extract to your eggs before adding them in to make sure it's evenly distributed.<br>- Add the eggs one at a time and beat between each addition, this will stop the mix curdling. <br>- Add your baking powder to the flour and mix them together before adding them into the mix. This will make sure the rising agent is evenly distributed.<br>- Have your baking tin(s) greased and lined before you start mixing the sponge - the raising agent gets to work as soon as it touches the wet ingredients, so your cake will have a better and more even rise if you get it in the tin and in the oven as quickly as possible after mixing.<br>- If you're lining the tin with foil, you can turn it upside down and push the foil over the outside so it takes the shape, then turn the tin right-way-up and your foil will go in easily!<br>- When making your ganache, heat the cream gently and take it off the heat before adding the chocolate. This will make sure your chocolate doesn't overheat or burn.<br>- Turn down your oven temperature - 180 conventional oven or 160 fan will give you a more even bake and a better colour even if it takes a little longer.<br><br>I hope you find these helpful in your future baking adventures!</p>
<p>Just in the process of making this jaffa cake cake so far so good, easy to follow instructions. I was wondering if i warmed jelly bowl with hot water would it come out,easier or would it damage it ? Your advice would be appreciated.</p><p>Gail </p>
I am currently making this for my sons 23rd birthday who loves Jaffa cakes and birthday cake so what a great combo! Thank you.
Hope he enjoys it and has a great birthday!
Great instructable! this allowed me to make my girlfriend a heart shaped one ready for valentines, I'd post a picture if I could. thank you.
What a great idea to make it in a heart shape! Hope she enjoys it :)
I thought it was lovely! Made this for my son's 15th birthday. One word GORGEOUS!! Thank you so much for sharing this with us :)
Canadian here with limited access to jaffas or half-decent orange jello (which tastes very synthetic). Was wondering how accurate the jelly/cake overall was to a real Jaffa or if this was an aesthetic experience. Any thoughts on how to improve the jelly (ex: use watered down oj instead of water alone)? Keep up the good work!
This recipe isn't trying much to match the taste of the genuine article, it's more about aesthetics and the chocolate-orange-cake combination. <br> <br>I believe the real ones have a fatless sponge cake base, so that would get a more genuine taste. <br> <br>As for the jelly flavour, I've just seen a recipe that recommends adding a tablespoon of marmalade per packet of orange jelly when making it up. That might be closer to the smashing orangey bit than substituting orange juice for water because the latter might be a bit bitter. <br> <br>Let me know how it goes if you try experimenting with this :)
Can you put it in the fridge to help the chocolate to set or would it end up too hard?
Yup, you can put it in the fridge. In fact, it's pretty necessary in the heat of high summer to keep it in the fridge to stop it melting. An evenly spread chocolate layer won't be too thick so it should still be easy to cut through.<br>Hope that helps :)
Now make one in Tekkit...
I love the idea of a Giant Jaffa Cake.<br><br>I'm going to try making mine with the Lime flavoured jelly cubes I have in the pantry.<br>I think they will work quite well as its a nice tangy flavoured jelly.<br><br>Only problem is that I like to dip jaffa cakes in my coffee<br><br>I'll definitely need to invest in a bigger cup!<br>:o)
Торты это очень вкусно, главное, чтобы фигуру не испортить.
Спасибо! Я никогда не думала, что кто-нибудь в другой стране читает мой рецепт. Жаль, что не могу читать Ваш комментарий на страницу рецепта.
finally a jaffa cake recipe aww yeah<br>
and just wen u thought jaffacakes couldn't be more awesome :)<br>
I Love Jaffa Cakes..... Thank you for a Great Instructable,very well written and really clear directions. Hope this is the first of many.... phil.
That looks really good!
giant and amazing!

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