BLOSSOM CAKE

This is not a difficult cake to prepare, but you need patience .

Preheat your oven to 180 deg C .

In a large bowl , cream together 125 goof softened marg / butter , 1 cup of castor sugar and 3 tbs of 

of jelly crystals .....

Continue to beat until you have a light and fluffy cream , now beat in 2 eggs ( one at a time ) , mixing thoroughly.

Sift into the batter 1& 1/2 cups of SR flour and add 1/2 cup of full cream milk .

Whisk in thoroughly.

Blend in 1 dsp of vanilla essence and 1/4 cup of jam that pairs with your jelly crystals ...eg 

Strawberry or raspberry jam with strawberry jelly crystals , raspberry jelly crystals  or port wine jelly crystals.

In class Heather used orange jelly crystals and used apricot jam ...it's up to you .

Now pour batter into prepared cake pan 

Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean .

Remove from oven and cool in the pan on a wire rack for 10 minutes .

Then remove from pan and cool completely on wire rack .

Now ice and decorate or dress with thickened cream and strawberries or grapes if you used lime jelly crystals ...

Enjoy .