*Giant Jaffa Cake* went sooo wrong......

kraftykat

Can anyone please tell me where I went wrong with the Giant Jaffa Cake????

I bought the sponge flan case, drained the mandarins and lay them on it. I made up the orange jelly, let it cool and poured it on, allowed it to set in fridge for 2 hours. I melted the chocolate and spread it on top, then I let it set again.

The result was soggy orange flavoured sponge with bits of mandarin, no-one liked it. The chocolate was nice though.

Any ideas as to what I did wrong?????

vivaladiva

Did you use the quick setting jelly?

kraftykat

vivaladiva wrote: »

Did you use the quick setting jelly?

No, just ordinary sugar free jelly with less water.

Do you think that was the problem? The recipe didn't specify what type of jelly to use.....ohhhh dopey me

vivaladiva

I guess it ended up a bit like trifle then .
I'm pretty sure you'd need to use the quick gel stuff so that it sets before making the base soggy. I did wonder if you could partially set ordinary jelly - enough so that it's spreadable - kind of sloppy jam consistency IYKWIM.
Anyone?

kraftykat

vivaladiva wrote: »

I guess it ended up a bit like trifle then .

I guess you could say that......only with much less jelly!!!

LOL!!!:rotfl: :rotfl: :rotfl: :rotfl:

blue_monkey_2

There is an easier way to do the jelly bit. Put it in a plate, let it set and place the jelly on top of the flan case. Put the chocolate over the top and tada!!! No soggy flan base!! One super sized jaffa cake!!

pol

I've made this mistake before too.
I now make a sugar free jelly and let it set slightly, then spread it on a plate the same size as the flan case. When it's almost set you can push the madarins into the top. Leave in the fridge a while to set. Put the flan case on the top and turn over carefully, then you can spread the choc on top. Works for me.
pol

angelavdavis

Another poster has previously suggested lining the flan case with cling film and then pouring the jelly in to set? Once it is set, take the cling film off and position in the flan case.

Chuzzle

I had a similar disaster first time round but on my 2nd attempt I left the jelly - used mr t ordinary stuff, till it was almost solid and then put it into the flan case, back in the fridge to continue to set and then I put the melted choc on it. Although I put too much choc on the top (is that poss??) and then left it in the fridge for too long so was unable to cut through the choc very easily!!

hth

anniebooklover

Gary Rhodes does a very good recipe for Jaffa cake. He uses hot orange juice to melt the jelly crystals and then it is topped up with cool water. The jelly is more solid and has an extra orangey tang. I agree with the clingfilm-lined dish too. I do both these things and I've never had a failure yet with the Jaffa cake. Mixing the choc with some whipped cream helps too as the chocolate doesn't set too hard. HTH

kraftykat

Thanks everyone,

It's common sense when you think about it I suppose, I actually stood and watched the jelly soaking into the sponge, duhhhhh, feel so stupid.:o