EUROPEAN FLAG JELLY

Method
1. Begin with the bottom layer jelly colour. Dissolve the jelly
according to the packet instructions.
2. Pour the jelly into the glasses, to cover the correct proportion
for the flag (e.g. for an even tricoloured flag, fill the glass 1/3).
3. Place in the fridge for around 3 hours or until completely set.
4. Repeat for the next colour, pouring it on top of the first colour.
5. Repeat as necessary to complete your flag.

Ingredients
Different colours of jelly
(depending which flags you want to make)
Measuring jug
Glasses, jars or bowls
(clear work best then you can see the stripes)

Flags to try:
• Lithuania: Red, green, yellow
• Spain: Red, yellow, red
• Portugal: Red and green
• Germany (yellow, red, black) and Belgium (red, yellow,
black) can be made by using blackcurrant jelly for the black.
It will be slightly purple in colour, but could still work!
 GLITTERBALL
CAKE POPS
Method
Cake:
1. Preheat the oven to 190°C (170°C fan) and line two 20cm sandwich tins with
greaseproof paper.
2. Cream together the margarine and sugar in a mixing bowl until smooth.
3. Whisk the eggs in a separate bowl or jug, then pour into the mixture a little at a time,
mixing in well.
4. Sieve the flour into the mixture then fold into the wet ingredients.
5. Spoon the mixture evenly into the prepared cake tins and smooth the top.
6. Bake in a preheated oven for around 15 minutes. The cake is ready when you can lightly
press the top and it bounces back.
7. Leave the cake to cool fully whilst you prepare the buttercream.

Buttercream:
1. Mix together the butter and icing sugar until smooth, then mix in the vanilla
extract and milk.
2. Crumble your cake into large crumbs and add to the buttercream. Mix together.
3. Take chunks of the mixture (approx. 1 tbsp) and roll them into ball shapes in your hands.
Place the balls on a plate lined with greaseproof paper, then place them in the fridge to set
for at least 30 minutes.
4. Remove the cake balls from the fridge and stick a lolly stick into each.

Decoration:
1. Melt the white chocolate in the microwave (use short blasts and stir in
between to prevent burning).
2. Pour the sprinkles into a separate bowl.
3. Roll each cake pop in the chocolate, letting any excess drip off, then
coat in sprinkles. You could coat them all the same or have a mixture of
different coatings. Leave on the lined plate. Once you have coated all the
pops, return to the fridge for half an hour to set.
 GLITTERBALL
CAKE POPS
Ingredients
For the cake: For the buttercream:
100g (4oz) margarine or butter 75g (3oz) butter, softened
100g (4oz) caster sugar 150g (6oz) icing sugar
100g (4oz) self-raising flour 1/2 tsp vanilla extract
2 eggs 1 tbsp milk
To decorate:
200g (8oz) white chocolate
Edible glitter, sprinkles,
sparkle sugar and/or
silver balls

Oven: 190°C / 370°F / 170°C fan / gas mark 5

 SWEDISH KLADDKAKA
This year, the song contest is taking place in Sweden, so what better way to celebrate
than with a Swedish treat? ‘Kladdkaka’ translates to ‘sticky cake’ which is exactly
what this indulgent recipe is!

Method
1. Preheat the oven to 180°C (160°C fan) and line a 20cm spring-release cake tin with
greaseproof paper.
2. Measure the sugar into a large mixing bowl. Add the eggs then use an electric
hand whisk to beat them together until the mixture is light and fluffy. Whisk in the
vanilla extract.
3. Sift in the flour and cocoa powder, then fold into the wet mixture using a spoon until it is
all combined.
4. Fold in the melted butter.
5. Turn the mixture out into the prepared cake tin and bake in the preheated oven for
around 20 minutes (see our top tips below to know when it’s ready!).
6. Remove from the oven and leave to cool slightly before springing it from the tin.
7. Serve warm or cold with ice cream or whipped cream. You could even add a dusting of
icing sugar or a few berries as decoration.

Ingredients
100g (4oz) butter, melted
200g (8oz) caster sugar
150g (6oz) plain flour
2 eggs
3 tbsp cocoa powder
Oven: 180°C / 350°F / 160°C fan / gas mark 4

Top tips:
This cake will not rise like a regular sponge cake, but will
form a slight crust, so the consistency will be more like
a brownie. You will know the cake is done when you can
put a little pressure on the top and the surface cracks.
Your kladdkaka can be frozen to use later. Just make
sure it is fully thawed before enjoying it.
Disclaimers
This resource is provided for informational and educational purposes only. As this
resource refers to food items/ingredients, and hot appliances, you must ensure that an
adequate risk assessment is carried out prior to using this resource. You must contact a
suitably qualified professional if you are unsure. Twinkl is not responsible for the health
and safety of your group or environment. It is your responsibility to ensure you are aware
of the allergies and health conditions of anyone making or consuming these products.