Ingredients 180g butter
3/4 cup of sugar
1 teaspoon of vanilla
1/4 cup of milk
2 cups self raising flour
1 packet of chocolate finger biscuits
1 packet of blue jelly
1 packet of jelly babies
1 packet of fruit rings (if you can find them)
1 packet of cooking chocolate
Butter for the icing
Dash of milk for the icing
Preheat oven to 180 degrees celsius.
Make the jelly according to the packet instructions and place in the fridge for later.
With an electric mixer cream butter, sugar and vanilla until pale and creamy.
Add in eggs one at a time, continuing to mix.
Add in sifted flour and slowly add in the milk.
When fully combined pour mixture into a greased cake tin and bake for 1 hour. Check with a skewer if it comes out clean it's ready. Allow it to cool.
While cake is cooking melt chocolate over a double boiler and spread onto a lined baking tray. Making it into a small circle. Place in the fridge to set.
Make icing according to packet instructions and set aside.
Once your cake has cooled cut out some of the centre leaving an edge about 2-3 cm thick
Place the chocolate circle in the hole of the cake. This helps so that if your cake sits for a while the jelly won't make the cake soggy.
Spread icing around the sides and on the top edging.
Before the icing sets stick in the chocolate fingers biscuits around the sides. Flat side against the icing.
Break up the set jelly and place into the centre of the cake on top of the chocolate.
Place the jelly babies in to look like people swimming and if you've got the fruit rings (I could only find liquorice ones so I didn't buy) place some on one or two of the jelly babies to look like floating rings.