For those of you who aren’t exactly baking savvy (i.e everything you bake just collapses for no reason), why not get innovative and make jelly pots instead of a cake for your child’s next birthday.

All you need is a few store-bought ingredients and you’re on your way to party perfection!DIY-Cook-NauticalJellyPots-03.jpg


1 hour + refrigerating time


Ages 12+


1-2 packets blue jelly | 1 packet ready-to-roll fondant | Black food colouring | ½ cup desiccated coconut | Red food colouring | One extra-large marshmallow | 2 tbsp buttercream (see Piñata Cake for recipe or use store bought) | One mini marshmallow, cut in half | Edible decorating pen | 8 sour strips (red parts cut into strips for octopus legs)


  1. Make up first batch of jelly according to packet directions. Make the second if needed, depending on pot sizes.
  2. Pour into individual pots, leaving 1cm from the top.
  3. Place in fridge to set.
  4. Meanwhile, roll out a small chunk of fondant and colour with two drops of black food colouring.
  5. Knead until fully combined. Add an extra drop if needed to achieve a darker grey colour for the shark fins.
  6. Roll out fondant between two sheets of baking paper, using a little icing sugar to prevent sticking.
  7. Using a knife, cut out shark fin shapes to put into jelly when set. Allow to dry/harden on baking paper.
  8. In a small bowl, put in the coconut, adding a drop at a time of red food colouring.
  9. Rub with hands between each drop, until the colour is mixed in. Add extra drops as needed, until the coconut is a deep red.
  10. Using scissors, cut two diagonals from the bottom half of the large marshmallow to create a body for the octopus, then cover in buttercream.
  11. Roll the marshmallow in the red coconut so it sticks to the buttercream to coat.
  12. Using the edible pen, draw a dot on the centre of each cut mini marshmallow for eyes.
  13. Using the cut side of the mini marshmallow, stick on the octopus for eyes.


It’s time to assemble! Once the jelly has set, remove from fridge and in two of the jellies, cut a small slit for the shark fins to sit in. Gently push fins into jelly approximately 1cm deep. Place the octopus on top of one of the pots, and place the red sour straps around the top of the jelly for the legs, then finish with any other nautical-themed decorations you like!


Use disposable gloves when using the food colouring to avoid colouring your hands. You can also use tiny bits of liquorice for the dots on the eyes, using a little buttercream to stick on.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett