Cake creator Katherine Sabbath joins us for an exclusive Q&A on creating holiday memories and a festive ambience, and shares a delightful recipe for a summery, joyous dessert.

Sydney cake queen Katherine Sabbath is one of the coolest creatives around, loved equally for her cutting-edge cake designs and quirky personal style. Kat is a high school teacher turned cake creative whose unique designs have featured in print internationally, online as well as on TV. She shares it all with her half a million followers, who hang on every sprinkle. Her fans are so devoted they have even been known to sport her cake designs as permanent tattoos.

Q: Little moments may well become your greatest new traditions. Do you have a
wonderfully memorable holiday mishap, a lucky accident or happy coincidence that became a great tradition for years to come?

A: My German Grandmother would always put on the best Christmas dinner, but what I loved and remembered most were her amazing layered trifles and jelly desserts. Not only because they were delicious, but they were messy and fun to eat. Especially seeing the jelly creations wobbling all over our plates and sometimes slipping onto the table!

Q: What’s your favourite ritual to help you relax, treat yourself, and get ready for the holiday-party season?

A: I love putting on a good festive music playlist and lighting some yummy-smelling candles for playful ambience! I also treat myself to some fresh flowers to make the home feel extra special, plus a bowl of summery fruit (hello mangoes and cherries!) for me to snack on and welcome in the season.

Q: What are your top tips to create a holiday table that’s larger-than-life?

A: Creating a memorable dining experience for your loved ones brings so much joy! So when it comes to styling a holiday table that’s larger than life, embrace this joyful moment and use tableware that expresses your personal style and inner playfulness!

Bold patterns, rich colour tones and beautifully crafted pieces provide entertainment for the eye. I love using one of my Marimekko tablecloths for impactful vibrance and luxurious feel, while the graphic contrast of my Unikko tableware is bold yet effortless in its timeless charm.

I gravitate towards styling additions such as interesting flowers and candles, which help to delight the senses and set the atmosphere. I also love providing fresh plump fruit to adorn the table, complementing both the main meal and dessert. The goal is to put a smile on people’s faces, and who doesn’t love an edible decoration!

Rasperries ’n' Cream Jelly

Recipe by Katherine Sabbath for Marimekko

Reminiscent of childhood, a tower of wibbly-wobbling jelly is sure to bring a smile to everyone’s face. Here’s my easy yet triumphant Summer dessert recipe, just perfect for the busy yet playful party host! Feel free to mix up this recipe with other fruits such as mangoes, strawberries, peaches, or blueberries. Serves 15-20.

Ingredients
4 x packets raspberry jelly (or you could use strawberry jelly)
250g fresh raspberries (or you could use 300g of fresh strawberries cut into slices)
500ml pouring cream
You will need x 1 large jelly mould or bundt tin

Method

1. In a heatproof jug, prepare the 2 packets of raspberry jelly according to the packet instructions. Pour half of this mixture into the mould or bundt tin and add half of the fresh raspberries. Refrigerate for 1 hour or until slightly firm.
2. Once the first layer has set, pour in the remaining jelly mixture and add the remaining fresh raspberries. Refrigerate for 1 hour or until slightly firm.
3. Prepare the remaining 2 packets of strawberry jelly, replacing the cold water with 500ml of the pouring cream. Gently pour on top of the raspberry jelly layers and refrigerate until completely set (at least 3 hours).
4. To serve the jelly, half-fill a larger bowl (or you could use the kitchen sink) with warm water and sit the jelly bowl in the water for about 10 seconds. (The bowl needs to be large enough to fit the jelly bowl, but be careful not to let any water overflow into the jelly.) Carefully turn out onto a serving plate and… ta-da! There will probably be some excess melted jelly running out from the mould, but you can just carefully pour this off the plate or soak up any excess with paper towel.

The jelly is best enjoyed chilled, sliced into wedges. If you’re feeling fancy, serve it with vanilla ice cream for an extra delicious treat.

Storage
This recipe can be made up to 5 days ahead. Just cover the top of the jelly bowl with plastic wrap or a beeswax wrap and unmould it once you’re ready to serve.