Stunning Jello Tree Cake ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ One of the great things about jello is how flexible an ingredient it is. This no-bake jello tree cake makes use of that versatility to make some seriously gorgeous, seriously delicious food art. We've seen some impressive desserts in our time, but this one just might take the cake!
📌 FULL RECIPE: www.scrumdiddlyumptious.com/jello-tree-cake/
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You'll Need:
For the berry treetop:
- ½ cup blueberries
- ⅔ cup raspberries
- mint leaves
For the lemon jello:
- 12 cups water
- juice of 2 lemons
- 1 cup sugar
- 1 cup unflavored gelatin powder
For the lime jello pudding:
- ⅔ cup heavy cream
- ¼ package lime jello
For the chocolate jello pudding:
- 1¼ cups heavy cream
- ¾ cup semi-sweet chocolate chips
- 1 tbsp unflavored gelatin powder
- 2 tbsp sugar
Extra:
- 3 x 6-inch springform pans
- 1 tall shot glass
- 1 thick straw
- 1 normal straw
- 6 wooden skewers
- plastic wrap
Here's How:
1. Seal off the 6-inch springform pans by pinching a few thin pieces of plastic wrap between the base and removable rim. For the berry treetop layer, place the fresh raspberries, blueberries, and mint in the bottom of the first springform pan. For the lemon jello, combine all of the ingredients in a medium-sized saucepan and heat gradually. Once the unflavored gelatin powder has dissolved, remove the lemon jello mixture from the heat and let cool. Pour a small amount of the lemon jello over the berries so that they're partially submerged. Transfer the springform pan to the refrigerator and chill for 30 minutes.
2. Once the first layer of lemon jello has chilled, fill rest of the springform pan with the lemon jello mixture.
3. Completely fill the second springform pan with the lemon jello mixture.
4. Fill the third springform pan with slightly less lemon jello mixture so that it falls about ½ inch lower than in the second pan. Transfer all 3 springform pans to the refrigerator and chill for 4 hours.
5. For the lime jello pudding, combine all of the ingredients in a saucepan and heat gradually. Mix everything together thoroughly, then let the pudding cool down to about 85°F. Take the third springform pan out of the refrigerator and pour the cooled lime jello pudding on top. Tie 6 wooden skewers together and perforate the surface of the lime jello pudding. Transfer the springform pan to the refrigerator and chill for 30 minutes.
6. Once all 3 layers have set, use a tall shot glass to cut out the center of the lime jello pudding layer. For the chocolate jello pudding, combine all of the ingredients in a medium-sized saucepan and heat them gradually. Remove the chocolate jello pudding from the heat and let it cool to about 85°F.
7. Use a thick straw to poke 3 long holes starting at the center of the lemon jello layer. The holes should begin in roughly the same spot and should cut through the jello diagonally.
8. Use a standard-sized straw to poke holes in the berry treetop layer. Poke small clusters of holes that start from 3 different points on the surface of the jello. Cut the holes so that they extend through the lemon jello layer diagonally, but stop at fruit layer without poking all the way through to the base of the pan. Remove the outer rim of all of the springform pans and leave the berry treetop layer sitting on its original base.
9. Place the translucent lemon jello layer on top of the berry treetop layer, making sure to line up the holes made in each layer with one another.
10. Place the lime jello pudding layer on top of the other 2 layers with the green side facing up. Pour the chocolate jello pudding into the hole cut out in the top layer so that it flows down through the pathways cut out in the jello.
11. Let the chocolate pudding set, and once it has solidified, flip the cake over and remove the top of the springform pan. Garnish the top of the cake with fresh berries and mint.
Get the recipe for the Under The Sea Aquarium Cake featured in the bonus video: www.scrumdiddlyumptious.com/aquarium-cake/
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30 июн 2021
