Jelly Cake Food

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

GALAXY CLEAR JELLY CAKE RECIPE BY TASTY

Steps:

• Make the star mixture: In a small bowl, combine the sugar pearls and hot water and whisk until the all of the balls are separated. Set aside.
• Make the water jelly: In a small bowl, combine the agar and sugar.
• Add the water to a small pan, then add the agar mixture and stir to combine. Cook over high heat until boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
• Move the pan to the ice bath and chill for 3 minutes, stirring occasionally.
• Pour the agar mixture into the ice ball tray. Chill in the refrigerator for 10 minutes.
• Make the blue jelly: In a small pan, combine the water, blue Hawaii syrup, strawberry syrup, and agar and stir to combine. Cook over high heat until boiling. Reduce the heat to low and cook for 2 minutes.
• Move the pan to the ice bath and chill for 2 minutes, stirring occasionally.
• Using a skewer or toothpick, scratch the surface of the chilled water jelly. Pour the star mixture over the water jelly. Add the blue jelly and cover with the lid, and fridge for 30 minutes.
• Remove the raindrop cake from the tray.
• Enjoy!

TERRAZZO JELLY CAKE

Steps:

• Combine the boiling water with the matcha powder and 1 tablespoon granulated sugar in a small bowl; whisk and set aside. In a high-speed blender, blend the watermelon until pureed, then pour it into a bowl; set aside. In the same blender, blend the mango. (You may need to add a little water to help it blend.)
• In a measuring cup, combine 1 cup cold water and 3 tablespoons gelatin. Whisk to bloom evenly. Bring 1 cup water to a boil in a saucepan over medium heat, then add 2 tablespoons powdered sugar and 1/4 teaspoon salt and whisk to combine and dissolve. Pour the boiling water mixture into the gelatin mixture and whisk until the gelatin has fully melted and is lump-free. Divide the gelatin mixture evenly amongst the pureed watermelon, pureed mango and matcha tea and whisk each to combine.
• Pour each mixture into a 2-cup capacity plastic wrap-lined container or silicone mold. Refrigerate until fully set, at least 5 hours.
• Invert each color onto a cutting board and cut into small cubes. Layer the jelly cubes in a bowl lightly coated with nonstick cooking spray. Refrigerate until ready to use.
• In a medium bowl, whisk together the coconut milk and 1/4 cup heavy cream. Pour one third of the mixture into a separate bowl or measuring cup and sprinkle on the remaining 2 tablespoons gelatin powder; whisk to bloom evenly and set aside. Pour another third of the coconut mixture into a small saucepan and add the remaining 1/4 cup granulated sugar (if white is desired) or 1/4 cup brown sugar (if off-white is desired) and the remaining pinch of salt. Heat gently until the sugar is completely dissolved. Pour the hot mixture into the cold gelatin mixture and whisk until fully combined and melted. Whisk into the reserved coconut milk mixture and strain over the colorful gelatin cubes. Refrigerate overnight.
• In a large bowl or stand mixer fitted with a whisk attachment, combine the remaining 1/2 cup heavy cream and remaining 2 tablespoons powdered sugar; whip to stiff peaks. Invert the jelly cake onto a serving dish and top with whipped cream and maraschino cherries.

PEANUT BUTTER AND JELLY SANDWICH CAKE

Steps:

• Butter a 9-inch-square cake pan, line with parchment, then butter again and dust with flour. Make the cake mix and fill the pan three-quarters full (you'll have batter left over). Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.
• Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.
• Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the grape jelly until it is loose and spreadable.
• Spread a thick layer of peanut butter frosting on the bottom cake half.
• Spread the grape jelly on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.
• Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

GRANDMA CAMPBELL'S JELLY CAKE

Steps:

• Melt butter and sugar together.
• Add eggs, flour and milk.
• The recipes says 1/2 cup milk, but Grandma added"OR until of batter consistency" at the bottom.
• Then add vanilla.
• Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
• Melt the apple jelly.
• Pour 3 ounces of jelly over each layer as they are stacked.
• Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.

SEVENTIES RASPBERRY MINT "JELLY" CAKE

Steps:

• Reduce the red wine: Combine the wine and sugar in a medium pot over medium heat and reduce until there are 2 cups total liquid, 30 to 40 minutes.
• Make the gelatin: In a large bowl, combine the gelatin with 5 1/2 cups boiling water, then stir in the still warm reduced red wine. Stir until dissolved. Add the cranberry sauce; stir until melted.
• Create the first layer: Layer 1/2 pint raspberries, top-side down, in each crevice of a 10- to 15-cup Bundt mold. Imagine you are looking at them and building this dessert upside down (because you are) and will see the opposite side when the dessert is unmolded. Gently pour enough of the cranberry mixture to cover the first layer of fruit, about half. Place the mold on a sheet pan and chill in the refrigerator until mostly set, about 2 hours.
• Create the second layer: On top of the set up gelatin, gently arrange another half pint of raspberries all through the center of the mold. Put mint leaves wherever there are gaps. Pour the remaining gelatin carefully on top. Refrigerate for another 2 hours or up to overnight.
• To serve: Dip the mold very briefly in a large bowl of warm water to loosen the gelatin from the sides of the mold. Place a serving plate or cake stand on top of the Bundt mold and invert onto the plate. Unmold the cake. Top with mint leaves and arrange the last half pint raspberries around the edges. Serve with the whipped cream.

NANA'S OLD FASHIONED JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

STRAWBERRY JELLY CAKE RECIPE

Steps:

• Break eggs into a deep bowl. Add sugar and stir with a mixer. Then add flour and baking powder. Stir with a mixer again.
• Grease the medium-sized tart mold with margarine. Pour the cake mixture in it. Bake it in 150 degree oven as least 35-40 minutes. Get it from the oven and leave to cool.
• For strawberry jelly; Cook according to instructions written at the back of package of jelly. When the jelly cooked , get it from the stove and wait until slightly thickened. Then dip in several places with a knife. Soak with 4 or 5 tablespoons of jelly. On the other hand, cut the strawberries into 2-3 pieces. Place them on top of the cake. Finally, pour the remaining jelly on each side with the help of a spoon. Leave the refrigerator for 1 night.
• Get strawberry jelly cake from refrigerator. Slice and serve cold.