Advice 1: How to pour cake jelly

Cakes decorated with jelly, looks very dressy. This homemade treat is a pleasure to put on the table during the feast, or Packed in a beautiful box, to go with him to visit. The cake can be covered with a thick layer of jelly, within which will be berries and pieces of fruit, or the jelly layer is thin, add Shine to the fruits that lined the top of the cake.
How to pour cake jelly
You will need
    • Selfmade jelly, with fruits.
    • gelatin (sachet of 20 g)
    • water (1 Cup)
    • granulated sugar (1/2 Cup)
    • berry or fruit juice (1 Cup)
    • pieces of fruits and berries
    • jam ( 4 tablespoons)
    • split form or parchment paper
    • Jelly sachet
    • bag fruit jelly (1 piece)
    • wine (100 ml)
    • granulated sugar (1/2 Cup)
    • split form or parchment paper
    • Jelly to fill the cake
    • a bag of jelly to fill the cake
    • juice or water (250 ml)
    • granulated sugar (2 tbsp.)
    • culinary brush
Instruction
1
Selfmade jelly, with fruit

Gelatin powder soak in a glass of cold boiled water. Allow gelatin to swell for 30 minutes. In a saucepan pour berries or fruit juice, add the sugar. Boil. Cool slightly and pour the swollen gelatine. With constant stirring to fully dissolve the gelatin. Strain into a deep bowl. Add the liquid fruit pieces and berries. Cool to slightly viscous state.
2
Ready cake cover with a thin layer of jam or marmalade. The product must be in the form of detachable, the sides of which above the level of the cake. If you do not have this form, then wrap the cake tightly with parchment paper. Jelly should not drip off the edges. Chilled jelly with fruit, pour on a layer of jam and put the cake in the fridge.
3
Jelly from a bag.

Soak the jelly from the sachet, as described in the instructions. In a bowl mix the wine with sugar, pour the dissolved jelly and bring to a boil. Constantly stir to grains jelly is fully dissolved. Cool.
4
The top of the cake, which is in the form of detachable or wrapped with parchment paper, put nicely sliced fruit. Tablespoon, slowly pour the fruit in a thin layer and let the jelly cool down. It is best to just put the cake in the fridge for 10 minutes. Then remove and pour the remaining jelly. Put to freeze.
5
Jelly to fill the cake.

The dry mix from a bag mix with sugar, cover with water or juice, put on fire. Boil for one minute. Cake decorated with fruit or berries, well cool in the fridge. This jelly dries fast, so put on the cake it must be hot.
6
Options applied to the cake may be two. Or you just pour all the jelly on the cake. Spread it evenly over the surface, starting from the middle to the edges. Or take a cooking brush. Dip it in jello and paint fruit or berry layer to your decoration top was brilliant and fresh.
Useful advice
If you use a thin layer of jelly try to keep the jelly color matches the color of the fruit decorating. Red berries and fruits fill with red jelly and yellow. If you use multi-colored top, then fill the transparent jelly.

Advice 2: Cake recipes with Jell-o and cookies

There are many different desserts that can be prepared without baking in the oven. One of the most beautiful and delicious cake with biscuits and jelly. This cake may look spectacular on the table and is perfect for those who don't like to mess with the oven.
Cake recipes with Jell-o and cookies

A light airy dessert



To cook light, delicate jelly cake, take:

- jelly bags in different colors – 3-4 pieces.;
- gelatin – 30 g;
- sour cream – 1 liter;
- sugar – 200 g;
- bananas – 2 PCs.;
kiwi – 2 pieces;
- orange – 1 PC.;
- Mandarin – 1 PC.;
vanillin – to taste;
- sweet dry biscuits – 500 g

First prepare the jelly according to the instructions on the package. To jelly turned out more dense, add a little less water than instructed. To pour pour the jelly into shapes with a thickness of about 2 cm (or deep plates). Frozen jelly cut with a knife into small cubes and pour into a large bowl. There also put the peeled and diced or small slices of kiwi, orange, tangerine and bananas.

Then take the cream and whisk with sugar, add a little vanilla. Dissolve gelatin in hot water and gradually pour in the cream, stirring constantly. In a separate bowl, mix fruit, jelly cubes, and biscuits, and then pour a mixture of whipped cream with the gelatin and set aside to chill in a cool place. When the cake hardens, dip the bowl in hot water for a few seconds, the edges of the dessert away from the dish, and flip the finished cake onto a plate.

Layer cake, jelly and biscuits



For making a bright layer cake of Jell-o take:

- peaches – 1 PC.;
- green grapes – 15-20 berries;
- kiwi – 1 PC.;
- banana – 2 PCs;
- raspberry or strawberry – 30-40 PCs.;
- orange – 2 pieces;
- sour cream – 400 ml;
- milk – 150 ml;
- sugar – 200 g;
- gelatin – 25 g;
- jelly bags – 3 PCs;
- sweet dry biscuits – 300 g

It is recommended to use jelly different colors – red, yellow and green.
First, take the form for the cake and the bottom is nicely put kiwi, nectarine, grapes and bananas (this will be the top of the cake). Hydrate green jelly, preheat and fill with fruit. Place the bowl in the refrigerator to the first layer of the cake is frozen. At this time dilute with hot water red jelly and set aside to chill. When the first layer of the cake hardens, put on top of berries and fill them with red jelly. Again, put the form in the refrigerator.

At this time, peel the oranges and cut into small circles. Remove the form with the cake, put the second layer of oranges and pour the yellow jello. Submit the form in the refrigerator. At this time, join in the preparation of the last cake layer: mix sour cream with sugar and add the diluted gelatin in warm milk and biscuits. Quickly pour the last layer in the form of a cake and place the dessert in the refrigerator until fully cured. Flip the finished cake on a large platter and decorate to taste.
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