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
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.
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.
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.
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.
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.
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 : How to make jelly cake

Beautiful and delicious cakes are associated with the special occasion and celebration. There are many recipes that meet the most demanding tastes. Cakes that need baking, and made of semi-finished and finished products; decorated with berries and fruits, various creams, sweets, jelly.
Beautiful and delicious cakes decorated with jelly, meet the most demanding tastes
You will need
  • For sour jelly:
  • - ½ Cup of milk;
  • - 4 egg yolks;
  • - 1 Cup of sugar;
  • - 250 g of sour cream;
  • vanillin;
  • - 2 tbsp of gelatin;
  • - strawberries.
  • For curd jelly:
  • - 400 g of cottage cheese;
  • - 450 g of cream (15%);
  • 350 g icing sugar;
  • - 4 tsp. of gelatin;
  • vanillin;
  • - 2-3 tbsp of cocoa powder.
  • For fruit jelly:
  • 600 g plums, pitted;
  • - 18 g gelatin;
  • - 150 g of sugar;
  • - 25 g ground ginger;
  • - 250 ml red wine;
  • - 650 ml double cream;
  • - 1 packet of jelly cake;
  • - 170 ml of orange juice.
Graviola jelly

Soak the gelatine in half Cup milk and leave to swell for 1-2 hours. Mash the egg yolks with ½ Cup of sugar in white. Swollen gelatin put on very small fire for better dispersion, continuously stirring. When gelatin is completely dissolved, remove from the heat, cool and small portions pour in the egg yolks, while stirring well until all gelatin is poured and not a homogeneous mass. Cover, refrigerate. Whisk the sour cream with half Cup of sugar, put vanilla and in small portions, whisking continuously, enter gelatin, coupled with egg yolks. Place on a dish, cake, decorate it with a layer of strawberries, which apply graviola jelly. Then place the finished cake for several hours in the refrigerator.
Curd jelly

Wipe the curd through a sieve and mix with powdered sugar and sour cream. Dissolve gelatin in ¾ Cup of cold boiled water and leave for 30-40 minutes for swelling. Then dissolve it in a water bath. Then add the prepared gelatin in cottage cheese, mix thoroughly and divide the mixture into 2 equal parts. In one put vanilla, in another cocoa powder. Ready sponge cake alternately pour 2 tablespoons of different types of jelly: with the vanilla, then cocoa powder. Then place the cake in 5 hours in the refrigerator.
Fruit jelly

Plum (600 grams of the finished halves) add wine (about 200 ml), add the ground ginger, 100 grams of sugar and simmer all together on low heat for 10 minutes. Then wipe the resulting mass through a sieve before the formation of plum puree and cool. Soak in cold water the gelatin for an hour and a half. After this time squeeze the gelatin, dissolve over low heat and combine with mashed potatoes. Then put for 20 minutes in refrigerator, then add the cream and beat with a whisk. Cooked cakes put plum jelly and put the cake for 2 hours in the refrigerator. At this time, mix the jelly cake, orange juice, remaining wine and sugar. Stir well and cook, stirring, for 5 minutes. Then cool, apply the orange jelly on top of a frozen plum and put the cake in the fridge for another half hour.
To dissolve gelatin in a water bath, place the bowl of gelatin in a water bath and heat it, stirring constantly, until dissolved. It is very important not to bring gelatin to a boil, otherwise it will not thicken.
Useful advice
If desired, plum fruit jelly can be replaced with peaches or apricots.
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