Jelly loving kids are going to think all their birthdays have come at once with this wibble wobble jelly cake, what FUN!
Otherwise known as a stained glass cake, this no-bake gem is made completely from jelly and gelatin set cream and condensed milk. This is a cake you’re going to want to start the day before the party (if not a couple of days beforehand) – which is awesome because it frees up time on the day to blow up a hundred balloons.
Jelly cake – the perfect no-bake cake alternative
The stained glass effect is flavoured jelly, and aye Karumba, can you get a WHOLE LOT of awesome flavours now or what?! Gone are the days of port wine flavour being considered exotic, Aeroplane Jelly has so many flavours and colours to choose from. I’m not sure what ‘berry blue’ flavour is, which is sure to be a hit!
Find some rectangle-shaped containers (washed takeaway containers are fine) and clear a shelf in the fridge, it’s time to get mixing!
Note: You can use any pan for this recipe, but the bundt shape creates a beautiful wobbly ring. If you are using a HUGE pan, you might want to double up the quantities just to make sure you can fill it.
[mc_block_title custom_title=”Rainbow Jelly Cake Recipe”]
Ingredients
- 5 packets of coloured jelly crystals (85g each)
- 300ml thickened cream
- 300ml sweetened condensed milk
- 25g powdered gelatin
- 1 tsp vanilla extract
Method
1. For each packet of jelly crystals, mix it with just 1 cup of boiling water, stirring until the crystals have dissolved.
2. If using plastic containers, place them on a baking tray so they’re easier to load up into the fridge. Allow them to set in the fridge for around four hours.
3. Dip the bottom of the jelly containers in warm water for 20 seconds to help loosen up the jelly so it can slip out. Cut the jelly into cubes and place it in a large bowl. Repeat for all the colours, into the same bowl.
4. GENTLY stir the cubes so the colours jumble together. Spoon them into the bundt pan.
5. Pour 250ml of water into a small bowl. Sprinkle the gelatin powder over the top and let it stand for a minute. Add 250ml of hot water over the top and mix until the granules have dissolved.
6. Blend the condensed milk, cream, gelatin mix and vanilla together using a whisk, a blender or a stick blender.
7. Pour the mixture over the top of the jelly, give the pan a little shake so it drips down between the jelly cubes. Return it to the fridge to set overnight.
8. To flip out the jelly cake, warm the edges up by lowering it into warm water VERY briefly (just the bottom of the tin), placing the plate you wish to serve it on over the top and flipping it over. Carefully lift off the tin and you’re good to go. YOU MADE A JELLY CAKE!
Do you have someone in your family who would adore this epic rainbow jelly cake? It’s an awesome idea for kids who don’t love (or can’t eat) traditional birthday cake. Yum AND fun!
