Jelly Island Cakes- The Perfect Summertime Cake
Almost all of my 6 children have summer birthdays, and so I get into birthday planning mode this time of year! We’ve been talking about cakes, and one of my kids wants a water cake. No idea why, but she’s just really set on the idea of a water cake.
As I started browsing for some inspiration, I came across a 2020 trend that is completely new to me but is amazing. Have you seen these Jelly Island cakes?
I’m simply mesmerized. People are so creative! These cakes look impossible and beautiful- but really, with some acetate sheets, gelatin and patience, you can create the same look! The idea is to bake a cake, cover it in a protective layer of ganache, and gently spoon the cooled gelatin around your cake (after taping an acetate sheet around the inside of the pan, to prevent spilling). Of course, there’s a whole lot more creativity that goes into it, but that’s the general gist. This video was a great tutorial for making a simple one:
It doesn’t seem so bad, does it? But the effects are stunning!! I don’t care if this is an old trend- I’m totally digging it. And with it being in the 90’s all this week, these cakes just look and feel so refreshing- a perfect summertime cake! Just look at these!
Here’s a recipe if you’re wanting to try your hand at these uniquely beautiful cakes!
40 ounces cool water 5 cups
14 ounces sugar 2 cups
4 ounces gelatin 3/4 cup - I use custom collagen brand but KNOX is ok too
4 teaspoons blue Jell-O or a tiny drop liquid blue food coloring
3 teaspoons strawberry extract or any flavor you want!
2 teaspoons citric acid
Directions:
Add Recipe to Cook'n
Have you ever made a cake like this? Do you think it’s something you’d be up to trying? I’d love to hear your thoughts below!
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I’m simply mesmerized. People are so creative! These cakes look impossible and beautiful- but really, with some acetate sheets, gelatin and patience, you can create the same look! The idea is to bake a cake, cover it in a protective layer of ganache, and gently spoon the cooled gelatin around your cake (after taping an acetate sheet around the inside of the pan, to prevent spilling). Of course, there’s a whole lot more creativity that goes into it, but that’s the general gist. This video was a great tutorial for making a simple one:
It doesn’t seem so bad, does it? But the effects are stunning!! I don’t care if this is an old trend- I’m totally digging it. And with it being in the 90’s all this week, these cakes just look and feel so refreshing- a perfect summertime cake! Just look at these!
Here’s a recipe if you’re wanting to try your hand at these uniquely beautiful cakes!
Jelly Island Cake
How to make a trendy jelly island cake that actually tastes good! All the tools and materials needed plus tips and tricks for a cute little jelly island cake!
Serving size: 5
Calories per serving: 383
Ingredients:
Calories per serving: 383
40 ounces cool water 5 cups
14 ounces sugar 2 cups
4 ounces gelatin 3/4 cup - I use custom collagen brand but KNOX is ok too
4 teaspoons blue Jell-O or a tiny drop liquid blue food coloring
3 teaspoons strawberry extract or any flavor you want!
2 teaspoons citric acid
Directions:
For the cake
Bake your 6" round cakes and prepare your ganache. Make sure both are cool before you frost your cakes.
Add some ganache between the two layers and smooth with the spatula. Use a knife to shape the cake into a rounded island shape. Mix the cutoffs with a little ganache to make cake pop dough and build up the top of the island.
Frost the entire cake in ganache and put it in the fridge to chill until the ganache is hard.
Brush the surface of the ganache with a little white food coloring to give it dimension.
Place the cake onto a cake board (or the bottom of your springform pan). Attach with some ganache.
Place the ring around the cake and add the acetate. Tape down the seam so jelly doesn't leak out.
Seal around the cake ring with tape (make sure you don't have any holes!) and pipe a small line of ganache around the inside of the acetate for extra insurance. Also make sure the cake board (if you have one) is totally covered in ganache and the cake is completely sealed to the cake board or pan so jelly doesn't leak inside.
Refrigerate the cake until its firm or your jelly has cooled down to 90ºF
For the jelly water
Combine the cool water, sugar, Jell-0 and gelatin together in a medium-sized saucepan. Let the gelatin absorb for 5 minutes.
Turn the heat up to medium-high, stirring occasionally to prevent burning.
Once you see steam just begin to rise from the surface, remove the mixture from the heat. DO NOT BOIL! It will weaken the gelatin.
Stir in your extract and citric acid.
Allow the mixture to cool at room temperature (or you can place it in the fridge to speed things up) until it's just barely warm. Still liquid but not hot!
Skim off the foam and discard it.
Pour the gelatin into your prepared cake ring. Refrigerate overnight.
Remove the ring and remove the acetate. Cover the jelly with plastic wrap and add crushed graham crackers to the ganache to make sand. Use white food coloring to paint waves around the edges of the jelly. Add decorations if you like!
Source: ssugargeekshow.com
Bake your 6" round cakes and prepare your ganache. Make sure both are cool before you frost your cakes.
Add some ganache between the two layers and smooth with the spatula. Use a knife to shape the cake into a rounded island shape. Mix the cutoffs with a little ganache to make cake pop dough and build up the top of the island.
Frost the entire cake in ganache and put it in the fridge to chill until the ganache is hard.
Brush the surface of the ganache with a little white food coloring to give it dimension.
Place the cake onto a cake board (or the bottom of your springform pan). Attach with some ganache.
Place the ring around the cake and add the acetate. Tape down the seam so jelly doesn't leak out.
Seal around the cake ring with tape (make sure you don't have any holes!) and pipe a small line of ganache around the inside of the acetate for extra insurance. Also make sure the cake board (if you have one) is totally covered in ganache and the cake is completely sealed to the cake board or pan so jelly doesn't leak inside.
Refrigerate the cake until its firm or your jelly has cooled down to 90ºF
For the jelly water
Combine the cool water, sugar, Jell-0 and gelatin together in a medium-sized saucepan. Let the gelatin absorb for 5 minutes.
Turn the heat up to medium-high, stirring occasionally to prevent burning.
Once you see steam just begin to rise from the surface, remove the mixture from the heat. DO NOT BOIL! It will weaken the gelatin.
Stir in your extract and citric acid.
Allow the mixture to cool at room temperature (or you can place it in the fridge to speed things up) until it's just barely warm. Still liquid but not hot!
Skim off the foam and discard it.
Pour the gelatin into your prepared cake ring. Refrigerate overnight.
Remove the ring and remove the acetate. Cover the jelly with plastic wrap and add crushed graham crackers to the ganache to make sand. Use white food coloring to paint waves around the edges of the jelly. Add decorations if you like!
Source: ssugargeekshow.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Have you ever made a cake like this? Do you think it’s something you’d be up to trying? I’d love to hear your thoughts below!
Sources:
- https://sugargeekshow.com/recipe/jelly-island-cake/
- https://mymodernmet.com/paradise-island-cake-art/?utm_source=convertkit&utm_campaign=daily-digest&utm_content=link&utm_term=08212020
- https://www.boredpanda.com/paradise-island-cake-art/?media_id=2345592&utm_source=pinterest&utm_medium=social&utm_campaign=organic
- https://www.homecrux.com/jelly-island-cakes/144494/amp/
- https://pastrymadness.com/how-to-make-an-island-cake-with-jello/
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
