HOW TO MAKE AN ISLAND CAKE WITH JELLO | Full Cake Tutorial | Cake Trends 2020
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- Опубликовано: 28 сен 2020
- Today I’m going to show you How to Make an Island Cake with Jello from start to finish. This cake trend of 2020 looks very impressive and it’s much easier to make then it’s seems. With my full tutorial you can make this beautiful Island cake without any problems.
HOW TO MAKE AN ISLAND CAKE WITH JELLO Printable Recipe - pastrymadness.com/how-to-make...
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INGREDIENTS FOR THE CHOCOLATE GANACHE WITH BUTTER:
200g dark chocolate
100g soften butter
INGREDIENTS FOR THE JELLO:
20g gelatin powder
120 ml cold water for the gelatin
300 ml water
75g sugar
1 tbsp lemon juice
1 tsp vanilla extract
INGREDIENTS FOR THE MODELING CHOCOLATE:
100g white chocolate
40g glucose syrup (or corn syrup)
INGREDIENTS FOR THE DÉCOR:
white gel coloring (or powdered dioxide titanium and vodka)
edible moss
cookie crumbs
gel food coloring
NOTES:
You can use any cake recipe you like, or you can make my Chocolate Sponge Cake with dark chocolate ganache filling.
Make sure the cake chilled in the refrigerator for 4-6 hours or overnight before decorating it.
I want to bring your attention that cake toppers will melt a little because of the jello. To prevent it, you can cover them with melted cocoa butter after they will be placed on the cake.
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-- HOW TO MAKE AN ISLAND CAKE WITH JELLO | Full Cake Tutorial | Cake Trends 2020-
To make this Island Cake with Jello just watch my video all the way through and follow the recipe for great results!
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This is the first tutorial i see of this trend that makes the process easier and clear and makes me feel encouraged to do it.. thank you so much.. you have a great way to present tutorials 😀
You have no idea how happy I am to hear that! Thank you for letting me know))
@@PastryMadness thank you for making this amazing turorial. I swear i had seen over 20 videos and yours is the only perfect and clear one. Highly appreciated:)
I wanted to see the octopus in a complete slice - maybe next time :) thanks for the tutorial!
The cake looks fantastic. What a great idea. Your tutorial was easy to follow. Thank you
Thank you and you're welcome!)
Incredible!
I'm glad I found u. Bless u
EXCELLENT VIDEO ! THE CAKE IS AWESOME. CONGRATULATIONS !!!👍😍
Thank you so much!☺❤
Как же это креативно! Торт-остров!
Very good directions and beautiful cake.
Thank you so much!))
This is brilliant! ❤️. Next year, I’m making a mermaid theme birthday cake and I’ll use this method to put mermaids in the gelatin.
Thank you))
Wow amazing
Thank you so much!
Very well explained 👍
Thank you)
Wow
`Thanks)
Can I put the ganache on and seal the cake a day before
It's just epic.. thanks for this detailed tutorial... Have one question though .. what's the height of the acetate used .. ?? Because I bought one 10 cm in height.. and I think it will be too short??.. also what was the size of the cake u used??
Hi Mannoula, I am glad you like it) My acetate film is 10 cm and if you have a cake higher than that, you can always double stack after starting to assemble the cake in order to make it higher. The cake is about 9 cm high and 20 cm in diameter without the decorations.
@@PastryMadness in my country, i couldn't find tall acetate paper at all. Can you please do a short tutorial on how to double stack them or handling it.. thank you:)
I hope you be successful
Thanks)
Which colour do u use for chocolate modeling??? And can we reuse chocolate modeling if dries up ?? How to makeit paliable??
I use AmeriColor gel food coloring. I usually make a small amount of modeling chocolate, just enough for the project. All the leftovers can be stored at room temperature for 2-3 months wrapped securely in plastic wrap put in a Ziploc bag or it can be frozen for up to a year. Check out this article for more info veenaazmanov.com/white-modeling-chocolate/
I hope it helps)
very impressive👏 I tried it, but the only issue is the jello. It taste too sour, maybe I need to lessen the lemon? I followed your jelly recipe, but it really taste sour.. Was it tbsp or tsp?
Maybe next time I'll add only 1tsp😅
thanks for the jelly recipe
Thank you and I'm sorry if it tasted too sour for you. You can definitely reduce the amount of lemon juice or just don't add it at all. It's all about your taste preferences. I personally love sour)))
Can we use milk chocolate for ganache instead of dark chocolate?
Hi Rabia, Yes you can use milk chocolate or you can use mix of dark and milk chocolate)
can i replace the ganache with frosting?
I would not recommended. Butter and chocolate create a protective layer between the cake and jello.
Thank you very much for the video, but I have a question if you see this message; how we can make the jelly more transparent? in some jelly cakes everything can be seen clearly, what should I do? thankssssssssssssssssssssss
Hi China, I'm so glad it was helpful)) About your question, I think it depend on the quality of the gelatin powder. I will also recommend not to carve the cake to deep and make the bottom of the ocean more bright with white coloring or melted white chocolate.
@@PastryMadness Thank you very much.....yes, I realized the quality of gelatin is very important but in china, I couldn't find the good one! have a nice day
@@PastryMadness I don't know if there is any way I can send you the pictures of my cakes which I learned from you! they are not great but can bring a smile to your lips! hahhahhahhah
@@dadparvar I would love to see them! You can tag me on Instagram @pastrymadness and I will see them))
You probably don't need an answer anymore but I thought you might like to know anyway 😅. Pour a small amount of jelly on the cake and let it set, then pour the rest of it on. This way the jelly won't absorb ganache and stay clear 😊. Learned it over on ann reardon's channel how to cook that
How many days in advance I can make this cake?
Any cake is good for 48 hours from the moment of assembling.
THAT'S NOT JELLO!