So this is what we're aiming for. It's colorfully sweet and those on diets, please avoid this delicious wobbly delicacy. Please follow, like and comment. New guides added as we make them.
Empty your kitchen cupboards and find as many trays, bowls and cups as you can.
Get your red jelly ready.
Follow the instruction on the jelly packets and melt in hot water and stir until all the crystals have dissolved. Can u see us in the kettle? Lol.
Stir stir stir. Dissolve all the crystals
Pour into your first tray and set aside to cool down. Once it's cool enough, place it in the fridge.
Although we used the same bowl, it's advisable to use different bowls. It really doesn't make any difference and we're too lazy to do extra dishes.
Make the green jelly crystals the same way you did the red.
Place it aside to cool and in the fridge.
Here comes the orange part. Same bowl, less dishes.
Stir and dissolve. Leave all 3 jelly bowls to set for 4 hours in the fridge. Do not start the next step until all 3 jellies are set hard.
Your main part will be made up of the pineapple jelly and cream. The pineapple and cream must be worked while runny. Let's continue.
In a saucepan and low heat stir the pineapple sachets and add 1/2 cup of sugar. Sugar optional. Sweet smiles are a must.
Add 1/2 a sachet of gelatin powder and stir with the pineapple jelly. We need extra gelatin for the next step. However 1/2 a sachet is enough.
Stir and dissolve all the gelatin crystals. Do not boil this mixture.
While this is dissolving add more pineapple juice if you need it. We used 1 and a half extra cups of pineapple juice.
Whip up the cream until it's no longer a liquid consistency. It should be firm and fluffy.
By the time your jellies are set you could join the circus and become a world famous acrobat. Your 3 colour jellies should be ready by now. And your pineapple jelly should be cold but NOT set.
With the pineapple jelly liquid, add it gently to the cream and fold. Just light and gentle turns to mix the cream and the pineapple gelatin.
It should look like this as you stir it gently.
Cut the set jellies up into squares or any squarish shapes.
Fine squares aren't they?
Do the same with the green. Be as creative as you like. It will be amazing when you slice the cake for your guests.
A little mess is ok but get all your jelly cubes ready.
All your jelly should be cubed and lifted from the trays. Be gentle we don't want too many small pieces.
Add all the set jelly colors to your cream mix and stir gently, folding it over and over.
Isn't it looking beautiful with all that colour?
Depending on the amount of mixture you end up with, line a bread tray (about 12cm deep) with plastic glad wrap and if you're doing it alone, use pegs.
Pour the mixture into your tray and press it gently with your plastic spatula.
Cover with glad wrap, press down again and get ready to be dazzled with colour and shiny, sweet goodness.
And my friends, there you have it. From our amateur kitchen with love, hope you enjoy this little bundle of goodness. Micho
There is so much you can do with this recipe. Looking back on my first slide, this cake would actually make a splendid sugar free jelly cake too. Just buy the light jelly crystals and fat free cream.
This is what happens when it all goes wrong and you don't press the mixture hard into the tin or you run out of cream.
- 1.0 Packet red jelly crystals (2 sachets)
- 1.0 Packet green jelly 2 sachets
- 1.0 Packet orange jelly 2 sachet
- 1.0 Gelatin
- 0.0c Sugar
- 1.0c Pineapple juice
- 2.0c Full cream