HOW TO MAKE AN ISLAND CAKE WITH JELLO | Full Cake Tutorial

HOW TO MAKE AN ISLAND CAKE WITH JELLO | Full Cake Tutorial | Cake Trends 2020

Рет қаралды 34,576

3 жыл бұрын

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...
How to Make Chocolate Sponge Cake - • HOW TO MAKE CHOCOLATE ...
How to Make Edible Moss - • HOW TO MAKE EDIBLE MOS...
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.
--LINKS-
-- Mixing Bowl (Amazon): pastrymadness.com/go/mixing-b...
-- Saucepan (Amazon): pastrymadness.com/go/saucepan/
-- Adjustable Baking Ring (Amazon): pastrymadness.com/go/adjustab...
-- Acetate Film (Cake Collar) (Amazon): pastrymadness.com/go/cake-col...
-- White Gel Coloring (Amazon): pastrymadness.com/go/white-ge...
-- Food Gel Coloring (Amazon) pastrymadness.com/go/gel-food...
-- 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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Пікірлер: 50

@AntoinetteAnnAcosta5 3 ай бұрын

I wanted to see the octopus in a complete slice - maybe next time :) thanks for the tutorial!

@TracysTreats 26 күн бұрын

This is AMAZING 😮...I LOVE IT❤

@danaattieh8290 3 жыл бұрын

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 😀

@PastryMadness 3 жыл бұрын

You have no idea how happy I am to hear that! Thank you for letting me know))

@danaattieh8290 3 жыл бұрын

@@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:)

@Alaska1trip 3 жыл бұрын

The cake looks fantastic. What a great idea. Your tutorial was easy to follow. Thank you

@PastryMadness 3 жыл бұрын

Thank you and you're welcome!)

@RecetasdeBetitaFyC 2 жыл бұрын

EXCELLENT VIDEO ! THE CAKE IS AWESOME. CONGRATULATIONS !!!👍😍

@PastryMadness 2 жыл бұрын

Thank you so much!☺❤

@leaf751 Жыл бұрын

Incredible!

@valancianunes65 10 ай бұрын

I'm glad I found u. Bless u

@CorneliaPereyro Жыл бұрын

Как же это креативно! Торт-остров!

@Mum_and_LizzyLark 2 жыл бұрын

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.

@PastryMadness 2 жыл бұрын

Thank you))

@staceym5164 2 жыл бұрын

Very good directions and beautiful cake.

@PastryMadness 2 жыл бұрын

Thank you so much!))

@fmcuisine4359 Ай бұрын

Great work 👍 Any substitute for cocoa butter?

@Yummyhommyfood 3 жыл бұрын

Wow

@PastryMadness 3 жыл бұрын

`Thanks)

@AysesLavenderKitchen 3 жыл бұрын

Wow amazing

@PastryMadness 3 жыл бұрын

Thank you so much!

@007goodluck007 3 жыл бұрын

Very well explained 👍

@PastryMadness 3 жыл бұрын

Thank you)

@geraldinetrimarchi229 2 ай бұрын

Can I put the ganache on and seal the cake a day before

@MannoulaElLeithy 3 жыл бұрын

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??

@PastryMadness 3 жыл бұрын

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.

@danaattieh8290 3 жыл бұрын

@@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:)

@Bxriiblixkks 3 жыл бұрын

I hope you be successful

@PastryMadness 3 жыл бұрын

Thanks)

@shikhaserene 3 жыл бұрын

Which colour do u use for chocolate modeling??? And can we reuse chocolate modeling if dries up ?? How to makeit paliable??

@PastryMadness 3 жыл бұрын

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)

@lepurplecakesandbrewcafe 3 жыл бұрын

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

@PastryMadness 3 жыл бұрын

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)))

@rabiaarif6217 2 жыл бұрын

Can we use milk chocolate for ganache instead of dark chocolate?

@PastryMadness 2 жыл бұрын

Hi Rabia, Yes you can use milk chocolate or you can use mix of dark and milk chocolate)

@TheSilverRiver999 3 жыл бұрын

can i replace the ganache with frosting?

@PastryMadness 3 жыл бұрын

I would not recommended. Butter and chocolate create a protective layer between the cake and jello.

@mahtavm7652 3 жыл бұрын

How many days in advance I can make this cake?

@PastryMadness 3 жыл бұрын

Any cake is good for 48 hours from the moment of assembling.

@dadparvar 3 жыл бұрын

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

@PastryMadness 3 жыл бұрын

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.

@dadparvar 3 жыл бұрын

@@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

@dadparvar 3 жыл бұрын

@@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

@PastryMadness 3 жыл бұрын

@@dadparvar I would love to see them! You can tag me on Instagram @pastrymadness and I will see them))

@happybunny1163 2 жыл бұрын

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