Large Eggs – If you have an egg allergy you can try using a vegan egg replacer or flaxseed eggs.Just be sure to stir the batter longer than normal to help give the cake proper structure, and let the batter sit for about 20 minutes before baking it if you opt to make a gluten free version. However, you can swap in a good gluten free flour blend ( like this ) if needed. All-Purpose Flour – This recipe turns out best with all-purpose flour.Some swaps and substitutions that can be made in this recipe include: I recommend serving up just the cake portion of this cake! Substitutions & Swaps – Beach Cake While the gelatin ocean is edible, it has a super firm texture and is mostly there for show. Place the cake in a shallow, rimmed pan and gently press graham cracker crumbs into frosted portion of the cake.Īdd mini palm trees and other beach props to the top of the cake and use the gelatin foam to make waves. Cover the cake portion in a second, thin layer of buttercream and avoid the jello section. Remove the cake from the fridge and carefully peel off the acetate sheet. Set the cake in the fridge and chill overnight (at least 12 hours), or until the gelatin portion is set and firm to the touch. Remove the cake from the fridge and add the crumbled blue gelatin into the cut-out area.Īdd the deep blue gelatin first, followed by the turquoise gelatin.Ĭarefully pour the ocean gelatin mixture that was just made over the gelatin crumbles inside the acetate sheet. Next, make the ocean gelatin and set aside. Making 2 shades will be less work and have the same effect, which is why I recommend doing that in this recipe. In the photos below I used 3 colors of gelatin crumbles, but the lightest shade of blue completely blended in with the ocean jelly that’s poured on top of the gelatin crumbles! While the cake chills, crumble each pan of chilled, blue ocean gradient gelatin with a fork. Leftover frosting can be left out overnight or refrigerated. Place the cake in the fridge to chill while you work on the gelatin ocean. This will help prevent any leaks once you add in the gelatin ocean. This makes the cake so much easier to store in fridge! Place the remaining buttercream in a large piping bag and pipe a thick border around the edge of the cutout section of the cake. I like to tape the sheets together (I needed two sheets to cover the entire perimeter of the cake) and trim them to be just slightly taller than the cake before wrapping them around the cake. Smooth using a bench scraper, then wrap the cake tightly with thick acetate sheets. Otherwise, the gelatin mixture can seep into the cake layers before it sets. Make sure you fully cover the cake layers, especially in the area where the gelatin ocean will be added. Next, cover the cake in a layer of frosting. ![]() Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board. This frosting can also be made in advance if needed and kept in the fridge for up to a month. This makes the frosting silky smooth and easier to smooth onto your cake. I also like to stir it by hand with a rubber spatula once it’s fully made. Mix the frosting on the lowest speed with a paddle attachment once it’s made to push out any excess air. While the cake layers bake and cool, make the vanilla buttercream frosting. Step 4: Make the Vanilla Buttercream Frosting This will create space for the gelatin ocean!Īt this point you can wrap and freeze them if you’re making them in advance. ![]() Then stack the cake layers and cut them at an angle (see photo below). Use a serrated knife to level the tops of the layers. ![]() Once the layers are fully cooled, carefully flip the pans and remove the layers. Place the cake layers into the freezer for 30 minutes to accelerate the cooling process. Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan. I like to use a scale to make sure each pan has the same amount of batter and will bake up to be the same height.īake for 33-35 minutes or until a toothpick comes out with a few moist crumbs. Line four 7″ or three 8″ pans with parchment rounds, and grease with non-stick baking spray.ĭivide the batter evenly between the prepared pans. Step 2: Make the Sand Colored Vanilla Cake Layers If making these further in advance, cover the bowls with plastic wrap. It can also be made up to a week in advance. This usually takes about 2 hours but can vary based on the depth of the bowls you use. Place these in the fridge to chill and set. The first step of this cake is to make the jello that will be used to make the gradient in the ocean! This will give the ocean a beautiful color and make it look just like a tropical beach.Īfter making the gelatin mixture, split the mixture between 2 shallow, wide bowls or cake pans and color one turquoise and one deep blue.
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