Broken Glass Cake Recipes

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BROKEN GLASS DESSERT



Broken Glass Dessert image

When it's cut into squares, this dessert looks just like stained-glass windows. The buttery graham cracker crust pairs perfectly with the lovely creamy topping. —Kathy Crow, Cordova, Alaska

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 15 servings.

Number Of Ingredients 11

1 package (3 ounces) lime gelatin
4-1/2 cups boiling water, divided
1 package (3 ounces) strawberry gelatin
1 package (3 ounces) orange gelatin
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1 cup pineapple juice
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Combine lime gelatin and 1-1/2 cups boiling water; stir until gelatin is dissolved. Pour into a lightly greased 8x4-in. loaf pan; chill until very firm. Repeat to make the strawberry and orange gelatins in separate pans. Combine the crumbs, sugar and butter; press into a greased 13x9-in. dish. Chill. , Meanwhile, in a small bowl, soften unflavored gelatin in cold water for 5 minutes. In a small saucepan, bring pineapple juice to a boil. Stir in unflavored gelatin until dissolved. Transfer to a large bowl; set aside until room temperature, 20-30 minutes. , When flavored gelatins are firm, cut into 1/2-in. cubes. In a large bowl, whisk whipped topping into pineapple juice mixture. Gently fold 2/3 of the cubes into whipped topping mixture. Spoon over crust; top with the remaining cubes. Chill for at least 2 hours.

Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 86mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

BROKEN GLASS CAKE



Broken Glass Cake image

The name does not accurately describe this dessert but since it has been a family favorite for so many years I am loathe to change it. This is a light, child-friendly dessert we instituted for the children at Christmas. It is especially well-received after a heavy meal. You will be asked for seconds!

Provided by Chessenden

Categories     Desserts     Specialty Dessert Recipes     Dessert Salad Recipes     Jell-O® Salad

Time 8h

Yield 12

Number Of Ingredients 13

1 (3 ounce) package lime flavored Jell-O® mix
1 (3 ounce) package orange flavored Jell-O® mix
1 (3 ounce) package strawberry flavored Jell-O®
3 cups boiling water, divided
3 cups cold water, divided
1 cup canned pineapple juice
1 (.25 ounce) package unflavored gelatin
2 ½ cups graham cracker crumbs
½ cup butter, melted
½ cup brown sugar
2 cups chilled heavy cream
½ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
  • Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
  • Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
  • Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
  • Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
  • Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
  • Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
  • Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
  • Sprinkle the cake with reserved graham cracker crumb mixture.
  • Refrigerate until set, at least 3 hours to overnight.

Nutrition Facts : Calories 436.2 calories, Carbohydrate 52.7 g, Cholesterol 74.7 mg, Fat 24.1 g, Fiber 0.5 g, Protein 4.6 g, SaturatedFat 14.3 g, Sodium 269.1 mg, Sugar 43 g

AUNT AGNES' BROKEN GLASS CAKE



Aunt Agnes' Broken Glass Cake image

LOVE things that are colourful, TRUE! Dessert reminds me of a rainbow too! Perhaps you'd like to try it, YES? How simple is it to make? GUESS!

Provided by mickeydownunder

Categories     Gelatin

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 11

1 (3 ounce) package orange gelatin
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package strawberry gelatin
3 -4 1/2 cups hot water (1 - 1 1/2 cups for each package)
1 (1/4 ounce) envelope plain gelatin
1/4 cup cold water
1 cup hot pineapple juice
1 pint heavy sweet cream
1/2 cup sugar
1 tablespoon vanilla
2 (250 g) boxes ladyfingers

Steps:

  • Separately dissolve each package of Jello/Gelatin in HOT water.
  • Stir until completely dissolved.
  • Refrigerate until firm--- then cut into cubes.
  • Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
  • Cool then fold into whipped cream to which you have added vanilla and cream to.
  • Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
  • Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
  • Decorate top with tips of Lady Fingers you cut off.
  • Chill 6- 12 hours.
  • Remove sides from pan and serve in slices!
  • ENJOY!

BROKEN GLASS CAKE



Broken Glass Cake image

It's not really a "cake" but a great dessert. I remember my aunt's sister bringing this to family gatherings. I always loved the taste and was so glad when I got the recipe.

Provided by Mysterygirl

Categories     Dessert

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/2 cup brown sugar
1/2 cup butter or 1/2 cup margarine
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package strawberry Jell-O gelatin dessert or 1 (3 ounce) package raspberry Jell-O gelatin
1 envelope of knox unflavored gelatin
1 cup pineapple juice
2 envelopes Dream Whip
1 cup crushed pineapple

Steps:

  • Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
  • Bake at 350 degrees for 10 minutes.
  • Prepare Jello as directed on package, and pour into three separate shallow pans to set.
  • Dissolve one package of plain Gelatin in ¼ cup cold water.
  • Heat one cup of pineapple juice, and add to gelatin.
  • Cool until syrupy but do not let set.
  • Whip together 2 packages of Dream Whip according to the directions on the package.
  • Add to the pineapple mixture.
  • Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
  • Mix all together and pour on graham crust.
  • Chill until set.

Nutrition Facts : Calories 253.2, Fat 8.8, SaturatedFat 5, Cholesterol 20.3, Sodium 222.4, Carbohydrate 42.2, Fiber 0.5, Sugar 35.5, Protein 3.1

RED WHITE AND ROSE BROKEN GLASS CAKE



Red White and Rose Broken Glass Cake image

Your guests will do a double-take when they see this glossy cake that appears to have shards of glass floating in it! But no worries -- all those fragments are made from wine-infused gelatin. Trapped in a panna-cotta-like pudding with a shortbread crust, they make for a surprising and sweet finale to any meal.

Provided by Food Network Kitchen

Categories     dessert

Time 7h10m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the pans
10 ounces shortbread cookies (about 14 cookies)
3 tablespoons unsalted butter, at room temperature
2 tablespoons plus 1 1/2 cups sugar
Ten 1/4-ounce packets unflavored gelatin
1 3/4 cups dry red wine
1 3/4 cups dry rose wine (look for a deep dark rose)
1 3/4 cups dry white wine
Two 14-ounce cans sweetened condensed milk

Steps:

  • Coat a 10-inch springform pan with cooking spray and set aside. Pulse the shortbread cookies in a food processor until finely ground, then add the butter and 2 tablespoons sugar and pulse until combined. Press the mixture into the bottom of the prepared pan and freeze until solid, about 1 hour.
  • Meanwhile, spray three 9-by-5-inch loaf pans with cooking spray and line with plastic wrap so that there is at least a 3-inch overhang on each side; spray the plastic wrap with cooking spray. Mix 2 packets gelatin into 1/2 cup cold water in a medium microwave-safe bowl until combined and let sit for 5 minutes to bloom; the mixture will get very stiff. Microwave on high power for 20 seconds, then stir to combine. Continue to heat and stir in 20-second intervals until the gelatin is completely dissolved, then stir in the red wine and 1/2 cup sugar until the gelatin is incorporated and the sugar is completely dissolved. Pour into one prepared pan. Repeat the process with the rose and white wines, respectively, then refrigerate all the pans until completely set, about 3 hours.
  • Meanwhile, mix the remaining 4 packets gelatin into 1 cup cold water in a large bowl; let stand 5 minutes. Add 1 cup boiling water and stir until dissolved; stir in the condensed milk until combined. Set aside to cool to room temperature, 2 to 3 hours. Skim the foam from the top.
  • Using the plastic wrap to help you, lift the wine jellies out of the pans and lay them on a clean baking sheet. Working one at a time, tear and break them up into irregular pieces about 1 inch wide and 2 to 3 inches long; they should look like broken shards of glass. Repeat with remaining wine jellies. Arrange all but 2 cups of the wine shards on the frozen shortbread crust. Pour the condensed milk gelatin slowly into the pan, avoiding pouring directly on the wine shards so that they remain brightly colored and don't develop a milky film. Arrange the remaining wine shards on top so that they are poking up slightly through the top of the milk gelatin. Chill until completely set, at least 3 hours (overnight is best). Open clasp to release the sides of the pan, then serve.

"BROKEN GLASS" CUPCAKES



The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h15m

Yield Makes 3 1/2 dozen

Number Of Ingredients 17

4 1/2 cups cake flour (not self-rising)
2 tablespoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Salt
1 1/2 cups whole milk
1 tablespoon pure vanilla extract
2 sticks plus 2 tablespoons unsalted butter, room temperature
2 1/4 cups granulated sugar
7 large egg whites, room temperature
1 1/2 cups granulated sugar
3/4 cup water
1 pound cream cheese, room temperature
2 sticks unsalted butter, room temperature
6 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
1 cup cherry preserves, strained, for garnish

Steps:

  • Preheat oven to 350 degrees. Make the cupcakes: Line cupcake tins with baking cups. Sift flour, baking powder, cinnamon, nutmeg, and 3/4 teaspoon salt into a medium bowl. Combine milk and vanilla in a measuring cup.
  • Beat butter with a mixer on medium-high speed until pale and fluffy. Reduce speed to medium, and gradually add granulated sugar in a slow, steady stream. Beat until pale and fluffy, about 3 minutes. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk mixture, beginning and ending with flour.
  • In a clean bowl, whisk egg whites with a mixer on medium-high speed until stiff peaks form. Fold one-third of the whites into the cupcake batter. Fold in remaining egg whites in 2 batches.
  • Divide batter among baking cups, filling each halfway full. Bake until a toothpick inserted into the center of each comes out clean and the tops spring back when lightly touched, 18 to 20 minutes. Let cool completely in tins set on wire racks.
  • Meanwhile, make the caramel: Bring granulated sugar and water to a boil in a small high-sided saucepan, stirring, until sugar dissolves. Reduce heat to medium-high, and cook until mixture just starts to turn pale gold around edges. Remove from heat, and immediately pour caramel onto a rimmed baking sheet. Working quickly, tilt pan to spread caramel to edges to make a very thin layer. Let cool to harden.
  • Make the frosting: Beat cream cheese and butter with a mixer on medium-high speed until pale and fluffy. Gradually add confectioners' sugar and vanilla. Beat until creamy and spreadable.
  • Frost each cupcake using an offset spatula. Twist pan to release and break caramel in order for it to resemble broken glass. Place a shard or 2 of caramel "glass" in the center of each cupcake. Drizzle or pipe cherry preserves where caramel has entered the cupcake.

BROKEN GLASS TORTE



Broken Glass Torte image

I find this light and fluffy dessert to be popular at family gatherings and potlucks. -Sue Megonigle

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 11

1 package (3 ounces) orange gelatin
4-1/2 cups boiling water, divided
1 package (3 ounces) lime gelatin
1 package (3 ounces) raspberry gelatin
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
2 cups heavy whipping cream

Steps:

  • In a small bowl, dissolve orange gelatin in 1-1/2 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. Refrigerate until set. Repeat with lime gelatin and raspberry gelatin, placing each in a separate 8-in. square dish., In a saucepan, combine unflavored gelatin and cold water; let stand for 1 minute. Add lemon juice. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat; cool., In a bowl, combine the graham cracker crumbs and sugar; stir in butter. Reserve 1/2 cup for topping. Press remaining crumb mixture into a 13-in. x 9-in. dish coated with cooking spray; set aside., Cut the orange, lime and raspberry gelatins into 1-in. cubes. In a large bowl, beat cream until stiff. Fold in unflavored gelatin mixture, then fold in flavored gelatin cubes. Transfer to prepared dish. Sprinkle with reserved crumb mixture. Cover and refrigerate for 2 hours or until set.

Nutrition Facts :

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Top Asked Questions

Is broken glass cake easy to make?
Easy to make Broken Glass Cake, low-calorie dessert recipe. This is a great dessert option for everyone, even diabetics. This easy to make Broken Glass Cake recipe is a light, tasty and low-calorie cake that everyone will love. It’s a perfect take-along to a family picnic, reunion or just to end off a meal at home.
How do you make strawberry gelatin cake mix?
Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin.
How do you thicken a gelatin cake?
Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm. Repeat for strawberry and orange gelatins. Soften the unflavored gelatin in cold water. Boil pineapple juice; stir into unflavored gelatin. Set aside until slightly thickened.
How do you make lime cake with gelatin?
Combine the crumbs, sugar and butter; press onto the bottom of a 13-inch x 9-inch x 2-inch greased pan. Chill. Combine lime gelatin and 1 1/2 cups boiling water; stir until gelatin is dissolved. Pour into an oiled 8 inch x 4 inch x 2 inch loaf pan; chill until very firm. Repeat for strawberry and orange gelatins.

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