Double Rainbow Cake Jelly Shot Recipe 425

DOUBLE RAINBOW CAKE JELLY SHOT RECIPE - (4.2/5)

Steps:

• Pour lemonade into a small saucepan, and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat, stir in the vodka and sweetened condensed milk. Pour 1/2 cup portions into 6 bowls. Use liquid food color for rainbow colors (in this case: red, orange, yellow, green, blue, violet). For a very vibrant rainbow, use 4 drops of liquid food coloring for the red, yellow, green and blue colors. To get orange, use 3 drops red and 1 drop yellow. To get violet, use 2 drops red and 2 drops blue.) Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue, which will assist in unmolding without affecting the taste or appearance of the jelly shots.) Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 10 minutes or so, subsequent layers less, about 5 minutes each.) Repeat with remaining colors. Refrigerate overnight to allow the layers to fully bond. To serve, loosen around the edges of each muffin cavity and pop out the jelly shots. Immediately before serving, garnish with a small dollop of frosting and sprinkles. Can't find a silicone pan? Wax-lined paper cups also work for this recipe. Just refrigerate until firm and when ready to eat, loosen by gently squeezing the cup, then simply peel away the paper cup.

RAINBOW JELLO CAKE RECIPE - (4.4/5)

Steps:

• 1. To prepare crust mix graham cracker crumbs, sugar and melted butter in a medium sized bowl. Press into greased spring form pan. Bake in a 350 F preheated oven for 10-13 minutes. Set aside to cool completely. 2. To prepare Jello, mix contents of Jello boxes with one cup of boiling water. Stir to dissolve the jello, and then pour into a container to solidify. Repeat with required colours and flavours. Placing the Jello in the fridge will speed the solidifying process up. Once solid, cut Jello into small cubes. 3. In a small bowl, sprinkle the gelatin over top of the pineapple juice and allow it to rest for 30-60 seconds. Heat mixture to boiling in the microwave or on the stovetop. Stir until gelatin is completely dissolved and remove from heat. 4. Add in the cold water, stir and allow mixture to cool to room temperature. 5. Whip cream and vanilla in the bowl of a stand mixer fitted with a whisk attachment until stiff peaks form. Slowly add in cooled pineapple mixture, and whisk until completely combined. 6. Remove bowl from stand mixer. Place Jello cubes into the mixture, but try not to stir it as it will cause the jello to break up. Swirl the bowl until the Jello and filling mix together. 7. Pour filling into prepared crust. Place pan into the fridge for the cake to solidify completely- between 6-8 hours or overnight. 8. The cake is best served and consumed within 2-3 days.

JELLO SHOT CAKE RECIPE - (4.2/5)

Steps:

• Lightly spray bundt pan with cooking spray, wipe out excess. Place 3/4 cup water in saucepan sprinkle one teaspoon unflavored gelatin over it, let sit for a minute or two. Heat on medium-low stirring constantly with whisk until dissolved, about 5 minutes. Add first package jell-o, whisk in until thoroughly dissolved, about 2 minutes. Remove from heat. Stir in 1/2 cup cold alcohol pour 3/4 cup jell-o mixture into mold, place mold in refrigerator. After 10 to 15 minutes place rest of jell-o mixture into bowl place in refrigerator for 5 minutes. Take bowl out add 3 tablespoons vanilla yogurt and whisk thoroughly, gently add to bundt pan place back in refrigerator. Wash all your utensils and start over with next flavor. NOTE: As the pan chills more and the layers get thinner it will go faster to add next layer. If it feels slightly tacky to the touch it is ready. If it's not set enough the layers will "bleed" through, if it sits too long the layers will come apart. When you add the last layer refrigerate at least overnight, with clean hands pull jell-o away from the edges of the pan, dip almost to top into a container or sink of warm water for 10 seconds, remove and jiggle pan, if it looks like it's coming away from the edges it's ready, if not, dip again for a few seconds. Place serving plate upside down over top, invert, and voila. A beautiful, delicious, impressive dessert!

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.