Rainbow Cake Of Whipped Jello Recipes

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.

RAINBOW CAKE OF WHIPPED JELLO

Steps:

• Dissolve each package of Jell-O gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each.
• Chill black raspberry gelatin until very thick.
• Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan.
• Whip black raspberry gelatin until fluffy by preparing the gelatin as directed and chilling until it's very thick.
• Then beat with a rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.
• Spoon into pan.
• Chill until set, but not firm.
• Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm, before adding next layer.
• Chill until firm or overnight.
• Loosen around edges and remove sides of pan and paper.
• Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake.

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.

EASY SIX-LAYER RAINBOW CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.