Magical Floating Cake Suspended In Jello

Cakes are a delicious part of celebrating special occasions, but sometimes it's hard to find the right recipe to make your cake stand out from all the others. This magical floating cake is the perfect recipe to help you do just that! Aside from its delicious taste, this dessert looks almost too stunning to be real. Thanks to a special layering technique using transparent jello, this cake looks like a piece of it is suspended in the air, just waiting to be eaten up. This cake might take a little bit of experience and patience, but the end result will bring some unexpected magic into the kitchen, and to the special occasion you serve it at!

Yield: 1
Prep Time: 1 hour
Cooking Time: 40 minutes
Inactive Time: 4–5 hours
Difficulty Level: Advanced

You'll Need:

For the transparent jello:

  • 2½ qts water
  • 1 cup sugar
  • juice of 1 lemon
  • 1¼ cups unflavored gelatin powder

For the floating cake:

  • 3 egg whites
  • ½ cup sugar
  • ½ tsp vanilla extract
  • 1 pinch of salt
  • ¼ cup vegetable oil
  • ¼ cup milk
  • ¾ cup flour

For the buttercream frosting:

  • 1 stick butter, softened
  • 1 cup powdered sugar
  • 2 tbsp cream cheese

For the toppings:

  • strawberries
  • green grapes
  • blackberries
  • raspberries
  • blueberries
  • fresh mint

Extra:

  • 2 x 5-inch springform pans
  • tall 7-inch springform pan (or extra ring)
  • cake collar

Here's How:

1. For the transparent jello, soak the unflavored gelatin powder and sugar in the water and lemon juice for 5 minutes. Gradually heat the mixture to 160°F, making sure to remove any foam that forms as the mixture is heating up. Once it has reached the correct temperature, remove it from the heat and let the transparent jello cool down to 95°F. The transparent jello will be used over a period of several hours, so if it solidifies, just reheat it to liquify it again. Line the edge of the tall 7-inch springform pan with a cake collar, then transfer it to the refrigerator to chill. Once the cake collar is cold, spoon a ladle of transparent jello into the springform pan, transfer it to the refrigerator, and let everything chill until the jello has set and sealed in the edges between the cake collar and the base of the springform pan. Once the initial layer of jello has set, fill the springform pan with 1 inch of transparent jello, transfer it back to the refrigerator, and let the jello set. Be sure to skim off any bubbles that form when pouring in the transparent jello.

2. For the floating cake, preheat the oven to 350°F and grease both 5-inch springform pans. Beat the egg whites, vanilla extract, and salt together. Gradually add in the sugar, beating continuously for about 5 minutes until the mixture becomes smooth and glossy. Stir in the vegetable oil and milk, then pass the flour through a fine sieve directly into the mixing bowl and stir everything together until combined. Divide the batter evenly between the 2 springform pans, transfer the springform pans to the oven, and bake the cakes at 350°F for 30 minutes. Once they're done baking, remove them from the oven and let them cool.

3. For the buttercream frosting, beat the softened butter until it becomes light and fluffy, then pass the powdered sugar through a fine sieve directly into the mixing bowl and beat the mixture until the powdered sugar has been incorporated. Once everything is combined, fold in the cream cheese and stir everything together thoroughly. Frost the top of 1 of the cakes with buttercream frosting, then place the second cake on top. Decorate the top of the cake with mixed fruit, securing the fruit in place with some buttercream frosting. Transfer the cake to the refrigerator and let it chill for 30 minutes.

4. Angle the 7-inch springform pan slightly by placing 1 side on top of a ramekin or muffin pan. Pour enough transparent jello into the springform pan to create a sloped layer, making sure to leave some of the flat layer exposed. Transfer the angled springform pan to the refrigerator and let the transparent jello set.

5. Once the jello has set, return the springform pan back to a level surface and place a few pieces of fruit on the flat layer.

6. Cut a large piece that's about ¼ of its entire size out of the cake and set it aside for later. Place remaining ¾ of the cake, a few pieces of fruit, and some fresh mint on the sloped layer of transparent jello. Carefully pour the transparent jello into the springform pan so that it reaches halfway up the cake. Transfer the springform pan to the refrigerator and let the jello set.

7. Once the jello has set, place the slice of cake on top of the most recent layer of transparent jello. Pour the remainder of the transparent jello into the springform pan, making sure to leave the top of the cake uncovered. Transfer the springform pan to the refrigerator and chill for 2 hours. Once the cake has set, carefully remove the ring and cake collar from the springform pan.

8. Decorate the cake with some additional mixed fruit and mint leaves, then slice in to this delicious treat!

This floating cake is truly a sight to behold. If you're eager to show off your baking skills, this stunning dessert is just the recipe you've been looking for. What a mesmerizing work of cake art!

Get the recipe for the Summer Melon Ball Cake featured in the bonus video. 

Comments

Also hefty