Stained Glass Gelatin Cake Recipes

Steps:

• In a bowl, dissolve the lime gelatin in 3 cups boiling water. Pour into an 8-in. square dish coated with cooking spray. In another bowl, dissolve orange gelatin in remaining boiling water. Pour into another 8-in. square dish coated with cooking spray. Refrigerate for 4 hours or until very firm., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Add grape juice. Heat over low heat, stirring until gelatin is completely dissolved. Pour into a large bowl; refrigerate for 45 minutes or until slightly thickened. Fold in whipped topping., Cut green gelatin into 1/2-in. cubes and orange gelatin into 1-in. cubes. Set aside 8-10 cubes of each color for garnish. Place 2 cups whipped topping mixture in a bowl; fold in remaining green cubes. Spread into a 13x9-in. dish coated with cooking spray. Fold remaining orange cubes into remaining whipped topping mixture; spread over bottom layer. Sprinkle with reserved green and orange gelatin cubes. Refrigerate for 2 hours or until set. Cut into squares.

Steps:

• Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight.
• Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan.
• Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved.
• Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula.
• Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.

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.

Steps:

• Add 1 cup boiling water to each flavor fruit gelatin mix in separate bowls; stir 2 min. until completely dissolved. Pour each flavor of gelatin into separate small shallow food storage container sprayed with cooking spray. Refrigerate 2 hours or until firm.
• Sprinkle unflavored gelatine over cold water; let stand 1 min. Stir in remaining boiling water. Add condensed milk; mix well. Cool slightly.
• Cut flavored gelatin into cubes. Randomly place cubes in 13x9-inch pan sprayed with cooking spray. Pour milk mixture over cubes; stir to evenly distribute gelatin cubes. Refrigerate 2 hours or until firm before cutting into bars.

Steps:

• Chop the pineapple and apricots into fairly large pieces, and leave the remaining fruit and nuts whole.
• Mix all these fruits and nuts together, then reserve a half cup of them for the topping.
• Beat the eggs until light and fluffy, then add the sugar, vanilla essence, rum and softened butter.
• Continue beating until well blended.
• Sift the flour with the baking powder and salt and add with the fruit and nuts, mix thoroughly.
• Grease a 20cm ring tin and line the base.
• Spoon mixture evenly into the tin, arrange the reserved fruit and nuts over the top, pressing down gently.
• Bake in a slow oven for about 1 1/2 hours or until cake is firm to touch.
• Allow to cool for 10 minutes in the tin before turning out.
• Store in an airtight container wrapped in foil.
• To serve, cut into very thin slices with a very sharp knife-the thin slices show off the beautiful colours of the fruits.