Hi all! I was super excited that this turned out so well. I’ve seen this type of cake floating around the Internet and decided to try my hand at it for no reason other than I’ve been stuck in my house since March with absolutely no end to this pandemic in sight. Here is our pretend vacation in cake form.
My husband and I got a kick out of styling those pictures—more than we probably would under normal circumstances. I followed the assembly instructions and recipe for the jello mixture here:
I baked my own chocolate cake (the one on the back of the Hershey’s cocoa box) and made my own ganache (350 grams milk chocolate chips and 200 grams cream). My cakes were 6 inch rounds and I used a 7 inch pan with a remove-able bottom (I covered the outside of the 7 inch pan in a couple of squares of press-n-seal plastic to keep it from leaking) to mold the jello. To the jello mixture I omitted the lemon juice and added a good splash of clear vanilla extract and cherry extract. It’s still not great tasting—but it’s extremely firm (firmer even than jello jigglers), so you can easily peel it away from the yummy cake when you eat.
Here are my in-progress shots. It really wasn’t too difficult, but I think it looks impressive. My kids will freak out tomorrow morning when they look in the fridge.