Angle A Slice Of Cake In The Springform Pan – It Might Sound Strange, But It's Worth It!

Magical Floating Cake Suspended In Jello ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ Cakes are a delicious part of special occasions, but sometimes it's hard to find the right recipe to make your cake stand out from the ones you've made in the past. This magical floating cake is just the recipe for you! It might take a little bit of patience, but the end result will bring some unexpected magic into the kitchen! *COMING SOON* We’re working hard to bring you our FIRST COOKBOOK EVER! Stay tuned! 📕🥳 📌 FULL RECIPE: https://www.scrumdiddlyumptious.com/floating-jello-cake/ ➡️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks: www.youtube.com/scrumdiddlyumptious ****************************************************** 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: - mixed fruit - 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. Heat the mixture to 160°F, making sure to remove any foam. Once it has heated up, remove it from the heat and let it cool down to 95°F. Line the 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 chill until the 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. Stir in the vegetable oil and milk, then pass the flour through a fine sieve into the mixing bowl and stir everything together until combined. Divide the batter evenly between the 2 springform pans, transfer to the oven, and bake at 350°F for 30 minutes. Remove them from the oven and let them cool. 3. For the buttercream frosting, beat the softened butter until it becomes fluffy, then pass the powdered sugar through a fine sieve and beat the mixture until the powdered sugar has been incorporated. 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 frosting. Transfer the cake to the refrigerator and let it chill for 30 minutes. 4. Angle the 7-inch springform pan by placing 1 side on top of a ramekin. 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 jello set. 5. 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 out of the cake and set it aside for later. Place remainder of the cake, a few pieces of fruit, and some 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 jello. Pour the remainder of the transparent jello into the springform pan, leaving the top of the cake uncovered. Transfer the springform pan to the refrigerator and chill for 2 hours. Carefully remove the ring and cake collar from the springform pan. Decorate the cake with some additional mixed fruit and mint leaves. Get the recipe for the Summer Melon Ball Cake featured in the bonus video: https://youtu.be/FqJRg-Ta9nQ ****************************************************** Do you want to see more content like this? Scrumdiddlyumptious brings you unique recipes & cooking hacks every day, so be sure to subscribe, like, and follow us for a first-hand look at new videos that you can share with your family & friends! 💚 YouTube: https://www.youtube.com/scrumdiddlyumptious 💚 Facebook: https://www.facebook.com/scrumdiddlyumptiouscom 💚 Instagram: https://www.instagram.com/scrumdiddlyumptious_recipes 💚 Pinterest: https://www.pinterest.com/scrumdiddlyumptious 💚 Website: https://www.scrumdiddlyumptious.com ******************************************************