Kootek COTTON CANDY FLAVORED JELLO POOL CAKE
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15 minutes
35 minutes
whiskworthtasting
Indulge in a whimsically crafted summer delight: a Cotton Candy Flavored Jello Pool Cake. This cake is meticulously shaped and adorned to mimic a vibrant, edible swimming pool with Jello.
Prepare to dive into a world of gourmet pleasure as you assemble this delightful confection, perfect for transforming any gathering into a memorable summer soiree.
Our exclusive recipe guides you through the magical process of crafting a centerpiece dessert that's as visually enchanting as it is delectable. Unleash your creativity, whip up some fun, and savor the flavors of summer with every bite.
Box of white cake mix* (Duncan Hines or Betty Crocker)
1 cup whole milk, room temperature
1/2 cup egg whites, room temperature
255g sour cream, room temperature
1 stick of unsalted butter, melted
Cotton candy oil flavoring, like Dolce Foglia (I used 2 teaspoons)
3-4 cups of vanilla or cotton candy flavored buttercream frosting
1 box of blue raspberry Jello
*Do not follow box directions. Use the bag of dry mix in this doctored box mix recipe.
Preheat oven to 325 degrees F. Spray two 9 inch cake pans with non-stick spray with flour, or butter and parchment paper rounds.
In a stand or handheld mixer with the whisk attachment, mix all ingredients together on medium speed for 2-3 minutes. Be sure to scrape the bottom of the bowl.
Optional: split batter into two bowls and color one light pink, the other light blue. Pour a little bit at a time into each pan, then swirl together to make a marbled effect.
Pour into prepared pans and bake for 30-35 minutes. Cake should spring back in the center when touched when it is finished baking.
Let cool completely. Level cakes with a serrated knife, and frost with your favorite vanilla buttercream, or add cotton candy flavoring to your vanilla buttercream to make it a double cotton candy flavored cake.
After crumb coating and adding your final coat of frosting, use Kootek round tip 41 to create a ring of buttercream around the outer top edge of the cake, then use an offset spatula to seal the edges of the buttercream dam to create the outside of the pool. Repeat with a second ring of buttercream and seal to create the buttercream dam. Refrigerate cake for 30 minutes to set the frosting.
Five minutes before removing the cake from the fridge, mix the Jello according to package instructions and put it into a pouring cup. Remove your cake from the fridge and very carefully pour in the liquid Jello. Be careful not to fill it all the way to the top, just a thin layer will do. Carefully move your cake to the fridge. Let Jello pool set for 1-2 hours or according to package instructions, until Jello is set. Add toppers of your choice.
Note: fondant toppers in contact with Jello may melt.
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