This just in: subscriber and blog reader Clare has intrepidly followed Seiko’s recipe for the Jell-o cake, and apparently, the results were favorable.
As shown:
You will notice that Clare “went rogue” with the decorations. Instead of strawberries and kiwis, her version features blueberries and walnuts (I think that those are walnuts).
But, frankly, I approve of the impulse to customize. What is a cake but a canvas for the artist in us all? Thank you, Clare, for extending the legacy of The Cake.
As for the rest of you, what are you waiting for? Bake The Cake. Send us a photo. Show us how it’s done.
Wow wow wow, Clare. Very inventive! I think those are pecans, but it matters not.
Dueling cakes!
Jenifer:
Thanks for making it official. I don’t know nuts.
Matthew
Jenifer’s right, Matthew, pecans they are.
Yup, I finally got my cake. And ate it too. It was yummy, absolutely unique, almost addictive. The closest thing to it, in my mind, is a trifle. But not as gooey rich. In fact, it’s very light, could almost be called refreshing.
My baker (husband) goofed a little bit, which if I had photographed a slice, you might have noticed. Instead of pouring the gelatin into the cake while still in the pan, he placed one layer on the plate, poured one portion of jello, and then placed the second layer on top of it, and poured the rest of the jello. Which meant (I think) that it was a little less saturated, and didn’t have fruit in the center. The plus was, there was a tiny circle of jello around the bottom edge of the plate, which was kind of pretty peeking out from under the whipped cream.
I followed Robbi’s lead and had a big piece for breakfast the following morning. I think it was even better by that point. And I was getting calcium, dairy, protein and fiber, right? And color! Perfect start to my day.
We had blueberries on hand, and the nuts were a last minute addition. (For good or worse, that’s how we cook around here.) Actually, I think this cake would lend itself to different versions. This one was kind of Fourth of July (the jellos were red), but you could also do a tropical version with coconut on top, maybe?
Anyway, I hope Seiko would not mind our fooling around with her recipe. We thoroughly enjoyed it, and thank you all for sharing it with us.
Yum…plus, what breakfast is complete without that critical food group: color. lol.
Clare, perhaps I can talk you into making that cake again in April when I’m out in your neck of the woods!
Rory,
Of course! A cold glass of Viognier would be nice with it. Email me your dates when you get a chance.
Clare and Rory:
Since when did this blog become your personal venue for social planning? We’re going to have to institute a fee for this sort of thing.
Matthew