Broken Glass Cake Recipe

Jello: Flavored gelatin dessert available in various colors and flavors. Unflavored gelatin: A neutral gelatin used to create the creamy base for the cake. Boiling water: Used to dissolve the gelatin. Cold water: Helps to cool down the gelatin mixture. Sweetened condensed milk: A thick, sweet milk used to add richness to the dessert.

To ensure the jello cubes maintain their vibrant colors and distinct shapes, make sure to cut them into uniform pieces. This will help them distribute evenly throughout the cake and create a visually appealing mosaic effect. When mixing the jello cubes in the 9x13 inch pan, do so gently to avoid breaking them apart. Additionally, when dissolving the unflavored gelatin in boiling water, stir continuously until fully dissolved to prevent any lumps from forming.

• 3 packages jello (different colors) - Substitute with agar-agar and fruit juice: Agar-agar is a plant-based gelatin substitute that can be mixed with fruit juice to create colorful layers similar to jello.

• 1 package unflavored gelatin - Substitute with agar-agar powder: Agar-agar is a vegetarian alternative to gelatin and will provide the same gelling effect.

• 1 cup boiling water - Substitute with 1 cup hot fruit juice: Using hot fruit juice instead of boiling water can add extra flavor to the dessert.

• 1 cup cold water - Substitute with 1 cup cold fruit juice: Cold fruit juice can enhance the flavor profile of the cake.

• 1 can sweetened condensed milk - Substitute with coconut milk and sugar: Mixing coconut milk with sugar can create a similar sweet and creamy consistency, making it a good dairy-free alternative.

• Store the broken glass cake in the refrigerator. Cover the pan tightly with plastic wrap or aluminum foil to prevent it from absorbing any unwanted odors from other foods in the fridge.

• For longer storage, you can transfer the cake to an airtight container. This helps maintain its freshness and prevents the jello cubes from drying out.

• If you plan to freeze the broken glass cake, first ensure it is fully set. Cut the cake into individual servings and wrap each piece tightly in plastic wrap. Then, place the wrapped pieces in a freezer-safe container or a resealable plastic bag.

• When ready to enjoy, thaw the cake in the refrigerator overnight. Avoid thawing at room temperature as this can cause the jello to become too soft and lose its shape.

• For best results, consume the broken glass cake within 1-2 days if stored in the refrigerator, and within a month if frozen. This ensures the dessert retains its delightful texture and flavor.

• Avoid storing the cake near strong-smelling foods like onions or garlic, as the jello can absorb these odors, altering the taste of your dessert.

• If you notice any separation of the milk mixture or a change in the texture of the jello, it’s best to discard the cake to ensure food safety.

• Gently remove the broken glass cake from the refrigerator and let it sit at room temperature for about 10-15 minutes. This helps to slightly soften the gelatin and sweetened condensed milk mixture, making it easier to handle.

• If you prefer a slightly warmer dessert, you can place individual servings in a microwave-safe dish. Heat on low power (about 30% power) for 10-15 seconds. Be cautious not to overheat, as this can cause the gelatin to melt and lose its shape.

• Alternatively, you can use a warm water bath. Fill a larger bowl with warm water (not hot) and place the container with the broken glass cake inside it for a few minutes. This method gently warms the dessert without compromising its structure.

• For a creative twist, serve the broken glass cake with a warm sauce, such as a berry compote or a drizzle of caramel sauce. The contrast between the warm sauce and the chilled cake can be delightful.

• If you have a culinary torch, you can lightly torch the top of the broken glass cake for a few seconds. This adds a slight caramelized flavor and a bit of warmth to the surface without affecting the overall texture.

• Shallow pans: Used to prepare and set each jello flavor separately in a thin layer for easy cutting.

• Refrigerator: Essential for chilling the jello until it becomes firm.

• Knife: Used to cut the firm jello into small cubes.

• 9x13 inch pan: The main dish where the jello cubes are mixed and the milk mixture is poured over.

• Mixing bowl: Used to dissolve the unflavored gelatin and mix it with boiling water, cold water, and sweetened condensed milk.

• Measuring cup: Necessary for accurately measuring the boiling water, cold water, and sweetened condensed milk.

• Spoon: Used for stirring the gelatin mixture to ensure it is well dissolved and combined.

• Whisk: Helpful for mixing the unflavored gelatin with the liquids to achieve a smooth consistency.

• Cutting board: Provides a surface to cut the firm jello into cubes.

• Spatula: Useful for gently mixing the jello cubes in the 9x13 inch pan to avoid breaking them.

Prepare jello in advance: Make the jello a day ahead to save time on the day of assembly.

Use quick-set method: Speed up the jello setting process by using the quick-set method on the package instructions.

Chill pans in freezer: Place the shallow pans in the freezer for a few minutes before pouring in the jello to help it set faster.

Pre-cut jello cubes: Cut the jello into cubes while it’s still in the pan to save time during assembly.

Use a large mixing bowl: Mix the jello cubes in a large bowl before transferring to the 9x13 inch pan for even distribution.