Rainbow Stained-Glass Canary Yellow Safflower & Vermillion Annatto Cubes Cake
This impressive special treat will draw admiring “ohhhhs” & “ahhhhhs” and every bite is as spectacular as it looks! Simply colorful jello cubes immersed in a creamy milk jello cake then chilled to set and ready to be served scrumptiously. Another great thing about this cake is that you can use any Suncore Foods® Powders to color your table perfect for holidays, potlucks, and upcoming Summer parties!! Isn’t it beautiful and mesmerizing to look at? This cake looks harder to make than it really is. Just needs a little planning, but it’s totally worth it!
For Jello cubes:
2 tbsp Suncore Foods® Canary Yellow Safflower Powder
1 tbsp Suncore Foods® Vermillion Annatto Powder
2 cups of water
1/2 cup sugar
6 tsp gelatine
For Milk Jello:
3 tbs gelatine powder
1/4 cup water
1 can condensed milk
1 cup hot water
1 cup flour
1 cup sugar
A pinch of salt
1. Preheat oven to 350'. Grease 7 inch cake pan. Set aside. Whip all of the ingredients together. Cover baking sheet with parchment paper and spread the batter over it. Bake for 5-7 minutes.
2. Start by preparing jello cubes. In one cup of water dissolve Suncore Foods® Canary Yellow Safflower Powder, 1/4 cup sugar and 3 tsp gelatine. In another cup of water dissolve Suncore Foods® Vermillion Annatto Powder, remaining sugar and gelatine. Let the jello set in separate containers in the fridge for about 1 hour.
3. While jello is setting dissolve gelatine powder in 1/4 cup of cold water, add hot water and condensed milk. Mix until combined.
4. Cut the set jello into cubes and place randomly into cake silicone mold. Pour over the condensed milk mixture and dip cake layer into condensed milk jello. Transfer the dish to the fridge for 3 hours to set.