![]() So I used modeling chocolate (I had leftovers from the little mermaid cake). I didn’t try, but I read that fondant might expand in the Jell-O and its color my seep out. * You can decorate the bottom of the ocean with whatever you can think of. Repeat the process with the lighter color and then the clear color. Keep in the fridge until almost set but still liquid, about 5 minutes (be careful, if the Jell-O is fully set, you’ll get a dividing line between each later). ![]() When it’s time to pour the Jell-O, pour the darker color first. Color one portion in teal, the second portion in a lighter color of teal and leave the third portion clear. To do that, you have to divide the liquid Jell-O into three portions (about 400 g each portion) before coloring. * You can color the ocean in a gradient of teal. I replaced that with blanched almond powder and it worked out great. * Uncolored crushed biscuits are usually used for the sandy beach. Well, my Sicilian pistachios are very green, so I grounded roasted pistachios and raw pistachios and got two different shades of green. The crushed biscuits are divided in two portions and each portion is then colored in a different shade of green. * Usually, crushed biscuits are used for the tropical island effect. You can also just remove the Jell-O from your piece of cake and enjoy a delicious chocolate cake with layers of rich chocolate ganache. If you come upon an island cake with an ocean as stable as the cake itself and resembling silicone implants, stay away. Hugo, and I of course, made a softer Jell-O that is a bit reminiscent of the Jell-O of my childhood. You can see how stable their Jell-O is when they cut or rotate the cake. Speaking of Jell-O, most of the island cakes online call for enormous amounts of gelatin in the Jell-O. For this cake I made the Jell-O with grape flavoring. ![]() When I was growing up my mother would make glasses of red and yellow Jell-O with strawberries and grapes inside. So How do you eat something like that? If you like Jell-O, you’ll have no problem. Both your island cake and your red bowtie. It deserves all the applause in the world. When Hugo finished his cake, both his hands enter the frame and clap for the cake. I was fascinated by the whole process until I burst out laughing at the end. I don’t know Spanish, but Google Translate kindly provided reasonable English subtitles. So I followed his instructions and made my own. Besides his cool lighthouse, I loved that his ocean is built into the cake and doesn’t wrap around the whole cake, which reduces the risk of liquid Jell-O escaping the cake and causing a catastrophe in the fridge. I watched a ton of YouTube videos, but there was one island cake I liked most of all, by chef Hugo Fernandez. The internet exploded with ocean or island cakes, every one of them spectacular. He landed an hour after the deadline for anyone returning from abroad to go into isolation. Truth be told, the last time he came back was the same evening the first lockdown began earlier this year. Before the pandemic, he’d fly to Turkey about every month or two. I made my dad a Turkey-themed island cake for his birthday last week. At least it’s something to do in our new lockdown here. Don’t worry, it’s not intense, except for the second day. I recommend setting aside three days to make this island cake. The loneliness (more like the isolation) and the inability to travel and relax this summer gave birth to a dream destination cake: a tropical island in the middle of an ocean. If there’s one good thing to come out of this horrible year, it’s these cakes.
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