Party Jewel Cake Recipes

JELLO-O CROWN JEWEL CAKE RECIPE - (3.9/5)

Steps:

• Prepare the first three Jell-O packages (orange, cherry and lime) using one cup of boiling water and 1/2 cup of cold water for each flavors. Pour each mixture into separate 8-inch square glass pans. Chill overnight until the they are firmed. Combine the lemon Jell-O package, granulated sugar and one cup of boiling water. Stir until the Jell-O and sugar dissolve. Stir in pineapple juice. Chill until it is slightly solidified but not firm. Cut the firm Jell-O into 1/2 inch cubes. Follow the directions in the package to prepare the Dream Whip. Mix the Dream Whip with the lemon Jell-O done previously. Gently fold in the three colors of Jell-O cubes. Spoon into 9-inch springform pan. Chill at least five hours or overnight. Run a knife or a spatula between the edges of the pan to remove sides of cake. Spread additional whipped topping on top and the sides before serving.

PARTY JEWEL CAKE

Steps:

• Bake cake according to package directions. I usually use yellow or white cake mix, but you can use others too. (See personal notes.) Cool cake completely.
• Combine egg, sugar, evaporated milk, salt, and butter in a 2-quart saucepan. Cook and stir over medium heat, stirring constantly, until mixture thickens, about 10 minutes. Do not boil. Mixture should be thick enough when it just begins to boil. Remove from heat.
• Stir in vanilla, coconut, pecans, and cherries. Mix well. Cool completely at room temperature, or chill to cool if you are short on time.
• When cake and filling are both cool, spread filling between layers and on top of cake (not around sides). If desired, decorate top of cake with additional pecan halves and whole maraschino cherries (drained well). Refrigerate until thoroughly chilled before serving.

JEWEL CAKES

Steps:

• Separate eggs.
• Beat whites to a soft peak.
• Cream butter with sugar in a large bowl.
• Add egg yolks and beat.
• Stir in the flour until it disappears completely.
• Then fold in beaten egg whites.
• Grease bottom of 13x9x2" pan.
• (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter.
• Spread on pan, not quite to the edges.
• Bake at 350F oven about 10 minutes until golden brown.
• Slide off carefully and let cool.
• Repeat until you have made five thin layers of cake.
• In a small bowl, grind almonds until fine.
• Mix in sour cream.
• Then take 1 layer and spread 1/4 cup apricot preserves over it.
• Spread 1/3 cup of sour cream mixture on top of preserves.
• Cover with another layer of cake.
• Spread 1/4 cup raspberry preserves over top layer.
• Cover the preserves with more sour cream.
• Alternate layers between raspberry and apricot preserves.
• When all layers are put together, cover with wax paper.
• Lay flat weights on top of it- a few good sized books should do the trick.
• Leave in refridgerator with weight overnight.
• In the morning, trim off rough edges.
• Use Jewel Cake Icing to cover.
• We usually create little flowers on each of the cakes, using a dragee to make the centre.
• Cut into 64 square cakes and enjoy!

WATERCOLOR JEWEL CAKE RECIPE BY TASTY

Steps:

• Place a cake round on a cake turntable and dab 1 teaspoon of frosting in the center of the round. Place the chocolate cake on the cake round.
• Using an offset spatula, cover the cake with the vanilla frosting. Use a cake scraper to smooth the frosting in a thin, even layer. Fill any gaps between the cake layers with more frosting, scraping as needed. Chill the cake while you prepare the fondant.
• On a surface lightly dusted with cornstarch, knead the fondant until pliable, about 2 minutes. Shape the fondant into a 4-inch square, then roll out with a rolling pin to a circle about ⅛ inch thick and 12 inches wide.
• Drape the fondant over the chilled cake so it hangs evenly over all sides. Gently press the fondant against the cake with the palms of your hands or a fondant press, moving in a circular motion and stretching the fondant down and away from the cake as needed. This motion will help the fondant cover the cake completely and remove any creases. Trim the excess fondant and use your hands or the fondant press to remove any air bubbles.
• Cut a craft sponge into 3 equal pieces. Completely wet each piece, then wring out until barely damp.
• Add the forest green, burgundy, and purple food colorings to separate small bowls, then pour about 1 teaspoon of water into each dish. Use a small spoon or paint brush to mix the colors and water together.
• Lightly dip a sponge into the first color and gently dab it onto the cake, creating a concentrated color. Dip a paintbrush in water and brush over the sponged area to dilute the color a bit. Repeat this process with the remaining colors. Use a paper towel to blot the colors, smearing and smudging in areas, to create a watercolor effect. Be careful not to let the color dry before using the paintbrush and paper towel to smudge.
• While the cake is still damp, use the gold leaf to decorate as desired.
• Slice and serve.
• Enjoy!

CROWN JEWEL CAKE

Steps:

• Prepare the first three colors of jello using 1 cup boiling water and 1/2 cup cold water for each box.
• Pour each color into an 8-inch square pan and chill overnight; cut into cubes the next day.
• The following day:.
• Dissolve the lemon Jell-O and sugar in 1 cup boiling water; stir in pineapple juice.
• Chill until slightly thickened, about 45 minutes.
• Prepare both envelopes of whipped topping as directed; blend into slightly thickened Jell-O.
• Fold in Jell-O cubes.
• Spoon into a 9-inch spring-form pan; chill overnight.
• To release from pan, run knife around pan and unlatch.
• **use both packages of Dream Whip. I could not remember the size of the packages. It may be more than 1 3/4 cups. Use it all.