Swimming Pool Cake
My boyfriend and I made this cake for my nephew's birthday, and the kids loved it!
My boyfriend and I made this cake for my nephew's birthday, and the kids loved it!
- 2 cups boiling water
- 1 cup cold water
- 1 pkg yellow or white cake mix
- 2 pkg (4 serving each) blue jell-o any flavor
- 1 8 oz cool whip thawed
- 1 bag mini oreo cookies
- 1 bag teddy grahams
- 5 or more gummy life savers
- 5 sweedish fish candies
- 1 pkg fruit roll ups
- 1 pkg liqorice
- 1 container frosting vanilla or cream cheese
- 4 decorative mini umbrellas
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Bake cake mix as directed in a 13x9 inch pan.
- Cool completely, Remove cake from pan and onto a platter.
- using a knife and spoon scoop out a shallow rectangle from the center of the cake.
- Leave a two inch boarder around the cake and on the bottom of the cake.
- Stir boiling water into jell-o mix in a large bowl for about 2 minutes and dissolved.
- Stir in cold water.
- Refrigerate 1 1/4 hrs until SLIGHTLY thickened (concistancy of unbeatened egg whites).
- Pour jell-o into center of cake.
- Refrigerate for 3 hrs or until set.
- Mix the cool whip and frosting together and frost cake.
- Decorate as desired.
- Refridgerate leftovers
Gelatin does the heaviest structural lifting in this project, acting simultaneously as a dessert component and a casting material. Modern gelatin desserts descend from labor-intensive nineteenth-century calves' foot jellies, which required hours of boiling and clarifying before refrigeration technology made quick-setting powders standard. Utilizing boxed gelatin provides a reliable, uniform gel strength that liquid centers demand without requiring animal-based clarification steps.
Structuring the Basin
Carving the cake requires patience once the 13x9 inch sponge cools completely. Leave a two-inch border around the perimeter and base to ensure the crumb walls remain thick enough to contain the liquid gelatin safely. Pour the prepared gelatin mixture into the carved cavity only after chilling it for one and one-quarter hours until it reaches the consistency of unbeaten egg whites. Warm gelatin will dissolve the surrounding crumb structure, while completely set gelatin will not conform to the carved basin.
- Chill the gelatin precisely until it mimics unbeaten egg whites before pouring to prevent structural leaks through the cake walls.
- Stir the boiling water and gelatin powder for a full two minutes to dissolve all granules completely and avoid a grainy texture.
- Combine whipped topping with commercial frosting thoroughly to stabilize the exterior coat against melting in warm room temperatures.
