Cake jelly

Agree, cakes decorated with jelly look unusually elegant and very appetizing. Such a treat, prepared with your own hands, is nice not only to put on the festive table, but also to visit with it, packed in an elegant box. The cake can be layered with several types of colorful jelly, inside which juicy pieces of fresh fruit or whole berries will flaunt. And some prefer to lay out this berry and fruit assortment over the cake.

But in order to keep the fruits firmly on the surface, do not shift and do not violate the initial aesthetic harmony, they are often covered with cake jelly. But what is this product - cake jelly and how does it differ from ordinary jelly? Everything is very simple: cake jelly is a semi-finished product based on gelatin, agar agar or pectin with a small amount of icing sugar. In the commercially available product, the components in the cake jelly composition are selected so that the jelly mass solidifies much faster than, for example, conventional orange or any other jelly.

In addition, the production technology makes it possible to make the finished product almost colorless, due to which the fruit components coated with this jelly completely shine through and do not lose their initial appetising appearance.

The cake jelly is diluted in the same way as the traditional semi-finished product, that is, when mixed with water, it cannot be boiled, but only heated a little until the crystals of the gelling substance and sugar are completely dissolved. Otherwise, there will be a violation of the structure of the product and the jelly for the cake will not set, and remained in liquid form, and this is undoubtedly a failure for the pastry chef.

However, the most important question that worries beginners when working with cake jelly is the following: how to properly fill the cake with this jelly. It seems that everything is quite simple - it cooled and flooded, however, as in any confectionery business, there are nuances here. In particular, it happens that liquid jelly, when poured, begins to ooze through the fruits and completely flows out onto the plate in which the cake stands.

So, so that this does not happen, keep in mind: before you start pouring cake, let the jelly not only cool down, but also acquire the consistency of jelly. In this form, it will not be able to easily slip off fruits and berries, but, on the contrary, will cover them with an even thin layer, which will favorably emphasize the attractiveness of your creation.

And yet, do not forget that the cake jelly freezes quite quickly, so work at an accelerated pace so that you do not have to lay out frozen jelly pieces on the cake.