RAINBOW JELLO-SHOT CAKE
Recipe Following Images :)
Rainbow Jello-Shot Cake
Ingredients:
6 3/4 cup water (divided)
6 packages (3 oz) flavored gelatin (6 different colors)
6 tsp plain gelatin powder
3 cup rum or vodka (very cold)
1 1/4 cup vanilla yogurt (divided)
Method:
Put bottle of vodka or rum in the freezer for several hours before you start. Refrigerate day before for added chill.
Spray nonstick spray into your bundt pan wipe and off excess.
Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Let gelatin to soak for 2 minutes. Stir on low heat until its dissolved. Stir in the first package of Jell-O until dissolved.
Remove from heat. Stir in a 1/2 cup of the cold liquor.
Pour 3/4 of the mixture into the bundt pan and refrigerate for roughly 15 - 17 minutes. Layers should be firm and sticky, otherwise the next layer will not stick.
In the remaining Jello, whisk 3 tablespoons of yogurt and place in the fridge for approximately 5 minutes.
Spoon the yogurt mixture over layer of your first color and refrigerate for additional 15 - 17 minutes.
Repeat steps 3 through 7 with the remaining colors.
After you've completed all the layers allow cake to set overnight.
Don't panic if cake sticks when you attempt to flip it! You can briefly dip the pan in warm water or place a hot cloth on it to loosen the sides. I recommend allowing it to sit at room temperature for a bit before attempting to release it. Careful not to soak it for too long... it WILL MELT! You can see in my picture that's what happened to mine!
A FEW HINTS:
I suggest having paper towels handy, it's a messy project and you'll want to put them under the pots and utensils.
I also put the gelatin in a bowl. It made it easier and cleaner to work with.
HAVE FUN!!!