Ruby Slipper Jello Bundt cake recipe, plus how to make an orange jello pound cake (1978) - Click Americana (2024)

FAQs

What causes a pound cake to be gummy? ›

Those gluey pound cake streaks happen when your over-cream the butter and sugar.

According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens, first appeared in print advertising and in Jell-O recipe booklets in 1976. The subsequent Jell-O pudding poke cake recipe was introduced in 1981.

Mistake: Overmixing The Batter

Mix just until blended after each addition. Overmixing the batter creates a tough, rubbery cake.

The crust of a pound cake tends to be slightly crunchy, giving way to a soft and buttery interior. They're less delicate cakes that pair beautifully with a hot cup of coffee or a spot of tea. Bundt cakes, on the other hand, are more airy cakes with a lighter texture than pound cakes.

Gelatin is key to giving some desserts their distinct texture — mainly anything that's soft and creamy, but still stable enough to hold its shape.

Jello molds are collectables for some folks, but you actually don't need any special mold for molded desserts. You can use a Bundt pan, a loaf pan, or even a mixing bowl to set large molded desserts, or small cups, ramekins, or even espresso cups for individual servings.

Pectin Substitute

Cornstarch - Another plant-based thickening agent, cornstarch is a great substitute for pectin. Gelatin - For non-vegan menu items, you can substitute gelatin for pectin, but it will yield a different consistency.

Jell-O shifted to single-serve cups and more convenient options as competition for snacks and desserts grew. Kraft in the early 2000's shifted the focus of Jell-O's advertising away from kids and toward adults. It pitched sugar-free Jell-O, for example, as a treat for Atkins dieters.

First trademarked in 1897, Jell-O began its rise in popularity with the introduction in 1904 of the prophetic slogan "America's Most Famous Dessert." Soon accompanying the slogan was the blonde Jell-O Girl, an icon of the product for almost half a century.

The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845).

Why does my cake have a gummy texture? ›

Developing the flour's gluten too much means the cake will rise beautifully in the oven – then sink (a little, or a lot) as soon as you pull it out. And the sinking cake is what makes dense, moist, gluey streaks. Lesson learned: beat butter and sugar and eggs at medium speed. Once you add flour, mix gently.

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

Sticky cake and cupcake tops are from a reaction with sugar and water. Sugars are hygroscopic, meaning they attract water. Within baked goods, sugars help maintain a moist and tender crumb. Sugar on the exposed tops, however, will grab water from humid air, creating a wet or sticky top.

Avoid over-mixing of flour as it activates the gluten amount, which makes the cake hard, and as a result, you will get a rubbery cake. Always check the freshness of your baking soda and powder, as it plays a very crucial role while baking a cake. Proper measurement is the key to getting a perfectly baked cake.