In a fit that I like to call creative enthusiasm (and others may call grandiose delirium), I declared August “ Cake Month” on my blog, Jelly Shot Test Kitchen.
My own August birthday may have also come into play. Regardless of the impetus, visions of tiny jelly shot “cakes” have been dancing in my head for weeks, so clearly the Tablespoon.com gang couldn’t avoid the Double Rainbow Cake Jelly Shot had they tried! (Luckily, they were all for it!)
Although I’m usually a classic cocktail fan, there are times when a sweet, fun girly drink is just the ticket. As such, I’ve sustained a high level of excitement about cake-flavored vodka - the taste is unbelievably pastry-like - without adding a sticky, syrupy, gloopy texture. However, cake-flavored vodka is a fairly recent release. If it hasn’t yet made it to the shelves of your local liquor store, substitute vanilla or whipped cream flavor and just a touch of amaretto, and you’ll be on your way to confectionery perfection in no time!
These little jelly shots look ornate, but are simple to make – the most important thing to remember is the timing for each layer. Let each layer chill until set, but still sticky when touched. This will ensure a firm bond – i.e. layers that hold together when the jelly shots are unmolded. (More prep details follow in the recipe instructions below.)
The jelly shots are topped with a touch of frosting – a dollop of whipped cream would also be great – and, of course SPRINKLES are a must, regardless.
Hope you enjoy!
Cheers and XO,