Spiked Jelly King Cake

Name: Spiked Jelly King Cake
Prep time: 6 h
Total time: 6 h
Yield: 16
Ingredients: 1 box (6 oz) grape gelatin powder, divided in half; 1 box (6 oz) lime gelatin powder, divided in half; 1 box (6 oz) lemon gelatin powder, divided in half; 3 cups boiling water, divided; 3 3/4 cups cake-flavored vodka, divided; 3/4 cup sour cream, divided

1 Ratings

1 Comments

Prep 6 hr 0 min
Total 6 hr 0 min
Servings 16

A fun, spiked gelatin mold in all the colors of Mardi Gras! MORE+ LESS-

By Cheeky Kitchen

Updated October 4, 2017

Ingredients

box (6 oz) grape gelatin powder, divided in half

box (6 oz) lime gelatin powder, divided in half

box (6 oz) lemon gelatin powder, divided in half

cups boiling water, divided

3 3/4

cups cake-flavored vodka, divided

3/4

cup sour cream, divided

Steps

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1

Spray a nonstick Bundt pan or Jell-O™ mold pan with nonstick oil spray. With a clean paper towel, wipe any excess oil from the edges and the bottom of the pan.
2

GRAPE LAYER: In a large bowl, whisk together 1/2 of the grape gelatin powder and 1/4 cup boiling water until gelatin is dissolved. Slowly whisk in 3/4 cup vodka. Pour into the prepared pan. Refrigerate until firm, about 30-60 minutes.
3

In a clean bowl, whisk together the remaining 1/2 of the grape gelatin powder and 1/4 cup boiling water until the gelatin is dissolved. Slowly whisk in 1/2 cup vodka and 1/4 cup sour cream. Spoon on top of the purple layer and refrigerate just until firm.
4

LIME LAYER: In a clean bowl, whisk together 1/2 of the lime gelatin powder and 1/4 cup water until the gelatin is dissolved. Slowly whisk in 3/4 cup cake-flavored vodka. Refrigerate until firm.
5

In a clean bowl, whisk together the remaining 1/2 of the lime gelatin powder and 1/4 cup water until the gelatin is dissolved. Slowly whisk in 1/2 cup vodka and 1/4 cup sour cream. Refrigerate until firm.
6

LEMON LAYER: In a clean bowl, whisk together 1/2 of the lemon gelatin powder and 1/4 cup water until the gelatin is dissolved. Slowly whisk in 3/4 cup cake-flavored vodka. Refrigerate until firm.
7

In a clean bowl, whisk together the remaining 1/2 of the lemon gelatin powder and 1/4 cup water until the gelatin is dissolved. Slowly whisk in 1/2 cup vodka and 1/4 cup sour cream. Refrigerate until firm and completely set.
8

SERVING: Before serving, dip the cake pan into a hot pan of water (or if pan edges are smooth and not fluted, run a knife gently along the edge of the pan to loosen the gelatin mold from the pan sides). Turn mold upside-down onto a serving platter. Chill until ready to serve.

Expert Tips

If desired, decorate with decorator sprinkles.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 20

% Daily Value

Total Fat: 2g; 3%
Saturated Fat 1g 6% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 160mg; 6%
Potassium: 20mg; 1%
Total Carbohydrate: 29g; 10%
Dietary Fiber 0g 0% Sugars 28g
Protein: 2g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Get the Mardi Gras party swinging, because here comes the cake! Take your Mardi Gras celebrating from bling to blam with this pretty molded gelatin that just shouts French Quarter. It’s like the ultimate jelly shot turned into a three layer cake o’ booze. Pure party va-voom. To get this cake going, grab three kinds of gelatin – grape, lemon, and lime – and some cake vodka and sour cream. 6 layers later, all you need is a plate and a bunch of Mardi Gras beads. Or whatever seems the right thing to wear when you suck down spiked and wiggly King Cake. Layer upon layer until you’ve got this gorgeous 6-layer spiked Mardi Gras masterpiece. All that's left to do now is unmold it! Then grab a knife and prepare your lips. Life is about to get wildly delicious!