Rainbow Cake Jelly Shots

Rainbow Cake Jelly Shot.  Its all about the rainbows.  And PINK frosting.  Sprinkles don't hurt either. . .

Quick post.  Because the prescription for a long holiday weekend is indeed F-U-N, because I loves youse . . . and also because of this jelly shot's overwhelming adorableness was so excited to share this CAKE-inspired jelly shot.  Check it out - hope you enjoy!  

XOXOX Michelle

Rainbow Cake Jelly Shots

Ingredients:

• ·         1 3/4 cups prepared lemonade
• ·         4 envelopes plain gelatin
• ·         1 1/4 cups cake flavored vodka (or sub vanilla or whipped cream vodka and a touch of amaretto)
• ·         2 tsp sweetened condensed milk (up to 4 tbsp is okay - use to sweeten to taste!)
• ·         6 small bowls (one for each color)
• ·         liquid food coloring
• ·         frosting and sprinkles, for garnish, if desired
• ·         flexible silicone mini muffin pan (cavity volume = 3 tablespoons)

Instructions:

Prepare the mini muffin pans by spraying lightly with cooking spray and then wiping clean with a paper towel. (This will leave a slight residue which will assist in unmolding without effecting the taste or appearance of the jelly shots.)

Pour lemonade into a small saucepan and sprinkle with gelatin. Allow to soak for a minute or two. Heat over low, stirring constantly, until the gelatin is dissolved (about 5 minutes).

Remove from heat, stir in the vodka and sweetened condensed milk.

Divide into 1/2 cup portions and pour into 6 separate bowls. Use liquid food coloring for rainbow colors (in this case: red, orange, yellow, green, blue, violet). (I wanted a very vibrant rainbow, so used 4 drops of liquid food coloring for each color. Feel free to amp up the food coloring as necessary.)

Spoon 3/4 teaspoon of the red gelatin mixture into the muffin pan cavities. Refrigerate until set, but still sticky when touched. (The first layer will take 20 minutes or so, subsequent layers will take less time.) Repeat with remaining colors.

Refrigerate overnight to allow the layers to fully bond.

To serve, loosen around the edges of each muffin cavity and pop out the jelly shots.

Immediately before serving, garnish with a small dollop of frosting and sprinkles (yeah baby!) if desired.

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Birthday Cupcake Jelly Shot

Birthday Cupcake Jelly Shot, anyone?  Make a wish!!!  

Oh, wait . . . no candles.  Sorry!  They melt the jelly shots.  Cancel that. . . 

And, well, it IS my birthday . . . ahem . . .later this week.  Because of this, as well as the release of UV Vodka's "white cake" flavor, I am declaring August as "Cake Month" at JSTK.
So, to be clear, the "Cake" designation is not solely due to my personal high maintenance issues and ongoing quest to turn my birthday into a double-fortnight holiday - it also happens to coincide with product release.  So, clearly, it is due to circumstance AS WELL AS vanity.  So much better!

Our first cake concoction is patterned after the Birthday Cake Cocktail, topped with whipped cream and a bazillion (or three - flowers, rods and tiny cirles) types of sprinkles to make a tiny bite-sized cupcake of a jelly shot.  "Why so many sprinkles," one might ask.  "Did the Sprinkle Factory blow up inside the Test Kitchen?"  In addition to the inevitable birthday adrenaline, it was admittedly my first time out with a pastry bag and tip.  The results weren't pretty.  Or, for that matter, ever remotely symmetrical.  The rainbow magic of several types/layers of multi-colored sprinkles both distracts the eye and tames the wily whip to somewhat more visually pleasing proportions.

And there you have it!  The Birthday Cupcake Jelly Shot!  Hope you enjoy!

XO Michelle

Birthday Cupcake Jelly Shots

Recommended Pan:  Peanut Butter Cup flexible silicon mold (click here to buy the mold on Amazon)

Ingredients:

• 2/3 cup canned pineapple juice (fresh won’t gel!)
• 2/3 cup cranberry juice cocktail
• 1 tbsp heavy cream
• 2-3 envelopes plain gelatin (your call, but use 3 if the jelly shots will be sitting out for a while, at your birthday party)
• 2/3 cup white cake flavored vodka
• Whipped cream and multi-colored sprinkles, for garnish, if desired

Prepare the silicone mold.  Lightly spray mold with non stick cooking spray.  Wipe off the excess spray with a paper towel.  A slight residue should remain, just enough to help unmold the gelatin, without affecting the taste or appearance.

Pour the juices and cream into a saucepan and sprinkle with gelatin.  Allow to soak for a few minutes.  Heat on low, stirring constantly, until gelatin is fully dissolved (about 5 minutes).  Remove from heat. 

Stir in the vodka.  Pour into the molds, and chill until set, several hours or overnight.

To serve, unmold the jelly shots.  Pipe on whipped topping with a pastry bag.  Refrigerate until serving time.  Immediately before serving, top with the sprinkles. 

Makes 30 jelly shots.

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