Time 4h30m Yield Makes 16 servings. Number Of Ingredients 6 Steps:
Place cakes, top-sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals. Add 1 cup boiling water to each flavor dry gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour red gelatin over 1 cake and lime gelatin over remaining cake. Refrigerate 3 hours. Dip bottoms of cake pans in warm water 10 sec.; unmold. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour. Top with berries.
Yield 8 slices Number Of Ingredients 4 Steps:
Spread the jam evenly into the bottom of a round 8-inch (20 cm) cake pan, then place one of the cake rounds on top. Freeze completely. In a 9-inch by 3-inch (23 cm 8 cm) by silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared. When the mirror glaze is between 90 and 96°F (32 - 35°C) , pour the glaze over the cake in a circular motion, making sure to start in the center and work your way outwards. You only have one chance to glaze the cake, since the glaze will start to set due to the cold temperature of the cake, so do not pour a 2nd round of glaze after the first one. Enjoy!
More about “holiday mirror glaze poke cake recipes”
Yield 12 serving(s) Number Of Ingredients 5 Steps:
Place cake layers, top side up, in two 9" round cake pans. Pierce cake with large fork at 1/2" intervals. Stir 1 cup of the boiling water into each flavor gelatin in seperate bowls 2 minutes or until completely dissolved. Carefully pour red gelatin over 1 cake layer and lime gelatin over the other. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the Cool Whip. Unmold second cake layer; place on first cake layer. Frost with remaining Cool Whip. Refrigerate until ready to serve
