Best Broken Glass Cake Recipes

BROKEN GLASS CAKE

Steps:

• Place lime, orange, and strawberry gelatin mixes into 3 separate 9x9-inch glass dishes.
• Pour 1 cup boiling water into each flavor of gelatin mix; stir the gelatin until dissolved.
• Pour 1 cup cold water into each flavor of gelatin, stir to combine, and refrigerate the 3 flavors of gelatin until set, at least 4 hours.
• Heat pineapple juice in a saucepan until hot but not simmering. Stir unflavored gelatin into pineapple juice until dissolved. Refrigerate pineapple juice mixture until cool and thickened, about 30 minutes. Stir occasionally.
• Mix graham cracker crumbs, melted butter, and brown sugar together in a bowl. Set 1 cup of crumb mixture aside for garnish. Press remaining 2 cups crumb mixture into the bottom of a 9x13-inch cake pan to make a crust.
• Pour cream into a large metal mixing bowl and beat with an electric mixer until the cream is fluffy and forms soft peaks, about 3 minutes. Slowly beat sugar into whipped cream, 1 or 2 tablespoons at a time; beat in vanilla extract.
• Cut the different flavors of gelatin into cubes. Use a thin spatula to lift the cubes away from the bottom of the dish and loosen them.
• Very gently fold the thickened pineapple juice and gelatin cubes into the whipped cream mixture until thoroughly combined. Spoon into the graham cracker crust.
• Sprinkle the cake with reserved graham cracker crumb mixture.
• Refrigerate until set, at least 3 hours to overnight.

AUNT AGNES' BROKEN GLASS CAKE

Steps:

• Separately dissolve each package of Jello/Gelatin in HOT water.
• Stir until completely dissolved.
• Refrigerate until firm--- then cut into cubes.
• Soften plain gelatin in 1/4 cup of COLD water and add HOT Pineapple Juice until dissolved.
• Cool then fold into whipped cream to which you have added vanilla and cream to.
• Line Spring pan with Lady Fingers (***HINT Trim tips so they stand***).
• Add Jello/Gelatin cubes to cream mixture and pour into Spring pan.
• Decorate top with tips of Lady Fingers you cut off.
• Chill 6- 12 hours.
• Remove sides from pan and serve in slices!
• ENJOY!

BROKEN WINDOW GLASS CAKE

Steps:

• 1. Prepare the orange, cherry and lime gelatins separately, dissolving each in 1 cup of boiling water and adding 1/2 cup of cold water. Pour each flavor into separate 8-inch square pans. Chill until firm, at least 3 hours. Cut into 1/2-inch cubes.
• 2. Mix crumbs with butter, setting aside about 1/4 cup for garnish, and press remaining crumb mixture evenly over the bottem and up the sides within 1 inch from top of 9-inch springform or tube pan, and chill.
• 3. Dissolve lemon gelatin and sugar in 1 cup boiling water; add pineapple juice. Chil until slightly thickened. Blend in the whipped topping. Fold in orange, cherry and lime jell-o cubes. Spoon into the crumb-lined pan and chill overnight or until firm.
• 4. Just before serving run a spatula around sides of pan; then gently remove sides of pan. Garnish with reserved crumbs and whipped topping.

BROKEN GLASS CAKE

Steps:

• Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
• Bake at 350 degrees for 10 minutes.
• Prepare Jello as directed on package, and pour into three separate shallow pans to set.
• Dissolve one package of plain Gelatin in ¼ cup cold water.
• Heat one cup of pineapple juice, and add to gelatin.
• Cool until syrupy but do not let set.
• Whip together 2 packages of Dream Whip according to the directions on the package.
• Add to the pineapple mixture.
• Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
• Mix all together and pour on graham crust.
• Chill until set.

BROKEN WINDOW GLASS CAKE

Steps:

• 1. Separately prepare orange, lime and cherry Jello using 1 cup hot water and 1/2 cup cold water for each package. Pour into 8 inch square pans and chill until jelled (at least 5 hours, but preferably overnight).
• 2. Combine lemon Jello with 1 cup boiling water, sugar and pineapple juice. Chill until thickened.
• 3. Mix crumbs and butter and press into a 9-inch springform pan.
• 4. Cut orange, lime and cherry Jello into 1-inch squares.
• 5. Prepare whipped topping according to package directions. Blend in lemon mixture; fold in Jello squares. Pour into pan on top of crumb crust. Chill 5 hours to set. Enjoy!

BROKEN GLASS CAKE (SALLYE)

Steps:

• 1. Melt butter, stir in crumbs and brown sugar. Mix well and press into an ungreased 9" x 13" baking pan or dish. Bake at 350º for 10 minutes Remove from oven and set aside
• 2. Prepare each flavor of Jello individually in separate dishes according to package directions Place in refrigerator and allow to set (1-2 hours)
• 3. When jello has set, remove from refrigerator and cut into cubes, set aside Dissolve package of unflavored gelatin in 1/4 cup cold water Heat one cup of pineapple juice and add to gelatin Cool until syrupy but do not let set
• 4. Whisk together 2 packages of Dream Whip according to the package directions. Add to the pineapple mixture
• 5. Add the cut jello cubes to the pineapple mixture Add the crushed pineapple. Mix all together and pour onto graham crust Place in refrigerator and chill until set (about 1-2 hours)

FIREMAN BOB'S BROKEN GLASS CAKE MY WAY...

Steps:

• 1. Dissolve each of the 3 packages jello with the 1 1/2 cups hot water... CHILL and cut in small cubes.
• 2. Soften the plain gelatin in the 1/4 cup of cold water and dissolve pineapple juice, cool, then fold into the whipped cream which you have beaten with the sugar and vanilla.
• 3. Combine the cubed jello's with the whipped cream.
• 4. Line a " Tube " pan with the Lady Fingers and add mixture. *** If you can't find Lady Fingers, You can use an Angle Food Cake... Break the Angel Food cake up into chunks and layer Angle Food Cake then whipped cream/jello mixture then Angle Food Cake then Jello mixture till all is in the pan.
• 5. CHILL for 6 to 12 hours. Remove and " coat " with more whipped cream.
• 6. Enjoy !!!!! Thanks Grandma Cooney :)

BROKEN GLASS CAKE

Steps:

• 1. Mix the lime jello with 1c boiling water until dissolved,add 1/2c cold water and pour into a 8x8 pan (or loaf pan) and refrigerate until fully set.Repeat with raspberry and orange jello.When small jellos are fully set,cut each one into 1" x 1" or 2" x 2" squares and set back into the refrigerator. Mix the lemon jello with 1 1/2c boiling water until disolved,then add 1/2c of cold water and the 1/2c pineapple juice.Chilli in the refrigerator until soft set (thickened). Mix softened cream cheese with mixer until fluffy, then turn mixer to low speed and add the thickened lemon jello and then the whipped topping.Use a large spoon and fold in the lime,raspberry & orange jello cubes. Set aside.Mix graham cracker crumbs,melted butter and sugar together and press mixture into bottom of springform pan or another 10-12" diameter pan that is at least 3-4" deep. Pour in jello & filling refrigerate at least 5 hrs before serving

BROKEN GLASS CAKE

Steps:

• Soften unflavored gelatin in 1/4 c. water. Dissolve flavored gelatins separately, each in 1-1/2 c. boiling water. Add 1/3 of softened gelatin to each flavor of dissolved gelatin. Pour each into 8" pans. Chill until firm. Dice into 1/2" cubes. Parfait: Soften unflavored gelatin in 1 c. water. Add boiling pineapple juice and stir to dissolve. Cool completely. Whip cream and fold into cooled gelatin mixture. (Add sugar if too sour) Fold in gelatin cubes and spread mixture evenly in pan. Chill until firm.

BROKEN GLASS CAKE

Steps:

• Preheat oven to 450 degrees. Prepare tea towel with 1/4 cup confectioners' sugar. Grease jelly roll pan, line with parchment and grease paper.
• Using a stand mixer fitted with the paddle attachment, beat the almond flour, 3/4 cup confectioners' sugar, flour and eggs until combined, stopping to scrape down the sides of the bowl as necessary. Add the 1 egg yolk and food coloring, then mix again to combine.
• In a separate bowl, whip the egg whites with an electric hand mixer. When foamy, gradually add in the granulated sugar until a white, thick meringue forms. Gently fold the meringue into the almond flour mixture. Add the melted butter and carefully fold again, as to not deflate the batter.
• Pour mixture into jelly roll pan and bake for 5-8 minutes. Watch it carefully as it cooks quickly and will burn easily.
• Remove cake from oven and turn out onto tea towel. Trim edges and cut one long piece of jaconde big enough to fit around the inside of the 7" spring form pan. You may have to piece together a bit of the crust, as shown in the first picture below.
• Using your pan as a guide, cut a circle of cake from the jaconde (upper right hand picture) and press it into the bottom of the pan evenly.
• Put the pineapple juice in a small sauce pan and sprinkle powdered gelatin over; let it sit for a few minutes until dissolved. Heat gelatin/pineapple juice mixture on the stove-top until melted. Remove from heat and stir in the cold water. Transfer to a small bowl and let stand on counter-top until it cools slightly. Place in refrigerator until mixture has completely cooled (about 5 minutes) but hasn't set up - it should still be liquid.
• In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form. Whisk the gelatin/pineapple juice mixture into the cream until combined. Drop the gelatin cubes in the cream randomly. Shake the bowl until the gelatin cubes sink into the cream (stirring them in with a spoon can damage the cubes).
• Pour the mixture into the sponge-lined pan and chill for at least 6 hours or overnight.