Has Anyone Worked With The Jello Poke Cakes?
Decorating By lilie Updated 19 Jun 2006 , 4:42pm by lilie
I have made a lemon Jello Poke cake, and it was delicious, but I can't imagine using one for a wedding cake. I think it would be TOO moist, gooey almost. At least mine was. And I loved it. I am sure that adjustments could be made for the amount you use, to make it more appropriate for a wedding cake. If you are unsure how to make a Jello Poke cake: you bake your cake, and then while it's still hot, poke holes all over it (I used a drinking straw) and then pour freshly prepared liquid jello over it, so that it soaks in through the holes. It looks lovely when using colored jello on a white cake, lovely when cut.
Here are 2 links to images and recipes:
http://www.kraftcanada.com/en/Recipes/RecipeTemplate?krlid=0388EC&recipe_id=83217
http://www.kraftcanada.com/en/recipes/recipetemplate.htm?recipe_id=88530&ctx={6518FFAE-6E98-45ED-B2B8-80B93DE070DA}
Good Luck! 
I too have had a request for a Jello poke cake as part of a wedding cake. It is one of the Bride's favorite's (she is wanting white cake with strawberry Jello)!
I was very concerned about the cake being too moist to decorate. I was wondering if you could replace part of the water in the Jello with pureed strawberries to give the mixture more body and perhaps the cake would be less soggy? Has anyone tried this?
Thanks for the link to the recipes...that will be a big help!
...sorry, just followed the link to the recipe.
Did I read it right? The cake needs to be stored in the refrigerator? Would this even be practical for use in a wedding cake that will end up sitting out for several hours? What about using the Durable cake for 3D/Wedding Cake recipe on here? Would the denser cake make any difference? Sorry so many questions!
Help, opinions please! This may require a trial run!
I'll share my Jello Poke Cake story...
I made one of these a few years ago to take to a family dinner at my grandparents' house. Everything came out great and I kept it in the fridge until it was time to go. Their house is about an hour away and by the time we got there, the top layer slid off and was mushed against my cake carrier (I cried, thinking I had ruined Christmas...I was only 15 or 16).
It tasted great, but it wasn't stable at all. I think someone suggested using buttercream instead of the Cool Whip but you might want to check with the bride-to-be first because it definitely won't have the same taste.
I hope that helps. Best of luck with the cake!
I poked mine with fork and it was great. I would offer some postivie suggestions to the bride of a filling that is light since the cake she wants would need to be refidgerated all the time. She could also have the jello poke cake as a sheet cake that is served... and a cake dummy for display!
I have made several poke cakes. The lemonade one is the best! We eat them straight from the pan and garnish with whip cream.
I have read that you could make a jello layer to put inbetween your cakes. Using a pan size smaller than your cake, wrap it in saran wrap or wax paper, and pour the jello into it. Let set firmly! Flip out and put inbetween cakes. You use a size smaller so you can pipe a dam of icing around the jello. I've never used this technique but I don't see why it wouldn't work.
I have made several poke cakes. The lemonade one is the best! We eat them straight from the pan and garnish with whip cream.
I have read that you could make a jello layer to put inbetween your cakes. Using a pan size smaller than your cake, wrap it in saran wrap or wax paper, and pour the jello into it. Let set firmly! Flip out and put inbetween cakes. You use a size smaller so you can pipe a dam of icing around the jello. I've never used this technique but I don't see why it wouldn't work.
It does work and this would be your best option. The classical style uses "gelees" which are basically homemade jello with real fruit pieces in it (or not.) These are usually done on layers of sponge or genoise with whipped cream fillings and sometimes molded with acetate or the expandable part of a springform pan. When unmolded, you can see the many layers of goodness on the sides of the cakes. You have probably seen these in high-end pastry shops. A white cake would be a fine substitution for the genoise. It would be structurally sound enough to frost the whole thing as well.
Good luck.
I told my daughter and the bride and groom have decided to make two half sheet cakes poke cakes and not do it for the main cake. She is going to leave them in their pans and put ivy around them and red roses. The main cake will have ivy and red roses too- to tie them all together.The main cake will be up on top of a fountian, so the fountian will have cascading ivy down the pillers and around the fountian. I'll get a picture in two weeks to let you see how it turned out.
thanks again!!!!
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