Comparing to the 1st time I make this cake, this round it is much more easier. Knowing exactly what to do, when and how to pour in the marshmallow without the biscuit crumbs floating around, when to pour in the jelly layer that it stick onto the marshmallow layer without marshmallow bits floating around.
With just a big cake last week, I decide to go easy this week. I’ve been wanting to make this again but the lack of vegetarian gelatin hold me back. While I got the so-call vegetarian gelatin from neighbouring country, it was packed by them so I am really doubtful if it’s really vegetarian gelatin or just because the chinese name is 鱼胶粉 so people assume it’s fish? It’s usually an extract from beef bones btw. I finally got some vegetarian gelatin samples and is trying them out so it’s just the right opportunity to try this non-bake cake. Gelatin is added to both the marshmallow and jelly layer, while it did set but I suspect it’s not as “strong” as normal gelatin so the amount of water/quantity will need to be adjust.
The overall proportion of the cake will need to be adjust. The biscuit layer can be lesser, the marshmallow layer need to be reduce and the jelly layer can be another 20% more? And probably I didn’t get the usual brand of digestive biscuit, it’s quite crumbly and doesn’t stick well together.
I was very careful when I took the jelly off the shelf but despite the box is raspberry flavour and in red color, I got purple jelly crystal in grape flavour! What happen? Guess there is a mistake with the factory packing.
The pretty royal icing flowers are from Sun Lik. In a pack of 2 colors (about 21 flowers per color) for just S$6.