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Thursday, June 9, 2011

“Classic Bakery Desserts, Pt. XIX—Broken Glass Cake”

Canned Heat’s sixth album, “Canned Heat Cookbook” came out in early 1970 and was a compilation album featuring all of their classic tunes up-to-date.  Canned Heat always delivered the goods in the old days and this was one that was a good-seller and is definitely one that everyone should have in their collection!  We love Canned Heat here at the Elemental News of the Day and this is one we wholeheartedly are pushing for your listening enjoyment! All you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 561 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Gervais Krinkelmeier

END Commentary 06-10-2011

Copyright © 2011 by MHB Productions

Word Count: 1,548.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, June 10, 2011 by Chef Gervais Krinkelmeier


Classic Bakery Desserts, Pt. XIX—Broken Glass Cake

Bakersfield, CA, 06-10-2011 F:  Today, I have a fabulous dessert for you which will leave you spellbound, breathless, and amazed.  Long ago, in the old blog at Choseit.com, Stinkbug ran this phenomenal dessert which knocked ‘em dead right and left as it was among the most unusual, beautiful desserts that anyone had ever seen.  He learned how to make it in Hawaii where new and unusual things seem to thrive and from there, he took it with him and brought it to the mainland where he’s continued making it here. It is a mixture of several colors of different Jell-O’s, white cake, heavy cream, and MORE gelatin to hold the mélange together in a harmony of sweet that will knock most people’s socks off.  The name of this taste treat is “Broken Glass Cake.”

Why do they call it “Broken Glass?” Well, the different flavors/colors of Jell-O are cut up into tiny cubes and then mixed with the cake and cream mixture and reformed in cake pans and chilled until it sets up.  Once it is, it is a hard-to-define dessert that people are amazed and tantalized by.  They try to describe it, to figure out what’s in it and in doing so, they have the time of their lives.  It is enough just to see the looks upon their faces when they take their first bite of it and become fans of it for life.  Believe me, this is one that you will use time and time again and your family will become devotees of it.  I kid you not, it’s that good!

The key to making this dessert is time.  You need at least four days to make it and not everyone can do this.  Sure, it doesn’t sound like much but it’s done over the course of several days so that it can set up and be ready for when you’re ready to serve it.  If you take your time and do it right, you won’t have any problems but if you try to rush it, you might end up messing it up.  Well, enough words, let’s do it!


1. One 10” x 12” x 2” dish.

18.25 oz
Duncan Hines or Betty Crocker white cake mix, prepared as directed

Lemon Jell-O prepared with 1.75 cups water

Lime Jell-O prepared with 1.75 cups water

Orange Jell-O prepared with 1.75 cups water

Cherry Jell-O prepared with 1.75 cups water

Heavy whipping cream

Powdered sugar

Triple sec

Vanilla extract

Pineapple juice

Lemon Jell-O

Granulated sugar

Plain gelatin


1.      Bake the cake four days in advance of the day you plan on serving the dessert.  Follow the directions on the box and when it’s done, remove it from the oven and cool it on a wire rack.  When it is, sprinkle it with some granulated sugar and then wrap tightly in plastic wrap and freeze until called for.

2.      Three days before the dessert is to be used, prepare the Jell-Os as directed using only boiling water.  By doing this, you prevent a skin from forming on top and when cool, cover each gelatin with a lid to keep it that way. Also, use only 1.75 cups of water as this will make the gelatin that much firmer.  Keep refrigerated and when solid, cut into tiny cubes. Have ready.

3.      Two days before you plan on using this dessert, beat the whipped cream in the bowl of an electric mixer until its semi-stiff.  Add the powdered sugar and the flavorings and whip until almost stiff; then stop the mixer. 

4.      While doing the cream, combine the pineapple juice, lemon Jell-O, granulated sugar, and the plain gelatin in a saucepot and bring to a boil.  Stir almost constantly and when it’s come to a boil, keep it there for a minute or two to activate the gelatin which is highly important. 

5.      Once it has boiled, remove this mixture from the stove and pour into a shallow dish so that it can cool quickly but do not refrigerate because if it sets up, you have to heat it up once more.

6.      Now, combine the above mixture with the cake cubes, the four jellos, and the whipped cream.  This will begin to set fairly fast so work quickly and then transfer to a baking dish sprayed with PAM.  Use a piece of wax paper sprayed with PAM as well for quick release and then press flat atop the cake mixture.  Refrigerate overnight so that it's set up good.

7.      The next day, whip some more heavy cream with powdered sugar and vanilla, about half of what you used for the cake itself.  Spread this mixture across the top of the firm cake and decorate.

To serve, cut cake into squares and place on a plate with a dollop of whipped cream and perhaps some fresh fruit like sliced strawberries or blueberries or other berries and garnish with a sprig of mint leaf.  Then, your dessert is ready to enjoy and believe me, it will be well-appreciated!

Well, my friends that will be it for today. I think you will have a lovely time with this recipe and that your family, friends, and neighbors will all be agog when they see this delightful dessert.  Save it for the times when you need something that will devastate everyone else and whenever you want to outdo everyone else! See you soon! Bye!

Thanks, my friends!


Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


END Commentary for Friday, June 10, 2011 by Gervais Krinkelmeier.

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Gervais Krinkelmeier.

Krinkelmeier, Gervais: “Broken Glass Cake;” recipe developed on September 18, 1991.  



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This is #1269, an 8” x 10" original oil painting by Beverly Carrick entitled, "The Market Place." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures I

This is what the Broken Glass Cake looks like when it's set up and is ready for further decoration or to serve.

 This is another shot of the Broken Glass Cake taken on Mother's Day 2011.

This is a close-up shot of the Broken Glass Cake taken on Mother's Day 05-08-2011 at Stinkbug's brother's house where the celebration was held.

This is a serving suggestion: we have topped the finished cake with a spread of whipped heavy, sweetened cream and topped it with freshly sliced and sugared strawberries for good effect.

          This is another view of the finished Broken Glass Cake ready to serve! The possibilities are endless!

   This is the final shot of the Broken Glass Cake prior to being placed in the homemade show pan.



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Classic Bakery Desserts, Culinary Arts, Bakery Recipes, Pies and Pastries, Cream Pies, Murph MacDougal, Gourmet Cooking, Classic Desserts, Desserts, Famous Bakery Recipes, Old-time Cooking, Mousses and Puddings.

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