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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Large cypress tub — season sushi rice for parties and large batches
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Large cypress tub — season sushi rice for parties and large batches
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 15 min. (Do not remove cake from pans.) Add boiling water to dry jelly powders in bowl; stir 2 min. until completely dissolved. Pierce cakes with large fork or wooden skewers at 1/2-inch intervals. Pour half the jelly over each cake. Refrigerate 4 hours. Unmold 1 cake layer on plate. Spread with 1/2 cup Cool Whip. Unmold second cake layer; carefully place on top of first layer. Frost top and side of cake with remaining Cool Whip. Refrigerate 1 hour. Decorate top of cake with baking crumbs and fruit snacks just before serving. Refrigerate leftovers.