This cake cake be made fairly quickly and each slice contains cake and jello (but separate from each other- there is a ganache barrier between the cake and jello so that they do not incorporate!)

There is still a good amount of cake in this project, with the added fun of gummy jello as well.

Note: This video also contains instructions on how to add "creatures" to your jelly without them dissolving or the colors bleeding into the jelly in case you're interested in creating that look as well.
Remember:

Make sure they are made from solid chocolate OR modeling chocolate, NO fondant or gumpaste!
Make sure to "paint" them with melted cocoa butter and let harden before adding them to the jelly or pouring jelly over them to keep their colors from bleeding into the jelly.

Gummy jelly recipe
This recipe contains the proper amount of gelatin in order to create a sturdy enough jelly for a water/ocean-like finish when poured over a cake and let set!
Be sure to watch the video tutorial that shows you, step by step, how to create this recipe and the island cake is was used for!
Yield units
Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
90 gramsPowdered Gelatin(250 bloom or higher)
355 millilitersCold Water(which equals 1.5 cups)
600 millilitersWater(to be mixed with sugar & citric acid)
150 gramsGranulated Sugar
1 teaspooncitric acid
1 teaspoonoil flavoring(or more if desired)
Instructions

Add 355 ml of cold water to a bowl and sprinkle gelatin over top. Mix until water is absorbed into gelatin and put in fridge until needed.
Add 600 ml of water to a saucepan. Add sugar and citric acid. Mix together on stove over med-high heat until almost boiling. Turn off heat.
Add gelatin to sugar/water mixture and stir until melted.
Add oil flavoring and stir.
If coloring, add gel color (a little goes a loooong way!)
Take off of burner and let cool to between 85-90 degrees F before pouring over cake.

If you let the jelly mixture cool too much, it will start to set in the pan. You don't want that. If that happens, reheat it until melted and let cool again until between around 85-90 degrees F.
It's very helpful to use a digital thermometer in your jelly mixture so you know when it's ready to pour!
After pouring, let set for at least six hours to be sure it's ready to demold.
This recipe will create a gummy bear-like consistency that will be strong enough to hold its shape and stay attached to your cake, even during delivery.
A double batch of this recipe was used to create the Island Cake.