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2025-13-06
SUMMER COCKTAIL CAKE: SPARKLING WINE, VERMOUTH, AND BERRIES
Two recipes for alcoholic jelly with a spectacular cake-style presentation
Note: This recipe contains alcohol and is intended for adults only. EXCESSIVE ALCOHOL CONSUMPTION IS HARMFUL TO YOUR HEALTH.
Evening. Summer. Music. The hum of voices, light snacks—and suddenly, it appears. This isn't just a sweet dessert after dinner; it's an unexpected, spectacular way to serve alcohol. No sponge, no cream—only cool jelly, berries, and a light, intoxicating aroma. People stare, they talk about it, they film it for their stories. And then—they taste it. Cautiously at first… but within a few minutes, they’re already asking for seconds.
This cake is perfect for a bachelorette party, a get-together with friends, a backyard party, or an office corporate event.
WHAT’S INSIDE?
Below, you will find two versatile recipes that you can use however you like:
By the way, you can make these cubes in different colors and use them instead of berries. You’ll get a cake that looks like stained glass: light, festive, and very photogenic.
- Bottom layer — vermouth with green grapes
- Top layer — sparkling wine with strawberries
Below, you will find two versatile recipes that you can use however you like:
- Pour into a cake ring — to create a full-sized cake
- Pour into dessert bowls — to serve as individual desserts
- Use mini-cups — for the famous Jelly Shots
- Pour into a large mold and cut into neat cubes — for bite-sized portions
By the way, you can make these cubes in different colors and use them instead of berries. You’ll get a cake that looks like stained glass: light, festive, and very photogenic.
You can use food coloring for tinting, or go with vibrant liqueurs like green Melon or blue Blue Curaçao. This way, the jelly will not only look beautiful but also sparkle with new flavors.
TIPS FOR CHOOSING ALCOHOL
Choose sweet or semi-sweet wine drinks—they have a smooth taste that pairs beautifully with berries and fruit.
Dry wines or strong spirits like vodka, gin, and tequila usually taste too sharp in jelly; they can overpower the flavor of the berries and leave behind an unpleasant alcoholic aftertaste.
If you still want to use strong spirits, we recommend diluting them—by at least a third—with water and syrup, juice, or a sweet liqueur. This will result in a jelly that is more balanced and mellow in flavor.
Choose sweet or semi-sweet wine drinks—they have a smooth taste that pairs beautifully with berries and fruit.
Dry wines or strong spirits like vodka, gin, and tequila usually taste too sharp in jelly; they can overpower the flavor of the berries and leave behind an unpleasant alcoholic aftertaste.
If you still want to use strong spirits, we recommend diluting them—by at least a third—with water and syrup, juice, or a sweet liqueur. This will result in a jelly that is more balanced and mellow in flavor.
WHAT YOU WILL NEED
- Cake rings — we used rings with diameters of 17 cm and 12 cm and a height of 10 cm.
- Cake Collar — the width of the film can be selected based on your desired cake height and the ring you are using.
- Food wrap — you’ll need strong, thick wrap that won't tear when stretched. We use stretch wrap.
- Cake board — we recommend using rigid, moisture-resistant boards.
- Scales, bowls, saucepan, spoon, spatula, scissors.
INGREDIENTS
VERMOUTH-GRAPE
(Ø 17 cm / 6.7 in mold, cake height 11.5 cm / 4.5 in, weight ~2.5 kg / 5.5 lbs)
Vermouth — 1500 g / 3.3 lbs
Gelatin (220 Bloom) — 100 g / 3.5 oz
Water for soaking gelatin — 230 g / 8.1 oz
Seedless grapes — 600–650 g / 1.3–1.4 lbs
SPARKLING WINE-STRAWBERRY
(Ø 12 cm / 4.7 in mold, cake height 10 cm / 3.9 in, weight ~1.3 kg / 2.9 lbs)
Sparkling wine (Champagne, Prosecco) — 750 g / 1.65 lbs
Gelatin (220 Bloom) — 48 g / 1.7 oz
Water for soaking gelatin — 112 g / 4 oz
Strawberries — 350 g / 0.77 lbs
The water must be ice-cold for the gelatin to work properly. We use highly refined instant gelatin powder from Dr. Bakers, which is clear and quick-dissolving. The color of the gelatin is very important, especially if you want to achieve a crystal-clear appearance. The berries should be washed and dried in advance. Separate the grapes from the cluster into individual berries.
For the strawberries, remove the stems (it’s best to twist them off so the berries don't release their juice).
VERMOUTH-GRAPE
(Ø 17 cm / 6.7 in mold, cake height 11.5 cm / 4.5 in, weight ~2.5 kg / 5.5 lbs)
Vermouth — 1500 g / 3.3 lbs
Gelatin (220 Bloom) — 100 g / 3.5 oz
Water for soaking gelatin — 230 g / 8.1 oz
Seedless grapes — 600–650 g / 1.3–1.4 lbs
SPARKLING WINE-STRAWBERRY
(Ø 12 cm / 4.7 in mold, cake height 10 cm / 3.9 in, weight ~1.3 kg / 2.9 lbs)
Sparkling wine (Champagne, Prosecco) — 750 g / 1.65 lbs
Gelatin (220 Bloom) — 48 g / 1.7 oz
Water for soaking gelatin — 112 g / 4 oz
Strawberries — 350 g / 0.77 lbs
The water must be ice-cold for the gelatin to work properly. We use highly refined instant gelatin powder from Dr. Bakers, which is clear and quick-dissolving. The color of the gelatin is very important, especially if you want to achieve a crystal-clear appearance. The berries should be washed and dried in advance. Separate the grapes from the cluster into individual berries.
For the strawberries, remove the stems (it’s best to twist them off so the berries don't release their juice).
TECHNOLOGY
Important Note: The preparation principle is the same for both versions — whether using vermouth or sparkling wine. Only the assembly differs (for example, strawberries are layered and poured gradually, while grapes are added all at once).
Soaking the Gelatin
2. Pour about 200 g / 0.44 lbs of alcohol into a saucepan. Pour the remaining portion into a deep bowl.
3. Add the bloomed gelatin to the saucepan and heat over low heat until the gelatin is completely dissolved (to approximately 60°C / 140°F). Do not overheat, or the alcohol will evaporate.
4. Remove the saucepan from the heat, pour it into the bowl with the cold alcohol, and stir with a spatula.
5. Let the mixture cool slightly to about 26°C / 79°F and skim off the foam with a spoon. Vermouth has almost no foam — it settles on its own. Sparkling wine produces more: you can collect this foam in a separate cup, reheat it later, and reuse it.
Important Note: The preparation principle is the same for both versions — whether using vermouth or sparkling wine. Only the assembly differs (for example, strawberries are layered and poured gradually, while grapes are added all at once).
Soaking the Gelatin
- Pour very cold water over the gelatin, stir quickly, and let it bloom for about 5–10 minutes.
2. Pour about 200 g / 0.44 lbs of alcohol into a saucepan. Pour the remaining portion into a deep bowl.
3. Add the bloomed gelatin to the saucepan and heat over low heat until the gelatin is completely dissolved (to approximately 60°C / 140°F). Do not overheat, or the alcohol will evaporate.
4. Remove the saucepan from the heat, pour it into the bowl with the cold alcohol, and stir with a spatula.
5. Let the mixture cool slightly to about 26°C / 79°F and skim off the foam with a spoon. Vermouth has almost no foam — it settles on its own. Sparkling wine produces more: you can collect this foam in a separate cup, reheat it later, and reuse it.
Preparing the Molds
6. Wrap the bottom of the ring with plastic wrap. It is important to stretch the first layer as smoothly as possible, without any creases. You will need 3–4 layers in total for reliability. To be extra safe, place the ring on a tray or a plate with raised edges—this way, if the wrap tears, the liquid will leak into the dish rather than onto the table.
7. Take the acetate film and cut it to the required length (around 53 cm / 21 in for the large ring and 38 cm / 15 in for the small one) with a small overlap, then place it inside the ring. The film is necessary so the jelly doesn't stick to the metal walls of the ring. This ensures the cake comes out as smooth and neat as possible.
6. Wrap the bottom of the ring with plastic wrap. It is important to stretch the first layer as smoothly as possible, without any creases. You will need 3–4 layers in total for reliability. To be extra safe, place the ring on a tray or a plate with raised edges—this way, if the wrap tears, the liquid will leak into the dish rather than onto the table.
7. Take the acetate film and cut it to the required length (around 53 cm / 21 in for the large ring and 38 cm / 15 in for the small one) with a small overlap, then place it inside the ring. The film is necessary so the jelly doesn't stick to the metal walls of the ring. This ensures the cake comes out as smooth and neat as possible.
Assembling the VERMOUTH-GRAPE Cake
8. Pour the grapes into the mold in one dense layer across the bottom.
9. Pour in 1.5 cm / 0.6 in of the jelly mixture and place it in the refrigerator for 15–20 minutes. To make pouring easier, you can transfer the mixture into a pitcher or use a ladle.
10. Once the first layer has set, add the remaining grapes and carefully pour in the rest of the jelly.
8. Pour the grapes into the mold in one dense layer across the bottom.
9. Pour in 1.5 cm / 0.6 in of the jelly mixture and place it in the refrigerator for 15–20 minutes. To make pouring easier, you can transfer the mixture into a pitcher or use a ladle.
10. Once the first layer has set, add the remaining grapes and carefully pour in the rest of the jelly.
You can reheat the jelly mixture multiple times. If it begins to thicken while the layers are setting, simply reheat it gently—using short bursts in the microwave or over low heat in a saucepan. The ideal working temperature for the mixture is approximately 26°C / 79°F.
Assembling the SPARKLING WINE-STRAWBERRY Cake
11. Place the strawberries in one dense layer in the center of the mold. Make sure the berries do not touch the walls. Otherwise, the fruit will not be covered by jelly in those spots and will quickly lose its presentable appearance once the ring is removed.
12. Pour in 1.5 cm / 0.6 in of the jelly mixture and place it in the refrigerator for 15–20 minutes.
13. When the first layer has set, transfer it onto the cake board and gently run a hot spoon over any bubbles that have accumulated along the edges of the mold. This helps avoid white streaks on the sides during layer-by-layer pouring. I have described this technique in more detail below.
14. Lay out the second layer of strawberries and pour the jelly mixture until it reaches approximately the middle of the berries. Unlike grapes, strawberries have a porous flesh and tend to float. Therefore, each layer of berries must be "fixed" in place with the jelly mixture.
15. Place in the refrigerator for 10–15 minutes. You don't need to wait until the layer is completely solid; it just needs to set slightly.
16. Remove any foam bubbles again with a spoon and lay out the final layer of strawberries. In total, we have three layers of berries and four layers of jelly.
17. Pour the mixture halfway up the berries and return to the refrigerator. Let it set, remove any bubbles, and pour in the remaining jelly mixture.
11. Place the strawberries in one dense layer in the center of the mold. Make sure the berries do not touch the walls. Otherwise, the fruit will not be covered by jelly in those spots and will quickly lose its presentable appearance once the ring is removed.
12. Pour in 1.5 cm / 0.6 in of the jelly mixture and place it in the refrigerator for 15–20 minutes.
13. When the first layer has set, transfer it onto the cake board and gently run a hot spoon over any bubbles that have accumulated along the edges of the mold. This helps avoid white streaks on the sides during layer-by-layer pouring. I have described this technique in more detail below.
14. Lay out the second layer of strawberries and pour the jelly mixture until it reaches approximately the middle of the berries. Unlike grapes, strawberries have a porous flesh and tend to float. Therefore, each layer of berries must be "fixed" in place with the jelly mixture.
15. Place in the refrigerator for 10–15 minutes. You don't need to wait until the layer is completely solid; it just needs to set slightly.
16. Remove any foam bubbles again with a spoon and lay out the final layer of strawberries. In total, we have three layers of berries and four layers of jelly.
17. Pour the mixture halfway up the berries and return to the refrigerator. Let it set, remove any bubbles, and pour in the remaining jelly mixture.
STABILIZATION
18. Place the jelly molds in the refrigerator for at least 6–8 hours until completely set. The mixture should become firm and elastic. The larger the volume, the more time it will need. If you are making shots, 2 hours will be enough.
19. After stabilization, carefully run a knife between the ring and the acetate film around the entire perimeter. Slightly twist the ring and lift it off. Then, gently peel away the film.
18. Place the jelly molds in the refrigerator for at least 6–8 hours until completely set. The mixture should become firm and elastic. The larger the volume, the more time it will need. If you are making shots, 2 hours will be enough.
19. After stabilization, carefully run a knife between the ring and the acetate film around the entire perimeter. Slightly twist the ring and lift it off. Then, gently peel away the film.
STREAKS BETWEEN LAYERS DURING LAYER-BY-LAYER POURING
If you are pouring the cake in layers — like we did with the strawberries in sparkling wine — light-colored streaks may appear on the sides. Each streak is essentially foam that has collected along the edges of the mold while pouring a layer.
If you don't remove this foam before pouring the next layer, it will remain trapped on the side and will be visible after stabilization.
How to fix this? It's simple:
If you are pouring the cake in layers — like we did with the strawberries in sparkling wine — light-colored streaks may appear on the sides. Each streak is essentially foam that has collected along the edges of the mold while pouring a layer.
If you don't remove this foam before pouring the next layer, it will remain trapped on the side and will be visible after stabilization.
How to fix this? It's simple:
- Pour a layer and let it set.
- Heat a regular tablespoon — using a hair dryer, a kitchen torch, or by dipping it into hot water (make sure to dry it afterward).
- Gently run the hot spoon over the foam — it will melt away right before your eyes.
- Now you can pour the next layer. Repeat this process for every new layer.
It is much more convenient to remove the foam once it has set—it won't slip away or smear across the surface.
It’s difficult to get rid of the streaks entirely, but with this technique, they become almost invisible—leaving only faint, transparent lines that can only be seen upon close inspection.
The photo below shows two cakes with the same ingredients but different approaches.
In the first one, we didn't remove the foam between layers, and you can clearly see the light streaks left behind. In the second one, we removed it, and the sides turned out much clearer, with minimal traces of the pouring process.
The photo below shows two cakes with the same ingredients but different approaches.
In the first one, we didn't remove the foam between layers, and you can clearly see the light streaks left behind. In the second one, we removed it, and the sides turned out much clearer, with minimal traces of the pouring process.
HOW TO RECALCULATE THE RECIPE FOR YOUR MOLD
The easiest way is not to calculate it yourself at all.
If you want to make a cake in a different size mold, simply ask an AI (like Gemini) to recalculate the recipe for you.
Here is an example of a prompt (request) you can copy and fill in with your own dimensions and ingredients:
"Recalculate this jelly cake recipe, originally designed for a mold Ø 12 cm / 4.7 in wide and 10 cm / 3.9 in high, for a new mold Ø 18 cm / 7.1 in wide and 8 cm / 3.1 in high. Original ingredients: sparkling wine — 750 g / 1.65 lbs, water — 112 g / 0.25 lbs, gelatin — 48 g / 1.7 oz, strawberries — 350 g / 0.77 lbs."
As you can see, making a jelly cake is actually quite simple. With a little patience, you'll have a spectacular dessert on your table that is sure to be the star of the party.
And don't forget: the most important thing in this recipe is a light mood and enjoying the process. So turn up the music, get your cake rings ready—and go create your new summer cake!
You can watch how we made and tasted this cake in our video on our YouTube channel.
The easiest way is not to calculate it yourself at all.
If you want to make a cake in a different size mold, simply ask an AI (like Gemini) to recalculate the recipe for you.
Here is an example of a prompt (request) you can copy and fill in with your own dimensions and ingredients:
"Recalculate this jelly cake recipe, originally designed for a mold Ø 12 cm / 4.7 in wide and 10 cm / 3.9 in high, for a new mold Ø 18 cm / 7.1 in wide and 8 cm / 3.1 in high. Original ingredients: sparkling wine — 750 g / 1.65 lbs, water — 112 g / 0.25 lbs, gelatin — 48 g / 1.7 oz, strawberries — 350 g / 0.77 lbs."
As you can see, making a jelly cake is actually quite simple. With a little patience, you'll have a spectacular dessert on your table that is sure to be the star of the party.
And don't forget: the most important thing in this recipe is a light mood and enjoying the process. So turn up the music, get your cake rings ready—and go create your new summer cake!
You can watch how we made and tasted this cake in our video on our YouTube channel.