If you love the bounce of gummy bears and want that texture in a cake, you’re in the right place. These tips keep the cake soft, chewy and full of flavour without turning into a rubber slab. Grab a bowl, a pan and the basics below – you’ll be surprised how easy it is.
Start with a good gelatin or agar base. Dissolve one packet of plain gelatin in a few tablespoons of hot water, then let it cool slightly. If you prefer a plant‑based option, use agar powder the same way – just remember agar sets faster, so work quickly.
Mix the gelatin into melted gummy bears. About 1 cup of melted gummies (any flavour you like) gives a sweet, fruity base. Add a splash of fruit juice or coffee for extra depth. Keep the mixture on low heat – too hot and the gummies can burn, too cold and they won’t blend.For the dry side, use a simple cake mix: 1 cup flour, ½ cup sugar, ¼ tsp baking powder, and a pinch of salt. You don’t need fancy flours; all‑purpose works fine. The sugar helps the chewiness, so don’t cut corners.
Combine the wet and dry parts. Stir just until you see no flour pockets – over‑mixing makes the cake tough. If the batter looks thick, add a tablespoon of milk or water to loosen it.
Pour the batter into silicone muffin molds or a small loaf pan. Silicone gives the best release, so you won’t smash the gummy texture when you pull the cake out.
Bake at a low temperature – 300°F (150°C) for 20‑25 minutes. The low heat keeps the centre moist and stops the gelatin from breaking down. Do a toothpick test: it should come out with a few crumbs, not wet batter.
While the cake is still warm, brush a thin glaze of melted white chocolate mixed with a drop of the same fruit juice you used in the batter. This adds shine and locks in moisture.
Let the cake cool completely before cutting. Slice with a warm knife to avoid cracking the gummy sections.
Store in an airtight container in the fridge. The cake stays chewy for up to four days. If you want it softer, let it sit at room temperature for 20 minutes before serving – the texture improves as it warms.
Bonus tip: sprinkle a handful of crushed gummy bears on top before baking. They melt slightly, creating a crunchy‑chewy crust that’s hard to resist.
Now you have a quick recipe and the know‑how to keep it perfect every time. Play with flavours, try sour gummy mixes, or add a dash of cocoa for a chocolate‑covered twist. The only limit is your imagination and the number of gummy bears you can eat! Happy baking.
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