One .25-ounce packet unflavored powdered gelatin
1 cup sugar
1/3 cup light corn syrup
1 cup good-quality white chocolate discs or chopped white chocolate (at least 30 percent cocoa butter)
1/2 cup sweetened condensed milk
Turquoise, yellow, white and dark blue gel food coloring, for coloring the glaze
1 frosted 9-inch layer cake, frozen
Edible silver glitter, for dusting
Whisk together the gelatin and 3 tablespoons water in a small bowl and set aside to bloom.
Combine the sugar, corn syrup and 1/3 cup water in a medium saucepan, bring to a boil and cook until the sugar is dissolved and the mixture is clear, about 2 minutes. Remove from the heat and whisk in the bloomed gelatin to dissolve. Add the white chocolate and allow to sit 1 minute to melt. Add the condensed milk and combine with an immersion blender until emulsified and smooth.
Put 1/2 cup of the glaze into each of 3 small bowls. Using an immersion blender to combine (cleaning the blender attachment between each color), color one with the turquoise, one with the yellow and one with the white gel food coloring. Color the remaining glaze in the saucepan with the dark blue. Let cool to 95 degrees F, checking with an instant-read thermometer.
Starting at the center of the frozen frosted layer cake, pour the dark blue glaze over it. Drizzle with the remaining colors and swirl them together with a small spatula. Dust with edible glitter and allow to set in the refrigerator for 1 to 2 hours.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.