难度 Difficulty Level：⭐⭐⭐
如果你做Jelly Cake还遇到以下问题
❌出水 ❌串色 ❌太软/太硬 ❌有气泡 ❌ 果冻脱模困难 / 模具留痕
 
那你就一定要学习这个课程！
Q弹的果冻 搭配细腻的班兰蛋糕体 一口下去双层口感 简直满分‼️
 
课程内容：
✅细腻柔软班兰蛋糕体制作 （万能蛋糕体）
✅无色素 无香精 无塔塔粉 （健康）
✅班兰与芋泥果冻层制作（如何做出层米粉名不串色）
✅ 装饰果冻制作
✅烘烤 分割 装饰技巧
✅ 包装 保存 成本计算 建议售价
 
Still struggling with your jelly cakes?
❌ Water separation ❌ Color bleeding between layers ❌ Too soft or too firm texture ❌ Air bubbles ❌ Hard to unmold / visible mold marks
Then this class is perfect for you!

Bouncy jelly paired with a soft, fragrant pandan sponge —
every bite is a perfect harmony of texture and flavor.
A dual-layer experience that’s simply satisfying!
 
What you’ll learn:
✅ Soft and delicate pandan sponge cake (a versatile base recipe)
✅ No food coloring, no artificial flavoring, no cream of tartar (healthier version)
✅ Pandan & taro jelly layer techniques (how to create neat, distinct layers with no bleeding)
✅ Decorative jelly creation
✅ Baking, slicing, and decoration techniques
✅ Packaging, storage tips, cost calculation & suggested selling price