kathys90 Posted 10 Feb 2009 , 11:21pm
post #1 of

I'm doing my first Mardi Gras cake, and I want to decorate with Jello gems. I've seen them in different magazines, but I don't have any clue how to make them.

Can anyone make any suggestions?

Any help would be greatly appreciated.

Thanks,
Kathy

18 replies
bubblywhitewine Posted 10 Feb 2009 , 11:38pm
post #2 of

I've never seen them but here's a bump

ApplegumKitchen Posted 11 Feb 2009 , 1:55am
post #3 of

I saw them demmed last year and have the notes (but at home and I am now at work icon_smile.gif ) so if you are patient I can post more details tonight our time!

It was basically adding additional leaf gelatine to a jelly mix and spooning into the gem moulds - they set hard and can be fixed to fondant using tylose glue

7yyrt Posted 11 Feb 2009 , 2:42am
post #4 of

A Knox blox recipe, perhaps?
I make Knox blox by just mixing an envelope of Knox into a small box of Jello and following the Jello recipe. They get firmer than regular Jello, and don't melt outside the refrigerator.

SweetStuff30 Posted 11 Feb 2009 , 3:00am
post #5 of

Excuse me for budding in.... but what the heck are jello jems???? Ive always seen really pretty 'jewls' on cakes, that i assumed u had to buy special and add to the cakes and i assume they are edible... and i assume they are very pricey. Now are jello jems the same thing? And if so im veeerry intrested in learning as much as i can about them and how to make them!!! thank you

ApplegumKitchen Posted 11 Feb 2009 , 7:34am
post #6 of

OK - not quite what I thought - no extra gelatine BUT less water!!

NOW comes the tricky part - these are using Australian ingredients - so here goes for a 'lengthy discussion'

The Edible Gems are made will jelly crystals - It doesn't shrink quickly and will hold its shape even on icing (now we are talking FONDANT here and NOT buttercream - so you might need to do your own testing on the buttercream!) You can top them with edible glitter as well - if you are concerned about the actual 'ediblity' of these - they can be removed quite easily from the cake before it is eaten.

To make:-

1 packet of Jelly crystals (here in Australia it contains 85g)
(we found the orange and the strawberry to be the best -colourwise - blue is not bad but Cherry is too dark)
ADD 100mls of boiling water. Stir until it dissolves as much as it can - then place in microwave til is is dissolved completely - it bubbled a little but then let it cool slightly before pouring into moulds.

Another quick idea that was fun was making 'Edible Sequins' by brushing a sheet of leaf gelatine with a mix of lustre dust and decoraters spirit. Let dry and then 'punch' out 'sequins' with a 1-hole punch - scrap bits may be ground in a mortar and pestle for edible glitter!

Hope you have fun with these

SweetStuff30 Posted 11 Feb 2009 , 3:46pm
post #7 of

hmmm, im from canada so if anyone has made jello jem here or the USA can u post a recipie?

Applegumkitchen you said they should be removed before being eaten? Do they not taste good??? But they are edible right? If someone eats one it will be ok right? Are they hard...as in will they break someones tooth if they bite it? icon_razz.gif

kathys90 Posted 11 Feb 2009 , 5:13pm
post #8 of

Thank you for all your suggestions! I'll give it a try and post when I've finished.

I figured it would be just adding less water to the actual jello packet...much like you do to make the jigglers.

ApplegumKitchen Posted 11 Feb 2009 , 5:31pm
post #9 of
Quote:
Originally Posted by Aleesha

hmmm, im from canada so if anyone has made jello jem here or the USA can u post a recipie?

Applegumkitchen you said they should be removed before being eaten? Do they not taste good??? But they are edible right? If someone eats one it will be ok right? Are they hard...as in will they break someones tooth if they bite it? icon_razz.gif




No Aleesha - they taste great! but if you add the glitter and are 'concerned' - I know Americans eat ANYTHING but the UK girls freak out over the 'edible glitter' and STILL don't believe it is edible - so what I was saying was ..... if it bothers you ..... take them off!

They are hard enough to be able to be picked up and placed on cake but definately NOT that hard that you would break a tooth.

As far as a recipe goes.... what more do you need - just convert the grams and mls - just like us Aussies have to do for all your recipes

pamconn Posted 12 Feb 2009 , 1:56pm

What is decoraters spirit?

kathys90 Posted 12 Feb 2009 , 2:01pm
Quote:
Originally Posted by ApplegumKitchen

OK - not quite what I thought - no extra gelatine BUT less water!!

NOW comes the tricky part - these are using Australian ingredients - so here goes for a 'lengthy discussion'

The Edible Gems are made will jelly crystals -




Applegum, what are jelly crystals? Is there a brand name you can give so I can look them up online? I'd love to try this.
Thanks,
Kathy

cupcakemkr Posted 12 Feb 2009 , 7:41pm

could jelly crystals be another name for gelatin?

ApplegumKitchen Posted 12 Feb 2009 , 8:10pm

Decoraters Spirit is what we use here with Lustre Dusts and to thin down colours etc. It is 95- 98% alcohol - whcih evaporates quicker than say vodka or gin - (because it is higher alcohol content) If things are NOT to be eaten you can substitute methyolated spirit or you can use vodka but be careful not to get pieces TOO wet.


I am sure our boxed jelly crystals are the same as your JELLO ?? It is like a boxed dry mixture of gelatine,flavour and sugar.... you just add watetr to make a normal .."wobbly jelly - that you would?? serve with ice cream"

here is a link to pics of boxes http://www.aeroplanejelly.com.au/adults/original-jelly

Doesn't matter the brand - so long as the contents are the same weight - or if not - make sure you increase or reduce YOUR amount to 85g

kathys90 Posted 13 Feb 2009 , 5:13pm

Thanks, applegum! I'll give it a try!
Kathy

pamconn Posted 14 Feb 2009 , 12:19am

Thanks for the information. I'd like to try this icon_smile.gif

kathys90 Posted 22 Feb 2009 , 5:42pm

Well, I tried the jello idea, and unfortunately, it didn't work for me. Might be the humidity...it snowed like gangbusters here yesterday!

Anyway, here is the final cake. Hope you like it. Thanks for all your help!
Kathy
LL

JGMB Posted 22 Feb 2009 , 6:56pm

Wow! That is one awesome Mardi Gras cake -- I love it! It turned out great, even without the Jello gems.

P.S. -- What flavor was it? Just curious.

kathys90 Posted 22 Feb 2009 , 7:59pm
Quote:
Originally Posted by JGMB

Wow! That is one awesome Mardi Gras cake -- I love it! It turned out great, even without the Jello gems.

P.S. -- What flavor was it? Just curious.




Thanks! The bottom is chocolate with buttercream, and the top is white with buttercream. Funny thing is that nothing about it was going the way I'd envisioned it originally.

Thanks again!
Kathy

Jbay-girl Posted 10 Jul 2014 , 11:43am

Coming into this discussion quite late, but would like to know what the consistency should be of the mixture when it's ready to be poured...???

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