It doesn't look like its a cake to me. The instructions on the first website stated that one of the last steps was to pour the milky gelatin on top of the rest. Looks beautiful!!! Good luck!
Lisa...thanks soooo much...the instructions on the first link are so clear....I can't wait to try this!!!
Take care..
You're welcome I want to try it too. I'm adding to my Jello list LOL! I also want to try the painted jello technique that's done on milk jello. I think that's a mexican invention too...not sure.
This has gotten a lot of attention! I found this website that appears to have hundreds of gelatin recipes, some 3-d, all in Spanish. Kinda cool to look at them though! I know Neijad has done some pretty amazing things with gelatin here as well! It's a whole new medium for us isn't it?
http://www.duche.com/duche8.html
I know Neijad has done some pretty amazing things with gelatin here as well! It's a whole new medium for us isn't it?
It really is...Neijad is the one who first shared painted jello with me. She does some amazing work with it.
Hi everybody:
I posted some magazines pictores but they(CC) took them out, I didnt know that we could not post pictures like that I apologize for that, but they told me to go ahead and try to do an article, and of course I will, this week, recipes and everything step by step, my husband will take the pictures ok?
Thanx for all the nice things about my work, I promise I will do this for you guys!!
Patty
Their was also an article on this in american cake decoarting magazine about a year or so ago. I will have to go home and take a look, it gave step by steps instructions. They look really neat to do.
I just wanted to clarify that this is GELATIN, not cake. There is MILK added to the gelatin. It is absolutely an unfamiliar taste for us who grew up on regular ole strawberry jello.
If your city has hispanic grocery stores, then you could stop buy and try one. Even the smallest stores here sell individual gelatinas. hth
Hi:
Yeah I kust wanted to say that it's all JELL-O!
and just like chocolate it started in Mexico...
and it doesn't taste lousy, just different from the little package, it's like duncan hines and out of scratch, same, but different, still a cake.
I'm gonna let you know how to do it while the article it's finished:
You do a clear gelatin out of scratch, while it's setting you do a milk gelatin, once it's not warm anymore and the clear gelatin is set, you paint the milk gelatin any colors you need (depending on the flower)
then you insert a knife, a spatula, etc (whatever you are gonna need for the shape of the petal)(I see petals in the potato peeler, lol)
you fill a syringe with milk gelatin and inyect the petal you just formed with the spatula. you finish with a grapefruit spoon to do the green leaves, take it in the refrigerator to set the flower and finish with a final layer of your milk gelatin.
THanx, I hope I cleared your doubts.
Pattty
How absolutely cool!!!! I don't care if it's Jello or mild jello or not--it's still COOL!!!!!
I'm going to have my friend come over who is a Spanish teacher and help me with the sites!!
Lisa
bubblezmom, so, are you trying to say that the stuff tastes lousy?
I dont know if they meant that or not, however I was raised with grandparents adding milk (evaporated) to the jello.... both in the jello and just a little poured on top (evaporated also) after you dish it out or ready to eat it. I think it tastes fine, if and when I make jello I do it the regular way so that if others want some they can have it, and if I want to add carnation evaporated milk to it I do.....
Thankyou, I never said it was lousy. It said it was an unfamiliar taste and that you can buy a individual serving to try it. I was trying to emphasize that gelatinas do not taste like the average glob of red jello served in school cafeterias.
bubblezmom, so, are you trying to say that the stuff tastes lousy?
I dont know if they meant that or not, however I was raised with grandparents adding milk (evaporated) to the jello.... both in the jello and just a little poured on top (evaporated also) after you dish it out or ready to eat it. I think it tastes fine, if and when I make jello I do it the regular way so that if others want some they can have it, and if I want to add carnation evaporated milk to it I do.....
Now that I think about it--we used to put milk in/on our jello as kids, too.
Lisa
OKay I'm reviving this dead thread....... did anyone ever make a tutorial on this? I think it looks so awesome! I'd love to know how it's done..... SOMEONE must have translated a Spanish magazine, right? It does look like there's a lot of information in Spanish......... but all the links everyone added are not available anymore..... guess the people didn't want to share anymore??
Anyway, if anyone ever found a way to do this, I'd sure love to know!
here are the instructions for doing the rose.......the link in this thread doesn't work anymore.....but I located it!!!
http://images.google.ca/imgres?imgurl=http://www.gmap-gelatin.com/pics/rose_3.jpg&imgrefurl=http://www.gmap-gelatin.com/feature2.html&h=150&w=150&sz=10&tbnid=vlelCTPxwFLr_M:&tbnh=90&tbnw=90&hl=en&start=1&prev=/images%3Fq%3D3D%2Bgelatin%2Bdessert%26svnum%3D10%26hl%3Den%26lr%3D
Saw these sometime ago and wondered how they were made. Will have to study them. Thanks for reviving the thread. Very interesting.
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