I have heard and read some about this.
I met a lady at the store not too long ago and she mentioned this to me.... I found it interesting....I have seen some links in the hispanic forums cans you share what info you have, how di you do this...
is this the cake plus gellatin.....
Fabulous...please post information.
I heard of a couple of things coreect me if im wrong...one is 3D gellatin, where you use a mold and then using a syringe inject a 3d design such as a flower. secon is what you are showing which is painted gellatin ( Is is the same as jello by the way?) and the 3rd is a cake that is bakes and then coated with a white gellatin with picture painted on them.
what kind of gellatin recipe do you use if you dont mind me asking?
In the spanish forum I translated you message here it is:
Even though I translated I don't agree with you, that jello cake as you call ir is a "TORTA PERUANA" which I learn how to do from my friend lazaritus, she is from Peru, and what you do is a baked cake, cut it in layers, then make a boxed regular jello any flavor you want, meanwhile you put a can of evaporated milk in the refrigerator, then in your mold, you pour a little bit of jello and some fruit, you put it in the freezer for 5 min, and then some more so you encapsulate the fruit, then you mix the rest of the jello with the milk and pour over the set jello with the fruit inside, then you put a layer of cake, and then some mixture until you finish, put it inside the refrigerator to cool unmold and it's ready.
artistic jello are gelatines that you make in a shaped mold, then you unmold and paint with the same paints that you use for cakes, like my strawberry shortcake gelatine.
3d gelatin is a clear jello inyected with milk jello of diferent colors, like the one I posted also.
I hope I cleared your doubts.
The gelatins are made out of scratch, and I offer a great deal of flavors, depends on the costumer, if you order me a raspberry jello, I'll invent a recipe for you, but for gelatins like the catle you need a white one, and here's my recipe I got it from a mexican magazine:
4 cups of milk
10 ounces of sugar
10 ounces gelatin (knox)
1 tbsp flavoring
reserve 1 cup of milk and mix with the gelatin, let it rest, meanwhile heat the rest of the milk with the sugar and flavoring, when it's hot (not boiling) mix in the bloomed gelatin, let it cool, pour into mold and refrigerate overnight.
Thanks ...I was usure because ..some one had told me a different way...........ill have to try it
Beautiful job on your cakes Patty. Keep up the good work.
I am glad you guy like it
Ok, I got to do this now!..I'm soo on fire about this technique!
Even if I never do it right ..It's just so cool looking!
well pastry diva, let me know how can I help you and I will
I have that castle mold!
You did a great job
Gets me to thinking......
omg these are amazing! i'm not brave enough to try one yet but i'll keep an eye on these!
That is so neat!! Great Job!!