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    Making The Gelatin Individual Cake Mold

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    Ma

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    Making The Gelatin Individual Cake Mold

    Uploaded by

    Ma
    1K views2 pages

    Original Title

    Making the Gelatin Individual Cake Mold

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    1K views2 pages

    Making The Gelatin Individual Cake Mold

    Uploaded by

    Ma

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    MAKING THE GELATIN

    INDIVIDUAL CAKE MOLD

    Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
    MAKING THE GELATIN INDIVIDUAL CAKE MOLD

    MAKING THE GELATIN INDIVIDUAL CAKE MOLD

    Ingredients

    Big lemons 4 pcs


    Powdered gelatin 200 Bloom 100 g
    Glycerin 300 g
    Water 300 g

    1 Cut off the bottom of the lemon so that it doesn’t roll. Either make this a little in advance so that
    the lemon can be set aside and dry up a bit or blot the lemon juice with an ordinary paper napkin.

    2 Make an incision along the cut, where you will squeeze the glue into, in order to fix the lemon.

    3 Apply the glue in this special incision and then straight away press it down very firmly onto the
    cardboard.

    4 Make the casing for the mold by measuring the strip of cardboard so that it wraps around the
    lemon. Bend the cardboard slightly to give it the shape of a lemon and stick its ends with
    double-sided paper tape.

    5 Place the bent cardboard onto the cardboard with the glued lemon so that there is some space
    (around 4 mm) between the lemon and the bent cardboard. Press the cardboards tightly
    together. Apply the glue and try not to move the cardboards so that the glue has time to stick
    well. Hold this mold for 3-5 minutes, just to make sure the glue has set.

    6 Mix the glycerin, water аnd powdered gelatin in a bowl using a whisk. Leave the mixture at room
    temperature for 10-20 minutes so іt swells.

    7 Melt the gelatin mass in the microwave oven so that it is liquid and homogenous. Transfer the
    mass into a measuring cup.

    8 Pour the liquid mixture into the lemon mold, and fill it so that the gelatin mass reaches around
    5 mm from the top of the mold.

    9 Place the gelatin mold in the fridge so that it sets much faster. For the mold to be sufficiently
    dense and stable, it needs to stay in the fridge for at least 2 hours.

    10 Then cut the cardboard and remove it from the mold.

    11 If along the edge of the mold there are small pieces of gelatin mass, cut them off with scissors to
    make the edge smooth. Do not wash off the leftover paper on the sides of the mold, as it will
    melt and you won’t be able to use it.

    12 Place the mold in the fridge until assembly.

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    Copyright©2021 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

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