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how to make gelatin sheets

post #1 of 15
Thread Starter 
Help!!! How do I make gelatin sheets?
post #2 of 15
You buy gelatin sheets. They are very thin, dry sheets of gelatin with a diamond pattern on them. They are just a different form of gelatin than powdered, so if your recipe calls for them, you can just Google the conversion. I have never heard of anybody trying to make them (but if someone does, it would be neat to hear how they do it!).
~ Sherri
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~ Sherri
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post #3 of 15
I have bought them too...
Edna icon_biggrin.gif
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Thanks Edna
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Visit my website.. www.designmeacake.com
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Check my new Blooms and Vines DVD!



Thanks Edna
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post #4 of 15
What would you use gelatin sheets for?
Christine
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Christine
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post #5 of 15
I have used mine for gingerbread houses, and bees wings, but they are meant for cooking too. I never used them in cooking, but I have seen recipes that call for it.
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
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Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #6 of 15
I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!
post #7 of 15
Quote:
Originally Posted by uschi1

I use them to make "windows" or anything that is mean to look like glass.
I also use them for stabilizing whipping cream, ie. if I add a liquid like Bailey's to my whipped cream (okay, a lot of Bailey's....) Try it - bake a thing round almond sponge cake, top it with Bailey's whipped cream, and decorate with chocolate. Yummm!



How do you use it to stabilize it? Yuo melt them? How?
Edna
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #8 of 15
Oh - I should have mentioned that you need to soak them in cold water until they get nice and soft. Then squeeze all the water out and melt over low heat - presto!
post #9 of 15
Quote:
Originally Posted by uschi1

Oh - I should have mentioned that you need to soak them in cold water until they get nice and soft. Then squeeze all the water out and melt over low heat - presto!



Sweet...might have to playith that!... icon_rolleyes.gif
Edna icon_biggrin.gif
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
Reply
Visit my website.. www.designmeacake.com
http://designmeacakeblog.blogspot.com/
Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #10 of 15
Thank you!
Christine
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Christine
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post #11 of 15
another tip...add some of whatever liquid is going to be stablilzed with gelatin (fruit puree, juice, etc) to the softened gelatin sheets and warm them together so that the gelatin completely melts in it. If you add melted gelatin to a cold liquid you run the high risk of getting little clumps of gelatin in it, and also you will lose some of the stability.

Also...you need to make sure you have the right conversion if the recipe calls for powdered gelatin. Each sheet weighs roughly 3 g and you will need to decrease the liquid, because recipes with powdered gelatin are taking into account the liquid that you will need to bloom the gelatin in.

Hope this information helps!!

-Kristy
You can't have buttercream without BUTTER!
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You can't have buttercream without BUTTER!
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post #12 of 15
Thread Starter 
Wow...lots of good info. I have actually never heard of them or seen them. I want to use them for wings. So where do I buy them? Do I have to order them or can I buy them at a grocery store or craft store?
post #13 of 15
High end grocery stores should have them. They are a bit more expensive than powdered gelatin, so don't have sticker shock!

If you like them, I'm sure you can find them in bulk from a wholesaler, such as Chef Rubber. com.

Just a side note, Gold, Silver, & Bronze are various weights of the sheets, lightest to heaviest, respectively. They don't have any affect on the color of anything you use them with.

I have used silver many many times and it is a great quality.

Hope this helps!

-Kristy
You can't have buttercream without BUTTER!
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You can't have buttercream without BUTTER!
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post #14 of 15
Thread Starter 
Thanks Kristy...I found them on rubber chef website. I'll have to order them sometime. Unfortunately I need to make wings for this weekend, so I think I'll make some sugar and karo candy and pour it in some kind of mold or something. Any ideas?
post #15 of 15
Sheets are used for mousses, chocolate glaze, jelly, creams and other stuff that need to have consistency. Is used a lot in european pastries. You can found silver, bronze or gold gelatin sheets and each one has a diferent strenght. You have to bloom it in cold water. A lot of recipies discard the water used to bloom the gelatin but other rrecipes call for that water. Someties, instead of bloom it in water, you can melt it. I use it a lot and i love it! icon_biggrin.gificon_biggrin.gif
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