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New Edible Jelly Gems

post #1 of 14
5/2/12 at 1:26am
Thread Starter 
Somebody has probably already seen them, but I'm SO enthusiastic about them, so I had to share icon_smile.gif - they are perfect! I've never had much luck making isomalt ones. These are clear, no bubbles, crisp sharp edges, very lightweight.

Unfortunately only one size (10 mm), round, clear or pink were available. Price: £ 4 per 24 pcs. Not sure how they would behave once attached to the cake (ingredients: glycerine, gelatine, dextrose, invert sugar + additives), I suppose humidity would be an issue as with isomalt ones. Described as 'suitable for use on fondant and BC only'.

Here is the photo:
LL
Paula
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post #2 of 14
5/2/12 at 1:49am
They do stay clear and don't cloud over like the isomalt ones!! icon_biggrin.gif
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #3 of 14
5/2/12 at 2:09am
Thread Starter 
Wow, what a great news, Relznik, thank you!!

Seems they are glazed (bees and carnauba wax, shellac), so maybe that helps. It doesn't sound yummy but they are probably non supposed to be eaten anyway, just be edible. I was thinking about making them using silicone or hard candy gem molds - just glycerine, gelatine, invert sugar and some gel colors maybe. Must try it.
Paula
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post #4 of 14
5/2/12 at 2:15am
An acquaintance of mine sells them. She gave me some to try... I've put them on some mini cakes that I've made, but I haven't tasted them yet! She said that they do taste a bit 'strange', but they are totally edible and that's the main thing!!

http://myworld.ebay.co.uk/catherinescakes/?_trksid=p4340.l2559
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #5 of 14
5/2/12 at 2:26am
Thread Starter 
Quote:
Originally Posted by Relznik

An acquaintance of mine sells them. She gave me some to try... I've put them on some mini cakes that I've made, but I haven't tasted them yet! She said that they do taste a bit 'strange', but they are totally edible and that's the main thing!!

http://myworld.ebay.co.uk/catherinescakes/?_trksid=p4340.l2559



You are so lucky to have an acquaintance who sells cakedeco stuff! icon_smile.gif I've got them from e-bay but from another UK seller. Do you have any photos how they look on the cake?

I'm looking at them thinking if I should taste one or not... icon_wink.gif
Paula
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post #6 of 14
5/2/12 at 2:27am
Hoping to finish off some mini cakes with them on later today, so will let you know when I upload pics. icon_smile.gif
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #7 of 14
5/2/12 at 2:39am
Thread Starter 
Well, I have just a ladybug cake to make today, so it's probably not a case to use them (unless I make a white one with pink gem dots or eyes icon_rolleyes.gif ). I'll surely check your pictures later today, thanks a lot!!
Paula
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post #8 of 14
5/11/12 at 11:44pm
I've FINALLY got around to photographing and posting the mini cakes!

http://cakecentral.com/gallery/2324060/bollywood-asian-mini-cakes

The gems were out of the packaging for a couple of weeks and have kept their clarity! I'm impressed with them (although I didn't taste any!)

Suzanne x
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #9 of 14
8/13/12 at 8:08pm
Relznik,

I was curious...did you attempt to make them yourself yet? I'd love to know the results.

Thanks!
Heidi
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post #10 of 14
8/13/12 at 11:32pm
Wow! I have just jumped on the isomalt gem train, hope these make it to me soon!
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post #11 of 14
8/14/12 at 12:14am
Quote:
Originally Posted by HiD

Relznik,

I was curious...did you attempt to make them yourself yet? I'd love to know the results.

Thanks!
Heidi


I think it was the original poster who was going to make some isomalt ones.

I've tried with ordinary sugar, but not had much luck... tiny bubbles and the edges just weren't that sharp (I used the Squires Kitchen gem mould - http://www.squires-shop.com/ibf/index.php?p=product&id=4123&parent=0 )

I've also made them from gumpaste, so although they weren't translucent, they did look OK:
http://cakecentral.com/gallery/1625384/1625385/childrens-birthday-cakes

And finally, I did make some coloured ones using sugar, but again, some of them went cloudy quite quickly...

http://cakecentral.com/gallery/2157059/treasure-chest-cake

Suzanne x
Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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Inside this fat body, there's a thin woman screaming to get out...... but I can usually shut her up with chocolate!
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post #12 of 14
8/14/12 at 6:41am
Thread Starter 
Thank you all for a reminder, I almost forgot I planned to try some gelatine gems!

This time I used agar-agar which doesn't smell so bad as gelatine (we all know what it's made of...) and can be boiled on the stove without using double boiler. It's awesome stuff and quite strong! 1/2 tsp of agar-agar equals to 6 gelatine sheets and gelifies 1/2 l of liquid. It's suitable for vegetarians as it's extracted from a kind of red algae, it's rich in minerals, has neutral taste and solidifies almost instantly. It's also stronger than gelatine and more restistant to humidity/liquids.

I used 1 tsp in 1/4 l of water (4x the recommended quantity, it seemed not enough but it would probably be fine), added 1 tsp of invert sugar and 1 tsp of glycerine, colored with gel color and let boil for 2 minutes. Then poured to some silicone molds I had on hand - could do a better job but just wanted to fill them quickly. In less than 5 minutes they were ready, still slightly wet but I had to take them out because kids wanted to eat them icon_lol.gif

I'd definitely add more invert sugar to make them more sweet, they were quite neutral taste-wise.

Here are some pictures:
LL
Paula
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post #13 of 14
8/14/12 at 6:42am
Thread Starter 
Another one
LL
Paula
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post #14 of 14
8/14/12 at 6:44am
Thread Starter 
I don't like this mold with fondant but with the agar mixture it was quite beautiful
LL
Paula
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