BUBBLE GUM FROSTING CUPCAKES WITH GELATIN BUBBLES


The gelatin will set on the balloon and feel rubbery at first, but over the course of 24 hours, it will become dry and very crisp. You can re-dip the bubbles after they are just set to make them darker and more sturdy. In the picture above, the balloon in the foreground was coated twice in gelatin. The balloon in the background was coated only once.

SUPPLIES:
Small balloons
  • 2 packages (.25 oz each, about 2 tablespoons) powdered gelatin
  • 1 or 2 drops liquid food color (I used 1 drop of red)
  • 4 tablespoons cold water
  • 1/8 teaspoon white or silver pearl luster dust
  • Clear vegetable shortening
  • Small artists' brush
Grid cooling rack
  1. Fill a balloon 1/3 to 1/4 full of air. Pinch the balloon at both ends (the blown up/bulbous end and the open end) and tie the two together. This will help the balloon achieve a more round, bubble-like shape. Repeat process with remaining balloons. Balloons tend to attract fibers and particles (hello static electricity!) so place them on a dust-free surface.
  2. Brush the balloons with a little vegetable shortening, then use your fingers to completely coat the balloon. Use a paper towel to wipe off most of the vegetable shortening you just applied. There will still be a very thin residue of shortening left behind. If too much of the shortening is left on the balloon, the gelatin will not stick!
You can get the recipes here ; https://www.sprinklebakes.com

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