Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Pastry Chefs Forum

Professional Pastry Chefs Forum A forum for professional pastry chefs and bakers.


Reply
 
Thread Tools
  #1  
Old 01-03-2008, 05:45 AM
Risque Cakes's Avatar
Registered User
Culinary Experience: Professional Pastry Chef
 
Join Date: Apr 2007
Location: MiaBeach, Florida
Posts: 442
Default Painted Gelatin

While buying new cake toys for the shop, I was talking to the shop owner and she is signing people up for the PAINTED GELATIN" Class. I'm so excited as I've been wanting to take a class like this for the longest.

This is basic class, doing the 3-D flowers inside the Gelatin:



This is my one and only attempt and it's pretty pathetic..lol



I hope to get good enough to eventually do things like this with the Gelatin:



here is another version of "painted Gelatin" This technique is making it's way up from South America and also VERY popular in Mexico:

__________________
Food may bring us together, but a CAKE makes it a PARTY!!

Reply With Quote


  #2  
Old 01-03-2008, 09:55 AM
Registered User
Culinary Experience: Can't Boil Water
 
Join Date: Nov 2007
Location: ON, Canada
Posts: 31
Default

Hmmm. I'm not generally a jello fan but those are cool. I did a quick search with google and found nothing at all about it. Any more information you could share about it?
Reply With Quote
  #3  
Old 01-03-2008, 10:35 AM
Risque Cakes's Avatar
Registered User
Culinary Experience: Professional Pastry Chef
 
Join Date: Apr 2007
Location: MiaBeach, Florida
Posts: 442
Default

Quote:
Originally Posted by Tri2Cook View Post
Hmmm. I'm not generally a jello fan but those are cool. I did a quick search with google and found nothing at all about it. Any more information you could share about it?
you have to google

GELATINA PINTADAS or just "GELATINAS"

Like I said it's a technique that is making its way up from Latin America. The Gelatin is flavored in assorted flavors and the opaque ones are called MILK GELATIN
__________________
Food may bring us together, but a CAKE makes it a PARTY!!

Reply With Quote
  #4  
Old 01-03-2008, 12:34 PM
Registered User
Culinary Experience: Cook At Home
 
Join Date: Dec 2007
Location: Dallas
Posts: 25
Default

I thought this technique was pretty amazing too! I google'd what you said and got this:

<SCREAMING!!!>

Images: <SCREAMING!!!!>

Too bad most of it is in Spanish...

OK! I HAVE MADE MORE THAN 5 FREAKIN POSTS!!!! LET ME POST EXTERNAL LINKS!!!! ARGH!!!!
__________________
~TableBread
I can almost always be found in the kitchen, everything else can be found here: http://tablebread.blogspot.com
Reply With Quote
  #5  
Old 01-03-2008, 12:56 PM
Registered User
Culinary Experience: Can't Boil Water
 
Join Date: Nov 2007
Location: ON, Canada
Posts: 31
Default

Cool stuff. Through searching it that way I found a book on it: Gelatina Artística - Guía Practica para Gelatinas de Maria del Carmen Suárez Cortez. Unfortunately, I don't speak/read the language and there doesn't seem to be an English version but I may check it out anyway and see what I can figure out from it. It's only $26.95.
Reply With Quote
  #6  
Old 01-03-2008, 02:49 PM
Risque Cakes's Avatar
Registered User
Culinary Experience: Professional Pastry Chef
 
Join Date: Apr 2007
Location: MiaBeach, Florida
Posts: 442
Default

Quote:
Originally Posted by TableBread View Post
I thought this technique was pretty amazing too! I google'd what you said and got this:

<SCREAMING!!!>

Images: <SCREAMING!!!!>

Too bad most of it is in Spanish...

OK! I HAVE MADE MORE THAN 5 FREAKIN POSTS!!!! LET ME POST EXTERNAL LINKS!!!! ARGH!!!!
why all the "screaming?"
__________________
Food may bring us together, but a CAKE makes it a PARTY!!

Reply With Quote
  #7  
Old 01-03-2008, 03:01 PM
Registered User
Culinary Experience: Cook At Home
 
Join Date: Dec 2007
Location: Dallas
Posts: 25
Default

Quote:
Originally Posted by Risque Cakes View Post
why all the "screaming?"
Every time I try to post an external link I get an error saying that I have to post at least 5 times before I can add an external link. I believe I'm at around 11 by now...it just gets frustrating when you want to point people to more information.
__________________
~TableBread
I can almost always be found in the kitchen, everything else can be found here: http://tablebread.blogspot.com
Reply With Quote
  #8  
Old 01-03-2008, 03:12 PM
Risque Cakes's Avatar
Registered User
Culinary Experience: Professional Pastry Chef
 
Join Date: Apr 2007
Location: MiaBeach, Florida
Posts: 442
Default

Quote:
Originally Posted by TableBread View Post
Every time I try to post an external link I get an error saying that I have to post at least 5 times before I can add an external link. I believe I'm at around 11 by now...it just gets frustrating when you want to point people to more information.
External links to what information? On this? The Painted Gelatin?
__________________
Food may bring us together, but a CAKE makes it a PARTY!!

Reply With Quote
  #9  
Old 01-03-2008, 03:19 PM
Registered User
Culinary Experience: Cook At Home
 
Join Date: Dec 2007
Location: Dallas
Posts: 25
Default

Yes, and on anything. I will try again, this one is just to Google:

Google

Testing now...

Edit: Well now it works...hmm interesting
__________________
~TableBread
I can almost always be found in the kitchen, everything else can be found here: http://tablebread.blogspot.com

Last edited by TableBread; 01-03-2008 at 03:29 PM.
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
uses for gelatin jpharris14 Food & Cooking Questions and Discussion 2 05-06-2008 05:08 AM
Sheet Gelatin daziano Food & Cooking Questions and Discussion 10 04-18-2008 03:16 PM
Need Help With Gelatin!! powers Professional Pastry Chefs Forum 3 01-26-2007 06:29 AM
Gelatin trufflequeen Pastries and Baking General 2 11-28-2006 05:06 PM
salmon and gelatin Bryan Food & Cooking Questions and Discussion 4 10-19-2001 06:04 PM


All times are GMT -7. The time now is 11:23 PM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125