Start with gelatin, water, sugar, and food coloring.
Add a silicone gem mold and a small plastic syringe, and you’re ready.
From bowl to cake in four steps
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1Color
Melt the gelatin and add gel color one drop at a time.
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2Fill
Use a syringe to fill each little gem shape without spills.
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3Chill
Put the mold in the freezer for 10 to 15 minutes, then take it out before the gems freeze.
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4Pop out
Push each gem out of the mold and place it on the frosting.
The bedazzled cake, with gems you can eat
Bedazzled cakes are everywhere this year, and one of the most famous was covered in stick-on gems. Yours are made from gelatin, so you can eat every gem along with the cake.
Three cake designs to copy
Each design has its own lesson, so you can see exactly where every gem goes.
Four recipes for different gems
Clear gems
Gelatin and water. The quickest recipe, with see-through color.
Sweet gems
Gelatin, water, and a little sugar, so they taste lightly sweet.
Flexible gems
Glucose syrup makes them bendy. Best for big shapes, since they can tear in tiny molds.
Gelatin-free gems
Made with agar powder for anyone who doesn’t eat gelatin.
Everything you get for $19
- Short close-up video lessons for all four recipes
- How to get see-through or bold color without bubbles
- Three cake design lessons: fully bedazzled, ruffled, and simple
- Storage tips and fixes for cloudy or torn gems
- Printable recipe cards in grams, ounces, and cups, with °C and °F
- Shopping guide: which molds and food coloring to buy
Instant digital access. Watch on your phone, tablet, or computer. All sales are final.
Questions
Do I need cake decorating experience?
No. The lessons show every step up close, from melting the gelatin to placing the last gem.
What do I need to buy?
Unflavored gelatin (or agar powder for the gelatin-free recipe), sugar, gel food coloring, a silicone gem mold, a small plastic syringe without a needle, and a kitchen scale. The flexible recipe also uses glucose syrup. The shopping guide in the course shows which molds and colors to look for.
Which units do the recipes use?
Grams, ounces, and cups, with temperatures in °C and °F. Use whichever units you cook with at home.
What do the gems taste like?
Clear gems have almost no flavor. The other three recipes include sugar, so those gems taste lightly sweet.
How far ahead can I make them?
Keep them in an airtight container in the fridge. Clear and sweet gems keep up to 3 days, and flexible gems keep up to a week.
Which frosting works best?
Ganache or meringue buttercream work best. Cream cheese frosting holds more moisture and can make the gems look cloudy.
Do the gems go in the freezer?
Only to set them fast. Put the filled mold in the freezer for 10 to 15 minutes and take it out before the gems freeze.
Is there a gelatin-free option?
Yes. The fourth recipe uses agar powder instead of gelatin.
Will anything be shipped to me?
No. This is a digital course. You buy the ingredients and molds yourself, and the shopping guide shows what to look for.
Bedazzle your next cake
Four recipes, three cake designs, and a shopping guide for $19.
Get the course for $19