#Raindrop cake tutorial how to

Mix gelatin with 1 cup of cold water and set aside for it to bloom.Don’t wait for the initial layer to completely solidify or the second layer will not fully attach to the first.Īny of these versions of the raindrop cake are wonderful to try! Have fun with it. If you choose to pour more gelatin on top of the fruit once it has briefly set, use a spoon to place more gelatin on top (so that it doesn’t disturb the fruit). When I was trying out different fruits I learned that kiwi’s are too acidic for this, and the gelatin won’t set properly with them (or other acidic fruit) in it. I love the additional color and taste that adding the berries gives. The floating fruit is the best tasting raindrop cake in my opinion.

For the leaves, it’s important to keep the angle of the needle close to the top of the gelatin sphere to that they sit at the “bottom” of the flower. Slight changes in the position of the needle will give you different angles to be able to create the petals. Make sure that your colored gelatin has cooled slightly before injecting it.

Be careful when using the syringes as it hurts when you poke yourself! Not that I would have done something so stupid or anything. They are also available on Amazon, and try animal feed stores too! You want the larger gauges for the needles so that the gelatin mixture can easily get through. Gelatin art is something that I have been wanting to try for a while now and the only “difficult” part of this version of the raindrop cake is trying to track down syringes! I went to my local pharmacy, and despite feeling very awkward asking, I managed to get some syringes from them. Citric acid is a “ natural preservative and is also used to add an acidic (sour) taste to foods and soft drinks.” When you are choosing a flavoring for your raindrop cake, use an extract that is clear so that the gelatin isn’t clouded with the color. If you’ve worked with gelatin, you know that there is always a slightly yellow tinge to it so in order to make it clear, I had to increase the ratio of water to gelatin, add lots of sugar and some citric acid. Having seen so many people already recreate the traditional version, I decided to put my own spin on it and make it a little bit (completely) different, and in three different ways!įor the traditional drop I went with a clear gelatin base. Basically, the original is a mixture of water, and agar agar, and served with the soy flour and syrup. Mizu Shingen Mochi is a Japanese dessert that has apparently been around for years, but a NYC company decided to bring it to it’s insane current popularity by introducing it at their market as the Raindrop Cake.

We won’t even start talking about the syringes yet. The other pieces include the brown sugar syrup (not so odd but also hard to find but can be easily be substituted), and agar agar (tastes like the ocean and yes, hard to find). Thank you friend! Lisa came to my rescue with the flour, which is just one of the odd pieces that make up this “cake”. If it wasn’t for my friend Lisa, I wouldn’t have gotten the roasted soy bean flour so quickly to try this dessert with.

#Raindrop cake tutorial how to

Today I am showing you how to make the super popular Raindrop cake, but I’m putting a personal spin on the idea and showing you three different ways to make the Japanese dessert Mizu Shingen Mochi! In this step by step tutorial, I will show you the regular raindrop cake, one with gelatin art inside and another with gelatin floating fruit!įinding “exotic” ingredients in a small town can be difficult, so thank goodness for friends who live in big cities and send you random things when you put out a cry for help on Facebook.