The Jello Mistress
VICTORIA BELANGER is a blogger and photographer who has become the voice of the Jell-O mold revolution. Her book “Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets” (Ten Speed Press/Random House) is based on her blog The Jello Mold Mistress of Brooklyn. For the blog she creates craft jello molds in unexpected flavors and artistic presentations. The site averages 7,000 views weekly and has received press attention from the New York Times, Food & Wine magazine, The Splendid Table radio show, The Chew talk show, Globe and Mail, Elle Brazil, and more. Additionally, she has created recipes and written articles for the Cooking Channel, Kitchen Daily, and Apartment Therapy’s: The Kitchn as well as a how-to video spot for the Etsy Blog.
Victoria was born and raised in Roanoke, Virginia. After studying photography at Virginia Commonwealth University, she moved to New York City and began experimenting with creative Jell-O molding and photographing her colorful creations for her website, The Jello Mold Mistress of Brooklyn. In addition to Jell-O molding, she works as a photographer and enjoys exploring the five boroughs of New York City by bicycle.
VictoriaBelanger@gmail.com
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Awesome Jello Victoria!
You will be featured on SleepNY in the Arts New York forum! And the Eat New York forum!
Just awesome!
Comment by TikiNYC— December 2, 2009 #
This is fascinating! Your photos of your beautiful (and tasty) creations are gorgeous! Who knew jello could be so diverse and gourmet?
Comment by Amelia— December 16, 2009 #
LOVE your blog! Your molds are amazing! I love making Jello molds myself, and it’s awesome to see a blog full of incredible works!
Here are some of mine
http://photos-h.ak.fbcdn.net/hphotos-ak-snc1/hs181.snc1/6014_760091872682_5118532_45010046_6711313_n.jpg
http://photos-g.ak.fbcdn.net/hphotos-ak-snc1/hs161.snc1/6014_766356977362_5118532_45333327_2351261_n.jpg
http://photos-f.ak.fbcdn.net/hphotos-ak-snc1/hs156.snc1/5814_784581989292_5118532_46061549_3929621_n.jpg
Comment by Whitney— December 28, 2009 #
Oooh, those are fabulous! I especially like the one with the bananas. I’m going to have to try one like that.
Comment by Victoria Belanger— December 29, 2009 #
love your blog! your jellos are lovely
Comment by laura— December 29, 2009 #
Dear Jello Mold Mistress –
I think your Stained Glass Jello is particularly beautiful. I would like to attempt it. Could you specify the proportions of sweetened condensed milk to Knox gelatin?
If you have an actual recipe, I would love to see it — I didn’t find one on your blog.
Best Regards,
Louis
Comment by Louis Hinman— March 5, 2010 #
I got the recipe for the stained glass jello from the Food Liberian: http://foodlibrarian.blogspot.com/2009/06/stained-glass-jello-laker-nation-style.html Good luck!
Comment by Victoria Belanger— March 5, 2010 #
hello Victoria! Thank you for sharing these lovely creations. In Mexico my family makes lots of ‘gelatinas’ with fruit inside, and sweetened condensed milk in many colors. Keep up the good work!
Cheers from the heart of Texas,
Ernesto D.
Comment by Ernesto D.— March 5, 2010 #
I heard your on talk radio today and had to check out your blog. Your creations are amazing!! Hope there’s a book
Comment by Karen— June 5, 2010 #
Hey Victoria,
I heard the interview on the Splendid Table yesterday and am amazed with what you are capable with a little gelatin. My all time favorite recipe is my grandmother’s Green Jello:
2 packs of Lime Jello
2 cups hot water mix and melt the geletin
add the following in order
3 table spoons of Mayo (mix well)
1/3 cup of sweet condensed milk (stir until creamy)
1 cup of small curd cottage cheese
1 squeezed small can (no juice) of crushed pinapple
2 stalks of finely chopped celery
1/4 cup of chopped walnuts
Of course, I will have to try some of your recipes as well now too!
Erin
Comment by Erin— June 7, 2010 #
What an interesting recipe. I’ll have to try it. Thanks Erin!
Comment by Victoria Belanger— June 7, 2010 #
My mom used to make lime green jello with sour cream and pineapple. Delicious!
Comment by Alice— June 15, 2010 #
Today for a party I made this almost same recipe! (Totally inspired by this jello website.)
Only, mine had:
1 cup chopped celery,
1 cup pineapple
1/2 cup chopped walnuts
1/2 cup grated carrots
1 small jar diced pimentos
1 small package cream cheese.
the original recipe had 1/4 cup mayonnaise, but we never use mayo due to a family egg allergy, so i just left it out. At the party, people were VERY sceptical – all kinds of jello slander — till they tried it. Then it was gone…..
After I gave birth, (15 1/2 years ago….) I craved this jello salad for two weeks, and ate several batches, so it has fond memories for me.
I also tried another recipe, in a jello mold with a raised rose design, which I filled with strawberry jello/sweetened condensed milk, and the a knox/pomegranate soda gelatin – which was pretty for about 30 seconds, since I hadn’t used enough knox. Sort of a rose slub….. But it got eaten anyway!
Comment by Nantte— July 11, 2010 #
eexcellent! Just heard you on Splendid Table. Wonder ifyou do savory jellos like aspic things? I think panna cotta is a jello-like dessert which can also be savory and I’ve been toying with them. That dark berry vodka one looks so gorgeous. I want to make it!
Good luck with the book deal!
Comment by jacqueline church— June 10, 2010 #
Thanks Jacqueline!
Comment by Victoria Belanger— June 10, 2010 #
i love thepix,but I need directions! are there recipes anywhere?
Comment by Alice— June 15, 2010 #
There are links to recipes for some of the Jellos, but the rest are on reserve for a future cook book.
Comment by Victoria Belanger— June 15, 2010 #
Hi Victoria,
Fabulous jello molds, and lots of fun to see. Can I get you to make two more molds just like them? And deliver them for consumption by community groups? Send one of them to Jimmy Pynn, the manager at Newtown Creek, and the other to Connie Fitzgerald, the marketing manager at NYC DEP. They’ll figure out the appropriate community groups.
Best,
Walter Dufresne
Brooklyn, New York
Comment by Walter Dufresne— July 5, 2010 #
can you please notify me of site updates?
Comment by kitty— July 9, 2010 #
I added a subscription link in the right-hand column. Please sign up and thanks for visiting my blog!
Comment by Victoria Belanger— July 9, 2010 #
I am impressed, well done Victoria. UB
Comment by Robert Connelly— October 14, 2010 #
Thank you Uncle Bob!
Comment by Victoria Belanger— October 15, 2010 #
Hi!
Can you e-mail me the recipe for the Rainbow Jello?
Comment by Maaya— October 27, 2010 #
Here is a good how-to demo with photos: http://porterhouse.typepad.com/porter_house/2007/07/finally-a-rainb.html I used sweetened condensed milk to make the opaque layers. Good luck!
Comment by Victoria Belanger— October 27, 2010 #
Hi Victoria,
Thanks to you I was inspired to make my first jello mold. I decided on making the classic Peaches-n-Cream for a work party, it was a hit… nothing to take home.
Next jello mold will be for Turkey Day!
Comment by Robin Schelin-Angle— November 23, 2010 #
Thanks Robin! I’m glad I could inspire you!
Comment by Victoria Belanger— November 23, 2010 #
Well, this is a depressingly simple question, but : I have a few English jello molds but my first attempt was a disaster (alas). Is there anything different I should be doing with the recipe on the jello box? Maybe not adding the cold water?
Your molds are fabulous by the way — just beautiful!!
Comment by laura Sunderlin— December 9, 2010 #
Yes, for molds you want to decrease the water by 25%. So when the box calls for 1 cup boiling water and 1 cup cold water, use only 3/4 cup cold water for a firmer mold.
To unmold, dip the mold in warm water for 10 to 15 seconds and invert in a plate.
Good luck and thanks for reading my blog!
Comment by Victoria Belanger— December 9, 2010 #
Thanks for the help!! I’ll let you know how it turns out.. Laura
Comment by laura Sunderlin— December 11, 2010 #
Just checked out your blog for the 1Q2011 molds. Fabulous! Can’t wait to get the book…and THANKS for the vegan/vegetarian chapter.
Comment by Elaine— February 22, 2011 #
Hi Elaine! Thank you!
Comment by Victoria Belanger— February 22, 2011 #
I just heard you on The Splendid Table. This is AMAZING!!!!!!!! You make me want to learn to Jello Mold!
Comment by Lyn— June 4, 2011 #
Thanks so much Liz! I am glad I could inspire you. I did get the book deal I mentioned in the interview. I will be out in Spring of 2012 with all my best recipes and tips.
Thank you for being a fan!
Comment by Victoria Belanger— June 4, 2011 #
Just heard you interviewed on Splendid Table! You mentioned a Blog..too bad they didn’t have you announce how we could find you…but actually I didn’t have any trouble. I’ve always loved jellos, but usually eating someone else’s work. Women of my mothers era loved making jello salads. I think it has been almost a lost art. I believe that you’ve taken the craft to new Heights!! I will spend lots of time looking through this. One thing I will be looking for is how do you take to “pitch-in”, “carry-in,” etc without it thawing. Glad to find you!!
Comment by Joyce— June 5, 2011 #
Victoria,
Have you been to the Jell-o Museum? My husband and I stumbled upon it on a trip a couple of years ago and I think you need to make a pilgrimage! It’s in Leroy, New York, a darling little town in upstate. It’s totally self-supporting – doesn’t get a penny from Kraft! But if you’re into Jell-o it’s a little slice of fun Americana and I bet they’d enjoy knowing about you as well. A little envious that you’re having so much fun and success with something so off-beat, but more power to you! Good luck.
Comment by lisa— June 15, 2011 #
How exciting! I had no idea there was such a museum upstate from me. I will have to try to make the journey one day.
Thanks for the tip and for being a fan of the blog!
Comment by Victoria Belanger— June 15, 2011 #
What is the best way to serve the Jello molds? What utensil would you use to serve at a party?
Comment by CFK— July 1, 2011 #
To serve jello it depends on the mold… but a pie server will cut it into nice slices and slide the jello slice onto a plate without getting too mangled. Baring that, a big spoon or spatula.
Comment by Victoria Belanger— July 1, 2011 #
Thank you! I made the peaches & cream for a party tonight. It looks beautiful! Can’t wait to try it!
Comment by CFK— July 1, 2011 #
I’m so happy to discover your website. Can u tell me where to get those jello molds you have or are there any alternatives that I could use if I don’t have any molds.please and thank you.
Comment by Belle— December 11, 2011 #
Most all of my molds were given to me by friends and family who found them in thrift stores and their grandmother’s basement. The internet, particularly Ebay and Etsy are excellent sources for molds as well. Baring that, you can use baking pans for cakes, muffins, bunts, loafs, etc. Ice cub treys, mixing blows, or Tupperware containers will also work. Any metal or plastic container will do. You can use glass as well but it can be a little bit harder to unmold the jello from a glass container. Good luck and thanks for visiting my blog!
Comment by Victoria Belanger— December 11, 2011 #
I’m wondering if you know a good place to sell jello molds? i have recently come into quite a few of these vintage molds and I just don’t have the storage for them. I’d love to find someone who’s really into the items to buy and use them since they are so great. If you know any place or anyone I’d really appreciate it.
http://www.flickr.com/photos/73328496@N04/
Comment by Heather Decker— January 6, 2012 #
Those are some great molds (unfortunately I have most of those already)! I would try Ebay or possibly Etsy. That is where I go and where I direct my readers to go when shopping for new molds. You can sell them as a lot if you don’t care to go to the trouble of selling them individually. Once my book comes out next month there may be a tiny up-tick in the jello mold market.
Thanks and good luck!
Comment by Victoria Belanger— January 6, 2012 #
I shall never look at Jello the same way again; very impressive
Comment by bagheadkelly— January 17, 2012 #
New follower/fan of your blog since I saw your jello molds on The Chew last week. The pics are gorgeous! I made the Strawberries and Champagne Jello a few days ago. YUM! Grown-up way to enjoy a childhood treat. Next may be the peaches and cream.
Can’t wait for your new book to arrive at my door on release day. Keep up the great work!
Comment by Jen Zody— February 12, 2012 #
Glad you enjoyed it Jen! Thank you!
Comment by Victoria Belanger— February 12, 2012 #
I just bought your book and found your recipies very creative AND yummy!! The raspberry cosmo looks delicious, to bad I’m not 21.☻By the way, what’s the name of the jello in the picture?
Comment by Alex— February 19, 2012 #
Hi Alex, the jello in the picture is a larger version of the Baby Shower Jello that I made as a prop for this photo: http://jellomoldmistress.com/2011/10/12/baby-shower-jello/
Thanks so much for buying my book!
Comment by Victoria Belanger— February 20, 2012 #
Hello, Victoria!
My first attempt at trying one of your recipes (strawberries & champagne jello) a couple of weeks ago was very successful! The next one I’m excited to try will be Peaches & Cream. The boozy version, of course.
Quick question. Have you experimented with sugar-free jello? Or swapping out regular sugar for Splenda or another substitute? If so, did you learn any tips/tricks you could share? Or point me to a post you’ve written before on the topic, if I missed it.
I have diabetics in my family. To me sugar free flavored jello tastes like the regular jello. So I thought about experimenting in the future with sugar free jello and the non-alcoholic version of one of your recipes. If it’s a success, it might make an appearance at a family gathering someday!
Thanks in advance!
Comment by jentu96— February 20, 2012 #
You can use the boxed sugar free jello the same way you’d use regular jello and follow the recipe as written. Also Splenda makes a granulated product meant for cooking. Its puffier than regular Splenda so it measures the same as sugar. http://www.splenda.com/products/granulated You can swap it out for sugar in any recipe. I have not used it in jello so I can not vouch for the taste (although I do use it in my tea and I think its fine).
Thanks and good luck!
Comment by Victoria Belanger— February 21, 2012 #
Thanks for the advice and the quick response. I will let you know how the sugar-free experiment works out. Probably will be at least a week or more before I have a chance to try it.
Comment by jentu96— February 22, 2012 #
I have been searching your site for a thanksgiving cornucopia mold you posted a while ago but can’t find it. HELP! Where is it? Thanks!
Comment by AmandaJo— March 3, 2012 #
I think I pulled that one from the site but the recipe is here on Kitchen Daily: http://www.kitchendaily.com/2010/10/08/walnut-cornucopia-jello-thanksgiving/
Comment by Victoria Belanger— March 4, 2012 #
Thank you so very much!
Comment by AmandaJo— March 5, 2012 #
I have a few copper-looking molds–as far as I can remember, real copper tarnishes with time and especially handling, and needs constant cleaning. They’re from Wear Ever. I want to bake a cake in one that looks like a shell (Wear-Ever # 2980), and called WearEver just to confirm. Surprisingly they said, no! Yet, I already baked cakes in another WearEver pan (a 5-cup tallish lil’ thing, that looks like a miniature of the Victorian trifle molds) and nobody got sick. Any idea why they said I shouldn’t bake in this mold? I would be very thankful if you could send me any info. (OK, I noticed Americans have a tendendy of over-reacting on matters of food and health…)
Comment by Emilia Rosa Kette— March 20, 2012 #
Hi Emilia. Honestly I’m not really sure. I have not had any experience with baking in jello molds. I looked around online and there is some concern about copper seeping into the food but there are opposing opinions as to the validity of that. I suppose the company is concerned about the mold melting in the heat of the oven or the cake not cooking through evenly because the mold is so thin (or getting sued because they said you could use the mold for something other than its intended purpose) … But if you’ve already baked a cake in one of these molds with out any problems, then I say go for it. Good luck and thanks!
Comment by Victoria Belanger— March 20, 2012 #
Thank you so much for your answer! I do not believe those molds have copper. I remember copper pans “darkening” just from being handled. These keep their beautifull–yet dull–tone no matter how much handling they get. I’m baking the cake right now in the one I already used, since it will be shared; next time I’ll bake in the one I’ve never used–hopefully, I’ll survive!
(It is a pity this country has turned into a “law-suit” heaven!) Much luck with your beautiful book!
Comment by Emilia Rosa Kette— March 20, 2012 #
Hi Jello Mold Mistress
I was inspired by all of your jello molds -they are truly works of art. I just bought your book on Amazon, several molds, several cans of sweetened condensed milk, a large box of gelatin, and many boxes or flavored jello. I am swtiching from baking to making jello this summer. It is a little intimidating, but I am glad I found a tasty dessert that does not have many calories (I am pre-diabetic). I hope I can eventually make a Pisco Sour mold for my Peruvian mother!!
Comment by Denise— June 22, 2012 #
Hi Denise!
So glad you are excited to try some jello recipes for the summer. Don’t be intimidated, if you can bake then jello will be a breeze. And its perfect for summer because you don’t have to slave over a hot oven!
Good luck, enjoy, and thank you!
Victoria
Comment by Victoria Belanger— June 22, 2012 #
Hi Jello Mold Mistress,
Love your blog! You mention that you ordered a baker’s dozen of individual molds for the Mudslide that’s featured on your website. I’m having a hard time finding these molds online. Could you possibly divulge from where you ordered them?
Thank you,
Lisette
Comment by Lisette— July 1, 2012 #
EBay! Its hard to find new jello molds these days. Most of the molds I use are vintage and come from eBay or thrift stores. Availability is hot-or-miss so keep searching. I did a seach for “individual jello molds” and found a bunch that are similar to mine. http://www.ebay.com/sch/i.html?_trksid=p5197.m570.l1313&_nkw=individual+jello+molds&_sacat=0
Thanks and good luck!
Comment by Victoria Belanger— July 2, 2012 #
Hi, Victoria!
I have your book and I LOVE it…..In the book there is a recipe for what appears to be “candy mints” (made from Jello, of course). You mentioned that the mold pictured with the recipe was given to you as a gift. Would you be so kind as to tell me where I can find that mold?
Thanks!
Ann
Comment by Ann McDonald— July 3, 2012 #
Hi Ann,
Are you referring to the Gum Drops I made for Christmas this year? http://jellomoldmistress.com/2011/12/22/holiday-gum-drops/ I’m not sure where my friend found his, but I found this mold just like it online: http://www.creativekitchenonline.com/products2.cfm?ID=18006&cvsfa=3449&cvsfe=2&cvsfhu=3138323239
Thanks and enjoy the book!
Comment by Victoria Belanger— July 3, 2012 #
Yes, It was the Gum Drops, sorry! I will check online, now for the mold. Thanks so much for your reply!
Comment by Ann McDonald— July 3, 2012 #
Can I use sugar free jello in place of regular in a jello mold?
Comment by Rebecca Singh— November 21, 2012 #
Yes, always!
Comment by Victoria Belanger— November 21, 2012 #
Hey – i was wondering if you had ever tried floating a dollop of whipped cream within a jello mold? instead of making whipped cream to put on top later on, i was hoping to just integrate a little scoop within cubes of jello i’m preparing. i was wondering if it would hold up, or perhaps you’d have to enrich it somehow (e.g., cornstarch, powdered sugar)? btw – your site’s been an excellent resource!
thanks, scott
Comment by Scott— November 24, 2012 #
Hi Scott. You could try freezing little balls of whipped cream first but I’m not sure how well that would work. Even if your jello is thickened to the consistency of a gel before you try to float the whipped cream in the jello it may run and leave streaks of whipped cream inside the gelatin. You could also try gelatinizing the whipped cream first and preparing the recipe “Stained Glass” style like this: http://jellomoldmistress.com/2009/08/31/stained-glass-jello/ I have a similar recipe to this in my book where I suspend gelatinized cubes of ice cream in gelatinized root beet, making a root beer float!
Thanks and Good luck!
Comment by Victoria Belanger— November 25, 2012 #
[...] e’ sorta da un pie creato dalla bravissima Victoria, la Jello Mold Mistress di Brooklyn, ho fatto le mie variazioni con ingredienti stagionali e in [...]
Pingback by Cheesecake pie con aspic all’arancia; note su gelatina o colla di pesce | PAROLE DI ZUCCHERO— January 19, 2013 #
Victoria, I’m trying to make the Strawberry Cheesecake mold. The top jello/strawberry layer doesn’t call for cold water after dissolving the jello. Is that correct?
Comment by Bob— February 2, 2013 #
Yes, that’s right. It needs to be thicker to hold all the strawberries.
Comment by Victoria Belanger— February 2, 2013 #