(The surprise is rum!)
For Rebecca‘s birthday this year I made this fruity and festive summer mold with mango gelatin, mango rum, and cantaloupe. I found these mini cookie cutters at a shop in Chinatown and they were perfect for cutting the cantaloupe into fun star and flower shapes for the mold. The folks at The Redhead were kind enough to let me bring my jello in and serve it after our celebratory meal despite their list of gourmet desserts.
The evening ended with a pile temporary tattoos being creatively altered and applied to the birthday girl. Included is this tribute to my boozy dessert, giving new meaning to the phrase “There’s always room for Jello!”. I am truly honored.
Happy Birthday Rebecca!
This year for John’s 5th annual Easy Breezy Birthday Brunch I made one of the more difficult and beautiful jello creations, the Rainbow Jello mold. This classic favorite is compromised of 10 layers and 5 different flavors, each with a clear fruity layer and a creamy opaque layer of sweetened condensed milk. As you can see, John loved it and so did everyone else. The recipe for this can be found in a preview of my new book. Happy Birthday John and congratulations on another successful Easy Breezy!
Click here for the Recipe…
For my first Jello catering gig I was commissioned to make mini jellos for a 50s style, Hawaiian themed, fashion party for the vintage inspired clothing designer Boxing Kitten. I made mini versions of the Peaches & Cream Jello, the Mandarin Melon Jello, and Pineapple Jello.
In honor of Valentine’s Day I made these jello replicas of the classic candy message hearts. They can be made with any jello flavor and sweetened condensed milk. I used cake decorating letters for the messages. Happy Valentine’s Day!
This florescent melon mold with vodka, tonic, and mandarin oranges worked like a sedative and put all my friends to sleep.