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How Is Gelatin Used in Cakes?

The secret to achieving the perfect texture in pastry lies in using the right ingredients with the correct techniques. Especially in mousses, cream fillings, and mirror glaze applications, gelatin is indispensable for preserving structure and ensuring a smooth finish.

Preparation Process: How to Bloom Powdered Gelatin?

The most critical step when using powdered gelatin is “blooming”. Follow these steps to prevent lumping and ensure maximum performance:

  • Use Cold Water: Always sprinkle the gelatin over cold water.
  • Wait Time: Allow a few minutes for the gelatin to fully absorb the water and reach a spongy consistency.
  • Melting at Low Heat: Melt the bloomed gelatin over low heat.
  • Important Note: Never boil the gelatin; high temperatures can degrade its Bloom strength.

Pro-Tips for Using Sheet (Leaf) Gelatin

Sheet gelatin is preferred for achieving a clearer and smoother surface, particularly in mirror glazes:

  1. Soak the sheets in cold water until softened.
  2. Squeeze the softened sheets by hand to remove excess water.
  3. Add them to a warm mixture and stir until completely dissolved.

Attention to Mixture Temperature!

The temperature of the mixture to which you add the gelatin determines the success of the result.

  • Beware of Thermal Shock: If the mixture is too cold, the gelatin may freeze instantly before it can be distributed homogeneously, resulting in small lumps within the product.
  • Ideal Method: Incorporate the gelatin into mixtures that are close to room temperature or lukewarm in a controlled manner.

3 Essential Rules to Consider When Using Gelatin

  • Resting: Gelatin-based pastries must be rested in the refrigerator for a sufficient period to achieve their proper structure.
  • Quantity Balance: Excessive gelatin creates a “rubbery” texture, while insufficient gelatin causes the pastry to collapse.
  • Acidic Fruits: High-acid fruits such as pineapple and kiwi can weaken the gelling properties of gelatin. When working with these types of fruits, it may be necessary to increase the amount of gelatin used.

The Maya Gelatin Difference

To achieve consistent results in pastry, it is vital to utilize products with high purity and reliable gel strength. Maya Gelatin delivers high performance for professional applications.