It’s that time of the year again… the most wonderful time of the year… ’tis the season to cook up gnarly, ghoulish, disgusting concoctions and serve them to your friends! Mwa ha ha ha ha! No Halloween celebration would be complete without–that’s right– a freaky Jello mold crawling with big hairy SPIDERS!

I made this mold last Halloween for a party at my friend Drew’s house. When I popped this thing out of its pan, the room erupted into a mixture of horror and delight–it was pretty great. I don’t think anyone expected there to be insects in the dessert, and even I was surprised by how big and creepy those spiders looked in the peak of each section of the bundt pan… silently jiggling, waiting for their prey.

If you’d like to creep out all your friends, it’s easy to suspend spiders in Jello – here’s how I did it. (Note: my spiders were actually plastic spider rings, the kind you find in a toy store.) First, pour a little bit of Jello in your mold/pan (just about 1/2 inch or so) and chill till it’s beginning to set but not fully firm. Gently set the spiders in place on top of the Jello, then pour more of the same-color Jello over them, till the spiders are fully covered. Chill again till that layer is beginning to set, then continue with the rest of your layers. That’s it!

For full instructions on how to make a multi-layered Jello mold, check out my How To Make a Jello Mold video. It’s easy, I promise!

I made this Jello the other day – it’s peach, apricot and raspberry on my new faux-jadite cake plate. I was playing some peppy music in the background, and when I walked out of the room and came back in unexpectedly, I found this going on. I guess even Jello molds have to let loose and party once in a while.

(To learn how to make a layered jello mold like this, check out my how-to video!)

Music is Hola Hola Bossa Nova by Juanitos, via Creative Commons License on FreeMusicArchive.org.

How To Make Stuff – Ten Layer Jello from Rarebit Productions on Vimeo.

Is it just me, or does the 4th of July make you think of Jello molds? Well, every occasion makes me think of Jello molds, so perhaps it is just me.

But nonetheless, the upcoming holiday weekend is a great excuse to get jiggly – so if you want to get your Jello on, check out this video I made with my friends at Rarebit Productions for a how-to in mold magic.

For a different style of mold, and a complete recipe, along with a story about how much everyone will love you if you make them Jello, check out this post.

Happy 4th!

xoxo
Brett

This past weekend it was just me, a couple bottles of Champagne, and a lot of Jello.

If you think that sounds like the makings of a wild party, think again. It was, in fact, the makings of some jiggly experimentations, mad-scientist style – complete with crazy hair, wild eyes, and red Jello splattered over every surface of my kitchen.



You see, when one adds carbonated liquids to Jello, one can get a cool bubbles-suspended-in-gelatin effect. I’m working on figuring out all the different types of bubbly looks I can achieve.


This mold didn’t come out very bubbly, but it was still kind of a happy accident. I thought it was going to be a complete failure, but after unmolding it I thought it was really beautiful.

It reminds me of a geode.

I’m not sure if I could ever recreate this effect – it really was an accident. But rest assured, I’ll try!


This one was a little less beautiful and a little more gross. I got the large bubbles I wanted, but it’s pretty icky looking, don’t you think? This is the kind of thing that gives Jello molds a bad name.

I know exactly what I want to change on this one though, so I’m hopeful I’ll nail it on the next try.

I’ve got another bottle of bubbly chilling in the fridge, with Jello’s name on it, so I’ll be hitting the lab again very soon.

Sorry for no recipes this time around, but these really are just tests. Recipes to come when the formula is perfected!

Looking for something fun to cook up for your Labor Day picnic? Make a jello mold!

I’m very excited to share this video which I made with the wonderful folks at Rarebit Productions. It will show you everything you need to know to get your jello on, from layering to unmolding.

I hope you enjoy! Now get out there and make some jello—because nothing says party like a wiggling tower of colorful goodness.

Jiggle on!
Brett

PS: Are the Rarebit Production peeps talented or what? (I seriously think they made Jello look more amazing it ever has before in the history of the world.)

PPS: Is there anything you’re dying to learn to make? Let me know in the comments, and maybe we’ll make a video of it soon!

It’s a new Jello mold! I made this one for my friend Dan’s bbq — the first bbq of the season, which was a delight and called for a special summery creation. I decided to try my hand at an adult jello mold, meaning one that could get you tipsy. I wasn’t sure how the alcohol would affect the integrity of the jello, so this was an experiment for me.

I also decided to try inventing a coconut gelatin for a true pina colada experience, and I’m happy to report that it turned out really well. The coconut layer had a rich, creamy texture which was truly nice with the jello layers and really elevated the whole taste experience.

In other news, there was no fridge space at Dan’s so the jello sat (on its cake plate) at room temperature on a warm night for a few hours. I poured myself a drink and forgot all about it — until I thought to check on it, and saw that the Jello had transformed into a creepy, oozing blob! However, it still tasted great and the drunk people were more than happy to gobble it up. So, you know, don’t worry about it. It’s all good.

Pina Colada Jello Mold

1 box cherry Jello
1 box lime Jello
2 boxes pineapple Jello
1 packet Knox gelatin
1 can coconut milk
rum of choice (I used Bacardi – just the basic flavor)

*note: check the cup capacity of your mold; you may need more Jello to fill it up. If so, I’d recommend a thick layer of extra pineapple Jello to fill it out.

1. Mix each flavor of Jello in small bowl with 1 1/4 cups boiling water and stir till dissolved. Allow each mixture to sit at room temperature and cool to room temp. Stir about 1/8 cup of rum into each flavor, if desired.

2. Pour the can of coconut milk into a small saucepan and sprinkle the packet of Knox gelatin into the milk. Allow to sit (without the heat turned on) for a few minutes till dissolved. Put the pan on the stove and bring the mixture to boil, stirring well. Once it reaches the boiling point, remove it from the heat and allow it to cool to room temperature.

3. Pour the first layer of jello into your mold and put the mold into the fridge. Allow it to chill for about 20 minutes, until the jello is just slightly firm but not totally solid. Carefully spoon the next layer over the first, then allow it to cool for 20 minutes.

4. Repeat till all layers are assembled, then cool overnight.

5. Party down.

This past weekend I was invited to my friend Vince’s for a dinner party.

When I asked myself what I should take the host of a classy soiree in an elegant apartment in New York City, there was only one answer. A Jello mold, of course!

Ten packs of Jello and twenty-four hours later, I stuffed my creation in a paper bag and hopped in a cab. (I was afraid to unmold the thing at my place for fear it would jiggle to its death in transit.)

Before unmolding, the Jello looked a big purple rotary saw blade! Quite sinister.

It helps to slide a knife around the top edge to loosen the Jello from the sides of the pan.

I flipped the mold and held my breath as I lifted the pan. There was a great sucking noise and then, voila! Everyone cheered, and I almost passed out from Jello Joy.

She really was a beauty! We all oohed and aahed at her gem-like qualities.

From the top it looked like a kaleidoscope! It even inspired Vince to pop a bottle of bubbly.

I decided right then and there that I would always match my outfits to my desserts.

Things only got better after the Jello was cut. The stripes were just mesmerizing, and the ribbony plates complemented it perfectly.

The remaining half-cut Jello cake was hilarious in its slumpiness. Halfway through dessert we heard a sort of flowing water sound and turned around to see that it had flopped over on its side like, well, like the big mass of jelly that it was.

Seriously, I don’t remember the last time a dessert brought such laughter and joy. I don’t say that to toot my own horn—no sir. I say it because I want you all to know how wonderful Jello is. Try it for your next party, you won’t be disappointed!

Also, it was delicious.

How to Make a Layered Jello Mold

9 3-ounce boxes Jello (I used: 2 peach, 4 grape, 3 raspberry; I recommend buying extra just in case)
small container sour cream
boiling water
10-cup bundt pan or Jello mold
cooking spray, optional

Important note: Do not follow the back-of-box directions for mixing the Jello; the resulting Jello won’t be firm enough for molding. You need a firmer Jello, which is accomplished by mixing each 3-ounce box with about 1 1/4 cups boiling water, and that’s it. Skip the cold water step that the box calls for.

Layer 1: Mix 1 packet peach Jello with 1 1/4 cups boiling water. Pour about half of the mixture into the Jello mold and reserve the other half.

Layer 2: Allow the remaining peach Jello to cool in the fridge till it’s no longer hot, but before it starts to harden. Whisk in about 2 tablespoons sour cream, stirring till smooth and consistent. Return it to the fridge and watch it closely; it usually firms up quickly after adding the cold sour cream – don’t let it get too firm or it won’t pour smoothly into an even layer.

Once the first layer is no longer liquid but before it’s fully firm, pour in the sour cream layer. Immediately mix the next batch of Jello and get it in the fridge to cool so that it will be ready to pour when this layer is set. You usually have to wait about 20 minutes before adding the next layer.

Layer 3: Mix 1 packet grape Jello with 1 1/4 cups boiling water. Allow to cool, then pour half of the mixture over layer 2.

Layer 4: Mix 2 tablespoons sour cream into remaining grape jello. Pour it over layer 3 once cool.

Layer 5-6: Mix 2 packets raspberry jello with 2 1/2 cups boiling water; once cool pour half of mixture over previous layer. Once cool, mix 2 tablespoons sour cream with remaining raspberry Jello and pour over layer 5.

Layer 7: Mix one packet peach jello with 1 1/4 cups boiling water. Once cool, pour over layer 6.

Layer 8-9: Mix 3 packets grape Jello with 3 3/4 cups boiling water. Once cool, pour half of mixture over layer 7. Mix 3 tablespoons sour cream with remaining grape Jello and pour over previous layer once cool.

Finishing + unmolding: Allow to cool overnight. To unmold, run a knife around the top edge to loosen the Jello from the sides of the pan. Dip the entire mold in a pot of warm (but not hot) water for 15 seconds, which will slightly melt the outer layer of Jello and allow it to slide out of the pan.

Invert a platter or plate over the top of the mold, then in one swift movement flip both the plate and mold so the mold is on top. Lift the mold away, and behold the Jello beauty. (If it sticks, gently thump the mold and plate on the counter a few times. If it still sticks, dip it in the warm water again.)

TIPS

I mix all of the Jello directly in a large Pyrex measuring cup which makes it easy to pour out half whenever necessary.

The trickiest part is timing things so that the next layer is ready to pour when the previous layer is perfectly set. I find that it takes about 20 minutes for each cycle, and if I mix the next batch of Jello just after pouring the previous layer, they’re usually ready at about the same time. If you need to speed up the cooling process, just pop the Jello into the freezer for 5 minutes or so. To slow it down, take it out of the fridge and leave it at room temperature.

Try to avoid letting the previous later fully harden before pouring the next layer. The layers will adhere to each other better if the previous layer is just partially set. (It should be no longer liquid, but not totally firm.)

Likewise, try to avoid letting the Jello start to harden before pouring it into the mold; if it does start to set before you pour it, you’ll get a bumpy layer rather than a smooth one.

Big thanks to my buddy Dan for all the great pics!