The Role and Introduction of Cake Gelatin Powder

Gelatin powder is a natural high-molecular substance derived from animal collagen, often used in various desserts and baked goods, especially playing an irreplaceable role in cake making. It can improve texture and provide a distinct, delicate, and smooth structure to the cake.

What is cake gelatin powder?

Cake gelatin powder typically refers to food-grade animal gelatin powder, mainly sourced from pig skin, cow skin, or cow bones. It is made by extracting collagen protein, followed by drying and grinding processes. The gelatin powder available on the market is generally a pale yellow, odorless powder, with good gelling properties, stability, and edibility.

The main functions of cake gelatin powder

Enhance structural stability

Adding gelatin powder to mousse cakes, mirror cakes, or puddings can help form an elastic "gel structure" in the inner layers, preventing the cake from flowing or collapsing when cut.

Provide elasticity and smooth texture

Gelatin can bring a soft and bouncy texture, often used in refrigerated cakes like mousse, jelly layers, and cheesecake, to make the texture smoother and more delicate.

Solidify liquid ingredients

It helps solidify ingredients like yogurt, juice, and coffee when cooled, making it easier to create frozen desserts or multi-layer decorations.

Create mirror layers or decorative gel layers

Gelatin powder is a key component of the mirror glaze in mirror cakes, creating a highly glossy and vibrant cake surface effect.

Extend shape retention time

Using gelatin can maintain the shape and texture of cakes in room temperature or refrigerated environments, delay water separation, and extend the cake's freshness period.

Common application scenarios

• Mousse cakes

  
  

• No-bake cheesecakes

  
  

• Jelly-filled cakes

  
  

• Mirror cakes

  
  

• Pudding, fruit jelly layers

  
  

• Refrigerated desserts like fresh cream cakes and pudding cakes

  
  

Usage recommendations and precautions

• Usage method: Gelatin powder needs to be soaked in cold water first, then heated to dissolve before mixing with other ingredients.

  
  

• Recommended dosage: Generally, about 8-10 grams of gelatin powder per 500ml of liquid can form a soft gel. The specific amount can be adjusted based on the desired hardness.

  
  

• Avoid high-temperature heating: High temperature (above 90°C) can destroy the gelling properties of gelatin. It is recommended to cool the dissolved gelatin to 40-50°C before mixing it into sensitive dairy products or whipped cream.

Summary

Cake gelatin powder is the "invisible support" for dessert structures. It helps mousse set, jelly to form, and pudding to be smooth, making it an indispensable ingredient for refrigerated cakes. Whether for home baking or commercial dessert production, using gelatin powder wisely can make creations more beautiful, delicious, and professional.