Using Powdered Gelatin in Cake Fillings

Many of the layered cakes in this chapter use unflavored gelatin powder to thicken the filling so the cakes can be cut attractively without the filling oozing out. Gelatin powder is first softened by sprinkling it over a cold liquid, usually water, and allowing it to stand for two or three minutes. The surface area of the liquid must be large enough to allow all the gelatin to become wet and absorb the liquid. Do not stir at this point, or the gelatin may form lumps. The mixture is then heated until the gelatin dissolves completely. This actually occurs at 86°F (30°C), but it is necessary to heat it to a higher temperature, about 100°F (43°C), or the gelatin would set up almost immediately. If you do not have a thermometer and are unsure of the temperature, heat the mixture until it is warm to the touch — just a little higher than body temperature.