Snow Globe Cupcakes with Gelatin Bubbles

Ingredients:
12 sheets gelatin / 230g ~ bloom
Ice water
8 water balloons
Wooden skewers
Tape
Styrofoam
Nonstick cooking spray

Directions:

1. Fill a bowl with ice water.  Add the gelatin sheets one at a time & submerge them in the cold water.  Let it sit & soften for 10 mins.
2. Remove the sheets from the water & gently squeeze out all the excess water.  Place the wrung-out gelatin sheets + 3 tbsp of ice water into a small saucepan.
3. Heat the gelatin over low heat, swirling the pan occasionally until the gelatin is melted.
4. Blow up water balloons to the desired size, and tie & secure tape along with wooden skewers.  Spray nonstick cooking spray on hands & rub together until most of the oil is absorbed.  Gently rub on the hand and transfer a little on the balloon.  (Note: They should not be shiny/greasy at all.  Or the gelatin won't stick)
5. Transfer the melted gelatin to a small cup or bowl, narrow enough to be fairly deep when dipping the balloons.  Dip the balloon entirely into the gelatin until it is nearly covered.  Let the excess gelatin drip back into the bowl & once it has stopped dripping, stick the skewer in the Styrofoam board.  Repeat the process until all the balloons have an initial gelatin layer.
6. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
7. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
8. Gelatin balloons can be stored indefinitely in an airtight container at room temp.

Notes:

Gelatin powder: 1 part unflavored powdered + 2 parts cold water (1/4 cup gelatin + 1/2 cup water = 8 balloons)

Whisk gelatin & water together, let it set & soften the gelatin.  Once the water is absorbed, gently heat it in the microwave quickly.  Swirl the gelatin rather than stirring it.  Once fully melted, let it cool to barely warm before dipping the balloons as described above.  Reheat the gelatin as necessary to get a dippable consistency.

Ingredients:

6 tbsp unflavoured gelatin

12 tbsp water

Gel food color (Optional)

3 tbsp shortening

Directions/Instructions:

1. In a medium bowl, add water and gelatin.  Gently swirl to fully incorporate the gelatin in the water.  Let the mixture sit until it blooms.
2. Once the mixture firms pop the bowl into the microwave for about 20 seconds (the time varies depending on your microwave). The gelatin should be warm and very fluid but not too hot.
3. Gently stir in a few drops of gel food coloring or luster dust; being sure the gelatin is fully dissolved.
4. Partially inflate water balloons, tying a knot high up at the neck to make them spherical.
5. Cover each balloon with a thin coat of shortening.  This will make it so much easier to remove the balloon later in the process.
6. Dip the balloon in the gelatin entirely until it is nearly covered. Let the excess gelatin drip back into the bowl, and once it stops dripping, stick the skewer in the Styrofoam board. Repeat the process until all the balloons have an initial gelatin layer.
7. Let the balloons set for about 10 mins, and re-dip the balloons a second time.  Let the gelatin balloons sit at room temperature for about 24 hours.
8. When tapping with a fingernail, the balloons are done when they feel hard, like plastic or eggshells.  To release, cut a hole in the balloon near the stem; it will shrivel up & release quickly, pulling itself away from the sides of the gelatin.  Naturally, shrink on its own & gradually pull away from the sides.
9. Gelatin balloons can be stored indefinitely in an airtight container at room temp.