These adorable Snow Globe Cupcakes are almost too cute to eat. The snow globes are made from edible gelatin bubbles that sit atop each cupcake, enclosing a small edible or toy topper. Bake your favorite cupcakes and top them with these charming edible snow globes — kids and adults will be delighted.
Two years ago I first saw these Snow Globe Cupcakes on Pinterest and immediately wanted to try them. The original idea and testing were done by Elizabeth at sugarhero.com. After reading her post I knew I should practice making the gelatin bubbles once before the holidays, so my friend Sandra helped me with the first attempt.
This project has two parts: the gelatin bubbles and the cupcakes. The cupcakes are straightforward; the gelatin bubbles require more care. Below I explain how to make the gelatin bubbles and include ingredient lists and step-by-step instructions for both parts.
Choosing the right gelatin
Not all gelatin is the same. For clear, pristine bubbles you should use gelatin sheets (leaf gelatin), not powdered gelatin like Knox. Powdered gelatin tends to produce cloudy, slightly brown bubbles. Gelatin sheets come in grades — bronze, silver, gold, and platinum. Platinum sheets are the clearest and strongest, and are the best choice for these edible bubbles. Gelatin sheets are commonly available in grocery stores; I ordered the same platinum sheets used in the original tutorial.
Making the gelatin bubbles
Note: The gelatin bubbles must dry for 24 hours before you use them.
- Proof the gelatin by dissolving the sheets in ice water until softened.
- Blow up water balloons and secure each to a long skewer with tape.
- Lightly grease your hands with nonstick cooking spray, then rub each balloon very lightly so a faint film of oil prevents the balloon from sticking to the gelatin when popped later. Use only a tiny amount — too much oil prevents gelatin from adhering.
- Dip each balloon into the warm, melted gelatin, avoiding the tied knot end. Place the skewered balloons upright into a piece of styrofoam (at least 1 inch thick and about 1½ feet long) so they don’t touch. Let the dipped balloons dry for 24 hours; placing them in front of a fan can speed initial drying.
- After drying, remove the bubbles from the skewers, cut a small hole by the stem, and pop the balloon so it shrivels and falls away from the inside of the gelatin shell. Carefully trim the bottom of the bubble so it fits over a cupcake, enclosing the frosting and “snow” decorations.
This is a make-ahead, intermediate-level project. You can do the gelatin work solo, but it’s more fun with help. These snow globe cupcakes aren’t limited to holiday themes — they’re delightful for birthdays or any celebration.
If you try this recipe, please rate it and leave a comment to share how it turned out — I love hearing from readers!
Gelatin Bubbles
- Author: Cindy Gibbs
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 8 Gelatin Bubbles
Description
Use platinum gelatin sheets to achieve the clearest, most pristine edible bubbles. Powdered gelatin will create cloudy bubbles. Remember to make the bubbles at least 24 hours ahead so they fully dry.
Ingredients
- 12 sheets platinum gelatin
- Ice water
- 8 water balloons
- Wooden skewers, tape, and a piece of styrofoam (at least 1 inch thick and about 1½ feet long)
- Nonstick cooking spray
Instructions
- Add gelatin sheets one at a time to a large bowl of ice water, separating them to prevent sticking. Let them soak about 10 minutes until softened, then gently squeeze excess water back into the bowl.
- Place the gelatin sheets and about 3 tablespoons of the soaking water into a small pan. Warm over low heat, swirling gently until the gelatin is nearly melted. It should be liquefied but not hot. If it begins to set while you work, warm briefly over low heat to re-liquefy.
- Blow the balloons to a size proportional to your cupcakes — not too large. Tape each balloon to a skewer.
- Spray your hands lightly with cooking spray and rub them together to distribute a very small amount of oil. Lightly coat each balloon by rubbing; avoid a shiny or greasy surface so the gelatin will adhere. You can do several balloons before re-spraying your hands.
- Pour the liquid gelatin into a deep, narrow bowl. Dip each balloon, rotating to coat the visible surface (avoid the tied knot). Hold it over the bowl to let excess drip back, then set the skewered balloon upright in the styrofoam. This is the first layer.
- When the first layer is no longer tacky (about 10 minutes), re-warm and liquefy the gelatin if needed, allow it to cool slightly, then dip each balloon a second time. Place the balloons back in the styrofoam and let them dry thoroughly for 24 hours. A fan can help speed drying.
- When the shells feel hard and are no longer tacky, cut them from the skewers and make a small hole next to the balloon stem. The balloon will shrink away and fall into the shell; pop it and remove the deflated balloon. If a balloon clings, let it sit a few minutes and it will release.
- Store gelatin bubbles in a dry place away from moisture. They do not refrigerate well and can be damaged by humidity.
Notes
If you must use powdered gelatin, follow the detailed tips in the original tutorial by the recipe’s creator. Total prep time does not include the 24-hour drying time required for the bubbles.
Snow Globe Cupcakes
- Author: Cindy Gibbs
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: 8 Cupcakes
- Category: Cupcakes
Description
These charming Snow Globe Cupcakes are topped with edible gelatin bubbles that enclose tiny edible or toy figures to create a miniature snow globe you can eat.
Ingredients
- 8 baked cupcakes
- 1 cup white frosting (canned or homemade)
- Flaked coconut
- Edible or small toy cupcake toppers (reindeer, snowman, etc.)
- 8 gelatin bubbles (prepared as described above)
Instructions
- Frost each cupcake using a round piping tip or a small offset spatula. Pipe or spread a thin mound of frosting on top, leaving about a 1/4-inch margin so the gelatin bubble can fully enclose the frosting.
- Dip the frosted tops lightly into flaked coconut to create the “snow.” Add a small edible or toy topper. If a topper is unstable, anchor it with a toothpick behind it for support. Set cupcakes aside until your gelatin bubbles are ready.
- Trim the bottom of each gelatin bubble so the opening fits around the frosting. Carefully place a bubble over each cupcake. The bubbles will keep indefinitely if kept dry; do not refrigerate them or expose them to moisture.
Notes
For the full original recipe, step-by-step photos, and a video tutorial, see the recipe by the creator at sugarhero.com. Elizabeth developed this technique and offers helpful visuals to guide you through making these beautiful cupcakes.