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Gelatin Clings

Make gelatin clings in any shape you like and use them to decorate cakes, cookies, or your favorite dessert.
Prep Time3 hrs
Cook Time30 mins
Course: Dessert
Author: Erin Gardner


  • Small sauce pan
  • Toaster tray (The one I used had 10 x 7" of tray space. Any container around that size would work.)
  • Heavy duty aluminum foil (nonstick works even better)
  • Cookie cutters
  • Small knife or icing spatula


  • 3 oz Flavored Gelatin Alternatively you can use 2 1/2 tsp plain powdered gelatin.
  • 3/4 cup Water or milk (dairy or non-dairy)


  • Line a toaster tray with a solid piece of aluminum foil large enough that it sticks up over the sides.
  • In a small sauce pan, whisk toegther the gelatin and your liquid of choice. Bring to a full boil over medium-high heat. Pour into the lined pan and chill for at least an hour, ideally up to 3, before using.
  • Remove the foil from the tray and flatten out the sides. Cut the gelatin with cookie cutters and slide an icing spatula or small knife underneath the shape to loosen it from the foil. Move the shapes to parchment paper or another sheet of foil. Use right away or store for up to a week in the fridge. Store gelatin shapes in an airtight container with nothing on top of them. Pressing plastic wrap against the shapes will leave wrinkle marks.


Tips for using on a cake:
  • Allow the shapes to sit out at room temperature for a little while to dry out. Any moisture left on the surface of the cling will cause it to slide around on the cake.
  • If applying shapes to the sides of a cake, make sure the cake is thoroughly chilled. Have a little extra buttercream on hand to help the shapes adhere.
  • Apply shapes shortly before serving. Once applied leave the cake at room temp. Store extras in the fride, but expect a little bit of weeping.