There are pastry chefs that try to create desserts that look stunning and edible as well and there are pastry chefs that don’t really care about making their desserts irresistible to people. Siew Heng Boon is a confectionary artist with the ability to create jelly cakes, using gelatin or seaweed jelly powder. Her creations may not look as delicious as other cakes we’ve seen in the past, but they prove once more that food can be used to create art. Since she started uploading images of her work on Instagram, many people started ordering her cakes and she has found herself having evolved her hobby into a profession.
Siew has now established her business Jelly Alchemy in Sydney.
The ingredients needed are colored milk, a clear canvas for the flowers to be put in the cake and finally a colored base.
The jelly is prepared using gelatin or seaweed jelly powder.
Different jelly colors are heated and then injected with specialized tools into the clear canvas.
Gelatin or seaweed jelly powder are chosen based on the country someone’s making the cake.
Siew often adds lychee as flavoring, since she prefers every ingredient to be natural.
The color base can be made by juice, flavored milk, cordials and a variety of other ingredients.
Siew says that she loves it when her customers have a ‘wow’ reaction to her creations.
We’ve been walking on a road, where food is being treated as something more than just a needed tool for survival and that’s one of the most great accomplishments or modern civilization. This way, humans care more about what they eat and how they eat it.