75 complete recipes

Mold Magic

75 Retro Gelatin Recipes Inspired by the 1960s

A glossy ring on a platter can be playful, elegant or cheerfully strange. Mold Magic explores that range with 75 original recipes: 45 savory molds and cold-table sides, followed by 30 fruit salads and desserts. Clear broth aspics, creamy fish starters, little vegetable molds, jewel-colored fruit rings and layered finishes each have their own place. The serving descriptions distinguish a small starter or side from a modest meat course or dessert.

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75 complete recipes, each with its own original illustration.

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Hand-drawn tomato-red aspic ring with tiny celery pieces and one cut wedge.

Savory Garden Molds

Tomato Celery Aspic Ring

Tomato juice makes a deep red savory ring with finely cut celery suspended through it.

One 1-liter ring holding about 3¼ cups (780 ml); 8 small vegetable side portions · 9 hr 30 min

Hand-drawn small ivory cucumber and dill yogurt molds, one cut open.

Savory Garden Molds

Cucumber Dill Yogurt Mold

Drained cucumber and dill give these pale yogurt molds a fresh, savory character.

6 small cucumber-yogurt molded sides, about 95–100 ml each · 10 hr

Hand-drawn clear savory slaw loaf with carrot, cabbage and tiny pimento pieces.

Savory Garden Molds

Carrot Cabbage Supper Slaw Mold

Fine cabbage and carrot sit in a clear, lightly savory gel rather than a mayonnaise dressing.

One small slaw mold, about 3 cups (720 ml); 6 vegetable side portions · 9 hr 30 min

Hand-drawn deep red beet and horseradish savory gelatin loaf with a narrow cut slice.

Savory Garden Molds

Beet Horseradish Gelatin Loaf

Cooked beets bring a ruby color to a cool savory loaf with a measured horseradish edge.

One deep beet-red savory loaf, about 3¼ cups (780 ml); 8 small side slices · 9 hr 30 min

Hand-drawn small lemony savory gelatin molds with green beans and slivered almonds.

Savory Garden Molds

Lemon Green Bean Almond Mold

Short cooked green-bean pieces and a few slivered almonds are suspended in a pale lemony savory gel.

6 small green-bean and almond molded sides, about 105–110 ml each · 11 hr

Hand-drawn tomato-red savory mosaic loaf with red and yellow roasted pepper strips.

Savory Garden Molds

Roasted Pepper Tomato Mosaic

Strips of roasted red and yellow pepper make a mosaic inside a deep tomato-colored gel.

One small tomato mosaic loaf, about 3 cups (740 ml); 8 vegetable side slices · 9 hr 30 min

Hand-drawn smooth pale-green pea and mint cream-cheese crown.

Savory Garden Molds

Pea Mint Cream Cheese Crown

Peas are blended into cream cheese and milk for a smooth pale-green savory crown.

One pale-green pea and cream-cheese crown, about 2¾ cups (660 ml); 8 small side wedges · 10 hr

Hand-drawn creamy cauliflower and mustard savory ring with a cut wedge.

Savory Garden Molds

Cauliflower Mustard Savory Ring

Tiny tender cauliflower florets sit in a creamy mustard gel for a cool buffet side.

One small creamy cauliflower ring, about 3½ cups (850 ml); 8 vegetable side portions · 10 hr 30 min

Hand-drawn ivory buttermilk molds dotted with corn and red pimento.

Savory Garden Molds

Corn Pimento Buttermilk Mold

Golden corn and tiny pimento dice dot a pale buttermilk mold with a gentle tang.

6 small corn-pimento buttermilk molds, about 115–120 ml each · 9 hr 30 min

Hand-drawn small savory sour-cream cups with cucumber and pink-edged radish.

Savory Garden Molds

Cucumber Radish Sour Cream Cups

Finely cut cucumber and pink-edged radish give a cool sour-cream gel a little crunch.

4 small spoon-served cucumber-radish cups, about 125–130 ml each · 5 hr 30 min

Hand-drawn pale cottage-cheese ring with carrot flecks and little pineapple pieces.

Savory Garden Molds

Carrot Pineapple Cottage Cheese Ring

Cottage cheese gives this carrot-and-pineapple ring a softly creamy body, while finely grated carrot and small fruit dice remain distinct.

One carrot-pineapple cottage-cheese ring, about 3½ cups (840 ml); 8 small luncheon side portions · 10 hr

Hand-drawn clear celery, peeled apple and walnut savory mold with a thin slice.

Savory Garden Molds

Celery Apple Walnut Savory Mold

Crisp celery, tiny peeled apple dice and chopped walnuts make a savory clear loaf with a restrained apple-juice note.

One small celery-apple-walnut savory loaf, about 3¼ cups (800 ml); 8 side slices · 9 hr 30 min

Hand-drawn little lemon aspic molds holding short asparagus bundles.

Savory Garden Molds

Asparagus Lemon Aspic Bundles

Short asparagus sections are grouped inside small lemon-stock molds, making their green shape the main design.

6 small asparagus aspic molds, about 130–135 ml each; vegetable side portions · 10 hr 30 min

Hand-drawn two-layer spinach and chopped-egg savory loaf.

Savory Garden Molds

Spinach Egg Layered Salad Loaf

A green spinach layer and a creamy chopped-egg layer make a two-tone savory loaf.

One two-layer spinach-and-egg salad loaf, about 3¾ cups (900 ml); 8 small luncheon side slices · 11 hr

Hand-drawn tomato-red and pale avocado-green two-layer savory terrine.

Savory Garden Molds

Tomato Avocado Cottage Cheese Terrine

A tomato-red layer sits over a pale avocado-and-cottage-cheese layer when this terrine is turned out.

One tomato and avocado-cottage-cheese terrine, about 3¾ cups (920 ml); 8 small side slices · 11 hr

Hand-drawn clear chicken aspic loaf with celery and a few carrot dice.

Cold Supper Centerpieces

Chicken Celery Clear Aspic Loaf

Small pieces of fully cooked chicken, celery and carrot are suspended in a clear savory loaf.

One chicken-celery aspic loaf, about 4¼ cups (1.05 liters); 4 modest cold chicken-course portions · 10 hr

Hand-drawn creamy salmon and dill savory mold with a cut wedge.

Cold Supper Centerpieces

Salmon Dill Lemon Supper Mold

Canned salmon is folded into a lemony yogurt-and-milk gel, with dill distributed through the pale pink body.

One small salmon-dill mold, about 3¼ cups (780 ml); 4 modest cold fish-course portions · 10 hr

Hand-drawn tomato-red tuna and black olive luncheon ring.

Cold Supper Centerpieces

Tuna Olive Tomato Luncheon Ring

Tuna flakes and black olive pieces give a tomato aspic ring a stronger luncheon character.

One tomato-tuna luncheon ring, about 3¾ cups (920 ml); 4 modest cold tuna-course portions · 10 hr

Hand-drawn creamy ham and green pea savory loaf with a cut slice.

Cold Supper Centerpieces

Ham Pea Mustard Supper Loaf

Small ham dice and cooked peas make a creamy mustard loaf with a familiar savory flavor.

One creamy ham-and-pea loaf, about 3¾ cups (920 ml); 4 modest cold ham-course portions · 10 hr 30 min

Hand-drawn creamy shrimp and peeled-cucumber savory crown with a cut wedge.

Cold Supper Centerpieces

Shrimp Cucumber Lemon Crown

Cooked pink shrimp and pale peeled cucumber are suspended in a lemony yogurt crown.

One shrimp-cucumber crown, about 4¼ cups (1.03 liters); 6 small cold seafood starter portions · 10 hr 30 min

Hand-drawn small pink turkey-cranberry cream-cheese molds, one cut.

Cold Supper Centerpieces

Turkey Cranberry Cream Cheese Mold

Cranberry sauce blends with cream cheese into a softly pink base around small pieces of cooked turkey.

4 small turkey-cranberry mini molds, about 220–225 ml each; modest cold turkey-course portions · 10 hr

Hand-drawn curry-gold chicken ring with celery, small raisin bits and slivered almonds.

Cold Supper Centerpieces

Chicken Curry Almond Rice-Free Ring

Mild curry is warmed briefly before it flavors a creamy chicken-and-almond ring.

One small curry-chicken ring, about 3¼ cups (790 ml); 4 modest cold chicken-course portions · 10 hr 30 min

Hand-drawn clear beef-stock terrine with short cooked beef pieces and celery.

Cold Supper Centerpieces

Beef Horseradish Stock Terrine

Small pieces of cooked roast beef sit in a clear beef-stock gel with a measured horseradish edge.

One clear beef-horseradish terrine, about 4 cups (950 ml); 4 modest cold beef-course portions · 10 hr

Hand-drawn little smoked-trout yogurt molds with pale cucumber dice.

Cold Supper Centerpieces

Smoked Trout Cucumber Yogurt Mold

Fully cooked hot-smoked trout gives these small yogurt molds a distinct savory flavor.

6 small smoked-trout cucumber molds, about 135–140 ml each; cold seafood starters · 10 hr 30 min

Hand-drawn creamy potato and hard-cooked egg salad loaf with fine chives.

Cold Supper Centerpieces

Egg Potato Chive Salad Loaf

Small potato cubes and chopped hard-cooked eggs make a substantial savory salad loaf with chives.

One egg-potato salad loaf, about 3¾ cups (920 ml); 6 substantial side portions · 11 hr

Hand-drawn ivory crab and pimento gelatin ring with a small cut wedge.

Cold Supper Centerpieces

Crab Pimento Cottage Cheese Ring

Small flakes of ready-to-eat crab share a creamy cottage-cheese ring with red pimento.

One small crab-pimento ring, about 3¼ cups (790 ml); 6 cold seafood starters · 10 hr

Hand-drawn individual chicken and sweetcorn buttermilk molds, one cut open.

Cold Supper Centerpieces

Chicken Sweetcorn Buttermilk Mold

Sweetcorn kernels give a lightly tangy buttermilk chicken mold a clear golden accent.

4 small chicken-sweetcorn molds, about 225 ml each; modest cold chicken-course portions · 10 hr

Hand-drawn pale-gold ham and pineapple aspic ring with small red pepper dice.

Cold Supper Centerpieces

Ham Pineapple Pepper Supper Ring

Pink cooked ham and canned pineapple make a sweet-savory ring in a pale clear broth gel.

One ham-pineapple ring, about 3¾ cups (900 ml); 4 modest cold ham-course portions · 10 hr 30 min

Hand-drawn creamy salmon and potato terrine with a cut slice.

Cold Supper Centerpieces

Salmon Potato Mustard Terrine

Tender small potato cubes and canned salmon are held in a creamy mustard base.

One salmon-potato terrine, about 3¾ cups (900 ml); 4 modest cold fish-course portions · 11 hr

Hand-drawn tomato-red turkey terrine with fine celery and chopped walnut fragments.

Cold Supper Centerpieces

Turkey Celery Walnut Tomato Aspic

Tomato juice gives a red savory gel to small pieces of turkey, fine celery dice and chopped walnuts.

One tomato-turkey loaf, about 4 cups (960 ml); 4 modest cold turkey-course portions · 10 hr 30 min

Hand-drawn chicken-pickle molded-filling sandwich cut into two halves.

Lunch Plates and Buffet Slices

Chicken Pickle Sandwich-Filling Mold

A chilled chicken-pickle loaf provides a neatly sliceable sandwich filling.

One small chicken-pickle filling loaf, about 3 cups (720 ml), sliced into 8 pieces for 4 generous sandwiches · 10 hr 30 min

Hand-drawn tomato-lentil gelatin loaf with whole brown lentils and red pepper.

Lunch Plates and Buffet Slices

Lentil Tomato Pepper Savory Loaf

Ready-to-eat lentils and roasted pepper make a savory loaf in a tomato-broth gel.

One tomato-lentil loaf, about 4 cups (960 ml); 6 substantial cold side portions · 10 hr

Hand-drawn pale white-bean aspic molds with tiny roasted garlic flecks.

Lunch Plates and Buffet Slices

White Bean Roasted Garlic Aspic

Roasting a few garlic cloves gives a mellow flavor to pale white-bean aspic.

6 small white-bean garlic aspics, about 145–150 ml each; cold side portions · 11 hr

Hand-drawn creamy chickpea and peeled-cucumber mold with a cut wedge.

Lunch Plates and Buffet Slices

Chickpea Cucumber Lemon Lunch Mold

Some chickpeas are lightly crushed while others stay whole in a lemony yogurt mold.

One chickpea-cucumber mold, about 3⅓ cups (800 ml); 4 substantial cold side portions · 11 hr

Hand-drawn soft tuna-corn cream-cheese cups, one being spooned.

Lunch Plates and Buffet Slices

Tuna Sweetcorn Cream Cheese Cups

These soft-set tuna and corn cups are eaten with a spoon, so they need less gelatin than an unmolded ring.

4 spoonable tuna-corn cream-cheese cups, about 145–150 ml each; small cold fish-course portions · 6 hr 30 min

Hand-drawn two-layer red tomato and pale avocado-shrimp loaf.

Lunch Plates and Buffet Slices

Shrimp Avocado Tomato Layered Loaf

A thin tomato-red layer sits above a larger pale avocado-and-shrimp layer after this loaf is unmolded.

One two-layer shrimp-avocado loaf, about 4¼ cups (1 liter); 6 cold seafood starters · 12 hr

Hand-drawn clear egg-and-pea aspic ring with white and firm yellow egg pieces.

Lunch Plates and Buffet Slices

Hard-Boiled Egg Pea Aspic Ring

Hard-cooked egg pieces and fully cooked peas sit in a clear pale-gold broth ring.

One egg-pea aspic ring, about 3¾ cups (900 ml); 6 cold side portions · 11 hr

Hand-drawn rosy beet and sour-cream molds with cooked brown beef pieces.

Lunch Plates and Buffet Slices

Roast Beef Beet Sour Cream Mold

Blended beet and sour cream make a rosy base around small pieces of cooked roast beef.

4 small beet-beef molds, about 210–220 ml each; modest cold beef-course portions · 10 hr 30 min

Hand-drawn smoked-ham coleslaw crown with fine cabbage and carrot inside.

Lunch Plates and Buffet Slices

Smoked Ham Coleslaw Crown

Finely shredded cabbage and carrot join ready-to-eat smoked ham in a tangy buttermilk crown.

One smoked-ham coleslaw crown, about 4¼ cups (1 liter); 4 modest ham-and-slaw cold-course portions · 11 hr

Hand-drawn three-band loaf with ivory cream-cheese bands around a red salmon center.

Lunch Plates and Buffet Slices

Salmon Cream Cheese Ribbon Loaf

Two ivory cream-cheese bands frame a red tomato-and-salmon center.

One three-band salmon loaf, about 4 cups (920 ml); 8 small cold seafood-starter slices · 13 hr

Hand-drawn chicken-apple tarragon ring with pale small apple dice.

Lunch Plates and Buffet Slices

Chicken Apple Tarragon Mold

Finely cut apple brings a little fresh crunch to a creamy chicken ring flavored with tarragon.

One small chicken-apple ring, about 3¾ cups (900 ml); 4 modest cold chicken-course portions · 10 hr 30 min

Hand-drawn clear mushroom and cooked pearl-barley terrine.

Lunch Plates and Buffet Slices

Mushroom Barley Stock Terrine

Cooked pearl barley and browned mushrooms make a savory stock terrine with a little chew.

One mushroom-barley terrine, about 4 cups (950 ml); 6 substantial cold side portions · 13 hr

Hand-drawn small flat turkey, roasted pepper and black olive aspic rectangles.

Lunch Plates and Buffet Slices

Turkey Pepper Olive Buffet Slices

A shallow rectangular mold turns cooked turkey, roasted pepper and olive into small buffet slices.

One shallow turkey-pepper aspic slab, about 4 cups (970 ml), cut into 8 small buffet rectangles · 10 hr 30 min

Hand-drawn ivory blue-cheese pear ring with fine walnut fragments.

Lunch Plates and Buffet Slices

Blue Cheese Pear Walnut Savory Ring

A little pasteurized blue cheese flavors an ivory cream-cheese ring with small pear dice and finely chopped walnuts.

One small pear-blue-cheese ring, about 2¾ cups (650 ml); 6 savory cheese-course side portions · 10 hr 30 min

Hand-drawn small broccoli-cheddar cottage-cheese molds with green and gold flecks.

Lunch Plates and Buffet Slices

Cheddar Broccoli Cottage Cheese Mold

Finely chopped cooked broccoli and grated cheddar give these cottage-cheese molds green and gold flecks.

6 small broccoli-cheddar cottage-cheese molds, about 145–150 ml each; cold side portions · 11 hr

Hand-drawn orange-carrot mandarin gelatin ring with fine shreds and segment pieces.

Fruit Salads for the Table

Orange Carrot Mandarin Ring

Orange juice, fine carrot shreds and canned mandarin segments make a bright fruit-salad ring.

One orange-carrot mandarin ring, about 3¾ cups (900 ml); 6 fruit-salad side portions · 10 hr 30 min

Hand-drawn green pineapple-lime gelatin crown with pale-yellow canned fruit pieces.

Fruit Salads for the Table

Canned Pineapple Lime Salad Crown

Canned pineapple pieces sit in a lime-flavored green crown with a deliberate retro color.

One pineapple-lime crown, about 3¾ cups (900 ml); 8 small fruit-salad side portions · 10 hr 30 min

Hand-drawn little ruby cranberry-orange molds with pale apple dice inside.

Fruit Salads for the Table

Cranberry Orange Apple Mold

A cranberry-juice cocktail and orange juice make a ruby-red base around small peeled apple dice.

6 small cranberry-orange apple molds, about 125–130 ml each; fruit-salad side portions · 10 hr

Hand-drawn airy ivory pear-lemon cloud ring with small pear dice inside.

Fruit Salads for the Table

Pear Lemon Cottage Cheese Cloud

Blended cottage cheese and softly whipped cream make a lighter-textured lemon mold with small canned pear pieces.

One soft pear-lemon cloud ring, about 3¾ cups (900 ml); 6 modest dessert portions · 11 hr

Hand-drawn raspberry-red and peach-gold two-layer fruit loaf.

Fruit Salads for the Table

Peach Raspberry Layered Salad

A seed-strained raspberry band sits above a smooth golden peach layer after unmolding.

One two-layer peach-raspberry loaf, about 3½ cups (830 ml); 6 fruit-salad side portions · 12 hr

Hand-drawn deep-red cherry-pineapple walnut ring with small fruit pieces inside.

Fruit Salads for the Table

Cherry Canned Pineapple Walnut Ring

Dark cherries, canned pineapple and a little chopped walnut make a jewel-red fruit ring.

One cherry-pineapple walnut ring, about 4 cups (950 ml); 8 fruit-salad side portions · 10 hr 30 min

Hand-drawn purple grape molds with pale apple and tiny celery dice.

Fruit Salads for the Table

Grape Juice Apple Celery Mold

Purple grape juice holds small apple and celery dice in individual molds.

6 small grape-apple celery molds, about 130–135 ml each; fruit-salad side portions · 10 hr

Hand-drawn apricot-gold loaf with one ivory cream-cheese ribbon through the middle.

Fruit Salads for the Table

Apricot Cream Cheese Ribbon

A white cream-cheese ribbon sits between two apricot-gold layers in this neatly sliced loaf.

One three-band apricot cream-cheese loaf, about 4¼ cups (1 liter); 8 modest dessert portions · 14 hr

Hand-drawn soft lemon-pear almond spoon cups with small fruit and nut pieces inside.

Fruit Salads for the Table

Lemon Canned Pear Almond Cups

Small pear dice and thin almond pieces sit in a soft lemon gel served in cups.

4 spoonable lemon-pear almond cups, about 165–170 ml each; modest dessert portions · 6 hr 30 min

Hand-drawn orange mandarin sunburst ring above an ivory buttermilk layer.

Fruit Salads for the Table

Mandarin Buttermilk Sunburst

Small canned mandarin segments form a simple radial pattern in an orange-juice top band, with a smooth ivory buttermilk layer below.

One two-layer mandarin-buttermilk sunburst, about 3¾ cups (900 ml); 6 modest dessert portions · 12 hr 30 min

Hand-drawn opaque pink strawberry-sour-cream loaf with pale banana dice.

Fruit Salads for the Table

Strawberry Banana Sour Cream Loaf

A smooth strawberry-sour-cream base holds small pale banana pieces.

One pink strawberry-banana loaf, about 3¾ cups (900 ml); 6 modest dessert portions · 11 hr 30 min

Hand-drawn pale-gold peach-ginger mold with small canned peach pieces inside.

Fruit Salads for the Table

Canned Peach Ginger Salad Mold

Canned peach pieces sit in a pale-gold gel with a small amount of fully boiled fresh ginger.

One peach-ginger mold, about 3⅓ cups (800 ml); 6 fruit-salad side portions · 11 hr

Hand-drawn rose-pink cranberry cream ring with small pale-yellow pineapple pieces.

Fruit Salads for the Table

Cranberry Canned Pineapple Cream Ring

Sweetened canned cranberry sauce blends into a rose-pink sour-cream ring with small canned pineapple pieces.

One cranberry-pineapple cream ring, about 3¾ cups (900 ml); 6 fruit-salad side portions · 10 hr 30 min

Hand-drawn smooth opaque red raspberry-applesauce wreath.

Fruit Salads for the Table

Raspberry Applesauce Wreath

Seed-strained raspberry purée and smooth applesauce make an opaque red fruit wreath.

One smooth raspberry-applesauce wreath, about 3⅓ cups (800 ml); 6 modest dessert portions · 11 hr

Hand-drawn ivory lime-cucumber pineapple molds with pale dice and yellow fruit inside.

Fruit Salads for the Table

Lime Cucumber Canned Pineapple Salad

Small peeled cucumber dice and canned pineapple share a pale cream-cheese mold flavored with lime.

6 small lime-cucumber pineapple molds, about 140–145 ml each; fruit-salad side portions · 11 hr

Hand-drawn ivory mosaic ring with red, orange and green gelatin cubes inside.

Dessert Molds and Party Finishers

Three-Color Gelatin Mosaic Ring

Red, orange and green gelatin cubes sit inside an ivory sweet-milk ring.

One three-color mosaic ring, about 5 cups (1.2 liters); 8 dessert portions · 16 hr

Hand-drawn strawberry-red ring with a wider ivory vanilla ribbon through the middle.

Dessert Molds and Party Finishers

Strawberry Vanilla Cream Ribbon Mold

Two smooth strawberry-red bands frame a wider ivory vanilla-cream ribbon.

One strawberry-vanilla ribbon ring, about 4 cups (950 ml); 8 modest dessert portions · 14 hr 30 min

Hand-drawn orange-over-ivory vanilla cream gelatin crown.

Dessert Molds and Party Finishers

Orange Creamsicle-Style Crown

An orange-juice band and an ivory vanilla-cream band recall an orange-and-cream frozen treat in a refrigerated gelatin crown.

One two-layer orange-vanilla crown, about 3 cups (750 ml); 8 small dessert portions · 13 hr

Hand-drawn three-band coffee-brown, ivory-milk and dark-cocoa gelatin loaf.

Dessert Molds and Party Finishers

Chocolate Milk Coffee Layered Mold

A clear brown coffee band, an ivory milk band and a darker cocoa band make three distinct slices of flavor.

One three-layer coffee-milk-chocolate loaf, about 4 cups (950 ml); 8 modest dessert portions · 14 hr

Hand-drawn plain ivory crustless lemon cheesecake-style loaf and slice.

Dessert Molds and Party Finishers

Lemon Cheesecake-Style Gelatin Loaf

Cream cheese, yogurt and lemon make a smooth refrigerated loaf with cheesecake-like flavor.

One plain lemon cheesecake-style loaf, about 3 cups (750 ml); 8 rich small dessert slices · 10 hr 30 min

Hand-drawn plain raspberry-pink rose-cream heart mold.

Dessert Molds and Party Finishers

Raspberry Rose Cream Heart Mold

A small amount of culinary rose water perfumes a smooth raspberry-cream heart.

One raspberry-rose cream heart, about 3 cups (750 ml); 8 small dessert portions · 11 hr 30 min

Hand-drawn vanilla-peach crown with a slice and small measured raspberry sauce serving.

Dessert Molds and Party Finishers

Peach Melba Gelatin Crown

A vanilla-cream ring contains small canned peach pieces and is served with a measured raspberry sauce.

One vanilla-peach crown, about 3 cups (700 ml), with ½ cup (120 ml) raspberry sauce; 6 modest desserts · 11 hr 30 min

Hand-drawn ivory pudding loaf with broad cherry-red marbling.

Dessert Molds and Party Finishers

Cherry Vanilla Marbled Pudding Mold

An egg-free vanilla pudding base and a cherry-juice base are lightly marbled before setting.

One marbled cherry-vanilla pudding loaf, about 3¾ cups (900 ml); 8 modest dessert slices · 12 hr 30 min

Hand-drawn ivory coconut-pineapple cream ring with fine coconut texture.

Dessert Molds and Party Finishers

Pineapple Coconut Cream Ring

Full-fat canned coconut milk makes an ivory ring with small canned pineapple pieces and fine coconut texture.

One coconut-pineapple cream ring, about 4 cups (950 ml); 8 modest dessert portions · 10 hr 30 min

Hand-drawn four-by-four checkerboard of eight coffee-brown and eight ivory milk gelatin squares.

Dessert Molds and Party Finishers

Coffee Sweetened Milk Checkerboard

Coffee and sweetened-milk gels are set separately, cut into equal flat squares and arranged in a four-by-four checkerboard.

16 flat coffee/milk gelatin squares, about 2 in (5 cm) wide and ¾–⅞ in (2 cm) high; 8 two-square dessert portions · 12 hr

Hand-drawn pale lemon jewel cups with small purple grape-gel cubes.

Dessert Molds and Party Finishers

Grape Lemon Jewel Cups

Small purple grape-gel cubes sit inside a pale-gold lemon gel served in cups.

4 grape-lemon jewel cups, about 140 ml each; modest dessert portions · 13 hr

Hand-drawn plain dark chocolate-orange cream terrine and small slice.

Dessert Molds and Party Finishers

Chocolate Orange Cream Terrine

Unsweetened cocoa and a measured orange extract flavor a smooth dark cream terrine.

One smooth chocolate-orange cream terrine, about 2¾ cups (650 ml); 8 rich small dessert slices · 11 hr

Hand-drawn pale apricot-vanilla cream crown with thin almond pieces inside.

Dessert Molds and Party Finishers

Apricot Vanilla Almond Crown

Blended canned apricot and yogurt make a pale apricot-cream crown with small almond pieces.

One apricot-vanilla almond crown, about 3¾ cups (900 ml); 6 modest dessert portions · 11 hr

Hand-drawn plain coral-pink five-point cranberry-orange cream star.

Dessert Molds and Party Finishers

Cranberry Orange Cream Star

Cranberry sauce, orange juice and cream cheese make a smooth coral-pink star.

One cranberry-orange cream star, about 3¼ cups (800 ml); 8 small dessert portions · 10 hr 30 min

Hand-drawn six-band red-orange-yellow-green-blue-purple rainbow gelatin loaf.

Dessert Molds and Party Finishers

Rainbow Ribbon Celebration Mold

Six thin juice-gel bands make a bright celebration loaf: red, orange, yellow, green, blue and purple.

One six-band rainbow loaf, about 4 cups (950 ml); 8 dessert slices · 16 hr