1. PREP THE GELATIN

Submerge the gelatin sheets in ice water for 5 minutes.  You can cut them in half, to fit better.

2. MAKE THE BALLOON MOLDS

Blow-up water balloons to fit your cupcake tops and set them aside

3. MELT THE GELATIN IN A DOUBLE BOILER

Transfer the gelatin pieces + 2 tbsp water from the ice bath to a pot. 

Pour in 1/4 cup sugar (optional, but it makes the snowglobes more edible and sweet)

In a saucepan or Instant Pot place 1.5 cups of water.

Place the second pot, with gelatin, around the top edge and set to med-high heat or SAUTE mode on Instant Pot.

Double boil until the gelatin has melted and the sugar has liquified. 

There is no need to stir the mixture.  Only give a gentle stir when everything is melted to ensure that everything is liquified.  This takes about 10 minutes 

Set it aside to bring the temperature back down to warm. 

4. MAKE SNOW GLOBES

I have found that spraying a light spritz of nonstick cooking spray in your hand, and lightly rubbing it on the balloons before dipping makes the globe more smooth and has few creases (if any).  

Dip each of the balloons into gelatin about 2/3rds of the way toward the knot.  

Hang to dry for about 8 minutes (or until the balloon is no longer sticky to the touch) then recoat each a second time.  (re-heat gelatin if it has congealed)

*Allow 24 hours to hang dry*

Cut balloon above the knot.  The balloon will shrivel up and separate from the gelatin globe.  Remove the balloon and trim the edges of the globe (see video)

• If the balloon does not separate from the gelatin globe, just set it aside it will separate completely on its own. ***
• It’s easy to manipulate and stretch out the shriveled-up gelatin.  Reshape it and remove wrinkles before topping on the cupcake.

Place globe on top of decorated cupcakes.

INSTANT POT CUPCAKES

Fill 2 stackable IP pans with cupcake liner molds (link in blog notes)

Place prepared box cake mix or homemade mix in silicone or stainless steel cupcake molds (link in blog post); filling approx 3/4 of the way.

Pour 1.5 cups of water into the inner pot of IP

Place trivet and stacked pans into the pot. 

Cook at Manual High Pressure for 24 minutes (see blog for mini and large cook times)

Allow a *full* Natural Pressure Release

Frost and decorate once the cupcakes have cooled. You can remove them from the silicone liners and place them in paper liners.