Home-Made Iced Gems | Cupcake Jemma


hello and welcome back to France and Early’s HQ now if you’re around my age or annual from Britain then you will definitely remember ice gems being every single kid’s party you ever went to there the little tiny biscuits with the kind of royal icing colorful blob on top and they are kind of they hold a special place in my heart but they’re actually not very nice for stuff in the packet so I’m gonna make really yummy ones much much tastier because they are still you know real nostalgic thing for me and they’re really pretty when you do them right so I’m gonna start by making the biscuit and apparently these biscuits were invented by accident in about 1850 or something by a biscuit manufacturer who made the recipe wrong and they shrunk in the oven and came out teeny-weeny and they just kind of rolled with it and they didn’t even think about putting icing on them until like 50 years later so start by making the biscuit and I’m gonna do like a really nice butter biscuit just in a simple method so I’m gonna start by beating my butter and sugar together I’ve got 75 grams of soft unsalted butter and 30 grams of caster sugar and I’m gonna beat that together on quite high speed for about two minutes [Music] that’s all come together you don’t want to make it pale and fluffy you’re just trying to combine it and get it sort of a little bit softer and now I can add my plain flour and I’ve got 115 grams of that along with a half a teaspoon of vanilla extract and a good pinch of salt and then just mix that all together when it gets to a kind of bread crummy consistency you can stop mixing it with your mixer and turn out onto your counter and bring it together by hand because otherwise it could be waiting a long time for it to come together in the mixer so I’m just gonna sort of Pat it together with my spatula in there just to try and combine some of the crumbs and then turn it out onto the worktop trying to be as careful as possible and now by hand or just gonna start squeezing it all together until it forms a dough now you can give it a need for a few seconds just to make sure that’s all combined and now it’s time to roll it out so I’m just gonna dust my workshop a little bit so it doesn’t stick and then using a rolling pin roll it out until it’s about just under half a centimeter thick and now I’m gonna be using a small fluted cutter this is about one and a half inches in diameter and it’s got the little wheels around the outside which is classic ice gem I’m just going to start chomping them out and putting them onto my baking sheet [Music] and now you just need to bake these at 170 degrees C for about 10 minutes until they’re slightly golden on the top and cooked on the bottom my biscuits are out and I’m just gonna leave them to cool while I get on with the next bit now ice gems if you’ve ever had them have the little whippy bit of icing on top and I think it’s royal icing but no one wants to be a blob of royal icing it’s so hard and sweet and Scratchy so I’m actually going to make the tops of my ice gems with meringue because it’s gonna be a bit softer a bit tastier so to start with I’m going to whisk my egg whites and as usual with meringue you want to weigh your egg whites and then measure double that weight in sugar so I’ve got two egg whites here which was about 82 grams and so I’ve got 164 grams of sugar so it’s starting off I’ve got a nice clean Bowl which I’ve wiped with vinegar to get rid of any grease and I’m going to start these nuts that goes puffy [Music] so when your meringue starts to get tighter and bubbles start to form and it’s a sort of almost stick stiff P you can then start adding your sugar so I’m going to add it spoonful by spoonful rather than dumping it all in otherwise I’m gonna be out some of those bubbles I’ve just made then when the last of your sugar goes in you then need to leave that going for ten or fifteen minutes and that’s how long it takes to get rid of all the granules of sugar you want to make sure it’s very very grain free they’re rubbing it between your thumb and forefinger will tell you if there’s grains left in it and this is pretty smooth so it’s now time for the next bit so I have four bowls in front of me as you can see and I’m going to try and evenly distribute this mixture into those four bowls and now it’s time for coloring them and I’m gonna be using classic ice gem colors pale colors of course pink yellow orange and a very pale blue so I’m gonna be using color paste as usual and I’m gonna put a small amount into each one and mix it with a whisk so I don’t mix out a beat out too much of the air all my meringue in my four piping bag and I’ve got these really cool nozzles there’s like 20 points on this star nozzle and it’s gonna give it a really nice shape and now I’m going to pipe directly onto my biscuits using my lovely meringue and using up all my colors [Music] alright that’s all my ice gems piped and now it’s time to bake them at 90 degrees which is nice and low for these meringues and also it’s going to ensure that biscuits don’t get overcooked and I’m gonna bake them for about 10 minutes and then I’m gonna leave them in the oven for 10 minutes to cool down a little bit before taking them out to cool completely and here they are heaps prettier than the ones in the packet and I guarantee you heaps tastier so please please make them if you do they look really cool take a picture stick it on instagram and hashtag cupcake Gemma so that I can see it I will be back next week with another recipe in the meantime go and check out my merch website where you can get snazzy badges like this guy and loads of other cool stuff if you do buy something at brilliant because it helps keep supporting this channel which helps to keep me making brilliant videos for you guys so thank you in advance and I will see you next week [Music] you [Music]

100 thoughts on “Home-Made Iced Gems | Cupcake Jemma

  1. Jemma jemma jemma jemma… This is not good for my diet… but this is my childhood. My father used to bought iced gems home from me. In my country they sell it by weighing them up. My dad has Alzheimer now this reminds me of his better days. I might be tempted to make this for him myself. Thanks Jemma.

  2. Itโ€™s not just in the UK; these were popular childhood treats in Hong Kong and Macau in the 80s and 90s as well!

  3. I go your book for my birthday last week, and i LOVE it, i can't wait to start making spiced pumpking cupcakes in bulk!

  4. In Portugal we call them Beijinhos (little kisses) ๐Ÿ˜ I'll definitely try this ๐Ÿ˜

  5. I love the quality of her videos, you could tell she always put a lot of work and effort into making them, thank you for always putting up lovely content!!

  6. Omg idk if itโ€™s called icegems in singapore but this was my fav childhood snack too ๐Ÿ˜๐Ÿ˜

  7. Iced Gems are amazing! I loved Choc Gems even more. Jemma's iced Gems look amazing and adorable. Will have to try these!

  8. Im not from uk, im south east asian but this iced gems biscuits also popular here back in 90's.. i always eat it separately like eat the biscuit first and chew the icing later ๐Ÿ˜… really bring back memory

  9. Thank you so much Jemma, I have looked on all of your videos. Do you have a chocolate cake recipe?

    Thank you

  10. Soo pretty…never tried it so really dont knw the taste..they look yummm… desperate to try these little cuties…thanks for the receipe…

  11. Jemma when making the biscuits, can I just use salted butter instead of taking unsalted butter or will that make a difference?

  12. Iโ€™m going to make these tonight mmm

    Also on Sunday I made your Victoria sponge cake and it was so nice and soft and my family really enjoyed it (my mum was about to eat the whole cake slice by slice but I had to stop her ๐Ÿ˜‚) and I only use your recipe to make the vanilla cupcakes because everytime it always turns out the same (which is good)!

  13. I haven't watch cupcakejemma the longest time! and I came back to her channel and im like "SHOOK" OMG she hasn't changed a thing IM IMPRESSED!!!!!

  14. Iโ€™m from China…but still iced gems were my childhood memory and Iโ€™m trying to make some recently๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป

  15. These are very commonly eaten by kids here in Singapore. I am in my forties and I ate a lot of them growing up.

  16. ice gems!! i'd usually eat the biscuits first then eat the icing last! <3 this is awesome! ๐Ÿ˜€

  17. I remember them from my childhood. They are still sold in one shop in Norway which is where I have grown up and still live.

  18. Childhood memory, thx Jemma. We have this here in Hong Kong too, but the name is kinda difference. If I direct translate it to English, that would be belly button biscuit lol

  19. Attempting to make them again today and see if my meringue turns out ok (getting my sister to make the meringue) yesterday the biscuits were all eateb

  20. Yep totally agree the old iced gems were fun and looked cool but not that nice. Its great to see up updated version that can be made at home. Will try for my next party ๐Ÿ™‚

  21. Hey Jemma, I would love for you to bring out a notebook with your design on it ๐Ÿ™‚ For me to write down my recipes in! My last one ran out so I need to buy a new one and it would be great to support your channel in the process xxx

  22. What kind of vanilla do you use? It is so nice and thick. All we get over here is thin watery nasty dark vanilla.

  23. We are so gonna try on our channel thanks so much. ๐Ÿ™Œ๐Ÿป๐Ÿ™Œ๐Ÿป๐Ÿค—๐Ÿค—

  24. Looks yummy! Just wondering are the temperatures you use for a fan oven? If so, by how much would I have to increase the temperature for a conventional oven?

  25. How bout you make them for me and send them to the US? Okay, just kidding๐Ÿ˜Š๐Ÿ˜Š. They look wonderful!

  26. Hi Jemma, could you please show us how to make a mirror glaze cake without gelatine? Love your recipes/videos!! Xx

  27. I can't wait to make these for my son's birthday party they look great! I have asked you a question on an old madeira cake video post if you have a few mins could you help me. Thanks,x

  28. Really nice cookies! I am going to try them soon and will post on Instagram for sure! Thanks for this nice recipe! ๐Ÿช๐Ÿช๐Ÿช

  29. jemma. hi. could you make white chocolate covered petit fours? I used to eat a lot of them when I was young in my hometown, but now I can't find any good ones where I live. please do try to do them. thank you in advance.

  30. Hello Jemma! They look super cute!! How long do they taste good/stay fresh?
    I'm getting married next year and I was thinking of making these as a wedding giveaway for my guests, but I have to make them at least a week beforehand or else I won't have time!

  31. Hi Jemma I have made these twice but the dough does not seems the same as yours… Yours seems almost like slightly wet sand and mine looks like pastry for tarts. I am not sure what I am doing wrong. I live in South Africa and I believe our flour is not the same consistency as your… advice?

  32. I plan to make iced sugar cookies with royal icing. Can I use this recipe, using a 58 cm round fluted cutter? I'm sure that'll change the baking time. Also, can I double the recipe without any problems? Thank you for your great videos with helpful tips and techniques.

  33. I don't know what I did wrong, but my biscuit dough was too crumbly! It was impossible to form into cookie shapes and transfer to the baking sheet. Does anyone have advice for how to fix this problem? I weighed and measured all ingredients as specified! The only thing I could think to do was add a bit more butter, but it was still really difficult to work with.

  34. When I watch other cookie recipe, I'm skeptical, but when I watch Jemma's recipe, I know I have to follow. Thanks Jemma, I need exactly a cookie recipe like that.

  35. In my childhood there were biscuits in shape of slippers, now they are no more to sale, so sad, i cann't find them no longer and i doubt if Europeanians know what am i talking about, there are the thousands of various biscuits in the whole world, so I lost my love forever (

  36. hi jemma could u pls explain few cookie issues ? my cookie dough wassticking to the rolling pin , n about the oven pls, how do u light it up? up only or both so onplsssssssssss love ur videos

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