• DIY Raindrop Cake - Molecular Gastronomy Kit
  • DIY Raindrop Cake - Molecular Gastronomy Kit
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Rating Excellent 4.7
13,428 Reviews

DIY Raindrop Cake - Molecular Gastronomy Kit

(4.7)

✅ A fun & creative gift idea

✅ Handmade Limited edition – 100% unique

✅ Eco-friendly & sustainable materials

✅ Not satisfied? Get your money back!

Re-create the original mesmerizing dessert that took social media by storm.
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  • What Makes It Uncommon

    Water Works

    If you're absent from photo-filled social media platforms, there's a good chance you missed one of the most bizarrely beautiful food trends ever: the Raindrop Cake. Not to worry: Originator Darren Wong has the kit with everything you need to whip up his flourless feat at home. Made from purified water, sugar, and a gelatin substitute called agar (yup, it's vegan), the refreshing treat is a mesmerizing dessert experience and an instant conversation starter. How does it taste? Well, that's up to you. Because once you've followed the kit's step-by-step instructions, the translucent treasure becomes a blank canvas where the sky's the limit for toppings and flavor combinations. Get that spoon and camera ready. Made in New York.

    Measurements

    Box: 7" L x 3.5" W x 7" H

    Notes

    Kit Includes:
    - Agar
    - Dark Brown Sugar
    - Roasted Soybean Powder
    - 6 Bamboo Boats
    - Silicon Cake Mold
    - Instruction Card

    Makes 6 raindrop cakes

    What you'll need from home: purified water(for best results) and standard baking equipment.

    Ingredients

    Agar, black sugar cane, roasted soybean powder.

    Contains soy.

    Item ID

    53415

    Still haven't found the What Makes It Uncommons you're looking for? Check out our Product Q&A!

    Darren Wong

    created by Darren Wong

    Darren Wong never set out to be a culinary artist—he just makes things that speak to him. Without a baker’s training, he took inspiration from Japanese desserts and was free to experiment. After months of trial and error, Darren debuted his Raindrop Cake at a New York event where it sold out and soon became a foodie phenomenon. “I think people have expectations when it comes to desserts,” he explains. “I threw those out the window because I’m not a chef. I wanted to create a moment of delight.”

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