Okemos resident runs own gelatin dessert business from home

At first, Lilian Chavira would give “gellocakes” as gifts and a way to show appreciation for friends and family, but others soon heard of her cakes and wanted to order their own.

“Gelatin was my thing since I was a little girl,” Chavira said. “I used to do it at home all the time; like a tradition with the colors and fruits. I think it’s healthy. My father is diabetic, and I know that not everyone likes gelatin and I like cake, so people can have a choice.”

Anrike Davis first met Chavira at a mutual friend’s home for dinner, which is where she had her first dessert made by Chavira.

“I told her it was so delicious and she would be throwing money away if she didn’t sell them,” Davis said. “I make it a point to have her desserts at my parties.”

If it hadn’t been for the support of her friends and family to start Gellocake Gourmet Gelatins & Cakes, Chavira said she would still be making them as gifts.

Jody Mills, who first met Chavira at church, is one of the people who encouraged her to start Gellocake.

“She has the determination and desire to make it happen and a unique product,” Mills said.

Chavira opened Gellocake, 4660 Seneca Drive in Okemos, on June 14.

What makes the difference between a gellocake and a regular cake is all in the key ingredient: gelatin.

While growing up in her mother’s kitchen in Mexico, she found her love of gelatin, a thick, jelly-like dessert, but it wasn’t until she moved to Michigan that she added the cake element to her desserts.

“I’m trying to make it more personal and unique. Something that the person who is celebrating can get really excited about,” Chavira said. “Sometimes it will look different (from the picture on the brochure) if the customer wants to customize it.”

In order to get the shape of the cake that she wants, she sometimes resorts to household items, recently using an ice tray for a box shape.

Chavira’s concept is for more of a dessert table, rather than just one cake or pie. Though customers can order just one dessert if they choose.

“Instead of one cake, a theme cake, that they can cut, they have different desserts as well,” Chavira said.

Chavira once created a Hawaiian-themed table. In the middle of the table was the cake, consisting of a monkey and a palm tree. Other desserts on the table included pineapple and coconut creations.

In addition to cakes, Chavira also makes pies, tarts and cupcakes without gelatin.

“They can have cupcakes for kids and a tart for the adults,” Chavira said. “They can be decorated to match.”

Chavira feels her desserts can appeal to anyone because of their looks and the numerous flavors and options of sugar-free desserts.

“One man used a dinner plate instead of a dessert plate,” Chavira said. “He started at the dessert table and not at the buffet. It was cool to see people react to the different desserts.”

The two-day process begins with making the gelatin mold. On the second day, the mold is decorated. The cakes are not only decorated with frosting, but also with ribbons depending on the design.

Since making gellocakes is a longer process, and Chavira has two small children, she wanted to make the cakes at home rather than in a restaurant away from her family.

So, after an eight-month long process of paperwork and permits, Chavira was allowed to run Gellocake from her home and remained positive about the business.

“I’m so excited about the whole adventure,” Chavira said. “I’ve been blessed. I know it’s not just me; it’s a lot of people to make this possible. It’s nice that (the city is) giving a chance to a dreamer to make it come true.”

Published on Tuesday, September 2, 2008