Ann Reardon

Giant Gummy Pokeball Pokemon Go



Pokemon Go has taken the world by storm and our family joined in the fun last week while on holidays. If you’ve not heard of it yet, don’t worry it’s only been around for a couple of weeks, so it’s not too late to catch up. The best thing about the game is that you have to go to real world locations to catch Pokemon and actually walk quite long distances to hatch eggs, which really gets the blood pumping in your legs. (The game can even tell if you’re driving in a car so you can’t cheat). Everywhere we travelled in the country, we came across people chasing Pokemon. I was amazed one night when we pulled up at a remote Pokemon ‘gym’ – a GPS location where you can battle other Pokemon – and we found another group already there doing exactly the same thing. Good family fun! Join me as we make a giant Pokemon Go gummy Pokeball.

To make giant Pokemon Go gummy Pokeball you will need:

A 20cm (7.87 inches) hemisphere metal cake tin (if you’re wanting to make smaller ones my hemisphere tin has a volume of 2250mL (76.08 fluid ounces))
Round cutters mine are 5.2cm (2.05 inches), 3.3cm (1.3 inches) and 8cm (3.15 inches)
A 19.5cm (7.68 inches) loose based round cake tin

For the Red gummy half
making giant pokemon go gummy
400g (14.11 ounces) gelatin powder
755 mLor 2 cups water
570g (20.11 ounces) or 2 and 2/3 cups less 1 Tbsp sugar
1000g (35.27 ounces) or 2 and 3/4 cups plus 1 Tbsp and 1 tsp glucose (corn) syrup
1 tsp sorbitol
6 x 85g (3 ounces) packets of strawberry jelly or jello
Red food coloring

Add water to the gelatine and stir it through quickly. Place the sugar, glucose syrup, sorbitol and jelly into a saucepan and stir continuously until the sugar is dissolved. This will take about 5 minutes. When it just starts to boil remove it from the heat.
To melt the gelatin mixture in the microwave zap it on high for 30 seconds, stir well and repeat that approximately 5 times or until all the lumps are gone.
Pour in the sugar mixture and stir well to combine. Then add a little red food coloring.
Pour into the oiled hemisphere mold and leave to set overnight.

ann reardon pokemon go cake gummy

For the white gummy half
400g (14.11 ounces) powdered gelatine (210-250 bloom)
125mL (4.23 fluid ounces) or 1/2 cup water
750mL (25.36 fluid ounces) or 3 cups milk (4% fat)
570g (20.11 ounces) or 2 and 2/3 cups less 1 Tbsp sugar
1000g (35.27 ounces) 2 and 3/4 cups plus 1 Tbsp and 1 tsp glucose or corn syrup
125mL (4.23 fluid ounces) or 1/2 cup extra water
395g (13.93 ounces) or 1 cup plus 3½ Tbsp sweetened condensed milk
white food coloring

Mix together the milk, 125mL (4.23 fluid ounces) of water and the gelatin.
Place the sugar, glucose syrup and extra water in a saucepan. Bring to the boil and check all the sugar is dissolved then remove from the heat.
Melt the gelatin mixture in the microwave and then stir through the sweetened condensed milk. Finally add in the hot sugar mixture and stir thoroughly. Pour into an oiled hemisphere mold until it is brimming, add a small amount into a 3.3cm (1.3 inches) and a 5.2cm (2.05 inches) round cookie cutter and leave overnight to set.

To remove from the hemisphere mold, use you fingers pull it away from the sides of the mold and then tip it out. If it has formed a vacuum you may need to ease your fingers between the gummy and the mold to allow air to the base to break the vacuum.

giant poke ball gummy how to cook that

For the black …
100g (3.53 ounces) dark chocolate
black food coloring

Take the leftover mixture from the white half and add dark chocolate to it. Stir until it is melted. Add black food coloring to darken it. Take a loose based cake tin without it’s base and sit it on some non-stick baking paper. Pour a little black into the base to make a disc. Do the same with a 8cm (3.15 inches) round cookie cutter.

Once all elements are set, warm a baking tray in the oven. Place the little white circle on the tray to slightly melt a layer on one side. Add this to the other white circle. Now melt the base of that one and add it on top of the black circle to make a stack.

Take the large black disc and slightly melt one side on a hot baking tray and carefully place it onto the white base. Heat the underneath of the red hemisphere and place it on top, being careful to line it up straight. Now melt the base of the circle stack and add it onto the front of your Poke ball.

Copyright © 2016 Reardon Media Pty Ltd. All rights reserved. How To Cook That

My Cookbook

ann reardon crazy sweet creations cookbook
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All recipe quantities in the book are in grams, ounces and cups.

25 Comments View Comments

  1. Is the Sorbitol necessary? It is a laxative, and can’t be taken by some people and has negative drug interations

    • Hi Sandra, Yes it is in this recipe. It is a common addition to confectionary as a replacement for sugar. If you are concerned about using Sorbitol then you could experiment with an alternative sweetener. Ann has not tested other sweetners at this stage.

  2. Hello. For the black gummy, are you referring to the meltable candy dark chocolate or powdered dark chocolate?

    • Never mind I finally got the video to play, lol. Thanks anyway!

  3. Hi I am a little confused to what the 1000g consists of on the gummy recipe. 1000g (35.27 ounces) 2 and 3/4 cups plus 1 Tbsp and 1 tsp glucose (corn) syrup. Thanks

    • Hi Bill,
      I believe those are just the alternative quantities for glucose syrup i.e 1000g OR 35.27 oz OR 2 & 3/4 cups etc., but I could be mistaken. Hope that helps!

    • Hi Bill, A word has gone missing from the text which I have now corrected. It is 1000g of corn syrup OR the cup measurements for the same quantity of corn syrup.

  4. Hi Ann,

    Another question! – just curious as to what the texture of both the red and white gummies are as I didn’t see it being cut into?

    Thanks again!

    Joanne 🙂

    • Hi Joanne, It is like a soft jube or chewy jelly. Check out these links for similar textures: and . The second one shows on the video the impact of the sorbitol on texture. It is about 56 seconds into the video.

      • Thanks so much Ann, much appreciated.

        I’m having a lot of difficulty locating sorbitol in Melbourne or even online that will ship to me, would glucose powder (dextrose) have the same effect? Or any other substitute for sorbitol you could recommend?
        Also, I noticed a link for 250 bloom gelatin in one of your previous videos that seemed to be from Amazon, is there anywhere in Australia you’ve found this 250 bloom gelatin?

        Thank you again!

        Joanne 🙂

  5. Rating: 5

    Hi. I’m a vegetarian. What can I use instead of gelatine please?

    I love your crazy sweet creations!

    • Hi TheOzBot, for a vegetarian alternative to gelatin gelatine, you could use Halal Gelatine which is made from beans.

    • Hi TheOzBot, You can use Halal Gelatine. This is a plant based product.

      • Thanks,sorry l’ve taken a long time to reply.

        l’ve not heard of Hala gelatine, but I will look out for it!

  6. Rating: 4.5

    Hi Ann great recipes and amazing themes. Just wanted to know whether or not the reusable foodgrade moulding gel you told me about is vegetarian or not ( I don’t want to eat it I am just allergic to non veg) as well can you please tell me a few egg substitutes in your cakes. Thx bye keep it up

    • Hi Nitai, I have answered this question elsewhere. It isn’t vegetarian or animal based . It is a food safe non petroleum based rubber product. You would need to check with the manufacturer as it the possible allergens in the material.

      • Hey! I hope you saw my comment on the blogging article/page!

  7. hi! I absolutely love your recipes! Me and my family are amazed by your creations. My family and I just started playing Pokemon Go and we love it.
    I was wondering if you could do a fondue recipe for my mom’s birthday.
    thank you!

  8. Hi Ann,

    This looks amazing! I’ve been wanting to try a giant strawberries and cream lolly so will definitely give this recipe a go!

    I was just wondering about the quantity of the final mixture (mL) for the red and white gummy if following the above recipe?

    And would it have the same consistency if the recipe was halved?


    • And also, did you use the 250 bloom gelatin in the red jelly, or white only?


      • Hi Joanne, yes 250 bloom in both, and in answer to your first question my hemisphere tin is 2250ml, the red was a tiny bit over that. White made about a cup and half more (the amount I used for the black.) You can divide the recipe by ten if you want to try a smaller amount.

        • Hi Ann,

          Thanks so much for that, looking forward to trying it!!!


    • Hi Joanne, Halving the recipe should work.

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