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65-432: The Bundt cake derives in part from a European brioche -like cake called Gugelhupf . In the north of Germany, Gugelhupf is traditionally known as Bundkuchen ( German pronunciation: [ˈbʊntkuːxn̩] ), a name formed by joining the two words Bund and Kuchen (cake). Opinions differ as to the significance of the word Bund . One possibility is that it means "bunch" or "bundle", and refers to

130-524: A "fast-paced" lifestyle and women's increasing employment. By 1986, a market study concluded that mothers with young children rarely purchased Jell-O. To turn things around, Jell-O hired Dana Gioia to stop the decline. The marketing team revisited the Jell-O recipes published in past cookbooks and rediscovered Jigglers, although the original recipe did not use that name. Jigglers are Jell-O snacks molded into fun shapes and eaten as finger food. Jell-O launched

195-548: A 12-cup Bundt recipe will fill two standard cake pans, or one 13x9 sheet pan. Gugelhupf molds also have fluted sides, while other ring shaped molds like tube pans and savarin have straight sides to make releasing delicate fine crumb cakes like angel food cake easier. Since the name "Bundt" is a trademark , similar pans are often sold as "fluted tube pans" or given other similar descriptive titles. The trademark holder Nordic Ware produces Bundt pans only in aluminum, but similar fluted pans are available in other materials. Despite

260-483: A 1988 article mentions Jell-O as a Lutheran tradition. In the late 1980s, Jell-O had a marketing campaign promoting the snack and its Jigglers recipe as fun for children and easy for parents, which played well among family-oriented Mormons. In 1997, Kraft released sales figures revealing Salt Lake City to have the highest per-capita Jell-O consumption. The following are the flavors of Jell-O products that are currently being produced: ^a Also available in

325-572: A Bundt cake called the " Tunnel of Fudge ", baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $ 5,000. ($ 46,954 in 2023 dollars ) The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed

390-527: A boil. A serving of the resulting mixture is called a "Jell-O shot", or the genericized "Jello shot", at parties. The quantity and timing of the addition of the liquor are vital aspects; it is not possible to make Jell-O shots with liquor alone, as the colloidal proteins in dry gelatin consist of chains which require a hot liquid to denature them before they can then reform as a semisolid colloidal suspension. Pure alcohol cannot be heated sufficiently to break down these proteins, as it evaporates. Vodka or rum

455-629: A cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a "t" was added to the word "Bund". A number of the original Bundt pans now reside in the Smithsonian collection. Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when

520-533: A component of food, particularly desserts, since the 15th century. Gelatin was popularized in New York in the Victorian era with spectacular and complex jelly molds. Gelatin was sold in sheets and had to be purified, which was time-consuming. Gelatin desserts were the province of royalty and the relatively well-to-do. In 1845, a patent for powdered gelatin was obtained by industrialist Peter Cooper , who built

585-459: A gelatin dessert that separated into three layers as it cooled, was unveiled. Until 1987, Jell-O 1•2•3 was readily found in grocery stores throughout most of the United States, but the dessert is now rare. In 1971 packaged prepared pudding called Jell-O Pudding Treats were introduced. Jell-O Whip 'n Chill, a mousse -style dessert, was introduced and widely promoted; it remains available in limited areas today. A similar dessert called Jell-O Soft Swirl

650-451: A lighter, cheaper version of blessed bread, calling for "a pound of fresh butter and a soft cheese [but no eggs!] for a pail of flour"; and goes on to describe "the more delicate that we call Cousin," which uses 3 pounds of butter, two kinds of cheese, and a royal pint of eggs for the same amount of flour, as well as "some good milk" if "the dough is too firm." However, sourdough and brewer's yeast preparations would both remain common well into

715-406: A massive marketing campaign, notably featuring Bill Cosby as spokesman. The campaign was a huge success, causing a significant market gain. Cosby became the brand's spokesperson in 1974, and he continued as the voice of Jell-O for almost thirty years. Over his tenure as the mouthpiece for the company, he helped introduce new products such as frozen Jell-O Pops (in gelatin and pudding varieties);

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780-470: A significant increase in sales for Jell-O. Young mothers didn't have the supporting community structures of earlier generations, so marketers were quick to promote easy-to-prepare prepackaged foods. By this time, creating a Jell-O dessert required simply boiling water, combining the water with Jell-O, and putting the mixture into Tupperware molds and refrigerating it for a short time. New flavors were continually added and unsuccessful flavors were removed: in

845-401: Is a pastry of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing . Brioche is considered a Viennoiserie because it

910-453: Is commonly used in Jell-O shots, but the shots can be made with almost any liquor or blends of multiple liquors. It is important to adjust the proportions of alcohol and cold water to ensure that the mixture sets when experimenting with various liquors. The Jell-O shots can be served in shot glasses and/or small paper or plastic cups; the paper or plastic cups are easier to eat from, but shot glasses are more attractive. The alcohol in Jell-O shots

975-616: Is contained within the Jell-O, so the body absorbs it more slowly, causing people to underestimate how much alcohol they have consumed. Drinkers must monitor their intake because of this. American singer-songwriter Tom Lehrer claims to have invented the Jell-O shot in the 1950s to circumvent restrictions on alcoholic beverages at the army base where he was stationed. An early published recipe for an alcoholic gelatin drink dates from 1862, found in How to Mix Drinks, or The Bon Vivant's Companion by Jerry Thomas : his recipe for "Punch Jelly" calls for

1040-451: Is made in the same basic way as bread but has the richer aspect of a pastry because of the addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with pain au lait and pain aux raisins —which are commonly eaten at breakfast or as a snack—form a leavened subgroup of Viennoiserie . Brioche is often baked with additions of fruit or chocolate chips and served on its own or as

1105-403: Is made the evening before (1 kg [2 lb] of farine , a quarter of which for the starter, 10 g [⅓ oz] of yeast, 7 or 8 eggs; one mixes this with the starter and 800 g [28 oz] of butter, breaking up the dough, which 'uses up the butter'). The dough is kept in a terrine, and one puts it in a mold just at the moment of baking. Thus prepared, the brioche remains light, keeps well, maintains

1170-509: Is mixed with boiling water and then cooled to produce a gel. Jell-O is sold prepared (ready-to-eat), or in powder form, and is available in various colors and flavors. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners . It is dissolved in hot water, then chilled and allowed to set. Fruit, vegetables, and whipped cream can be added to make elaborate snacks that can be molded into shapes. Some non-gelatin pudding and pie-filling products are sold under

1235-535: Is of Germanic origin, probably derived from the Proto-Indo-European root * bhreg ( ' to break ' ). Many other breads are enriched with eggs and often milk and butter; many of them are braided . Jell-O Jell-O , stylized as JELL-O , is an American brand offering a variety of powdered gelatin dessert (fruit-flavored gels/jellies), pudding , and no-bake cream pie mixes. The original gelatin dessert ( genericized as jello )

1300-1074: Is operated by the Le Roy Historical Society at the Le Roy House and Union Free School , listed on the National Register of Historic Places in 1997. At the museum, visitors can learn about the history of the dessert from its inception. Visitors starting on East Main Street, follow Jell-O Brick Road, whose stones are inscribed with the names of former factory employees. The museum offers looks at starting materials for Jell-O, such as sturgeon bladder and calves' hooves, and various molds. The Jell-O plant in Mason City , Iowa , produces America 's supply of ready-to-eat Jell-O gelatin dessert and pudding cups. Jell-O's early advertising campaign, initially directed by William E. Humelbaugh and later Frank LaBounty, first appeared in

1365-452: Is perhaps the most classically recognized form: it is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom and topped with a smaller ball of dough to form the head ( tête ). Brioche de Nanterre is a loaf of brioche made in a standard loaf pan. Instead of shaping two pieces of dough and baking them together, two rows of small pieces are placed in the pan. Loaves are then proofed (allowed to rise) in

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1430-617: Is the signature of the brand. "Jell-O" is a registered trademark of Kraft Heinz , and is based in Chicago, Illinois . The dessert was especially popular in the first half of the 20th century. The original gelatin dessert began in Le Roy, New York , in 1897, when Pearle Bixby Wait trademarked the name Jell-O . He and his wife May had made the product by adding strawberry , raspberry , orange , and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845). The powder

1495-422: Is used as a substantial ingredient in a well-known dessert, the "Jell-O mold", which requires a mold designed to hold gelatin, and the depositing of small quantities of chopped fruit, nuts, and other ingredients before it hardens to its typical form. Fresh pineapple, papaya, kiwifruit, and ginger root cannot be used because they contain enzymes that prevent gelatin from "setting". In the case of pineapple juice and

1560-511: The Ladies' Home Journal in 1904. The print ads were often accompanied by recipes and color illustrations and became very popular. Artists such as Rose O'Neill , Maxfield Parrish , Coles Phillips , Norman Rockwell , Linn Ball, and Angus MacDonall contributed to the campaign. Franklin King, working for ad agency Dauchy Company, depicted his daughter Elizabeth in many of the illustrations, making her

1625-410: The Ladies' Home Journal proclaiming Jell-O to be "America's Most Famous Dessert." Jell-O was a minor success until 1904, when Genesee Pure Food Company sent armies of salesmen into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic. Within a decade, Genesee Pure Food Company added three new flavors, chocolate (discontinued in 1927), cherry , and peach , and it launched

1690-569: The General Foods Corporation . By 1930, there appeared a vogue in American cuisine for congealed salads , and the company introduced lime -flavored Jell-O, to complement the add-ins that cooks across the country were combining in these aspics and salads. Popular Jell-O recipes often included ingredients like cabbage, celery, green peppers, and even cooked pasta. In 1934, sponsorship from Jell-O made comedian Jack Benny

1755-405: The "rich man's brioche" with a flour-to-butter ratio of 3:2 to the cheaper pain brioché with a ratio of 4:1) have existed at the same time. The Roux Brothers used a ratio of 700 g (1.5 lb) butter to 1 kg (2.2 lb) flour. The normal preparation method is to make the dough, let it rise to double its volume at room temperature, and then punch it down and let it rise again in

1820-429: The 1950s and 1960s, apple , black cherry , black raspberry , grape , lemon-lime, mixed fruit, orange-banana, pineapple- grapefruit , blackberry , strawberry-banana, tropical fruit, and more intense "wild" versions of the venerable strawberry, raspberry, and cherry. In 1966, the Jell-O "No-Bake" dessert line was launched, which allowed a cheesecake to be made in 15 minutes. In 1969, Jell-O 1∗2∗3 (later Jell-O 1•2•3),

1885-410: The 1960s, the cast of the sitcom Hogan's Heroes did a commercial with Carol Channing featuring Colonel Hogan, his men, Kommandant Klink and Sergeant Shultz having Jell-O and Dream Whip for dessert. Also, in the first few seasons of the first of Lucille Ball's two 1960s television series, The Lucy Show , cast members including Vivian Vance often did commercials for Jell-O. In 1995, Jell-O carried

1950-613: The Altria Group). New flavors were introduced: watermelon , blueberry , cranberry , margarita , and piña colada , among others. In 2001, the state Senate of Utah recognized Jell-O as a favorite snack food of Utah, recognizing the fundamental basis of Jell-O in Mormon cuisine such as Jell-O salad , and Governor Michael O. Leavitt declared an annual "Jell-O Week." During the 2002 Winter Olympics in Salt Lake City,

2015-622: The Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist, who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota . In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed

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2080-546: The Jell-O brand, appeared before the Utah Legislature in support of the resolution. "He told the assembly that he believes the reason people in Utah love Jell-O is that the snack is perfect for families – and the people of Utah are all about family." The stereotype of Mormons loving Jell-O does not have a long history. Media reports in 1969 and 1988 on foods popular among Mormons or in Utah make no mention of Jell-O, and

2145-415: The Jell-O brand. Ordinary Jell-O pudding is cooked on the stove top (with milk) then eaten warm or chilled, whereas Jell-O instant pudding is mixed with cold milk and chilled; it sets without cooking. To make pie fillings, the same pudding products are prepared with less liquid. Gelatin , a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been

2210-474: The Jell-O lineup, as an instant pudding made with milk. It proved enormously popular, and over time other pudding flavors were added such as vanilla , tapioca , coconut , pistachio , butterscotch , egg custard , flan , and rice pudding . By the 1950s, salads became so popular that Jell-O responded with savory and vegetable flavors such as celery , Italian , mixed vegetable, and seasoned tomato . These flavors have since been discontinued. Though much of

2275-492: The addition of isinglass or other gelatin to a punch made from cognac , rum, and lemon juice. Thomas warns that strength of the punch is "artfully concealed" by the gelatin. As of 2012 , LeRoy, New York , is known as the home of Jell-O and has the only Jell-O Museum in the world, located on the main road through the small town. Jell-O was manufactured here until General Foods closed the plant in 1964 and relocated manufacturing to Dover, Delaware . The Jell-O Gallery museum

2340-556: The basis of a dessert, with many regional variations in added ingredients, fillings, or toppings. Brioche has numerous uses in cuisine and can take on various forms, served plain or filled, as coulibiac , or with many other different savory fillings, such as fillet of beef en croute, foie gras , sausage, cervelat lyonnais. Brioche can also be served with sweet fillings, especially fresh fruits, vanilla cream, or jam. Stale brioche can be topped with frangipane to make bostock  [ fr ] . Brioche à tête or parisienne

2405-571: The blessed bread [pain bénit] of the church which gradually became of better quality, more and more costly, less and less bread; until becoming savory brioche". In the 17th century " pâté à tarte briochée ", " a pain à brioche pauvre [poor] ... [using only] 3 eggs and 250 grams [8 oz] of butter for 1 kilogram [2 lb] of flour" was introduced. The terms pain bénit and brioche were sometimes used together or virtually interchangeably; so, for example, in another 17th-century recipe entitled: "CHAPITRE II. Pain bénit, & brioches." It begins with

2470-535: The brand in Canada. Celebrity testimonials and recipes appeared in advertisements featuring actress Ethel Barrymore and opera singer Ernestine Schumann-Heink . Some Jell-O illustrated advertisements were painted by Maxfield Parrish . In 1923, the newly rechristened Jell-O Company launched "D-Zerta", an artificially sweetened version of Jell-O. Two years later, Postum and Genesee merged, and in 1927 Postum acquired Clarence Birdseye 's frozen foods company to form

2535-543: The cake easier. Like other tube or ring style pans, the central tube allows faster and more even heat distribution when baking large volumes of batter. Ring pans like Bundt molds heat faster than regular round pans and they bake deep cakes evenly even at diameters over 9 inches. Usually heating cores are recommended for even heat distribution in deep cake tins and standard cakes larger than 9 inches in diameter. To bake in standard sized tins, Bundt recipes need conversion. A standard 9-inch cake pan holds around six cups volume, so

2600-549: The canned fruit and the flavored gelatin, the fruits are added and the dessert salad is allowed to set in the fridge and served cool. One savory recipe collected by the Des Moines Register , published in Iowa , is for a tomato soup gelatin salad. The salad, served chilled, is made from lemon gelatin, tomato soup, cream cheese, stuffed olives combined with various other ingredients and seasonings. The baby boom saw

2665-437: The dessert's spokesperson. At this time Post introduced a jingle ("featured" by the agency Young & Rubicam ) that was familiar over several decades, in which the spelling "J-E-L-L-O" was (or could be) sung over a rising five-note musical theme. The jingle was written by Don Bestor , who, at the time, was the bandleader on Jack Benny's radio show, "The Jell-O Program Starring Jack Benny." In 1936, chocolate returned to

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2730-409: The early 20th century included exotic fruits like figs , dates and bananas , or lemon flavored jello paired with maraschino cherries and other ingredients like marshmallows and almonds . One sweet gelatin-based fruit dessert called only "Good Salad" includes vanilla pudding, tapioca pudding, pineapple , mandarin oranges and orange gelatin. The pudding mixes are made with the reserved juice from

2795-586: The elaborate and dainty tea time fare served between the 1920s and 1950s was luxurious and decorative, using fancy ingredients like caviar or lobster , Jell-O became an affordable ornamental ingredient that women were able to use to create feminine, light, delicate dishes that were the standard of refined tea time fare during that period. By the Jazz Age nearly 1/3 of salad recipes in an average cookbook were gelatin-based recipes including varied fillings of fruit, vegetables or even cream cheese. Typical recipes from

2860-422: The enzyme bromelain that it contains though, the enzyme can be inactivated without denaturing through excessive heating and thus altering the flavor by the addition of a small measured amount of capsaicin sourced from hot chilies. An alternative recipe calls for the addition of an alcoholic beverage to the mix, contributing approximately one third to one half of the liquid added after the gelatin has dissolved in

2925-488: The etymology of the word and, thus, the recipe's origins, it is now widely accepted that it is derived from the Old French verb brier , a Norman dialectical form of broyer , to work the dough with a broye or brie (a sort of wooden roller for kneading); the suffix -oche is a generic deverbal suffix. Pain brié is a Norman bread whose dense dough was formerly worked with this instrument." The word

2990-609: The first American steam -powered locomotive , the Tom Thumb . This powdered gelatin was easy to manufacture and easier to use in cooking. In 1897, in LeRoy, New York , carpenter and cough syrup manufacturer Pearle Bixby Wait trademarked a gelatin dessert called "Jell-O". Wait and his wife, May, added strawberry , raspberry , orange , and lemon flavoring to granulated gelatin and sugar. In 1899, Wait sold Jell-O to "Orator Francis Woodward", whose Genesee Pure Food Company produced

3055-442: The flavour of butter, without the stench of the starter." Jean-Jacques Rousseau , in his autobiography Confessions , relates that "a great princess " is said to have advised, with regard to peasants who had no bread, " Qu'ils mangent de la brioche ", commonly translated as " Let them eat cake ." This saying is commonly misattributed to Queen Marie-Antoinette , wife of Louis XVI . Although there has been much debate about

3120-549: The iconic Jell-O molds. Jell-O is mentioned in the 1936 popular song " A Fine Romance " by Dorothy Fields (with music by Jerome Kern ), where it is humorously referred to as a mundane alternative to the excitement of romantic love. In 1980, the American composer William Bolcom wrote a popular humorous song about Jell-O, " Lime Jello Marshmallow Cottage Cheese Surprise ", satirising its use in combined sweet and savory dishes such as Jello salad . In 1992, Ivette Bassa won

3185-728: The interior reaches at least 90 °C (194 °F). The first rise time for small rolls is 1 to 1½ hours; for larger brioche, the time is lengthened until the loaves double. The first recorded use of the word in French dates from 1404. It is attested in 1611 in Cotgrave 's A Dictionarie of the French and English Tongues , where it is described as "a rowle, or bunne, of spiced bread" and its origin given as Norman. In France, it developed as "a sort of bread improved since antiquity by generations of bakers, then of pastry-makers ... with some butter, some eggs, sugar coming later ... it developed from

3250-474: The name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes. To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named "National Bundt Day". Brioche Brioche ( / ˈ b r iː oʊ ʃ / , also UK : / ˈ b r iː ɒ ʃ , b r iː ˈ ɒ ʃ / , US : / b r iː ˈ oʊ ʃ , ˈ b r iː ɔː ʃ , b r iː ˈ ɔː ʃ / , French: [bʁijɔʃ] )

3315-423: The new Sugar-Free Jell-O, which replaced D-Zerta in 1984 and was sweetened with NutraSweet ; Jell-O Jigglers concentrated gummi snacks; and Sparkling Jell-O, a carbonated version of the dessert touted as the "Champagne of Jell-O". In 2010, Cosby returned as Jell-O spokesperson in an on-line web series called OBKB . In 1990, General Foods was merged into Kraft Foods Inc. by parent company Philip Morris (now

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3380-465: The next century, with "blessed bread ... more and more often replaced by brioche" in the 18th century, where "Those from Gisors and Gournay, great butter markets, were the most highly regarded." For the wealthy "from the time of Louis XIV onwards ... Butter, in widespread use at least in the northern half of France, was the secret of making brioches ". "In Gisors, on market days, they produce up to 250 or 300 kg [550 or 650 lb] of brioches. The dough

3445-466: The pan, fusing the pieces. The dough balls rise further during the baking process and form an attractive pattern. Brioche can also be made in a pan without being rolled into balls to make an ordinary loaf. Brioche dough contains flour, eggs, butter, liquid (milk, water, cream, and sometimes brandy), leavening (yeast or sourdough), salt, and sometimes sugar. A common flour-to-butter ratio is 2:1, but historically, brioche of varying degrees of richness (from

3510-528: The radio predecessor to TV's I Love Lucy , was another popular program sponsored by Jell-O for much of its 124-episode run, beginning January 7, 1949. Ball's character Liz Cooper often opened the program with the lively greeting, "Jell-O, everybody!" Comedian Bill Cosby is associated with Jell-O and, more famously, Jell-O pudding, and he appeared in many commercials promoting both. Later shows like Mad TV , The Simpsons and Saturday Night Live parody Cosby, using Jell-O references like "pudding pop". In

3575-434: The recognizable "Jell-O Girl". Jack Benny 's top-rated radio program began its Jell-O sponsorship in 1934. The show did not break for commercials; instead, announcer Don Wilson incorporated speeches about Jell-O into the program at appropriate places, to Jack's feigned comic annoyance. The first show originated the five-note "J-E-L-L-O!" jingle retained in Jell-O's later advertising. Lucille Ball 's My Favorite Husband ,

3640-402: The refrigerator for varying periods (according to the recipe), retarding the dough to develop the flavor. Refrigeration also stiffens the dough, which still rises, albeit slowly, making it easier to form. The dough is then shaped, placed in containers for the final proofing , and generally brushed on top with an egg wash before being baked at 230 °C (446 °F) until the crust browns and

3705-531: The second ever Ig Nobel Prize in chemistry for inventing blue Jell-O. The rock group Green Jellÿ was originally named Green Jellö, but had to change their name due to a lawsuit by Kraft Foods which claimed that the band was infringing the trademark for Jell-O. Jell-O is especially popular among Mormons , so much so that the Mormon Corridor region is nicknamed the Jell-O Belt . Jell-O

3770-528: The similar shape, a Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Other yeasted, brioche-like cakes like babka and monkey bread can be baked in Bundt molds. Bundt pans are also used to bake modernized cake batters and boxed mixes with baking powder, and can be used to mold gelatin salad , ice cream and even savory molded dishes like meatloaf . The people credited with popularizing

3835-419: The souvenir pins included one depicting green Jell-O. In the late 1980s and early 1990s, Jell-O's family-friendly reputation was slightly tarnished by Jell-O shots and Jell-O wrestling. As of 2011 , there were over 420 million boxes of Jell-O gelatin and over 1 billion Jell-O cups sold in the United States each year. As of 2016 , there were more than 110 products sold under the Jell-O brand name. Jell-O

3900-501: The successful Grain-O health drink. Part of the legal agreement between Woodward and Wait dealt with the similar Jell-O name. Various elements were key to Jell-O becoming a mainstream product: new technologies, such as refrigeration , powdered gelatin and machine packaging, home economics classes, and the company's marketing. Initially, Woodward struggled to sell the powdered product. Beginning in 1902, to raise awareness, Woodward's Genesee Pure Food Company placed advertisements in

3965-530: The tagline "It's alive!" and had the phrase "J-E-L-L-OOOOOOO!". In August 2018, Jell-O released an animated series on YouTube and Amazon Prime Video titled "JELL-O Wobz" in partnership with DreamWorksTV . In 2023, Dessert brand Jell-O updated the brand design for the first time in a decade, making it more playful. The logo became bolder and blockier, and hyper-realistic images of pudding and jelly fruit appeared. In September 2024, Jell-O launches The Jelly Collection inflatable furniture series inspired by

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4030-407: The way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings. Uses of

4095-477: The word bund outside of Europe to describe cakes can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling "bundte" also appears in a recipe as early as 1901. Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, and is usually coated to make releasing

4160-634: Was introduced in 1972, flavors included Chocolate Creme, Strawberry Creme, Vanilla Creme, and Peach Creme. Florence Henderson appeared in TV ads for this product. In 1964, the slogan "There's always room for Jell-O" was introduced, promoting the product as a "light dessert" that could easily be consumed even after a heavy meal. Throughout the 1960s through the 1980s, Jell-O's sales steadily decreased. Many Jell-O dishes, such as desserts and Jell-O salads, became special occasion foods rather than everyday items. Marketers blamed this decline on decreasing family sizes,

4225-609: Was recognized in 2001 as "a favorite snack food of Utah" by the Utah Senate, observing that Utah had had the highest per-capita consumption of Jell-O for many years, and how citizens of Utah had rallied to "Take Back the Title" after Des Moines, Iowa , exceeded Utah in Jell-O consumption in 1999. The culture of Utah, petitions by Utahns, and campaigning by students of Brigham Young University were also mentioned as reasons for recognizing Jell-O. Bill Cosby , longtime spokesperson for

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