my questions is can i use gelatin for the pastry pride? i know when using the product it tends to seperate going back to liquid form when i am crumb frosting and when decorating it. i have to keep whipping it up. is there a web site that can explain how the gelatin works and can it be used in the pastry pride. as it stands i have been using this product for a year and everyone loves their cakes made with pastry pride, just want it to stay stiffer on the edges and sides of the cakes. if any one could help it would be apperciate.

thanks in advance

Sounds like you're not whipping the Pastry Pride long enough as it should not separate.... Or are you buying it by the bucket?

Working with Pastry Pride:

http://forum.cakecentral.com/cake-decorating-ftopict-181061-.html

Pastry Pride & Rich's Bettercreme:

http://forum.cakecentral.com/cake-decorating-ftopicp-1814171-.html

HTH

I have been using it for a couple of months and have never had it separate. I love the stuff!
I recently added some to my bc recipe and it turned out awesome...light, fluffy, creamy, not so sweet bc.