AHi there! I am appealing to the vast network of knowledge out there :-) I'm really interested in making and using gelatin decorations on my cakes - sequins, flowers, bubbles etc. However, I'm concerned about the lack of flavour combined with an odd mouth feel. The glueyness might be offset if a flavour could be imparted? My question is can some of the dissolving water be substituted with something like orange water without compromising the structure of the dried gelatin? Thanks :-)
ADoes anyone have any thoughts??
You might read some of this:
It's over 50 pages, but maybe you could find someone to whom you could send a PM about the flavoring gelatin, like maybe Loucinda.
AThankyou so much for the help :-)