Hi everyone! Can anyone tell me what role gelatin plays when you add it to a box mix? I'm a scratch baker so have never used gelatin in any of the cakes I make as the recipes I use don't asks for it but I'm wondering if I can use it as well for scratch recipes. If so, do I use the flavored kind or the unflavored one? And does it make the cake light n fluffy or dense and moist? I know I can just run out and pick up a box mix and see for myself but I figured I should ask for inputs first...Hope you can share your experience on the matter. Thanks!
I remember a long long long time ago (17ish years) adding jello to a cake to give it color and flavor as my son wanted a bright blue colored cake that was berry blue flavored. I'm sorry I don't remember if it changed the texture any.