Gelatin In A Cake Mix

Baking By WeekendBaking Updated 9 Nov 2013 , 6:14am by fun2bmomx4

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WeekendBaking Posted 9 Nov 2013 , 6:01am
post #1 of 2

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!

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fun2bmomx4 Posted 9 Nov 2013 , 6:14am
post #2 of 2

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.

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