Very easy to make and makes Swags and Drapes on cakes so much easier

You are more than welcome, do give it a try , have fun with it and it's so light weight and flexible perfect for any sort of drapes or swags on a cake

I did not allow mine the chance to set, however from making things like homemade fondant , Glycerine is used to prevent items from completely setting. This fabric ends up like a Jelly Texture but from the cencept of my fondant recipe, they set but never set hard, this should be the same due to the glycerine added. So the ingredients in this are the same as fondant minus icing sugar and fondant stays soft, if the air gets too it for too long then it cracks if you try to roll it. If i had just used water and gelatine it would have eventually set hard like my edible bubbles do so in theory this should stay flexable, but as mentioned i havnt left mine long enough to test it.

Thank you so much for your lovely feedback it means an awful lot and to answer your question , There is nothing perishable in this recipe, due to this fact it will last as long as the best before date on your products. However when gelatine is allowed access to the air over time it can start to dry out. I use gelatine with piping gel to make edible slime and when I made a witches cauldron over time the piping gel and gelatine mixture set hard due to being exposed to the air. Same with edible bubbles, that is literally just gelatine and water but once left exposed they set. So yea you can make it in advance, depending on how thin or thick you make it will depend on how long it takes to set and also how it's stored x

Thanks so much for a quick and detailed reply ❤️❤️

I'm really sorry , I have tried to translate this but I still don't understand the question. If it's regarding to a vegetarian alternative there are substitutes you can use for gelatine. I haven't tried it though so I'm not sure how well they would work

I don't see why not, Orange would go lovely with the added chocolate and no need to be oil based it's main ingredient is water which stops the chocolate from completely setting x Lemon sounds good two

I honestly haven't tried it that way yet, I have only used it for Drapes on the sides of a cake, I don't see why it wouldn't work that way, but I will only say something will work if I know for sure. When I use it again if I get the time I will try it out x

Many thanks

Your more than welcome audrey, anytime

Yes you could however im sure about the amount you would need, i have worked with leaf gelatine for my marshmallows and its lovely and clear so i can understand why you would prefer it. As for colours, what ever suits your cake design, think of all the different edible fabrics out there and the colours they come in, you can really get creative with this, its completely up to you x

@@RachelsEnchantingCakes thank you. Re colours is there a certain type you would recommend e,g. Colourmill 🤔

Honestly I use so many different brands, Rainbow Dust, Sugarflair, Colour Mill I love some of the Americolors but here in the UK some can't be used so again just like with the titanium dioxide check where you live first oh and I also have Wilton food colourings x

@@RachelsEnchantingCakes thank you

Anytime, If you ever have any more questions on any tutorial content you know where I am. Have a lovely evening Warmest wishes Rachel

I will have to try yours one day Kim X i vaguely remember something about this , did you use it on a competition piece ? It's lovely to here from you, I do hope your keeping safe and well and thankyou for watching you know it means alot x

@@RachelsEnchantingCakes yes I used it on the gummy stained glass dress cake. We talked about it at the CI show at the time.

My memory is awful more so after last year when my seizures activity almost returned, I spent just over a month not being able to do anything as I was permanently dizzy x It was like an aura, the same feeling you have just before a seizure but it didn't go away until I had my operation. So I can't remember in detail but I do remember you mentioning it to me as your work was outstanding as always. I asked in my group but you used evaporated milk and no glycerine, does the evaporated milk effect shelf life and how does it stay flexible without the glycerine. I used glycerine because it stops things from completely setting, but you haven't and from the images I have just looked at on your site , yours looks even better.

@@KimberlyChapman what is the website for viewing? I typed in what you wrote in your initial comment but that site doesn’t come up. TIA!

@@godsgift2916 I keep trying to reply and youtube keeps automatically eating anything even resembling a URL, sorry. You'll have to google for it or find me on a different platform to ask.