tag:blogger.com,1999:blog-8000754760503000060.post2518218271368222571..comments2023-12-30T00:35:36.343-08:00Comments on Honeycomb Crunchies: GBBO 2016 - Week 1 - Chocolate Pecan Mirror Glaze CakeBakingBronhttp://www.blogger.com/profile/05297958829295178134noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8000754760503000060.post-58811025891223622212016-09-25T12:04:03.230-07:002016-09-25T12:04:03.230-07:00It really did taste awesome! My only regret is tha...It really did taste awesome! My only regret is that I didn't take a picture of the cake when a slice had been taken :O The gelatine I use is from pork. I think a vegetarian substitute such as agar agar (seeweed gelatine) would work - according to some research I've done, 1 tsp of agar agar would be equivalent to 1 tsp powdered gelatine (animal), which roughly converts to 1 sheet of gelatine. I haven't tested it myself, but that should work. Let me know how it goes if you try it :)BakingBronhttps://www.blogger.com/profile/05297958829295178134noreply@blogger.comtag:blogger.com,1999:blog-8000754760503000060.post-17989335395988713722016-09-17T04:39:49.151-07:002016-09-17T04:39:49.151-07:00It looks lovely, but so long as it tasted sublime....It looks lovely, but so long as it tasted sublime. Could one use other types of gelatin than leaf, and, would leaf gelatin be the same as Asian seaweed gelatin? Is your gelatin animal of vegetal?@TechHerbalhttps://www.blogger.com/profile/02159842862335590621noreply@blogger.com