caramel would be my tastier and more spectacular choice. heat it only till hard ball so remains white or how about making 2 shades as it gradually progresses to amber? use aluminum foil as a mold by making a sort of wing-shaped tart pan, it peels right off, lacey wings would be funtastic.
be sure to protect your glass top table if you have one or it can crack with the heat as mine’s did with Keith’s Bridge Cake.
gelatin sheets must be fastly soaked in water so it won’t shatter when cut.
Anytime I’ve tried using caramel in this way, it cracks as it cools. Plus the humidity gets to it after a while :( and the decorations become sticky, then droop and melt. What do you add to prevent this from happening? I usually make caramel from dry sugar so that could be part of the problem….