Before starting, prepare your mini champagne flutes. If you can't find them, you can also use an ice cube tray (be sure to spray with nonstick cooking spray so they pop out) or plastic cups or plastic jello shot cups. In a saucepan, mix your soda with with 1/4 cup of the champagne. Then, add the gelatin and let sit for a few minutes (this will soften the gelatin and make it "bloom").
Turn your stove on medium-low heat and warm the mixture for about 3 to 4 minutes. Don't let mixture boil, you're just trying to dissolve the gelatin.
Remove from the heat and stir in the remaining champagne.
Pour the liquid into your champagne flutes.
Top with edible glitter and gently stir to get the glitter to disperse.
Refrigerate for at least 2-3 hours (or overnight).
When you're ready to serve, add some more glitter and your edible stars!
