I recently read where some people use piping gel under the crumb coat. I have never done this and was wondering if any of you have and what were the results? Also, what is the reason for doing this? Thanks, I am always open to trying something new.
I've never heard of anyone using piping gel under the crumb coat. Under fondant, yes, but not the crumb coat. I have heard of people using simple syrup (which I think is equal parts water and sugar, but I'm not sure on that.) Piping gel, to me, doesn't have a very pleasant taste on it's own. I've used it before when making water (mixing piping gel and blue food coloring) and sometimes I put a very little bit in my buttercream when writing with it.