I'm using isomalt diamonds for the first time, and am not entirely sure how to attach them neatly to my cakes.
The cakes are covered in fondant. One has a quilted pattern, and I need the diamonds in the crosses. The other needs them placed a few inches apart around the base of each tier.
The only two ideas I can come up with are using royal icing or water. I want to avoid a big gob of icing underneath, and I don't want the crystal to melt either.
The diamonds are the very small size 1, so they are very light, and clear in colour.
I attached mine with a tiny dot of corn syrup. Maybe piping gel too.
Piping gel should work just fine.
Thanks- I never would have thought of that. I'll try it.