Attaching Sugar Diamonds

Sugar Work By Rising_Flours Updated 7 Jun 2011 , 10:08pm by Rising_Flours

Rising_Flours Posted 7 Jun 2011 , 2:35pm
post #1 of 4

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.

Any suggestions?

3 replies
grams Posted 7 Jun 2011 , 2:48pm
post #2 of 4

I attached mine with a tiny dot of corn syrup. Maybe piping gel too.

dchockeyguy Posted 7 Jun 2011 , 6:02pm
post #3 of 4

Piping gel should work just fine.

Rising_Flours Posted 7 Jun 2011 , 10:08pm
post #4 of 4

Thanks- I never would have thought of that. I'll try it.

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