post #1 of 3
Seems pretty simple but I can't find anywhere that actually says how to thin out piping gel. Can I just add water to it? I need to thin it out enough so I can add gold sequins to a buttercream cake that crusts. If you know of another way to add them onto a crusting buttercream I'm all ears :)
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post #3 of 3
Just use a tiny drop of piping gel or even b'cream. Either should hold them in place. As k8 said,really no need to thin it out.;
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