What do you use to make the stained glass look on cakes? Is it piping gel? And if it is, can you flavor that stuff??? I have a transfer that I would like to do on a cake and I think it would look better with the "clear" icing look to it but I hate the taste of piping gel. Any suggestions?? Thanks!

Personally, I don't know of any way to flavor piping gel without breaking down its consistency but yes, that's what you use for the stained glass technique. It's just sugar...tastes sweet to me. What brand are you using?

I've seen and used a method called run-in-sugar. I know it's powder sugar, water and corn syrup, but for the life of me can't remember how much it is of each. You want a consistancy much like what you use for color flow projects. Something that is thin enough to run in place. You can color it and it still has that transparent look to it. You would outline in buttercream and flow it into the outlines.

I think I've seen that before, actually I think Kathy Feinhold (sp) does that on a majority of her cakes. I may try that b/c I remember printing the recipe out! Thanks!

Better yet, outline with melted choclate, then you wn't have any problem with the colour running into your "glass"