I'm making a pancake cake, and it needs to have "maple syrup" coming down the sides.  Can the piping gel be subbed with corn syrup? I've seen different recipes that involve cooking it with gelatin, but if I'm being honest, I really don't want to go to all that trouble for a couple tablespoons of syrup.

Would you use maple syrup instead?  Or mix it with cornsyrup?

I suspect the syrup will soak into and run off of the cake, as it does with real pancakes. Piping gel will definitely stay in place. If you can get to a michaels, they have a 50% off coupon this week. Piping gel is versatile and it won't go to waste. 

AI always make my own: Mix 120ml (1/2 cup) of water and 120ml lemon juice (or all water) and 150g caster sugar. Boil and add ~3tbsp of cornstarch (premixed with a bit of liquid) and cook until thick. Add food coloring if desired. Cool and refrigerate. You can also make it with syrup: Soften 2tsp gelatin in 2tbsp of water, dissolve in microwave or double boiler, add 2 cups corn syrup, mix well, add food coloring. Cool and refrigerate. They stay well for up to a month and are inexpensive too

Thanks so much, Julia.  I found that recipe on FB last night and I'm going to give it a try. :)

AI've used this recipe many times for different effects. It takes color quite well and easy to make.

AI made this one, and there's a short explanation of how i did the syrup with sugar and torched the surface to get the baked-in-the-pan effect. http://acaketorememberva.blogspot.com/2013/10/pancakes-grooms-cake.html