I'm making a mountain cake with a train track going up around it. I am using Duff's technique of drying green RI and crushing it to add texture to my mountain and trees.
Any idea how I should "glue" it to the fondant? I can't remember what Duff used.....piping gel?
Well.....I went downstairs to get my piping gel, and it was yellow. Like a gross looking yellow. Which isn't what it looked like when I bought it, which admittedly was a while ago. I couldn't spare the run to the store time so I used corn syrup. It's staying so far, but some of the larger chunks dislodge when you move the cake. Here's a pic, wish me luck. The father of the birthday girl is picking it up tomorrow.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1293801
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