I have had a container of piping gel - unopened - for a long time - maybe close to 2 years. 
I have never used piping gel before so I'm not sure what it should look like or what the consistency should be. Would it still be good if it has never been opened? It doesn't seem to smell bad - it has a yellow tint to it though and I didn't know if it should be a clear color.
Bottom line - what should I be looking for to determine if it is still ok to use! 
Thanks!
Michelle
I'm with CakePro. I just opened one up that I had in my cake room that has been in there a good year or two, and it was fine.
I wondered the same about the stuff. I have some opened. I know you are not supposed to store it in the fridge. I tried to make my own twice and failed miserably.
great question..i was thinking about this very same thing a few weeks back. I have an opened container of it in my pantry that is at least a yr or more old.
I almost hate to admit this, but I am taking the Wilton Fondant & Gumpaste class (this is not the "hate to admit" part 
). We were supposed to bring piping gel and I had a container that I had used when I took the first three classes ..... almost 4 years ago. Yes, it was opened four years ago. It was a little dark, but I smelled it and it seemed fine so I used it. No one got sick from my cake, so I guess it was okay. I would say that an unopened package would be perfectly fine!
This is a piping gel recipe I have been given.I have not tried it but is it the same as yours LittleLinda.
Piping Gel
Transparent gel that adds shimmer and sparkle to cakes.
2 tablespoons gelatine
2 tablespoons water (cold)
2 cups (500g) Glucose Syrup
1. Use double boiler method i.e. container sitting in simmering water up to halfway of bowl.
2. Dissolve gelatine in water immediately
3. Add glucose and keep stirring until mixture cools.
4. Store in fridge.
Briarview, that was not my recipe because it didn't have glucose syrup. I'm willing to try that one if I even knew where to buy glucose syrup.
I don't have the recipe anymore because I failed at making it twice.
So, anybody know where to buy glucose syrup?
I've used glucose and corn syrup in making homemade fondant. Glucose is thicker (doesn't pour like syrup) and has less water than corn syrup, so you would need to adjust for the extra water if using corn syrup.
I've used glucose and corn syrup in making homemade fondant. Glucose is thicker (doesn't pour like syrup) and has less water than corn syrup, so you would need to adjust for the extra water if using corn syrup.
Maybe that is how I failed if I used corn syrup as a substitute to glucose. Thanks!
I found a recipe for homemade piping gel. I saved it on my computer at work and will try to remember to post it here tomorrow.
Martha, could you look for that recipe on your work computer? I'd like to try it.
I'll look right now. I think I have it saved in a Word document.
Okay, here's one from http://design-wedding-cakes-pictures.blogspot.com/2007/03/free-easy-recipe-for-home-made-piping.html
1/3 cup sugar,
1 tablespoon cornflour,
1/4 cup freshly squeezed lemon juice,
1/4 cup water.
Mix sugar and corn flour in a small saucepan, gradually add juice then water. Stir over high heat until mixture boils then thickens. Colour as desired using liquid or powder
Dont take your eye off the ball whilst making it or it goes lumpy you have to stir it all the time. It keeps for weeks in the fridge.
Here's one from Taste of Home:
HOMEMADE PIPING GEL
2 cups white corn syrup
1-2 envelopes unflavored gelatin ( 2 envelopes make a stiffer gel)
2 Tbsp. cold water
Soak gelatin in 2 tablespoons water. Heat on low until clear and gelatin is melted, then add the corn syrup. allow to heat thoroughly, then store in a covered container. This product can be tinted with paste food colors. This should be stored in a refrigerator and used within a few weeks as it molds. This is because there are NO PRESERVATIVES in it.
and here's a thread on CC that came up ...
http://forum.cakecentral.com/cake-decorating-ftopict-33751-.html
Let me know which one you try and how it works out. I hardly ever use piping gel, but I'm venturing into fondant covered cakes and I would like to have some sitting around just in case.
Well, I bought some one time...the last time I ever bought any, and TRUST ME you will know if it is bad. It had giant fuzzy hair growth on it!!!!!
It was yuk. I threw it out.
I wrote myself a note on the recipes to respond when I have tried any of them. Right now, I have no specific need to do it . It appears that those recipes ARE perishable, so maybe the purchased one is a better buy in the long run.
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