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KASCARLETT
Posted 14 Jul 2010 , 2:00pm
post #2 of 2
I've never heard of anyone using piping gel under the crumb coat. Under fondant, yes, but not the crumb coat. I have heard of people using simple syrup (which I think is equal parts water and sugar, but I'm not sure on that.) Piping gel, to me, doesn't have a very pleasant taste on it's own. I've used it before when making water (mixing piping gel and blue food coloring) and sometimes I put a very little bit in my buttercream when writing with it.
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