I'm using isomalt diamonds for the first time, and am not entirely sure how to attach them neatly to my cakes.
The cakes are covered in fondant. One has a quilted pattern, and I need the diamonds in the crosses. The other needs them placed a few inches apart around the base of each tier.
The only two ideas I can come up with are using royal icing or water. I want to avoid a big gob of icing underneath, and I don't want the crystal to melt either.
The diamonds are the very small size 1, so they are very light, and clear in colour.
Any suggestions?
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