Piping Gel Vs Egg White Vs Edible Glue -- Which One??
Decorating By h0mesweeth0me Updated 27 May 2014 , 4:41pm by Penny B
I've been making cakes for about a year and i have done various projects from fondant, making figures/flowers with gum paste, and working with modelling chocolate. One thing i am still really confused about it when to use which adhesive? When should i be sticking things together with piping gel or egg white or edible glue or royal icing or even white chocolate. is there a rule of thumb on this one?
AYou should never use raw egg white. You really shouldn't eat raw eggs yourself and you don't sell raw egg product to unsuspecting customers.
AReally? Even if it's from a pasteurized egg? Or even the tiny amounts needed to glue figures together? I thought it was recommended in so many cake decorating books. What would you suggest instead?
AI've seen people use egg whites on flowers. Generally, I think it's a bad idea to use raw eggs around anything edible-I instruct customers to remove flowers, to save or discard-but it's still something that touches the cake.
For flowers I use glue to assemble and steam for color.
I use royal, chocolate & sometimes even BC between tiers whatever is handy. Sometimes I'll use BC to fill in gaps if I need a clean finish, to avoid borders if theres a gap, then clean with a paintbrush.
I guess for attaching things to your cake, like petals or heavy objects royal is probably best. I've used chocolate before.
I don't use piping gel often, wafer paper is the only thing I really use it with.
I've never gone by any rules, some things just work better then others.
I've always used edible glue....I'm sure other things work too but I like gum arabic and water...
Takes awhile for the gum arabic it disolve but it always works....
AFair enough. Edible glue is a stable alternative to egg whites. Anyone know why some people choose piping gel? It doesn't seem as sticky enough at all... But it is transparent.
I do what Smckinney07 does. Edible glue / RI / chocolate for heavy things; piping gel for wafer paper.
I suppose you could use pasteurized egg white, but it's very expensive and you only need a little bit. Gum glue is cheaper.
Quote:
I've seen people use egg whites on flowers. Generally, I think it's a bad idea to use raw eggs around anything edible-I instruct customers to remove flowers, to save or discard-but it's still something that touches the cake.
For flowers I use glue to assemble and steam for color.
I use royal, chocolate & sometimes even BC between tiers whatever is handy. Sometimes I'll use BC to fill in gaps if I need a clean finish, to avoid borders if theres a gap, then clean with a paintbrush.
I guess for attaching things to your cake, like petals or heavy objects royal is probably best. I've used chocolate before.
I don't use piping gel often, wafer paper is the only thing I really use it with.
I've never gone by any rules, some things just work better then others.
This is probably a stupid question but I am fairly new to cake decorating. What does BC mean?
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