Hi! I've seen some of the gorgeous pancake stack cakes (such as this one here: http://cakecentral.com/g/i/3085658/a/3393724/stack-of-pancakes-cake-with-gumpaste-bananas-and-blueberries/) 

and I'm wanting to give it a go myself, although I'm just trying to figure out the Maple syrup part.. I know that lots of people claim to have used piping gel, although I'm worried about how this would keep on fondant? I've never used piping gel myself, although I can forsee it "melting" the fondant, making it into sticky goo. 

I was wondering how you think toffee would go? Like a sugar syrup cooked to the "hard crack" stage, then poured over like maple syrup. Although I'm just worried that the hot mixture would also do some damage to the fondant before it had set.. I've also heard isomalt is another option, I imagine this is similar? 

Thanks in advance :)

I used piping gel on this.

Using a hot toffee, you will melt the sugarpaste.  Isomalt will do the same thing.

I heated piping gel in the microwave to make it really runny then added just a drop of colour.  I then continued to stir it until it cooled enough not to melt the sugarpaste, but was still warm enough to pour and drizzle!  It felt just, just, just warm to the finger.

Suzanne x

Thanks heaps! Did the piping gel ruin the fondant over time? (make it soft/sticky) and if you don't mind me asking, do you buy your own or make it from scratch?

No the piping gel didn't affect it at all.

I buy my sugarpaste (fondant) and I also buy the piping gel. 

Suzanne x