How To Apply Edible Gold Leaf To A Cake?
Now the trend is cakes coated with food gold. They look very expensive and elegant and are perfect for various celebrations. Such cakes are covered with transferable edible gold sheets. Edible gold consists of pure gold (96%) and silver (4%), so it has no smell or taste.
Pure gold used in the manufacture of gold leaf is biologically inert, therefore it is actively used as components of gourmet dishes and for decorating them. Edible gold is extremely soft, that is, it is incapable of forming edges, and therefore safe. Standard food supplements listed on the European list of supplements. In other words, gold is used as food coloring.
• Cake covered with mastic;
• Gold leaf decals;
• Shallow plate with water;
• Paper towels.
Some people prefer to wear thin cotton gloves. This makes sense as long as you do not have enough experience and you risk leaving a lot of fingerprints on the gold coating. But over time, you can refuse them if you are more comfortable without them.
Make sure the cake coating is completely free of excess starch and powdered sugar. Clean them with a brush.
Fold a paper towel several times to get a comfortable size for work. Moisten it slightly with water. The most important thing is not to overdo it! If the towel is too wet, it will wet the mastic too much, it will become sticky and not comfortable to work with. There should not be any drops of water on the mastic! For the sheet of gold to attach, it is enough to slightly moisten the surface of the cake with water. If you suddenly moistened the cake more than necessary, simply pat the excess water with a dry paper towel.
It’s better not to wet the whole cake, but small areas. After all, we will not cover the cake with gold at a time, but square by square. While you are working on one piece of the cake, the rest is already dry, so it makes no sense to wet the whole cake. Dip a small area of the cake a little larger than one transfer sheet.
We take the transfer sheet, cut the edge of the paper substrate on three sides flush with the gold sheet. This is necessary so that you can apply gold sheets flush to each other and the base of the cake. Otherwise, with the loose ends of the substrate sticking out, it will be difficult to do this, and the previous sheets will likely be damaged by these ends. On the fourth side, we do not cut off the substrate, for it, we will hold the sheet. With a precise movement, we put a gold sheet on the cake area moistened with water, the sheet quickly sticks. The sheet should be attached in ONE smooth motion! Carefully smooth, but in only one direction, be careful, the sheet can be torn very easily! Smooth all corners. And only then gently remove the paper backing. Remove the backing very slowly, making sure that the entire gold leaf has stuck to the cake. If suddenly the sheet does not stick, return the backing to its place, iron again and then slowly remove it again.
In the same way, we work with the following sheet. Cut off the excess substrate from 3 sides. Wet again a small portion of the cake, a little more than the area of the sheet. Why is it necessary to moisten a portion of the cake slightly larger than the transfer sheet itself? Remember, before sticking the very first sheet, we dampened the area a little more than the sheet? So, now when wetting the surface under a new sheet, the area in the immediate vicinity of the first sheet is already wetted, and it does not need to be touched, otherwise, you risk damaging the previous sheet. Glue the gold sheet EXACTLY to the edge of the previous one. Try not to leave gaps between the sheets. If suddenly this happened, and there was an annoying white gap between the sheets, we will fix it a little later.
Thus, glue the whole cake in a circle. In the end, there will be a plot smaller than our sheets. It is necessary to cut off the sheet of the desired size and stick it. Do not throw away the trimmings, gold is very expensive, and trimmings are useful to us. To cover the entire height of the cake with sheets, you will most likely also have to cut the second tier of sheets flush with the top edge of the cake.
What To Do With Gapes
Gluing sheets of gold is a very painstaking job, especially if you have little or no experience. Hands are shaking, sheets are not superimposed very smoothly and white gaps remain. What to do with them? Take scraps of gold, cut out of the thin stripes, slightly larger in width than the gaps. Moisten the gaps very carefully with water if they suddenly dry. And put strips of gold on them, their ends will be superimposed on the gold sheets that you have already glued, it should be so. Leave the cake to dry for an hour and after an hour with a thick brush away the excess gold from the gaps. Do not do this right away, otherwise, you risk severely damaging the coating.
That’s all! The principle of operation is not complicated, but the sheets of gold are extremely delicate. In this matter, the main thing is practice and a confident hand.