posted
Hi Heads. About a couple of months back, the question was raised as to whether or not Gold Leaf was edible. During that discussion, mention was made of guilding a cake. This intrigued me and I've pondered just how one might go about doing such a thing. Well...I've come up with a "theory" on how one might accomplish this, and I thought some of the more culinary inclined heads might give an opinion as to whether or not this method might work.
Step 1 On a piece of paper cut to the same shape & size of the cake top, draw your design with a Sharpie pen.
Step 2 Place a piece of wax paper over your drawing,on a metal cookie tray and fill a squeeze container with Corn Syrup.
Step 3 Trace your design with the Corn Syrup onto the wax paper, and when finished, pop it into the freezer.
Step 4 After the Corn Syrup has frozen solid, press the Gold Leaf onto the Frozen Syrup using a clean make-up brush to assist you. The gold should stick only to the Syrup, but easily dust off the wax paper.
Step 5 Re-freeze the guilded Corn syrup till it's good and solid.
Step 6 Remove the guilded decoration from the wax paper using a tweezers and very thin knife. Place this into position on top of the cake.
What do you chefs and cooks out there think? I'm going to give this a test drive on the next "special occasion" that comes up. Gold Leaf would probably look spectacular against Chocolate Icing.
-------------------- Ken Henry Henry & Henry Signs London, Ontario Canada (519) 439-1881 e-mail: kjmlhenry@rogers.com
Why do I get all those on-line offers to sell me Viagara, when the only thing hardening is my arteries ? Posts: 2689 | From: London,Ontario, Canada | Registered: Feb 1999
| IP: Logged |
posted
My wife posted that question. She says that the problem with the frozen corn syrup is that it will thaw way to fast to be able to do anything with it. She also suggests that if you do try it, you will have to outline the pattern with icing, to keep the corn syrup in shape.
Let us know, she's curiuos.
-------------------- "B0LT" on the chat room thing.
Whip up some Marzipan! 1 egg white - whipped work ingradually 1 cup Almond paste add 1 1/2 cups sifted confectioners'sugar (use more to make a paste that is easier to handle) From here you can knead or mold it into the shape you need. If it becomes too oily, add a drop or two of lemon juice. You can also roll it in equal parts of cocoa and powdered sugar for taste. Try rolling it a flat sheet and cutting it to shape. Might be cool for burnishing a cake top! Just lay it on any non stick surface like you normallly would anything you guild and have at it. You can store any leftover marzipan in some foil in the fridge and use it later.
-------------------- Ray Rheaume Rapidfire Design 543 Brushwood Road North Haverhill, NH 03774 rapidfiredesign@hotmail.com 603-787-6803
I like my paint shaken, not stirred. Posts: 5648 | From: North Haverhill, New Hampshire | Registered: Apr 2003
| IP: Logged |
posted
Mike Jackson says to use honey...I haven't tried it yet since I gave all of my dad's gold leaf to a student to his to finish a sign he was working on for me. I meant to get some at the Conclave this year but I forgot and had the attitude that I'd just call Rick up one of these days and have him send me some...that'll teach me.
Si is on the right track...I'd spread out some melted chocolate on acetate, put it in the fridge to set, cut out your design and then use the honey water like MJ suggests for "size".
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3723 | From: Folsom, CA | Registered: Dec 2001
| IP: Logged |
![[Smile]](smile.gif)
![[Cool]](cool.gif)
![[Eek!]](eek.gif)
. The term Honey is more forgiving, and easer for me. 
Printer-friendly view of this topic