Glittery Gold Piping
How do you get gold butter cream to do some stenciling/piping? Do I just use piping gel with gold dust and alchohol but I really want to do it in butter cream.
Replies to This Discussion
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Permalink Reply by Kathy Kmonk on
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Can you post a picture as an example of what you are talking about?
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Permalink Reply by Amanda on
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I've never had good luck with that. I've tried the piping gel route (it's ok), I've tried just adding a lot of luster dust to bc (didn't work at all), and finally I ended up piping royal icing on parchment paper, let it dry, dust with luster dust and then put that one the cake. Worked pretty well. You just have to be suuuuuuper careful with the transfer from parchment to cake! ;-)
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Permalink Reply by Eileen S on
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I was just reading a technique in the Cake Bible about doing the royal icing letters (like Amanda suggested), and then covering it in edible gold leaf (expensive, but if it's for something like a wedding cake it might be worth it).
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Permalink Reply by Anne M on
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Kathy, I do not have a picture, its just an idea that popped in my head, a cake covered in red bc with gold piping or gold stenciling. This is for a casual dinner at home..........but I have grandiose plans lol. Thank you guys..........lets see how it comes out.
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Permalink Reply by Karen Marie on
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I would go with what Eileen said and use royal icing. You can paint or dust after it dries. In fact I have seen tutorials use royal icing with stenciling and it comes out perfect.
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Permalink Reply by jeri c on
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I did a cake a few years ago that had scrolls that were painted in gold... I piped them in royal icing and allowed them to dry for a week so I knew they were good and dry. Then I used the GOLD HIGHLIGHTER not luster dust and mixed it with vodka and painted each one. Then allowed that to dry a few days before putting onto the cake. It was a tedious process and the royal icing scrolls do break very easy. I also did a cake last winter with a ton of scroll work on it that I used a clay extruder to make the scrolls so they were all even sized... I wish I would have had that tool when I did the other cake because the fondant and gumpaste scrolls do not break as easy as the royal icing ones. If you are putting them onto buttercream though, the royal icing scrolls might work better.
Here is the highlighter I always use. You can get it from several places...
http://www.globalsugarart.com/search.php?search=gold+highlighter+du...
The cakes are in my album the one with the gold is back a ways.
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Thank you everybody for your input.
jeri c said:I did a cake a few years ago that had scrolls that were painted in gold... I piped them in royal icing and allowed them to dry for a week so I knew they were good and dry. Then I used the GOLD HIGHLIGHTER not luster dust and mixed it with vodka and painted each one. Then allowed that to dry a few days before putting onto the cake. It was a tedious process and the royal icing scrolls do break very easy. I also did a cake last winter with a ton of scroll work on it that I used a clay extruder to make the scrolls so they were all even sized... I wish I would have had that tool when I did the other cake because the fondant and gumpaste scrolls do not break as easy as the royal icing ones. If you are putting them onto buttercream though, the royal icing scrolls might work better.
Here is the highlighter I always use. You can get it from several places...
http://www.globalsugarart.com/search.php?search=gold+highlighter+du...
The cakes are in my album the one with the gold is back a ways.
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Jeri, it says the highlighter is non-edible. Is it still okay to put on the cake?
jeri c said:I did a cake a few years ago that had scrolls that were painted in gold... I piped them in royal icing and allowed them to dry for a week so I knew they were good and dry. Then I used the GOLD HIGHLIGHTER not luster dust and mixed it with vodka and painted each one. Then allowed that to dry a few days before putting onto the cake. It was a tedious process and the royal icing scrolls do break very easy. I also did a cake last winter with a ton of scroll work on it that I used a clay extruder to make the scrolls so they were all even sized... I wish I would have had that tool when I did the other cake because the fondant and gumpaste scrolls do not break as easy as the royal icing ones. If you are putting them onto buttercream though, the royal icing scrolls might work better.
Here is the highlighter I always use. You can get it from several places...
http://www.globalsugarart.com/search.php?search=gold+highlighter+du...
The cakes are in my album the one with the gold is back a ways.
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Permalink Reply by rhono on
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I did a cake a few years ago that had scrolls that were painted in gold... I piped them in royal icing and allowed them to dry for a week so I knew they were good and dry. Then I used the GOLD HIGHLIGHTER not luster dust and mixed it with vodka and painted each one. Then allowed that to dry a few days before putting onto the cake. It was a tedious process and the royal icing scrolls do break very easy. I also did a cake last winter with a ton of scroll work on it that I used a clay extruder to make the scrolls so they were all even sized... I wish I would have had that tool when I did the other cake because the fondant and gumpaste scrolls do not break as easy as the royal icing ones. If you are putting them onto buttercream though, the royal icing scrolls might work better.
Here is the highlighter I always use. You can get it from several places...
http://www.globalsugarart.com/search.php?search=gold+highlighter+du...
The cakes are in my album the one with the gold is back a ways.
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OMSC! I WAS JUST COMMENTING ON THE SAME THING!
I did a cake a few years ago that had scrolls that were painted in gold... I piped them in royal icing and allowed them to dry for a week so I knew they were good and dry. Then I used the GOLD HIGHLIGHTER not luster dust and mixed it with vodka and painted each one. Then allowed that to dry a few days before putting onto the cake. It was a tedious process and the royal icing scrolls do break very easy. I also did a cake last winter with a ton of scroll work on it that I used a clay extruder to make the scrolls so they were all even sized... I wish I would have had that tool when I did the other cake because the fondant and gumpaste scrolls do not break as easy as the royal icing ones. If you are putting them onto buttercream though, the royal icing scrolls might work better.
Here is the highlighter I always use. You can get it from several places...
http://www.globalsugarart.com/search.php?search=gold+highlighter+du...
The cakes are in my album the one with the gold is back a ways.
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The highlighter is not edible... you have to tell whoever is cutting the cake to not serve the scrolls. Kind of a pain but if that is what they want, the scrolls have to be removed before serving. At the time I did that cake... the highlighter was labled as edible. I have not found the same highlighter since. I think the place I got it had it labled wrong because they claim they can not get the same stuff anymore but still sell the gold highlighter that is now labeled differently .... (it was not Global Sugar Arts) it was a small store out this way. GSA always sells theirs as non edible.
The cake I just did for my son in law, the Oregon Ducks Cooler and Jersey has the silver highlighter used on it and the same thing... I pulled the deco off prior to serving the cake. Sometimes to get what you want you have to do a little undecorating before you serve the cake.
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I know that most decorating supply stores sell what is called a gold/silver glaze.It's what i use.I have to apply it twice but it works beautifully.
jeri c said:The highlighter is not edible... you have to tell whoever is cutting the cake to not serve the scrolls. Kind of a pain but if that is what they want, the scrolls have to be removed before serving. At the time I did that cake... the highlighter was labled as edible. I have not found the same highlighter since. I think the place I got it had it labled wrong because they claim they can not get the same stuff anymore but still sell the gold highlighter that is now labeled differently .... (it was not Global Sugar Arts) it was a small store out this way. GSA always sells theirs as non edible.
The cake I just did for my son in law, the Oregon Ducks Cooler and Jersey has the silver highlighter used on it and the same thing... I pulled the deco off prior to serving the cake. Sometimes to get what you want you have to do a little undecorating before you serve the cake.
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