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All the deets you need to create that golden look on your desserts or chocolates! This takes anything you make up a notch and looking like it came out of a 5-star restaurant's kitchen.
Now this might seem simple, but it is so not! Working with gold leaf is so tricky because if you even breathe wrong, the entire sheet just flies away. So there definitely are some techniques involved, which I will explain further along.
What you will need:
2 food paintbrushes I like this set
Lemon extract This is the one I used
Edible gold leaf sheets Here is the one I like
A wooden bowl for the extract
A stainless steel tray and some non toxic parchment paper to place your finished products
A special tweezer because otherwise it just sticks to everything! these are specifically made for gold leaf
Instructions:
Ok so to begin, pour a bit of the memo extract into your little bowl. Dip one of the food paintbrushes into the bowl and lightly brush the area that you want to cover.
Then very carefully, pull back a bit of the tissue paper from either side of the gold leaf. Only peel back a little bit at a time and don't breath too heavily! That will make the gold leaf blow away! Now take your tweezers and pull off a small piece and drape it over the spot you brushed the extract on.
Repeat this process until you have the look you want. Once you're done with this initial step, in order to set the gold in better, brush the second dry paintbrush over the gold leaf spots to brush away any excess and to really set it in. You can wet the brush a bit with the extract if you'd like to set it in deeper.
Once you're done, allow your cake or chocolate to dry completely in room temperature for about a half hour. Then you can freeze, package or refrigerate as needed. The gold won't come off!
I hope you try this fun way to level up your desserts!
Until next time,
Libby
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