Edible Glitter for Cupcakes and Cookies: An Easy How-To

24 matte cupcakes taught Dana the lesson: on frosting, shimmer is a technique problem, not a quantity problem. The short version: shake-and-pray fails because buttercream swallows loose glitter. The fix is dry-brush application on a set surface, timing the dusting after the crumb coat firms, and choosing fine luster dust for smooth sheen work — the 7-gram baking line exists for exactly this, $9.99 a jar across 13 colors. In this episode: the Friday-night cupcake failure, reconstructed; brush, timing, and the frosting trick that keeps sparkle on top where eyes can see it; dust versus flakes for baked surfaces; and how one jar covers a class party with most of the jar left over. If your project is drinks, not baking, skip back to the cocktail episodes — this one lives entirely on frosting. The 7g luster dust baking line is on Amazon (check the listing for current pricing). Produced with AI-crafted hosts. Full transcript on the episode page. New questions answered every week at The Monégasque Table.