How to Apply Edible Glitter to a Cake Without Wasting It

How do you apply edible glitter to a cake? There are two methods, they are not interchangeable, and picking the wrong one costs you twice. Dry brushing gives a soft, diffused metallic sheen and it is fast: load a soft brush, tap off the excess, swipe. Painting gives coverage, edges and control: a small amount of dust mixed with a few drops of a clear high-proof spirit to a paint consistency, brushed on. Dry for sheen, wet for anything needing a line, a shape or a solid metallic face. The reason a spirit works as a carrier and water does not is that the pigment is almost insoluble in water — and it is thirsty, with oil absorption on the gold luster dust running 70 to 90 grams per 100 grams of powder. In this episode: - The two methods, and how to choose before you open the jar - Waste control that costs nothing: work from a dish, tap on the rim, decide once - Fondant takes paint, buttercream takes the dry brush — and why a tier gets finished in one session - Luster dust at 5 to 25 microns versus flake glitter at 50 to 500 microns - What to hand a client who asks what is in it Who should skip it: painting a cake headed into a warm humid box, brushing very soft whipped frostings, and any design with no smooth surface to catch a sheen. The MONÉGASQUE Gold 7 g luster dust is on Amazon at $9.99 with its full ingredient list printed on the jar; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.