I've done the same thing but I used the luster dust in an airbrush gun. it was alot faster and I was able to get the same effect. I used the luster dust from pfeil & holing.
Thank you for this video, was looking for another sequined cake tutorial where I can use what I already have in my supply (before trying something using new ingredients and techniques). One question, can I take those same colored sequins and put the in say, a ziploc bag, and ad the gold dust and extract to color them, shaking to combine? And then apply aft wards to the cake? Will the gold color take that way? TIA
This video inspired me to make my own FIRST fondant and buttercream cake ever! However, I found the shimmer dust I purchased from Michaels craft store wasn't sufficient for the tiny tier over my bigger cake tier. I also found using lemon extract may give the cake a sour taste. ..is this true? Can I substitute the lemon extract for vanilla extract instead? Also, where can I buy a larger amount of gold dust/glitter?
I don't see the point of all this hart work if in the end of day you have to remove the fondant because is not edible. Look beautiful but I think in a cake taste is also important some people care more about how it looks.
This cake is beautiful. great tutorial. Would this also work on a cake that has been ganached in white chocolate which has set hard. Basically the set before the fondant is added? would the sequins stick just as well to the hard ganache as they would the fondant? Thank you in advance
Hello Am sara from saudi arabia Thx for ur beautiful tutorial It's very helpful Dear can i get length and width sizes of ur tiers cake ?? For the 3 layers plz Thx u again
Thanks for the tutorial, this is beautiful. My question, what if I want to attach some fondant cutouts/decoration on the gold sequence? Will it stick? What should I use to stick them on gold sequence. Thank you.
Please, can you tell me the name of this gold glitter, because mine isnt the same and the final effect is different. Im from Spain,where can i buy it? thanks.
Is the brand of dust you are using safe to eat? Curious since I have to make something like this but in silver soon. Many dusts always say that they are for decorative purposes only.
Yomna, the brand I am using is not safe to eat, but there are brands of gold out there that are. I always let the venue, wedding planner, bride, know that the gold fondant must be removed before serving.
When you use anything alcohol based for this type of technique the alcohol actually evaporates as soon as it gets hit with air , therefor when they are consuming the cake, there will be 0% alcohol content in it , no alcohol will be eaten , I am also a cake designer, and when I ran into this issue with a client, I contacted a friend who works in the chemistry department of a college to find out if there was something with the same chemical compound I could use, that would make for no reaction with my product, where I'd have gumminess or blobs or any blotchiness , and he informed me that once alcohol is exposed to the air in this manner and dried by the time they eat this cake, there will be 0 alcohol :) hope this helps !
Fairest Oftheball Woah don't know what king of Chemist you talked to but the only thing that evaporates is the volatile compounds. IF alcohol actually evaporated on contact with air, then a lot of Bars would be out of business quickly! A suitable substitute would be a super thin layer of corn syrup or glucose. There is also a myth that alcohol cooks out of food.... that's also wrong.. alcohol does not “cook out” of food in most cases. The myth that alcohol does all cook out stems from the fact that alcohol has a much lower boiling point temperature (173° F / 78.5° C) than water (212° F / 100° C). Thus, if the temperature is above 78.5° C, then the alcohol should boil off, right? A group of researchers in 1992 at the U.S. Department of Agriculture, the University of Idaho, and Washington State University decided to find out. In the end, what they discovered was that the “alcohol cooks out” assumption didn’t turn out to be correct for the vast majority of ways most people prepare food with alcohol. In their study, they used a variety of recipes with various sources of alcohol and a variety of preparation types, including simmering, baking, flaming, refrigerating over night, etc. What they found was that the amount of alcohol remaining after cooking was in the range of 4%-85%. The variations weren’t just dependant on how long you kept the temperature above alcohol’s boiling point either. They also found that the other ingredients made a difference in the alcohol retention rate. The size of the cooking vessel also greatly affected the alcohol retention rates. The smaller the vessel, the more alcohol will be retained given some set cooking time, due to the smaller surface area for evaporation. In terms of preparation methods and times, their results were as follows (all of these assume the temperature is above 173° F, which is the boiling point of alcohol; also, the size of dish and contents of the food mixture affect the results, so this is just a general guideline): •The highest rates of retention were with alcohol added to boiling liquid and then shortly after removed from heat. In this case, the alcohol retention rate was around 85%. •The second highest alcohol retention rate came when using the flaming method of cooking, which resulted in around a 75% retention level. •When using no heat and storing overnight, about 70% of the alcohol was retained. •When baked for 25 minutes with the mixture not being stirred, the retention rate was 45%. •When baked/simmered where the mixture is stirred, produced the following results: ◦15 minutes 40% ◦30 minutes 35% ◦1 hour 25% ◦1.5 hours 20% ◦2 hours 10% ◦2.5 hours 5% Now, you might think from this that if you cooked the thing long enough, eventually the alcohol will all get cooked out. From a practical standpoint, this is more or less true. But if you are ever cooking for or are a recovering alcoholic, you’ll want to know, it’s not really true. There will always be some alcohol remaining as long as there is still any kind of moisture in whatever you are cooking. The reason behind this is that the alcohol binds with water and forms an azeotrope (mixture of two or more compounds where the ratio cannot be changed by simple distillation). So as you boil the azeotrope, the ratio of alcohol in the compound stays the same throughout the boiling process. So you will always retain some alcohol, unless you boil off all the liquid
Lisa Viel Hi Lisa, you can paint the sequins prior to applying them. The reason I don't? The gold tend to smear on my hands...I find it is less messy to paint them on the cake. If you use a different brand on gold, you may not have the smearing problem. Thanks for watching.
pleeeaaase can you answer me .can I use glucose to stick the sequins. I don't know what is piping gel here in morroco. I have glucose can I heat it in microwave and use it as glue .thank you very much
This is really nice! Where can I get these multicoloured sequins from? I can only find gold or silver sequins and they are very expensive for tiny quantities!
Neilam, the candy sequins I use can be found in most cake decorating stores. Be sure to get the pastel ones as they are easier to cover. A lot of people use the sequins to decorate cupcakes with. We buy ours from CK Products, which is a wholesaler.
savannahcustomcakes Excellent tutorial! Thank you. I was wondering if 1. I could use any brand of gin instead of lemon extract or Everclear brand and 2. how easy it would be to transfer such a cake to stack on another cake without smudging the sequins. Tips will be appreciated.
+Danielle Cutter Hi! In the tutorial I used Albert Uster gold dust. It is not edible and I advise the person cutting the cake to remove the fondant prior to serving. There are now edible gold dusts available to use. Flour Confections has them on their website. If you have questions, Lisa, one of the owners is a cake decorator as well and will be happy to help you. Thanks for watching!
catherine mulumba Catherine, the fondant does not melt. Occasionally, we do encounter some condensation. If you don't touch the condensation it will dry on it's own. I recommend doing a test run to see how your fondant does with the refrigerator you have .
I've done the same thing but I used the luster dust in an airbrush gun. it was alot faster and I was able to get the same effect. I used the luster dust from pfeil & holing.
+Tosha Sorrentino Good to know! I don't own an airbrush so painting works for me.
Tosha can i ask you what kind of airbrush gun do you have , i have hear that they get clogget
+Nataly Martinez I have an iwatta airbrush gun. I mix the luster dust with vodka and spray on in layers
@@toshagiovannone8707 Can I ask you what kind of luster dust you use?
Can i use american color for airbrush?
Beautiful cake, thanks for sharing! I am wondering what brand of gold dust you are using here?
Albery Usters, just saw the previous comments my bad. Thanks again for sharing!
Rosie's Dessert Spot No worries, Rosie's Dessert Spot! Love the name!!!
i know I'm kind of randomly asking but do anybody know of a good site to stream newly released series online ?
@Alberto Camilo flixportal xD
@Maximilian Santiago thank you, I signed up and it seems to work :D Appreciate it!
Hi, can you tell me the size of this cake and how many OZ of confetti sprinkles you used to cover it? thank you! great Job!
Wouldn't an airbrush work better than just painting the sequins?
I'm decorating my mums cake with butter icing (as she doesn't like fondent) will it just stick to butter icing?
Love this tutorial. I have a client that absolutely hates fondant but wants a cake like this. I can I use this technique on just a buttercream cake?
Thank you for this video, was looking for another sequined cake tutorial where I can use what I already have in my supply (before trying something using new ingredients and techniques). One question, can I take those same colored sequins and put the in say, a ziploc bag, and ad the gold dust and extract to color them, shaking to combine? And then apply aft wards to the cake? Will the gold color take that way? TIA
sheri p I know I'm late, but did you try that method, I was wondering the same thing.
Here is the edible stuff!
$24 bucks for 1oz tho.
www.auifinefoods.com/colored-luster-powder/luster-color-powder-gold-5860350000
Is the cake a 10" or 12". And what are the sizes of the top two tiers. I'm planning to make this for a 50th anniversary! Thanks
This is Wayyyyy Better than airbrushing !!! Thank you sooooo much ! I almost gave up on this technique.
You are very welcome Nina! I don't have much luck with the airbrush...painting is a much better option for me.
Thank you for sharing. I have a question: Is it possible to do this effect with an airbrush?
+Diana Manzanares yes, you could use an airbrush... I would start with a light coat and then apply slowly to darken.
Good job!
Can the candie sprinkles be done to a buttercream cake? My daughter wants this done to her wedding cake that is going to be buttercream?
May LOOK PRETTY!! But these little HARD FLAT SPRINKLES Are ABSOLUTELY Disgusting!!!!
I would have added the sprinkles in a ziplock bag and added the gold dust shake 😊
This video inspired me to make my own FIRST fondant and buttercream cake ever! However, I found the shimmer dust I purchased from Michaels craft store wasn't sufficient for the tiny tier over my bigger cake tier. I also found using lemon extract may give the cake a sour taste. ..is this true? Can I substitute the lemon extract for vanilla extract instead? Also, where can I buy a larger amount of gold dust/glitter?
Que preciosidad de trabajo una obra de arte la pastelería es mi favorita
Can i please know what cake sizes you used? Thank you 😊
I find it interesting , I'm not much of decorating but with this video if you can learn, thanks!!
Tony Lex Huerto You are welcome, Tony! Thank you for watching.
hello, very nice video, however im not able to find the gold dust paint anywhere... can you pls send me a link to an online store?thanks
tin2pips Hi! Google "Albert Uster imports" Should come right up.
I don't see the point of all this hart work if in the end of day you have to remove the fondant because is not edible. Look beautiful but I think in a cake taste is also important some people care more about how it looks.
Hi, cake looks fabulous! Could you give me a rough idea how many grams of edible sequins i would need for a 10 inch base? many thanks
is that pipping gel made with CMC and water?? Thank you! by the way the cake is amazingly bautiful!
i cant find any piping jel in my country, what can i subtitute it with? please answer
Where do you buy your gold and silver dust colors? I see you have quite a big bottle and usually i can only find the tiny little cans
I was wondering what size cake what that and about how much of the Albert Uster luster dust went into covering the whole cake?
Hi, beautiful tutorials. Thank you. Will this method work on butter cream instead of fondant? I hardly use fondant for covering my cakes. Thank you.
Plz tell me which gold you use on it?
What is the name of gold coloring your using? And where can I find it?
I use Albert Uster Gold.
Lovely, very glamorous.
Thanks for sharing.
This cake is beautiful. great tutorial. Would this also work on a cake that has been ganached in white chocolate which has set hard. Basically the set before the fondant is added? would the sequins stick just as well to the hard ganache as they would the fondant? Thank you in advance
Lisa, I haven't applied the sequins to hardened ganache, I think it would work. Let me know if you try it!
OK will do. Thank you for taking the time to reply
Can I airbrush the gold instead , and can it be done on buttercream cake instead of fondan?
Can I also airbrush the sequence with gold instead of painting them on?
Can I use buttercream and not fondant to achieve this look??
No buttercream will leave you with a big mess
Hello
Am sara from saudi arabia
Thx for ur beautiful tutorial
It's very helpful
Dear can i get length and width sizes of ur tiers cake ??
For the 3 layers plz
Thx u again
Gorgeous cake, Savannah! Thanks for the videos!
Thanks for the tutorial, this is beautiful. My question, what if I want to attach some fondant cutouts/decoration on the gold sequence? Will it stick? What should I use to stick them on gold sequence. Thank you.
it seem hand painting it is harder so I would just air brush it gold
Thanks for the videos.
Please, can you tell me the name of this gold glitter, because mine isnt the same and the final effect is different. Im from Spain,where can i buy it?
thanks.
Sisi Ivanova She answered it loads of times in other comments :)
savannahcustomcakes
Thanks Crystal! I use gold dust from Albert Uster.
I would like to know the name of the gold colour too (from UK) thanks x
I did it for my sister's wedding and it was amazing!!! Thanks for your tutorials.
Hi there beautiful cake there!!! Will u taste the lemon extract that u used???
What is used for squance ?
That’s super ugly
Is the brand of dust you are using safe to eat? Curious since I have to make something like this but in silver soon. Many dusts always say that they are for decorative purposes only.
Yomna, the brand I am using is not safe to eat, but there are brands of gold out there that are. I always let the venue, wedding planner, bride, know that the gold fondant must be removed before serving.
can you use a regular bottle spray to paint the confetti prior to the application?
Здравствуйте! Чем вы покрываете канфетюр? Это кандурин? И где такой можно купить?
Hello! Great tutorial! Which brand of gold luster dust do you use?
does your fondant have moisture after you take it out of the fridge?
Hi there, can I use Ready-to-use Metallic Gold Edible Food Paint .
Hi Pinthy, I have not used the Ready to use Metallic Gold Edible Food Paint. If you try it, please let me know how you like it.
Ok I will and thanks for your reply.
Can I use something other then lemon extract or vodka.
My clients can't consume alcohol.
Thank you in advance you have wonderful videos
almazaaa, you need to use something that is alcohol based because it will evaporate quickly and not dissolve the sugar.
When you use anything alcohol based for this type of technique the alcohol actually evaporates as soon as it gets hit with air , therefor when they are consuming the cake, there will be 0% alcohol content in it , no alcohol will be eaten , I am also a cake designer, and when I ran into this issue with a client, I contacted a friend who works in the chemistry department of a college to find out if there was something with the same chemical compound I could use, that would make for no reaction with my product, where I'd have gumminess or blobs or any blotchiness , and he informed me that once alcohol is exposed to the air in this manner and dried by the time they eat this cake, there will be 0 alcohol :) hope this helps !
Fairest Oftheball Woah don't know what king of Chemist you talked to but the only thing that evaporates is the volatile compounds. IF alcohol actually evaporated on contact with air, then a lot of Bars would be out of business quickly!
A suitable substitute would be a super thin layer of corn syrup or glucose.
There is also a myth that alcohol cooks out of food.... that's also wrong.. alcohol does not “cook out” of food in most cases. The myth that alcohol does all cook out stems from the fact that alcohol has a much lower boiling point temperature (173° F / 78.5° C) than water (212° F / 100° C). Thus, if the temperature is above 78.5° C, then the alcohol should boil off, right?
A group of researchers in 1992 at the U.S. Department of Agriculture, the University of Idaho, and Washington State University decided to find out. In the end, what they discovered was that the “alcohol cooks out” assumption didn’t turn out to be correct for the vast majority of ways most people prepare food with alcohol. In their study, they used a variety of recipes with various sources of alcohol and a variety of preparation types, including simmering, baking, flaming, refrigerating over night, etc. What they found was that the amount of alcohol remaining after cooking was in the range of 4%-85%. The variations weren’t just dependant on how long you kept the temperature above alcohol’s boiling point either. They also found that the other ingredients made a difference in the alcohol retention rate. The size of the cooking vessel also greatly affected the alcohol retention rates. The smaller the vessel, the more alcohol will be retained given some set cooking time, due to the smaller surface area for evaporation.
In terms of preparation methods and times, their results were as follows (all of these assume the temperature is above 173° F, which is the boiling point of alcohol; also, the size of dish and contents of the food mixture affect the results, so this is just a general guideline):
•The highest rates of retention were with alcohol added to boiling liquid and then shortly after removed from heat. In this case, the alcohol retention rate was around 85%.
•The second highest alcohol retention rate came when using the flaming method of cooking, which resulted in around a 75% retention level.
•When using no heat and storing overnight, about 70% of the alcohol was retained.
•When baked for 25 minutes with the mixture not being stirred, the retention rate was 45%.
•When baked/simmered where the mixture is stirred, produced the following results: ◦15 minutes 40%
◦30 minutes 35%
◦1 hour 25%
◦1.5 hours 20%
◦2 hours 10%
◦2.5 hours 5%
Now, you might think from this that if you cooked the thing long enough, eventually the alcohol will all get cooked out. From a practical standpoint, this is more or less true. But if you are ever cooking for or are a recovering alcoholic, you’ll want to know, it’s not really true. There will always be some alcohol remaining as long as there is still any kind of moisture in whatever you are cooking. The reason behind this is that the alcohol binds with water and forms an azeotrope (mixture of two or more compounds where the ratio cannot be changed by simple distillation). So as you boil the azeotrope, the ratio of alcohol in the compound stays the same throughout the boiling process. So you will always retain some alcohol, unless you boil off all the liquid
Do I have to use fondant in order to use the sequins or can I freeze my regular icing on the cake then apply the gel and other stuff
Would it be possible to paint the sequence and let them dry, before attaching them to the cake?
Lisa Viel Hi Lisa, you can paint the sequins prior to applying them. The reason I don't? The gold tend to smear on my hands...I find it is less messy to paint them on the cake. If you use a different brand on gold, you may not have the smearing problem. Thanks for watching.
Thanks so much for this video!! What brand of gold are you using??
You are welcome! I am using Albert Uster's gold dust.
por que no usas el spray en oro creo que era menos complicado ya que con la brocha se cae los dulces..
very nice and fun song with exvellent music
Hello i m from France and i love you work it s so amazing ! Can i ask you the brand of you brush and the name of your gold dust ? Thank you so much
hi, can i substitute the confetti with sprinkles?
Hi, you are amazing with your technics, what can I use instead of the pure lemon extract? Thanks Anita from London
Anita Macintosh cheap grain alcohol
hello Mrs Minette which glue are you using?
The only albert uster gold dust I found is Non-edible....is there another type that is edible?
+D Dysinger The Albert Uster gold is labeled non-edible. We advise the client and reception staff to remove the gold fondant before serving.
can we do this with buttercream frosted cake?
Hi if I may ask what kind of gold were you using is there a specific bran your using ? Love your work it's so elegant :)
Thank you! I'm using Albert Uster's gold dust.
Could you please tell us the name of the gold dust that you used?
Alicia Perez Albert Uster gold dust.
Hello can you do this technical on butter cream cake.
Is it possible to air brush as well and get the same look
Hello Thanks for the tutorial. I was wondering if you've tried to apply the gold with a airbrush. Thanks!
pleeeaaase can you answer me .can I use glucose to stick the sequins. I don't know what is piping gel here in morroco. I have glucose can I heat it in microwave and use it as glue .thank you very much
I have never used glucose to stick the sequins on with but I bet it would work!
you can make your own piping gel www.craftsy.com/blog/2015/06/how-to-make-piping-gel/
ikramita salut ikram je pense c le nappage
OBRIGADA PELAS DICAS!
I really wish the made candy sequins in white.... I be they do i just haven't looked hard enough
Jerry Hale texansprinkles on etsy
This is really nice! Where can I get these multicoloured sequins from? I can only find gold or silver sequins and they are very expensive for tiny quantities!
Neilam, the candy sequins I use can be found in most cake decorating stores. Be sure to get the pastel ones as they are easier to cover. A lot of people use the sequins to decorate cupcakes with. We buy ours from CK Products, which is a wholesaler.
ممكن احد يعرف يترجم بالعربي شنو سوت بالفرشاه
does airbrushing gold work the same?
Can use water on dust? Or lemon juice?
No to water and lemon. Lemon extract yes.
איזה חומר מורחים בכדי להדביק את הסוכריות?
That looks awesome but I can never get my hands on the perfect luster. ..which one are you using here???
I use Albert Uster's gold dust. For the other cakes I use Pear dust.
Is it possible to do this on buttercream?
I love your tutorial,what finishing did you give the2 top tiers?
Where did you get your gold dust from????
Jacquelene Turner You can order the Gold dust from swankcakedesign.com or directly from Albert Uster.
Hi don't have lemon extract could i use something else .or lemon essence ty
You can use Everclear instead of lemon extract.
savannahcustomcakes Excellent tutorial! Thank you. I was wondering if 1. I could use any brand of gin instead of lemon extract or Everclear brand and 2. how easy it would be to transfer such a cake to stack on another cake without smudging the sequins. Tips will be appreciated.
cake looks very nice, how is its taste?
litandas Thank you. I recommend removing the gold before serving.
Oh I understand!!! I did find one but its some company in Dubai😝
So I'm still searching but I will let you know as soon as I find one.
Thank you😊
what is the size of the cake and height?
hi Minette are you aloud to eat the gold
please tell where the flower on top came from
where you bay, the gold, color??
Hello, we don't have pipping gel here !!! What can i use ??! Can i do it with glue!?? Thank's for the tuto :)
Do not use glue! Order piping gel online
If you were to put a very thin layer of buttercream before the sequins that should work you don't see the fondant anyway
super tort. wo kaufen gold farbe ? sagen .Bitte
What gold do you use? Thanks
Love the tutorial thanks for sharing
LINDO TRABALHO! ME INSPIRANDO PARA OS 15 ANOS DA MINHA FILHA!
excellent tips . thank you!
Nice Minette!!! Thank you for sharing:)
cant you airbrush it?
Hi could you please share what size of pans do you used for that cake
thanks in advance
can we use air brush to colour it ?
I bet the airbrush would work great!
where you hay the golf color??
Thank you Minette, any tips help from you!!!
Sheri p I would be concerned that the gold would get everywhere. If you try it, let me know. Thanks!
Hi Minette, would you mind sharing which brand of gold dust you used here?
+Danielle Cutter Hi! In the tutorial I used Albert Uster gold dust. It is not edible and I advise the person cutting the cake to remove the fondant prior to serving. There are now edible gold dusts available to use. Flour Confections has them on their website. If you have questions, Lisa, one of the owners is a cake decorator as well and will be happy to help you. Thanks for watching!
savannahcustomcakes can you do more cake videos pls
This is SUCH a smart idea!!!
Thanks for sharing a lovely video can you tell me whether the fondant melts due temprature change because its been in fridge ?
catherine mulumba Catherine, the fondant does not melt. Occasionally, we do encounter some condensation. If you don't touch the condensation it will dry on it's own. I recommend doing a test run to see how your fondant does with the refrigerator you have .
Ooh thank you! !!