Gold/Silver Powder

Petals are literally complete sheets of gold/silver torn into smaller irregular shapes.  Tearing the petals with the bamboo tweezers and spatula provided can create even smaller shapes.  Leaf is impossible to touch with the hands as it is so thin and will adhere to the moisture in your fingers. However, it is easy to handle with the bamboo tweezers supplied.

Lovely irregular effect. Look great suspended in jellies, liqueurs, and soups. Or used to adorn canapés, desserts, fruit, chocolates etc.

The leaf is the trickiest of the products to use and will require a little more patience. The end result is worth it though!

Depending on the finish you require, it may be worth investing in a Gilders tip which is a thin, flat 3” wide brush used to pick up and position gold and silver leaf. (www.goldleafsupplies.co.uk). Failing that you can lift the leaf using a smooth bladed kitchen knife.

Before gilding your food with leaf, make sure that you are in a draft free environment to reduce the chance of the leaf blowing around. Open the book carefully and take backing paper from the book with 1 gold leaf sitting on it.  If the leaf crumples on the paper backing, blow it gently to flatten it. For work on larger surfaces, either use a gilders tip, smooth bladed kitchen knife to pick up the whole leaf or let is slide gently off the paper onto the area to be gilded.

If you choose to use a gilders tip, firstly rub a small amount of butter or oil over the back of your hand and very lightly brush over the greased area with the tip. This should add just the right amount of grease to the tip to enable the leaf to stick to it and you can then lift it and place in its desired position. Use another soft, dry brush to “tamp” the leaf into its place. Do not apply too much grease or the leaf will not come away from the brush!

To cut into smaller squares for use on small, intricately detailed designs, use a sharp knife and place cardboard underneath before applying firm pressure.  Roll the knife gently but firmly to and fro to cut the leaf but do not saw, as this will cause the leaf to tear.  Make sure the knife is dry and oil free. To transfer the small square to the surface to be gilded, take a small, soft brush with grease applied (as with the gilders tip) to pick up the leaf and transfer it to the area required.

If you are looking for a more irregular effect for example on fruit or biscuits, you can just simply roll the fruit (or biscuits) along the sheet and it will curl around the shape of the fruit. (Remember – the surface has to be slightly humid for the gold to stick)

Edible Gold and Silver can be heated in the oven up to 480 F or frozen without affecting the shape or shine.  This allows you to prepare food well ahead of the big event and just take it out of the freezer when required.