I just recently saw this item mentioned here on CC. I've always wondered how you can get a nice sheen to finish off your cake creations. Do many of you use this product? Is it worth the investment and do you use it on fondant and gumpaste cakes?
Are you talking about Chef Rubber edible spray laquer? I bought some at cake camp, but haven't used it yet.
Bronwen Weber talked about it in her class and said it was neat, but not something you should use all the time. Not good to ingest all the time.
I used it in culinary school. Too expensive to use in the real world, unless you specifically need it for something. Typically it's used on bread dough showpieces.
Yes...It is very expensive.There is a fantastic decorater in Florida I think called Debbie does cakes and she uses the laquer all the time on her cakes.She said it was about $35.00 a can.Neat look but too expensive for my tastes!!
I need to make one glossy cherry about the size of a golf ball. So instead of buying a 35 dollar can of this stuff is there something else i can do?
The Chef Rubber edible spray laquer is only $10 a can. It's probably not as shiney as the $35 a can stuff, but still good.
Is your cherry going to be made of fondant? Steam it for shine.
Yes it is going to be fondant. Im new at this so. i had no idea i could steam it! Im just a stay at home mom and this is my new hobby. That sound cool.
I have a few questions about steaming it, Do i need to let it dry completly first and anymore tips about steaming you have.
I'd say yes, it should be pretty dry. And be careful with the steam. Don't get a lot of steam on it and don't burn yourself. You'll probably want to do some experimenting.
leahs, I have not been a member of this site long , but I've had about a million questios and you have ALWAYS shared so much info and knowledge , you are GREAT!!(and then some)
How about using to restore shine to chocolate - that's what I thought it was for. When steaming is it bursts to cover entire flower making it sticky again?
Chocolate is a totally different thing. If the chocolate isn't shiny it's either 1) old or 2) not properly tempered. Steam won't help chocolate. It will just melt it.