Edible Spray Lacquer?

Decorating By msulli10 Updated 4 Sep 2008 , 1:19am by leah_s

msulli10 Posted 2 Sep 2008 , 2:05am
post #1 of 14

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?

13 replies
luvbakin Posted 2 Sep 2008 , 2:24am
post #2 of 14

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.

leah_s Posted 2 Sep 2008 , 7:15am
post #3 of 14

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.

Kiddiekakes Posted 2 Sep 2008 , 12:15pm
post #4 of 14

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!!

lilahcakes Posted 2 Sep 2008 , 1:47pm
post #5 of 14

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?

luvbakin Posted 2 Sep 2008 , 3:14pm
post #6 of 14

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.

lilahcakes Posted 2 Sep 2008 , 4:51pm
post #7 of 14

Oh thanks!!

leah_s Posted 2 Sep 2008 , 5:41pm
post #8 of 14

Is your cherry going to be made of fondant? Steam it for shine.

lilahcakes Posted 2 Sep 2008 , 6:38pm
post #9 of 14

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.

lilahcakes Posted 3 Sep 2008 , 11:54am
post #10 of 14

I have a few questions about steaming it, Do i need to let it dry completly first and anymore tips about steaming you have.

leah_s Posted 3 Sep 2008 , 1:08pm
post #11 of 14

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.

lilahcakes Posted 3 Sep 2008 , 5:59pm
post #12 of 14

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) thumbs_up.gificon_biggrin.gif

sugaah Posted 3 Sep 2008 , 6:25pm
post #13 of 14

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?

leah_s Posted 4 Sep 2008 , 1:19am
post #14 of 14

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.

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