I have a question about what would be the best way to make gold leaf monogram for a wedding cake.
Dede Wilson suggests in her book to pipe the monogram form melted white chocolate onto parchment, chill it and then brush it with eggwhite and apply the gold leaf.
I would gladly follow her instructions but the groom is allergic to dairy and should strictly avoid it. The monogram would be on the top tier which is the dairy free tier (the rest of the cake is separated with pillars and contains dairy)
I need to make the monogram out of something else.
I was thinking of cutting it out of marzipan and apply the eggwhite and gold leaf on that.
Any comments or suggestions?
Fondant is not an option.
Are you looking for a gold finish, or do you have to use gold leaf to get the effect you are looking for? Because if you are just trying to get the gold look, you could also pipe the monogram in royal icing, let it dry and then paint it with lemon extract and gold dust.
All of the paisleys on top of each tier I made for this cake in my gallery were painted with lemon extract and gold.
Thanks for the reply!
Yes I am looking for the real gold look, I did consider the dust but decided it wasn't what I was looking for, I already went ahead and purchased the gold leaf.
BTW that cake you made is gorgeous!
Okay, well in that case, I'd still suggest piping the monogram in Royal Icing. Go to sweetopia's blog. She talks in detail about how to apply gold leaf to royal icing keys she piped for her key to your heart cupcakes.
She used piping gel.
Thank! I think that what I'll do! she did a really nice job with the gold keys.