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silver leaf on buttercream

post #1 of 26
Thread Starter 
I was going to cover a cake in edible silver leaf using buttercream (sugarshacks's recipe) as a base. My client doesn't like fondant, yet all of the tutorials and info I see regarding silver leaf are on fondant. Has anyone ever done this effect on buttercream? I did a small test and it seems ok, just nervous...help! Thanks in advance!
post #2 of 26

i've used it once on a cake--i'm no expert--i used both gold & silver on swiss meringue buttercream and the gold was awesome--the cakes were rough iced and the foil was just around the top edges--the silver unfortunately looked like aluminum foil to me so i only used the gold--

 

but for covering a smooth cake completely i'm sure it would be a different story--and it seemed like if i touched it after it had been applied--it marred the surface and it wasn't as pretty--finicky stuff--

 

when you did your test was the icing already crusted? and it held on ok--cool--i tell yah this is one cake to box securely for delivery--a good gust of wind might do you in--yikes--

 

what kind do you have--the completely loose leaves or the kind that are mounted to a paper base?

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
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anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
post #3 of 26
Thread Starter 
Thanks for your response k8memphis! I have the 3 X 3 sheets separated by tissue paper. I found a few great tutorials, so the "how to" I feel pretty good with. It's just the fondant vs. Buttercream that is making me nervous. My icing was crusted and super smooth, it does look kind of like tin foil now that you mention it! I tested to see if the fridge would do anything also.
post #4 of 26

the gold was prettiest when it was first applied--the fridge changed it a bit but man the impact was not lost at all--super impressive--

 

good for you for doing your testing--

 

yes 3x3--my silver was loose leaf-- the gold was stuck to backing and i wished i had gotten it all loose leaf--it all worked out great though--

 

i still need to get pictures of that cake...

 

i need to find a good project for the silver i have left...i'll think of something any minute now...

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
post #5 of 26

I guess I'm a bit of a party pooper because I won't put either on large surfaces/cakes that people will eat. I suggest making the cake with the solid silver leaf as a fake dummy cake and use fondant and apply just as you've read.....just another option.

post #6 of 26

it's supposed to be edible---you disagree with the edible-ness of it, w?

 

i mean even if it does cover the entire surface--each portion only get s a teeny bit once it's served--and it's so thin and fragile ain't nobody getting much even if they ate the whole overpriced book of it--

 

why are you a party pooper, w?

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
post #7 of 26
Thread Starter 
I agree with k8memphis, it claims to be "edible". I've done my research and feel safe using it. Thanks for the input though, it is definitely appriciated. My test cake still looks good, so I am pretty confident it will be ok on the buttercream.
post #8 of 26

I don't want to eat it, even if you can with-out any harm. You can eat bugs too, but I don't want to eat that either. Just a matter of taste.........sometimes things just go too far (IMO).

 

There's a lot of decorative things I think are attractive but I want it taken off before it's eaten by me or others. I don't look at gum paste figures and go "yum"...... or encourage my clients to eat them either.

 

see......party pooper.......I'm more into yummy food.......

post #9 of 26

i definitely side with the more yummy too although on the other side of the spectrum i can't resist an accurate edible sculpture here and there--

 

more importantly i sure got an everlasting  kick out of plastering more than fifty bucks worth of edible 23 karat gold on my kids wedding cake--whoo hooo

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
post #10 of 26

I'm so glad I found this post. I'm starting to research using edible silver leaf on a cake. Can I ask you kmcgee404 where you did do your research to verify the safety of using the edible silver leaf? I haven't found a whole lot on the issue and want to make sure it is perfectly safe before I proceed. I will only be using it on one tier and that will be a half size tier so really only a small number of people would even have a chance of ingesting it. I just want to be able to confidently tell the bride and the guests that all is perfectly okay. Thanks!! 

post #11 of 26
Thread Starter 
Hi mykzookid, you can look up the brand you will be using and they should have any info you need to ease your mind. On my cake it will only be on the side of one tier, so each slice will get a minimal amount of silver. Also, while my cake will feed 45 people, there are only about 15 going to the party. So my client doesn't have to eat that layer, or they can just scrape it off of the icing. If you are still nervous I would give your client all of the info and have them decide. The brand I have and researched is GoldGourmet, I hope that helps icon_smile.gif
post #12 of 26
Do it on fondant for the best results, less stress for you, less chance for the bride to complain, and they can peel it off. There is still butter cream underneath,so tthere's no sacrficing anything! Seriously, tell them to peel it off because for that look, it's best on fondant, period. The aversion to fondant cracks me up, when it's so easily removed, and it's like it was never there.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
(2 photos)
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post #13 of 26

Thanks kmcgee404 for the reply!! I will definitely do what you suggest. AZCouture, I planned on fondant anyway so no problems there; thanks for your input. I can easily tell the few people who get a slice from this tier that they can peel off the fondant without any problem. Thanks again!!!

post #14 of 26
Thread Starter 
Just thought I'd post a pic of the finished product. Thanks for all of your input! The buttercream made a cool crackeled look. I was happy with it and my client was as well icon_smile.gif400
post #15 of 26

stunnerific--i'd say you're pleased with it!

 

luxuriously gorgeous--

anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
anytime you judge somebody and
you judge something that makes them happy 
that's your weakness speaking ~~ hilaria baldwin
Reply
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