Mixing Luster,shimmer Dust W/something Besides Alcohol
Decorating By cocakedecorator Updated 12 Mar 2007 , 5:00pm by bobwonderbuns
what can i use to mix luster or shimmer dust with other than alcohol. I have tried lemon extract and almond extract and it doesn't seem to dry or has a gummy like texture. For personal reasons I can't use alcohol and was wondering if there is something else i can try. TIA
what can i use to mix luster or with other than alcohol. I have tried lemon extract and almond extract and it doesn't seem to dry or has a gummy like texture. For personal reasons I can't use alcohol and was wondering if there is something else i can try. TIA
I have had success mixing with clear vanilla extract.
If you are using the wilton or other brand dusts, you are going to get a gummy mess as they are water soluable.
THe CakeCentral brand luster dusts are not water soluable and mix well with clear vanilla extract.
I had this same problem because I am only 20 and can't buy alcohol. I used lemon extract also, it took forever to dry but it worked. i called my aunt and said I need vodka for cake decorating. she said "haha sure 'cake decorating'" But she knows I don't drink so she bought me a very large bottle. Sorry i'm not much help.
Lemon extract is the most highly recommeded of the extracts because it has the highest alcohol content of any of the extracts.
You need to buy a "good" bottle of lemon extract--some of the off brands add too much water (makes for long drying time and sticky fondant). McCormick's has 86% alcohol and dries rapidly.
HTH
Rae
Try using Confectioners Glaze. That stuff works like a charm! 
i swear by lemon extract, but i can't ever get shimmers to work. i only use it with luster dust
You can't mix Wilton Shimmer Dust WITH ANYTHING--not water, not extract, not alcohol. It can only be sprinkled onto a damp icing surface--water misted crusting BC, a freshly applied non-crusting BC, or water misted fondant. Mixing it with anything causes it to melt and gel.
Rae
hmm never thought of the vanilla. will have to try that.
stupid ? what is confectioners glaze?
Confectioner's glaze is an alcohol based "shellac". I don't know the exact ingredients, but you can thin it with Everclear (151 proof).
Good lemon extract has an alcohol content of 83-86% (166 to 192 proof), so it does have more alcohol than even Everclear. The minute amount of lemon oil does help the paint go on more smoothly and not clump.
Vanilla extract has a much lower alcohol content. It is sticky to the touch and the stickiness is bad for painting with luster dust. Many complain about that problem. I don't recommend it for the best results.
Rae
I've never thinned the confectioners glaze when working with it. I just put a little tiny bit in a small bowl (the little plastic thing your take out salad dressings come in works beautifully) and add lustre dust.
And they're right, the Wilton Shimmer dusts are garbage. They are nothing more than ground up cake sprinkles. They don't work like the lustre dust we know and love. 
I recently read that PURE lemon extract has a higher alcohol content than drinking alcohol; the author recommened using that since it evaporated faster.
That's right and so does lemon extract, yet people who are horrified of using anything with alcohol in it for a cake do use these extracts and think nothing of it. If you consider how little extract you use in ratio to sugar and butter or Crisco I think the amount you comsume would be miniscule and not enough to be concerned about. The alcohol used in luster dust evaporates and most peole don't eat luster dusted items anyway. So I really don't know why people are frightened to have you add alcohol mixed luster dust to a small decoration on a cake that most likely won't be consumed anyway. I would be more concerned about a recovering alcoholic who is on antibuse eating it, and even then it would only make them not feel well, upset stomach or possibly vomiting.
I recently read that PURE lemon extract has a higher alcohol content than drinking alcohol; the author recommened using that since it evaporated faster.
That's right and so does lemon extract, yet people who are horrified of using anything with alcohol in it for a cake do use these extracts and think nothing of it. If you consider how little extract you use in ratio to sugar and butter or Crisco I think the amount you comsume would be miniscule and not enough to be concerned about. The alcohol used in luster dust evaporates and most peole don't eat luster dusted items anyway. So I really don't know why people are frightened to have you add alcohol mixed luster dust to a small decoration on a cake that most likely won't be consumed anyway. I would be more concerned about a recovering alcoholic who is on antibuse eating it, and even then it would only make them not feel well, upset stomach or possibly vomiting.
Oh I don't know Shirley, I drybrush my buttercream roses for a cool effect and they're usually the first things eaten off the cake!
I agree with most of what's been said here in this thread. Lemon extract is very popular for this use and confectioners glaze isn't quite as popular, but either would suit her purposes.
I am wondering about people who avoid alcohol for whatever the reason, yet can comfortably consume a cake or other dessert where Vanilla extract has been used -- whether it's pure or not there is always an alcohol content there. It's just something to think about. I've run across the same problems with alcohol-avoiding people, and I can appreciate their view and appreciate how sometimes difficult it can be as a decorator to accomodate them. But then, who doesn't love a challenge?? 
Ah, see. When someone mentions Luster or petal dusts my mind automatically thinks gumpaste and fondant. I don't do buttercream flowers so have never used dusts on buttercream. I would have no input on that, I have never eaten anything with dusts on them. I know people mix them and airbrush buttercream covered cakes, I have just never eaten any or tried it myself. Nor have I eaten chocolates dusted. Would you still mix the same and does the butter or Crisco tend to make the mixture bead up?
Ah, see. When someone mentions Luster or petal dusts my mind automatically thinks gumpaste and fondant. I don't do buttercream flowers so have never used dusts on buttercream. I would have no input on that, I have never eaten anything with dusts on them. I know people mix them and airbrush buttercream covered cakes, I have just never eaten any or tried it myself. Nor have I eaten chocolates dusted. Would you still mix the same and does the butter or Crisco tend to make the mixture bead up?
I just flat out drybrush onto frozen buttercream, for example on buttercream roses. If you check my www and look under the cakes page, the golden roses cake and the gilded chocolate heart cake were both done in this fashion. I have found that it doesn't bead up because it's drybrushed (powdered lustre dust brushed on with a dry brush), but if the buttercream flowers start to thaw they get gooey when brushing the dust on them. I freeze them, brush them quickly and put them on the cake to thaw. I've also eaten them myself and had no problems, nor have any of my customers. Hope that helps some!
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