Hi all,

I’ve never worked with gold leaf before but I’m doing a wedding cake for the 25th and I’d like to use it. Cake will be covered with white MMF, and will need to be refrigerated the night before. Can I decorate it using the gold leaf and then refrigerate it? I’d be sure to keep it in its box and wrap as it comes to room temp (as we do with fondant), I just want to be sure nothing ugly will be going on with the gold leaf when I take it out at the venue. 

Thanks!

i have refrigerated gold leaf on swiss meringue and it was fine -- test it though to be sure for all your specific parameters -- i applied it onto a cold cake too  -- but i was ready to whip it back & forth into the fridge too --

best to you

and probably none of it is really safe to eat but you do need to buy the expensive stuff -- super ticky to work with of course -- buy extra, don't cut it close --

Thank you so much for your reply, it’s very helpful!!

It is not affected by moisture, so should be just fine. Goldschlager (don't know about spelling) has gold leaf floating around in it for years on end.

I successfully fridged’ it overnight! I Didn’t think it was 100% unaffected by moisture, it worked out beautifully! I was even able to steam the fondant (already had the gold flake on it), and it did not affect the gold. 

Thanks ladies!

You are very welcome!

yay!!!