Applying Gold Leaf To Your Wedding Cake: A Step-By-Step Guide

Gold leaf is a great way to add a touch of luxury to a wedding cake. It is a delicate process that requires time and patience, but the end result is a cake that is sure to be the centre of attention. Gold leaf is edible, but only if it is 23 or 24-karat gold leaf, which is pure enough to be biologically inert and safe to consume. When applying gold leaf to a cake, it is important to avoid touching it with your fingers, as the oils can cause it to stick to your hands. Instead, use tweezers or a clean paintbrush to carefully move the gold leaf into place.

Make sure the gold leaf is edible

When applying gold leaf to a wedding cake, it is imperative to ensure that the gold leaf is edible to avoid any health risks for the wedding guests. Here are some detailed instructions to ensure the gold leaf you use is safe to consume:

Firstly, only purchase gold leaf that is specifically marketed as edible or food-grade. This type of gold leaf has been authorized by health authorities, such as the FDA in the United States, as a safe food additive. It is also known as 23-karat, 23.5-karat, or 24-karat gold. Avoid imitation gold leaf, which is often sold in craft stores and is not suitable for consumption.

Secondly, check the ingredients or composition of the gold leaf. Edible gold leaf should be made of pure gold, which is biologically inert and safe to consume. It may also contain small amounts of silver, which is another safe metal for consumption. However, be cautious of gold leaf containing copper, as it is not considered safe to ingest in large amounts.

Thirdly, store the gold leaf properly before use. It should be kept in a cool, dry place, away from humidity and warm temperatures. Exposure to moisture can cause the gold leaf to wrinkle or stick together, making it difficult to handle and apply to the cake.

Lastly, when handling the gold leaf, avoid touching it with your bare hands. The natural oils on our skin can cause the gold leaf to stick to your hands, making it fragile and challenging to work with. Instead, use tools such as tweezers, cotton gloves, or a clean, dry paintbrush to handle and apply the gold leaf to the wedding cake.

By following these instructions, you can ensure that the gold leaf used on the wedding cake is safe and suitable for consumption, adding a glamorous and elegant touch to the special occasion.

Use tweezers or a paintbrush to handle the gold leaf

Gold leaf is very delicate and will wrinkle or tear easily if not handled properly. When working with gold leaf, avoid touching the thin sheets with your skin. Oils on your fingers can cause the gold leaf to stick to your hands, making it nearly impossible to keep the sheet intact and potentially impacting the final look of your decorations.

Instead, use a pair of tweezers to carefully move the gold leaf to the cake. This will give you greater control when placing the gold leaf onto the cake, minimising the risk of tearing. Alternatively, a clean paintbrush can also be used to move gold leaf. This method is ideal for gently rubbing the gold leaf into place once you have positioned it with the tweezers.

If you are breaking a larger sheet into smaller flakes, tweezers are the best option for carefully moving the flakes into the desired location without damaging them.

Apply gold leaf to fondant, not buttercream

Gold leaf is a great way to add a touch of luxury to your wedding cake. It is important to note that not all gold leaf is edible—only 23- or 24-karat gold leaf is safe to consume. This type of gold leaf is biologically inert and will pass through the body without being absorbed. It is also tasteless, so it won't affect the flavour of your cake.

When applying gold leaf to a wedding cake, it is best to apply it to fondant, not buttercream. This is because buttercream is more delicate and can be affected by condensation, which can cause the gold leaf to wrinkle or stick. Fondant, on the other hand, provides a smoother and firmer surface for the gold leaf to adhere to.

To apply gold leaf to fondant, start by baking and frosting your cake as usual. Once the cake is complete, place it in the refrigerator for at least one hour to allow the fondant to set and firm up. Do not refrigerate or freeze a fondant-covered cake for too long, as condensation can ruin the fondant and gold leaf.

Once the cake is chilled, remove it from the refrigerator. Use tweezers or a clean paintbrush to carefully move the gold leaf to the desired section of the cake. Gently rub the gold leaf into place with the paintbrush, or use the tweezers to move smaller flakes of gold leaf to the desired location.

You can cover the entire cake with gold leaf for a "solid" gold foil look, or you can apply it to just one layer of a multi-layer cake for an elegant touch. Gold leaf can also be used to create outlines, frames, or designs on your cake. With a bit of creativity, you can use gold leaf to create a stunning and elegant wedding cake that is sure to impress.

Don't refrigerate or freeze gold leaf-covered cakes

Gold leaf is a delicate decoration, and condensation can ruin the finish of your cake. Therefore, it is not recommended to refrigerate or freeze gold leaf-covered cakes.

If you need to store your gold leaf-covered cake, it is best to keep it at room temperature in a cool, dry place. This will ensure that your cake remains in optimal condition and that the gold leaf does not become damaged by moisture.

However, some sources suggest that it is possible to refrigerate gold leaf-covered cakes without any issues. One person reported successfully refrigerating a gold leaf-covered cake overnight by keeping it in its box and wrapping it as it came to room temperature. Another person reported that they had refrigerated gold leaf on Swiss meringue without any problems.

If you choose to refrigerate or freeze a gold leaf-covered cake, it is essential to do a test run first to ensure that the gold leaf is not affected by condensation or moisture.

Stack cakes before applying gold leaf

Stacking cakes is an essential step in creating a structurally sound wedding cake. Here are some detailed instructions to help you stack your cakes before applying gold leaf:

• Prepare your cake layers: Ensure your cakes are cooled before stacking. Chilling the layers in the freezer will make them easier to handle and minimize crumbs. Use a large, sharp serrated knife to trim the domes off the cakes to create flat surfaces for stacking.
• Prepare the frosting and filling: Choose a frosting that is easy to work with, such as American buttercream. Adjust the consistency by adding water or milk to thin it out or powdered sugar to thicken it. Prepare any fillings you plan to use between the layers.
• Use a cake turntable and cake board: Place your first cake layer on a cake board that is the same size as the cake. Use a turntable to easily rotate the cake while you work. Pipe or spread a dollop of frosting onto the cake board to attach the first layer securely.
• Begin stacking and filling: Pipe or spread filling onto the first cake layer. Then, press the next cake layer on top. Repeat this process, alternating cake layers and filling. Ensure the layers are level by using a serrated knife to trim the tops before assembly.
• Check for straight sides: It is important that the sides of the cake are straight and not leaning to one side. As you add each layer, rotate the cake on the turntable to check it from different angles to ensure it is sitting directly on the layer below.
• Apply pressure and chill: Gently press down on the cake after adding each layer to push out any excess filling. Chill the cake in the refrigerator for about an hour or the freezer for 30 minutes to allow the filling to set and hold the layers in place.
• Repeat for additional tiers: If you are creating a multi-tiered wedding cake, repeat the above steps for each tier, using cake boards that are the same size as the corresponding cake. For the bottom tier, use a thicker cake drum to support the weight of the entire cake.
• Create a crumb coat: Apply a thin layer of frosting, known as a crumb coat, to trap any crumbs and create a smooth surface for the final coat of frosting. Chill the cake again to set the crumb coat.
• Finalize frosting and decorations: Frost the cake with the final coat of frosting, aiming for straight sides and a level top. You can also add decorations at this point, such as flowers or sprinkles. Chill the cake again before applying gold leaf to ensure the frosting is firm.

By following these steps, you will have a stable and beautifully stacked wedding cake ready for the application of gold leaf. Remember to handle the gold leaf carefully and avoid touching it with your fingers. Use tweezers or a clean paintbrush to apply the gold leaf to the chilled frosting, creating an elegant and luxurious finish for your wedding cake.

Frequently asked questions