How do I achieve this gold? - Page 2

there was a big deal currently about bvo in gatorade and such drinks as that

 

which is bromated vegetable oil which is not only a flame retardant

 

it also keeps the flavor suspended through out the product--keeps it from separating

 

and this vegan young lady got a petition going http://www.change.org/petitions/gatorade-don-t-put-flame-retardant-chemicals-in-sports-drinks

 

and ultimately pepsico caved and is stopping it's use even though it is approved by the fda

 

so fda approval is nice but it ain't no guarantee either

 

me myself and i do not want to feed my peeps mica

 

like i said it's my individual decision

 

i can use gum arabic glitteration if i want

 

and my own rule of thumb is, 'would i want this on my steak, near my supper?'

yes and mostly kudos to the young lady!!!

 

pepsico got too much publicity--they had declined to change at first

 

where I'm confused about the mica type glitter though is why was it ever produced and sold to our industry so prolifically

Wow good for her!  Definitely PepsiCo doesn't deserve any kudos.  They had responsibility for making sure the products they were feeding people were safe in the first place.  If they caught their mistake and changed the product before someone else forced their hand, they'd deserve some credit.  But here the lady deserves all of it.  

 

@K8memphis I definitely agree that FDA approval doesn't mean it's safe, which I said in my post as well.  A lot of people have wanted to know what was legally approved as "food-safe" or not, so that's what I was trying to clarify.  I'm proud of cake bakers professional and hobbyist (like myself) for asking these questions and digging deeper for the real answer.  I feel like Food Network and other major influencers of public perception of cake decorators should be confirming that decorators are using correct safety practice and NOT putting "just for decoration" ingredients on portions of cakes that will be ingested (or at least put up a note about it on the show).  MORE IMPORTANTLY, I feel there needs to be more regulation requiring labeling of ingredients as well as FDA approval/edibleness/toxicity for these dusts and other decorating products so that we can make our own judgement.  It's ridiculous to me that major sellers such as G-S-A don't even list the weight of many dusts they sell (so I can decide if the price is worth it) much less ingredients or edibleness.  Also ridiculous that gold luster dusts are allowed to be called "24K" when they're not 24K and it's just a marketing gimmick.  Even for the professionals paid for their cakes, I feel like the profit margin in this industry is not large enough that bakers should have to spend hours/days of their own time researching whether or not ingredients specifically marketed to cake makers are actually suitable for cakes... *Rant over I promise* lol...

FYI -- I am finally watching this video from GSA and it's a good explanation of the different types of dusts. http://www.youtube.com/watch?v=7CFI3Sz1s-c&desktop_uri=%2Fwatch%3Fv%3D7CFI3Sz1s-c

A representative for AmeriColor responded to me with the following regarding their gold airbrush color.  The gold cake she references is the photo attached below. 

 

"All of our colors are FDA approved and Kosher certified. . . . Our gold airbrush color would achieve the look of the gold cake.  Thank you."

 

 

My pleasure!  Please let us know how your cake goes (photos would great)!  I'm sure it'll be awesome and hope the client appreciates that you had the integrity to make sure you were giving them something foodsafe and FDA-approved =D.

The cake in the O P , is done with gold leaf and quite possible is done on fondant. I have never tried doing it on buttercream, but I suppose if you had a very stiff crusted buttercream you could if you were really careful but as you have to add moisture to the outside so the surface is tacky so the gold leaf will adhere, I think technically using buttercream under it would be a nightmare. 

Having just had a 'play' with a tiny sheet of gold leaf last week, I am 99.9999999% sure that the cake the OP is enquiring about is edible gold leaf. 

 

Whilst on the one hand, I'd love to have a cake with a tier entirely covered in edible gold leaf, it's so expensive and I found it not as easy to work with as I'd thought I'd might.!  BUT, if I was just covering a while tier, it might be easier, actually?  But, I digress.... 

 

HTH

 

Suzanne x

If anyone wants instructions on using gold or silver leaf , please PM me .  I am happy to share

I found some Gold (and Silver) Glaze from **********. The label says Food-grade edible color glaze, recommended for use on fondant. However, the ingredients listed:Water, maltodextrin, denatured alcohol, mica-based pearlescent pigments...

So is this not food safe?

Shanter sent me a pm yesterday when I posted my response about the Glaze and apparently it is food safe. I haven't used them yet but the colors look very rich! They sell them in Gold, Silver, & Pearl Glaze at four dollars a 20 oz bottle. I purchased mine from Global Sugar Art. I will post some pictures as soon as I use it