[Sca-cooks] OOP Gold for Food Techniue Questions

Marion Waldegrave marionofwintersgate at twistedsistah.com
Fri Mar 16 13:04:25 PDT 2007

You can get the wooden or bone folders, which is what us scrapbookers  
call them, at any scrap or stamp place. This is what i  use and they  
are perfect. Smooth, polished stone or the polished bamboo.  They  
have a soft point at one edge, almost look like a flattened  
contractors pencil, if they can get any flatter. LOL Anyway they are  
for making good folds for your home made cards and envelopes and when  
i saw a demo on tv, and i just happened to have some of the gold leaf  
that i had been TRYING to do for a birthday cake... i tried using  
this because i had it and BOOM! I went and got my own for my kitchen!

So try that one!

On Mar 16, 2007, at 8:57 AM, Susan Fox wrote:

> Gwen Cat . wrote:
>> What are (or where can I learn) the tricks for keeping
>> the leaf smooth when I aply it?  How can I cut it into
>> shapes?
>> If I want to apply it to a cookie I understand how to
>> do that (shape the cookie, put edible adhesive on it,
>> then apply cookie to leaf and the stuff sticks on,
>> trim the excess.)  What if I want to put gold on a
>> cracker to float in a soup, or on a salad?  How about
>> covering the entire cake (it wont be too big, only 6-8
>> guests) in gold leaf, then adding decorations in dark
>> chocolate? how do I get it smooth? (or do I?)
>> I have seen gold leaf in champagne/sparkling wine,
>> years ago I was gifted with a bottle, that we drank
>> about 3 years back... do you think I can find another
>> bottle???  not even on a bet it seems, and yes, I have
>> called all the major liqour stores in the Denver area,
>> emailed the 2 online leads I had and come up totally
>> empty!  Anyhow, is there some trick to getting gold
>> leaf into small slivers to be placed in the champagne
>> flute before the wine (sparkling) is poured in, so
>> that the gold floats and sparkles in the liquid?
>> I would like to do this in advance, rather than tie up
>> the service while I sliver gold bits in the hallway as
>> the wait staff 'wait' impatiently.
>> I would appreciate any ideas, suggestions and tips!
> I'm afraid that the big thing you need to do is PRACTICE, which is  
> a bit
> on the pricey side.
> Renata and I attended a presentation by Lynn Neuberg, the USA rep for
> Oro Fino brand of edible gold and silver last year.
> <www.easyleafproducts.com>  I bet she would answer your e-mail with
> answers to your questions or at least some direction toward where you
> can learn:  <http://www.easyleafproducts.com/Contacts/Contacts.htm>
> The slide show suggested that one hold the gold leaf with extremely
> smooth wooden "tweezers" of bamboo or mahogany [I think, what was  
> that?
> Some opulant wood] and gently smooth it onto the surface of your food
> with a wide fan brush.
> Hope this helps,
> Selene
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