Edible Gold Leaf and Silver Leaf, Made in Germany - Art Is In Cakes, Bakery & SupplySprinklesEdible Gold Leaf
Edible Gold Leaf and Silver Leaf, Made in Germany - Art Is In Cakes, Bakery & SupplySprinklesEdible Gold Leaf
Edible Gold Leaf and Silver Leaf, Made in Germany - Art Is In Cakes, Bakery & SupplySprinklesEdible Gold Leaf
Edible Gold Leaf and Silver Leaf, Made in Germany - Art Is In Cakes, Bakery & SupplySprinklesEdible Gold Leaf
Edible Gold Leaf and Silver Leaf, Made in Germany - Art Is In Cakes, Bakery & SupplySprinklesEdible Gold Leaf

Edible Gold Leaf and Silver Leaf, Made in Germany

The Gold Leaf Company

Regular price $60.00 Sale

  • There's nothing quite like the glint of real gold or silver on beautiful desserts.
  • Each book contains 25 edible leaf sheets on transfer paper.
  • Each sheet contains 1 square of 3.25" x 3.25" 100% edible gold leaf or edible silver leaf.
  • This is the real deal, containing an edible, safe, version of our favorite luxe metals.
  • Don't be fooled by the cheap knockoffs on Amazon.  That leaf is designed for gilding frames and other items that will not be eaten.  It contains metal types that could be harmful if swallowed.
  • 1 book covers 264 square inches.
    • To calculate a cake's square inch surface, multiply the total circumference of the cake by its height.  Example: My 6" cake is 21 inches in diameter by 4.5 inches tall.  21x4.5 = 94.5 square inches.  Always allow a little extra for touchups.
  • Care and Use:
    • The transfer sheet makes transfering the leaf a breeze. 
    • We recommend refrigerating your desserts, fruits, or chocolates first.
    • Remove the chilled item from the refrigerator.  Moisture may naturally adhere to the surface.  This is good.  The moisture or slight dampness is what releases the gold from the transfer sheet.
    • If your dessert is very dry to the touch, simply dampen your fondant, chocolate or dessert just slightly, just enough to be tacky to the touch. 
    • Carefully pull one square of edible leaf from the book with dry fingers.  We use cotton gloves.
    • Then apply the gold leaf face down against your dessert. 
    • Gently rub the back of the white tissue transfer paper until the paper releases the foil.
    • Too much moisture will soak through leaf and paper causing the gold to stick to the transfer paper instead of releasing.