All that Glitters is Gold

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Hey all! Welcome back to another exciting week of Genius Hour. This week was all about learning a new technique that I have BEEN wanting to try by never seemed to take the bullet for: gold foils. 

As you may or may not know, the use of gold foil on food items has been a very popular trend these past few years, where tons of people want to eat gold (Article on Gold Food Favourites). I have always been hesitant to try this food trend because: A) the edible gold leafs are very expensive, B) I have never used them before, and C) I did not know if any of my customers cared for them. 

Thanks to my Genius Hour, I finally got to try out the gold foils. Before even opening up the sheets, I watched a few videos about what they can be used for, tips and tricks, and what to avoid as to not ruin them (What is Edible Gold Leaf and Video: How to Use Gold-Leaf on Cakes). The lady at the store I go to for cake supplies told me that there are actually 2 different types of gold leafs (loose-leaf and transfer-paper). I bought the loose-leaf sheets because she said that they were easier to use on smaller goodies as opposed to the transfer paper ones which were for larger cakes. 

After all of the researching and planning for this technique, I got to work. At first, it was hard to pick up the gold leaf with a brush and actually have it stay in the spots I wanted it to on the cupcakes and cakesicles, but after a bit of practice I got the hang of it. I actually really enjoyed using the gold leaf as it was just a bit challenging and produced beautiful results. 

I included the three different items that I had the opportunity to use gold leafs on below and believe that this is definitely a technique I will continue using on as many cakes/cupcakes/cakesicles in the future. 

Cheers to trying new things! 

Perry xoxo 



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