Episode Details

Edible gold dust has no gold in it — and it still does most of the work. When to use dust, when leaf, and when both. Gold dust and gold leaf aren't two versions of one product — they're two tools. Dust is a fine mineral powder (mica, titanium dioxide, iron oxide) that brushes on as an allover metallic sheen across cakes, candy, chocolate, and sparkling drinks. Leaf is real 24K gold, placed as one solid accent where the eye should land. Coverage comes from dust at about a dollar a gram; the mirror focal point comes from leaf. Working decorators buy both. In this episode: - What gold dust is actually made of — and why "no gold" is exactly why the price works - The math per job: about $15 for a 15 g jar, roughly a dollar a gram, cents of powder per cake or glass - The one job dust can't fake — Dana's round, and she keeps it - How pros stack dust and leaf on one dessert so it reads as a finish, not a nice try - Who should skip the jar, and who should skip the leaf Who should skip it: skip the jar if your whole gold plan is one accent on one cake, once — a small pack of leaf covers you. Skip leaf-only if the job is an allover gold tier or a party run of gold-rimmed glasses — that's dust work. Try the coverage half: MONÉGASQUE Gold 15 g luster dust on Amazon — about $15 as of publish; check the listing for current pricing. How color additives are regulated in the US: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-73 Produced with AI-crafted hosts. Full transcript on the episode page. New questions answered every week at The Monégasque Table.