Episode Details

Does edible glitter survive on piped buttercream, or does it sink in? It survives, on two conditions, and both are about fat. Buttercream is sugar and butter, and this powder absorbs fat: the gold luster dust's technical data sheet lists oil absorption at 70 to 90 grams of oil per 100 grams of powder. Dust a swirl the second it is piped and the butterfat coats every particle, so the shine goes flat — the cake did not reject the shimmer, it wrapped it. Condition one is timing: on an American buttercream, wait for the crust and then dry-brush. Condition two is the grade: large flake catches light in the ridges even while the buttercream is fresh, while fine dust needs the set surface. Meringue buttercreams do not crust, so they get chilled, brushed lightly, and a softer result. In this episode: - The one spec-sheet number that explains a beige unicorn cake - Which buttercream crusts and which never will, and what to do about each - Three ways decorators put dust on buttercream: dry brush, spirit paint, airbrush - Why the bowl method wastes the jar, and why the fridge undoes the finish - What a birthday cake costs in shimmer, per gram, and which jar is the honest buy Who should skip it: cakes that go back into the fridge after decorating, non-crusting buttercream in a hot kitchen, and matte briefs. MONÉGASQUE 7 gram luster dusts are on Amazon at $9.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.