Episode Details

Where do you put edible glitter on a mile-high cake so it actually shows? On the sides, not the top. A planner had the top tier of a very tall party cake dusted gold, and in every photo from the night the top is a sliver and the sides are bare. Guests stand next to a tall cake and cameras shoot it from standing height, so the top is a place almost nobody sees. A premium bakery's 2026 trend guide says mile-high cakes "make value visible" and that "taller cakes feel more generous, more premium and far more photogenic" — the height is the whole product, so the finish should decorate the height. Dry-brush luster dust in a band on the side faces at eye level, drop flake onto the wet piped borders where the tiers step, and leave the top alone or give it one accent. A sheen covers and so costs powder, which is why it is a band and not a full wrap. In this episode: - Why a tall cake's top is invisible and its sides are the photograph - Dust on the faces, flake on the ledges: two jars, two jobs - Dana's winning round: tall cakes live in the fridge, so the dusting slot moves to the venue - The per-gram board and how the first band tells you the dose - Rooms with only downlight, and why they want flake Who should skip it: cakes that travel far in a warm van after decorating, and rooms lit only from above. MONÉGASQUE 15 gram luster dusts are on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.