gold-sequins

This cake style is one that I have been dying to have a go at making for some time, so I was delighted to receive an order for such a cake only a few weeks ago, and to at last be given the opportunity to have a go at making a wedding cake decorated with edible sequins – not a process for the faint hearted I may add, but the result was well worth the time and effort.

Making the Edible Sequins

With the cake made and iced, the next step was to make the sequins. I decided and would recommend, that you follow the instructions on the packet for dissolving the gelatine, all you have to worry about is adding the lustre dust:-

  • Take a gelatine sheet and following the instructions on the packet measure out the required quantity of cold water.
  • To the water add approximately half a teaspoon of metallic lustre dust. For this cake I chose gold but you can take your pick of the metallic dusting shades available.
  • Mix the lustre dust with the water well, until dissolved.

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  • Add the gelatine sheet to the mixture and wait for 3-4 minutes until the gelatine has completely dissolved. Stir well to remove bubbles.
  • Pour the liquid on to an acetate sheet ( I used cling film on a baking sheet ) ensure the mixture is spread out until it is quite thin.

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  • Leave to dry overnight, the thinner the mixture is once on the acetate sheet the quicker it will dry.
  • Once dry, use a sterilised round hole punch to make the  sequins.

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  • Attach to the cake using a small amount of edible glue, working around the upper edge slightly overlapping the sequins as you go.
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