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