23-carat gold cake

23-carat gold cake

By
From
Bake and Decorate
Serves
16-20
Photographer
Laura Edwards

Real opulence on a plate: a dark, rich, luxurious chocolate cake encased in pure gold. Gold has been used to decorate food for centuries and has no taste or smell. This is a showstopper – a real centrepiece for an important occasion – and it may not cost quite as much as you think. If you choose to gild the top of the cake but not the sides, you will only have to buy 1 x 25-leaf book of gold; you'll need 2 to encase the whole cake.

Ingredients

Quantity Ingredient
1 Chocolate celebration cake, with ganache
30 sheets loose 23-carat gold leaf
2 medium paint brushes

Method

  1. Place the cake on to its stand or serving plate.
  2. The gold leaf needs to be applied very carefully in a room with no draughts. I find it easier to gild the sides of the cake first. Place the gold booklet close to the cake and slide off a sheet at a time, by gently holding the top 2 corners with the tips of the 2 paint brushes, using both your hands. Static will cause the bristles to grip on to the sheet. Try not to breathe on or touch the gold before it is on the cake!
  3. With the tip of your finger, or using the back of a teaspoon, gently flatten the gold leaf on to the cake, then smooth it down with a brush.
  4. If you would rather not use so much gilding, simply apply just 3 or 4 sheets, randomly laying them across the surface of the cake. The contrast of the dark chocolate and the gold looks stunning.
Tags:
Baking
Cakes
decorating
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