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Flexible gold edible silk
Make a mouldable edible sheet for cake decoration. Its gold surface creates a striking finish and the sheet remains flexible for approx. 23 hours after preparation.
Set contents
50g white leaf gelatine, 100g glucose syrup, 20g Lubeca German white chocolate, 10g Gold Sparkle food colour and a recipe card. The set is sold exactly as supplied and individual items cannot be exchanged.
Ingredients and preparation
For one sheet measuring approx. 30x40cm, use six gelatine leaves, 80g water, 10g glucose syrup, 20g white chocolate and Gold Sparkle colour; only the water is required separately. Soak the gelatine in cold water for 1020 minutes and squeeze out thoroughly. Add the glucose syrup and microwave at 900 watts for approx. 20 seconds. Stir until smooth.
Melt the chocolate in the warm mixture, pour onto a silicone mat and spread thinly with a palette knife or long knife. Cool for approx. 30 minutes. Apply the gold powder with a large brush, carefully lift and turn the sheet, then dust the other side. Shape the edible silk within its 23-hour flexible period.
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