I’ve always been the all-or-nothing type. I either love things or hate them, and the things I love today I might hate tomorrow. (This has been true my whole life, but Pinterest has helped speed things up considerably. That orange lamp shade that was trending last year and I just had to have? I now HATE it and desperately want it out of my living room.)
In high school, I wore gold pretty much exclusively. (Love.) At some point, I swore I would never wear gold again. (Hate.) It took me a few years to come around, but when I finally embraced the gold trend, it was with one of those bear-hug type embraces that squeezes the life out of you. (Love.)
In the last few years I’ve done more things with a can of gold spray paint than the guy at Home Depot could ever dream about. I’ve sprayed picture frames, cake stands (but don’t worry: only for photo shoots), candles, even shoes. But gold dipped? Now that’s a different thing.
I’m not saying this is cutting-edgy trendy, I’m just saying that this year, I was really, really into gold dipped.
The cakes I design for my monthly contribution to The Cake Blog are inspired by current design trends. (Follow my design trends board on Pinterest to see some of the images I’ve used for inspiration.) Here some of the latest images I’ve pinned:
And here are our gold dipped desserts. All of the gold was done with gold highlighter dust, usually Sunflower Sugar Art brand. (Before we get into an argument about the gold, you might want to read this post.)
GOLD DIPPED SUGAR COOKIES
We designed this cake for The Cake Blog. We added a sugar air plant for extra trendiness.
We’re big fans of Jessica Harris’ wax paper transfer method and have been using it for years. (Seriously, if you’re not familiar with it, it will change your life. Learn more here.) We used a variation of the technique for our gold dipped cake. We wanted to control the line we got for the gold, making it somewhat curved, or at least more than we could have if we’d used painters tape, and prevent any gold from getting onto the parts of the cake we wanted to keep white. So, we cut a piece of parchment in the desired shape, slathered (yes, slathered) it with Crisco, and adhered it to the fondant. We then sprayed it with an airbrush. It worked like a charm: when we peeled away the parchment paper (below), we had a nice crisp line with no gold overspray.
Last week we went (just a little crazy) with our white chocolate trees and created four different designs. The gold dipped was by far my favorite. You can see how we made them here.
Are you sick of gold dipped? Don’t worry! Soon enough I’ll hate it and will be on to the next thing.