Add a touch of sparkle to your piece using real Gold Leaf. The ultimate edible decoration for all your sugarcraft decorations. Using scissors, cut out the required shape from the leaf whilst avoiding excessive finger contact with the gold. The gold transfer leaf will only work on surfaces like iced cake, chocolates, macarons, steaks etc, all of which have a pretty firm surface. The transfer won’t work on soft surfaces, such as cream, meringue etc.

Lightly brush the desired surface with food grade glue, icing, or icing to ensure the gold leaf sticks. Now YOU can position the cut out gold leaf motif exactly and press it gently. Remember, it cannot be repositioned after contact. Leave for a minute and then peel of the backing paper with tweezers using a slow upwart movement. Allow 24 hours to dry hard. Gold is permitted for the suface decorationof sugar confectionery.