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Home made cake sparkles | by cdgleason
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Home made cake sparkles

There was a recent posting on one of the cake groups "classy confectioners" about "edible sparkles/glitter".

I've been making these for such a long time that I don't remember when or where I found this recipe... probably at the cake supply store where I bought the gum arabic.

It's much more economical to make the glitter than to buy it. The entire bottle of gum arabic is currently selling for $2.30 at my local cake supply store. I think the entire contents of the bottle would make around ten 'batches' of the glitter!

 

Instructions: from top left to right:

measuring spoon, water, gum arabic powder, small rolling pin, cookie sheet, and silpat. I really prefer the 'silpat' liner but parchment paper works too.

 

1Tablespoons gum arabic mixed with 4 tablespoons water, whisked till smooth

for this batch I tripled the recipe.

 

(the ratio is1part gum arabic powder to 4 parts water)

 

pour a pile onto the silpat or parchment paper

 

using an off-set spatula, I spread the mixture evenly, but not paper thin.

{At this point, I baked it on the lowest setting on my oven, (170 degrees ) for one hour}

 

center photo: after one hour, this is what it looks like on the silpat

 

second row far right, this is what it looks like on parchment paper

 

bottom row, left: gently lift off parchment paper

 

lift off silpat is much easier, it just pulls away like magic

 

{carefully place into a large zip lock bag, seal tightly with NO air in bag and start squeezing the bag}

after about 10 minutes of squeezing the bag, this is what they look like, I didn't want to make them any smaller because I didn't think they would photograph well. I will keep crunching and squeezing the bag, and use a rolling pin to break the pieces up even smaller.

You can color these by added food coloring to the water.

My silpat had some cookie crumbs left on it, so there were spots on some of the finished glitter.

This batch made about 1/3 of a cup of cake sparkles!!

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Taken on August 18, 2009