I am making my dear son’s wedding cake soon and his bride-to-be would like silver dust used as an accent. In the past I’ve only used it mixed with vodka (the dust not me painted on hardened royal icing and I love the effect.
On this cake I will use only Nick Malgieri’s smooth as silk meringue buttercream! My future daugter-in-law wants continuous “squiggles” piped on the smooth frosting and she would like them, silver. My idea is to mix it into the buttercream and then pipe on with the thinnest plain tip. Therein lies my dilema…....1. will the silver dust come out silver or will the fat have some kind of detrimental effect on the shine? and 2. would using that much silver (3 tiers) adversely effect the guests? I don’t like my sister’s but I really don’t wish them any harm! LOL
Anyone have any experience with this edible silver? BTW it says on the bottle from Albert Uster Imports: “for decor only”