With edible glitter you can decorate all your baked goods in a fun way: from cakes, to cookies, to cupcakes. Lazy people can buy them already made, but preparing them at home is simple and fun. There are several techniques for making edible glitter that give a different result in terms of size, shine and color, so experiment to find the best fit for your project.
Ingrediants
Simple Brillantines made with cane sugar
- 60 g of whole cane sugar
- Liquid, natural or gel food coloring
Very fine glitter based on Tylose or Gum Tex powder
- 1 teaspoon (5 g) of Tylose or Gum Tex powder paste (ingredients that are generally used to make edible gum paste)
- At least 1 g of pearlescent food coloring in powder or airbrush
- 4 tablespoons (60 ml) of boiling water
Brillantini with an intense color based on Arabica gum
- Half a teaspoon (2.5 ml) of gum arabic
- Half a teaspoon (2.5 ml) of boiling water
- At least 1 g of pearlescent food coloring in powder or airbrush
Super Shimmering Gelatin-based Glitter
- 1 tablespoon (15 g) of powdered gelatin (unflavoured)
- 3 tablespoons (45 ml) of water
- At least 1 g of pearlescent food coloring in powder or airbrush
- Liquid food coloring (optional)
Steps
Method 1 of 4: Simple Cane Sugar-based Glitter
Step 1. Preheat the oven to 175 ° C and line a baking sheet with non-stick paper
You can use parchment paper or, if you prefer, a silicone mat, but don't use cling film as it won't withstand the high temperatures of the oven.
Step 2. Weigh the whole cane sugar
The grains of cane sugar are larger than those of granulated sugar and guarantee greater brilliance.
If your goal is to give color and not shine, you can use granulated sugar
Step 3. Mix the sugar with the food coloring in a bowl
You can use liquid or gel food coloring, depending on your preference. Alternatively, you can dye the glitter completely naturally using fruit (or vegetable) juice or spices. Stir in the sugar until it is evenly colored.
If you want to create a particular shade, you can mix different colors. For example, if you need green glitter, you can use one drop of blue and two drops of yellow
Step 4. Transfer the sugar to the pan
Spread it out evenly using a spatula or the back of a spoon. The thinner the layer, the faster the sugar will cook.
Step 5. Cook the colored sugar in the oven for 7-9 minutes
When it is completely dry, immediately remove the pan from the oven. If you let it cook too long, it will melt and turn into a sticky mass.
Step 6. Let the sugar cool, then crush it by hand
After letting it cool for an hour, it should be ready to be transformed into lots of great glitter. Just shatter it gently with your hands.
Step 7. At this point, you can put the glitter in an airtight container and store it for up to 6 months
Be aware that over time, color and sheen may fade significantly. Keep them away from light to make them last longer.
Method 2 of 4: Very fine glitter based on Tylose or Gum Tex powder
Step 1. Preheat the oven to 135 ° C and line a baking sheet with non-stick paper
You can use parchment paper or, if you prefer, a silicone mat, but don't use cling film as it won't withstand the high temperatures of the oven.
Step 2. Measure 5g of Tylose or Gum Tex powder
Both ingredients are in the form of a very fine white powder and are generally used to give strength to dark sugar or edible gum paste. You can buy them in shops that sell products for cake design or online.
Step 3. Mix the powder with the pearlescent food coloring in a bowl
Start with 1g of powdered food coloring and continue adding it little by little until you reach the desired shade of color.
You can use a powder or airbrush food coloring, depending on availability
Step 4. Add 60ml of boiling water to the ingredients in the bowl
The mixture will clump, so you will have to work it to try to make it as smooth as possible. Keep stirring until all the water has been absorbed. The Tylose powder or Gum Tex will eventually thicken and you will get a pasty mixture.
It is best to add the water a little at a time to prevent many lumps from forming
Step 5. Spread the mixture on the baking sheet, preferably with a pastry brush
The thinner it is, the quicker it will cook. Try to distribute it well to get an even result.
Step 6. Cook the mixture in the oven until it is completely dry
The time required depends on the thickness, but should be around 30 minutes. The mixture should dry completely and you should be able to peel it off the paper easily at that point.
Step 7. Let the glitter plate cool before crushing it
When it is completely cold, break it into small pieces with your hands or using a pair of scissors. The pieces must fit into a food processor or coffee grinder.
Step 8. Crush the glitter further using a food processor or coffee grinder
Transfer the pieces to the special compartment of the food processor or coffee grinder, then close with the lid and smash them to obtain the finest glitter.
For an optimal result, mount the grinder dedicated to spices
Step 9. Sift the glitter
If you want your glitter to have a fine, even grain, grind the remaining large pieces again. This is an optional step, so you can skip it if you don't mind that the glitter comes in various sizes.
Step 10. Store glitter in an airtight container or jar
Edible glitter can last for months, but over time it will tend to become less sparkly. Keep them away from water and light to extend their life.
Method 3 of 4: Gum Arabica-based Brillantini with an Intense Color
Step 1. Preheat the oven to 140 ° C and line a baking sheet with non-stick paper
You can use parchment paper or, if you prefer, a silicone mat, but don't use cling film as it won't withstand the high temperatures of the oven.
Step 2. Measure the gum arabic and pour it into a bowl
Gum arabic is a thickening agent widely used in pastry, in particular for glazes and fillings of baked goods. It has the properties of a glue or a binder and can be bought online and in shops that sell products for cake design.
Step 3. Add boiling water and a few drops of airbrush food coloring
Start with half a teaspoon of boiling water, then add one more drop at a time only if needed. Gum arabic absorbs color well, so add the dye little by little (a very small amount is enough). Stir until the water and dye are fully incorporated. You need to get a smooth mixture.
You can substitute airbrush food coloring for powder. Start with half a teaspoon and increase the dose a little at a time as needed
Step 4. Spread the mixture on the baking sheet using a pastry brush
It will have a fairly fluid consistency, but still try to spread it evenly to make sure it cooks evenly.
Step 5. Cook the mixture in the oven for 10 minutes
It must dry completely and begin to peel off the paper or non-stick mat on its own.
Step 6. Let the glitter plate cool before crushing it
When it is cold, take a wooden spoon or break it into small pieces with your hands. Depending on the desired grain, you can sift the glitter with a more or less fine mesh strainer.
Step 7. Store the glitter in an airtight container or jar
Edible glitter can last for months, but over time it will tend to become less sparkly. Keep them away from water and light to extend their life.
Method 4 of 4: Super Shimmer Gelatin-based Glitter
Step 1. Measure out the powdered gelatin and pour it into a bowl
Use natural jelly, not flavored gelatin as it is usually already colored. This way, you are more likely to be able to achieve exactly the desired hue and shine.
Step 2. Add 45ml of water
Stir the gelatin with a spoon or small spatula until it thickens. It will take about 5 minutes. If foam forms, remove it with the spoon and throw it away.
Step 3. Add powder or airbrush food coloring
Start with a small amount (about 1 g) and continue to incorporate the product little by little, until you have reached the desired shade. If you want to make the glitter super shiny, it's best to use a pearlescent type airbrush food coloring.
For a more intense color, you can add a few drops of gel food coloring of the same shade
Step 4. Pour the gelatin onto a large sheet of pastry acetate
Alternatively, you can use a baking sheet or a cutting board lined with cling film. Pour the gelatin in the center, so that it spreads evenly without risking dripping from the edges.
Depending on the consistency, you may need to spread the gelatin with a spatula to give it a more even thickness
Step 5. Let the jelly harden overnight
If necessary, you can shorten the time by placing it in front of a dehumidifier or a fan set at low speed. When fully hardened, the gelatin will curl and peel off the non-stick foil.
Step 6. Crush the glitter plate with a food processor or coffee grinder
You may need to use one of these two appliances to get an even texture. Break the plate by hand and then crush it until the glitter is the desired size.
For an optimal result, mount the grinder dedicated to spices
Step 7. Sift the glitter
If you want your glitter to have a fine, even grain, grind the remaining large pieces again. This is an optional step, so you can skip it if you don't mind that the glitter comes in various sizes.
Step 8. Store glitter in an airtight container or jar
Edible glitter can last for months, but over time it will tend to become less sparkly. Keep them away from water and light to extend their life.
Advice
- Edible glitter can be used to decorate baked goods, but also for drinks, for example to decorate the rim of glasses.
- You can use salt instead of sugar if you intend to use glitter to decorate a salty baked product.
