Wrapped in specially our own Japanese designed transfer film
5 x 5 cm gold leaf sheet
Tiny static electrical shocks are passed through our transfer sheet, and releases the gold as it is pressed onto another surface
Transfer gold leaf effortlessly and perfectly smooth
Transparent transfer film for maximum visibility
Freely control transfer sheet with space on all sides
Touch in spots to transfer as flakes
94% gold (edible 23K Gold): more easier to handle than 24K which can curl / shrink
Certified international Food Safe ISO 22000:2005 & HACCP
Handmade in Japan
HOW TO USE:
For fondant cake:
We recommend if the surface of cake is too dry, please lightly wet the desired area with a brush or damp paper towel before application for achieving the best results. (Note: Do not oversaturate the surface, otherwise the gold leaf will not be able to transfer properly.) Simply use your finger to apply light pressure to the back of the transfer sheet and wait for a moment to make sure the gold leaf has completely transferred.
For butter cream cakes:
We recommend applying the transfer sheet just after the cake is taken out of a fridge, so the surface of the cake should be nice and firm and not too soft / moist. (Note: It is better to use our other loose leaf sheets for soft / moist surfaces e.g. ice cream).