Lustre Dusting a Cake

Hi, I put my Lustre Dusted cake in the fridge overnight and of course it sweats a little when you take it out – the lustre dust looked slimy afterward. Should I not refrigerate after lustring? What is your experience with it? thanks!

Maria @ http://www.facebook.com/rooneygirlbakeshop or http://www.rooneygirlbakeshop.com

1,142 views

9 0
Share Tweet
Follow

9 Replies

Xclusive ...

Refrigerating fondant covered cakes, is a no – no. Even without dusting with lustre, once refrigerated & it is taken out, the cake is guaranteed to sweat like crazy! Condensation is the culprit and it is best avoided!!

Maria @ RooneyGirl BakeShop ...

Thank you Xclusive for your advise. Actually I always refrigerate my fondant cakes and they do sweat after I remove them, about 20 minutes, and as long as I don’t touch them at that time, they dry up and still look fabulous. It’s only when I applied lustre dust that I thought it looked a little slimy after it dried.

3DSweets ...

I’d think that as long as you don’t refrigerate after you dust it (and of course the sweating has dried), the cake should be fine.

Jenniffer White ...

I use luster dust all the time on fondant cakes and they all go in the fridge. I have never had any “sliminess” with my lustring (I love that word!). How do you apply your luster dust? I use PGA to apply mine – it’s 190 proof so it evaporates almost immediately after I paint with it. Also, have you ever tried bagging your cakes? When the cake is nice and dry, put a trash bag loosely over the top of the cake and tape it down in a few spots to the cake board. Remove the bag as soon as you take it from the fridge and it should really minimize the condensation greatly. I only do it on cakes that I’m afraid might run (hand painting, etc).

Renee ...

I always refrigerate my cakes, including fondant covered. Yes, if it is a humid day condensation will form, but will evaporate with no ill effect as the cake comes to room temperature. Just last weekend I did a cake that had been completely lustered. It was incredibly humid when I took them out for delivery, so I did notice quite a bit of condensation… but by the time I got to the venue they were dry…

Maria @ RooneyGirl BakeShop ...

thanks for all the great tips!! I think I need to just wait it out longer after I take it out of the fridge and I should be ok.
Jenniffer, I had to look up what PGA stood for but I found it, LOL – actually its illegal to sell in in California if you would believe that. What is the consistency of the mixture when you apply it to the cake – runny, pasty? Do you have a formula?

Thank you!

Jenniffer White ...

What is the consistency of the mixture when you apply it to the cake – runny, pasty?

It’s more runny than pasty, although it depends on how much alcohol you use. I will mix it depending on what I am trying to accomplish. Runnier if I am covering a large surface, thicker it I am hand painting some detail. Sometimes I will dip my brush in some PGA and then just dip it in the dust.

I did know that PGA was illegal in some states, but I don’t know why. Any high proof alcohol should work just as well. Lemon extract is REALLY high proof, but it is expensive, and it does leave behind a slight lemon flavor.

Maria @ RooneyGirl BakeShop ...

Thank you Jenniffer!

Fun Fiesta Cakes ...

I always refrigerate my fondant cakes – especially if the filling is perishable. It will sweat but it dries after an hour or so – I’ve never had trouble with the luster dust,.