I worked with gold leaf (transfer sheets), but it is not this perfect/without any wrinkles. It is easily wrinkled a bit just by putting it on your cake (although I found out that if you haven’t moistered your cake like they advice in tutorials, but just have your fondant a bit sticky, it gives a smoother result since the gold leaves stick immediately. If you have your cake a litte more wet, it doesn’t stick as well, and you have to put the gold leaves on it in a few attempts, leaving a less then smooth effect). I think it is gold dusted/airbrushed. Maybe if you want it to have a higher gloss, you could still spray some edible glaze on it? Personally I do not think it needs it. Just perfect as you have done it! https://pic.cakesdecor.com/o/2018_08_31_9999_17_otuwe2.jpg!
