For this cake I applied the Florence mesh stencil and have used edible gold luster dust applied with a large brush to American buttercream.
I started by securing my stencil to the chilled cake and stamping the gold dust with a large and full brush. I use a brush set by Wilton.
I was heavy handed with the gold to make sure it went through the mesh of the stencil and pushed gently with the brush in a stamping motion in the same place until I felt it was fully covered. I found that starting from the top of the stencil to the bottom worked well.
By: Morgan Kay @frecklesandfrostingbakery