Using scissors, cut the shape you need from the sheet, touching the gold with your fingers as little as possible. Lightly brush edible glue or confectioner's glaze onto the surface of your sugarpaste, marzipan, or chocolate – covering a slightly larger area than the motif itself. Position the transfer precisely and press it gently in place; once it touches down you won't be able to move it, so aim carefully the first time. Let it set for a moment, then use tweezers to slowly peel away the backing paper, lifting upwards. Before you touch the gold, let it fully dry – ideally for 24 hours.

Store the gold in a dry place and don't expose it to direct sunlight for long periods. The sheets are extremely thin and light, so handle the packaging carefully and open it calmly, away from any draughts, so the gold doesn't fly away. It's best to have tweezers and a clean, dry brush on hand.

Sugarflair Edible Gold 24 Carat – Leaf Sheets (transfer). / Ingredients: E175 (gold). / Pack weight: 5 g. / Use: decoration of cakes, desserts, chocolate, and pralines. Cut out the shape, apply to a surface brushed with edible glue/glaze, press down, and peel away the backing paper. Leave to dry for 24 hours. / Storage conditions: store in a dry place, do not expose to direct sunlight for long periods. / Edible: yes. / Country of origin: United Kingdom.