Cover of The Monégasque Table

The Monégasque Table

The Monégasque Table

By: MONÉGASQUE
Listen for free

Season's Savings | 0.99 €/month for 3 months

5.99 €/month thereafter - terms apply. Cancel monthly.
Straight answers about edible glitter — is it safe, how much do you use, and is it really worth it? The Monégasque Table is a show where two hosts, Margaux and Dana, settle the questions home bakers and party hosts actually ask: safety, value, technique, and what the label really means. Every episode answers one question, gives the verdict up front, and says honestly who should skip it. Brought to you by MONÉGASQUE. Produced with AI-crafted hosts and human-checked facts.© 2026 MONEGASQUE LLC Art Cooking Food & Wine
Episodes
  • Edible Glitter on a Gingerbread House: Icing, Not Cookie, and When

    Edible Glitter on a Gingerbread House: Icing, Not Cookie, and When
    13 Oct 2026
    Edible glitter on a gingerbread house — does it go on the icing or on the cookie? On the icing, and only while it is wet. A gingerbread house has two icings doing two different jobs at two different times. The structural royal icing that holds the walls up grabs in minutes and dries hard over hours, so by the time anyone is decorating, it is a rock. The decorating icing — the snow on the roof, the piped windows, the icicles — is wet while you are looking at it, and wet, glossy icing is the only surface that holds shimmer. A baked cookie is dry and holds nothing; one decorating guide says glitter sprayed onto a fully dried cookie is very likely to wipe away. A baking guide's tip is to decorate the panels flat before assembly, let them dry flat, then build and finish the joints. Dana points out that her children decorate the standing house, so the show flips the plan: build the night before, then glitter the fresh snow as it is piped. In this episode: - Sparkle Lab: why a tacky-feeling cookie holds no glitter and why the glue icing is a rock by decorating time - Dana's winning round: the kids decorate the finished house, so the rule is "wet," not "flat" - Fresh beads along the joints, and why you never wet dried royal icing to fix it - Flake on the roof, dust on the windows, and never out of the jar - Which jar: 7 gram for one house, 15 gram for a family tradition Who should skip it: display houses nobody eats, very small decorators, and anyone standing over a bare cookie with a jar and no icing. MONÉGASQUE Snow White 10 gram drink glitter is on Amazon at $14.99 standard and the 7 gram luster dusts at $9.99; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table. **Direct answer (top):** Glitter goes on the icing, never the bare cookie, and only while the icing is wet. The stiff royal icing that holds a gingerbread house together sets in minutes and dries hard over hours, so the shimmer belongs on the decorating icing — the snow, windows and icicles — right behind the piping bag. Decorate panels flat before assembly where the design allows; if children decorate the standing house, build it the night before and glitter the fresh icing on decorating day. - 00:00 Cold open — glitter in the couch - 00:30 The verdict: two icings, one of them wet - 01:30 Decorate the panels flat, and why - 02:20 Sparkle Lab: why the cookie holds nothing - 03:20 The glue icing: minutes to grab, hours to dry - 04:20 Dana's round: the kids decorate the finished house - 05:30 Fresh beads on the joints; never water on dried royal icing - 06:20 Tools: dish, sieve, dust pump; flake versus dust - 07:10 Which jar, and who should skip it - 08:20 Dana's Scorecard · footnote · next time Produced with AI-crafted hosts. Full transcript on the episode page.
    Show more Show less
    10 min
  • Silver Edible Glitter for Cakes: Making It Read on White

    Silver Edible Glitter for Cakes: Making It Read on White
    12 Oct 2026
    Which silver edible glitter works on a white winter cake? Any of them — if you give the silver something to show against. Silver is not a colour the way red is; it is an effect, light bouncing off a bright coating grown on a mineral platelet. The silver luster dust's own safety data sheet shows why it struggles on white: 62 to 73 percent mica, 27 to 38 percent titanium dioxide and a trace of iron oxide, so it carries no dark pigment of its own, where the gold jar's iron oxide gives it a built-in shadow. Put fine silver dust on a flat white face under a ceiling light and it reads as faint grey, and the camera gives up. Three fixes, cheapest first: stand the white cake on a dark board so every silver edge has a shadow to sit against; light it from the side rather than above; and use flake before dust on white, because 50 to 500 micron flakes are little mirrors pointed in different directions and survive flat light where a sheen does not. A cake-trade trend guide for 2026 names silver the metallic of the year and an all-white "Cloud Dancer" look — fashionable and difficult are the same sentence here. In this episode: - Sparkle Lab: why gold carries its own darkness and silver does not - Colour choice versus finish choice, and how last year's cake was right about one and wrong about the other - Dana's winning round: the black slate board she already owns - Flake versus dust on white, plainly - The season, about 10 weeks out, and why most silver tables end up with gold on them Who should skip it: warm palettes, matte briefs, and white cakes on white cloths under lights you cannot change. MONÉGASQUE Silver 15 gram luster dust is on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.
    Show more Show less
    8 min
  • Edible Glitter on a Mile-High Cake: Where It Shows

    Edible Glitter on a Mile-High Cake: Where It Shows
    11 Oct 2026
    Where do you put edible glitter on a mile-high cake so it actually shows? On the sides, not the top. A planner had the top tier of a very tall party cake dusted gold, and in every photo from the night the top is a sliver and the sides are bare. Guests stand next to a tall cake and cameras shoot it from standing height, so the top is a place almost nobody sees. A premium bakery's 2026 trend guide says mile-high cakes "make value visible" and that "taller cakes feel more generous, more premium and far more photogenic" — the height is the whole product, so the finish should decorate the height. Dry-brush luster dust in a band on the side faces at eye level, drop flake onto the wet piped borders where the tiers step, and leave the top alone or give it one accent. A sheen covers and so costs powder, which is why it is a band and not a full wrap. In this episode: - Why a tall cake's top is invisible and its sides are the photograph - Dust on the faces, flake on the ledges: two jars, two jobs - Dana's winning round: tall cakes live in the fridge, so the dusting slot moves to the venue - The per-gram board and how the first band tells you the dose - Rooms with only downlight, and why they want flake Who should skip it: cakes that travel far in a warm van after decorating, and rooms lit only from above. MONÉGASQUE 15 gram luster dusts are on Amazon at $14.99 standard; check the listing for current pricing. Full transcript on the episode page. New questions answered every week at The Monégasque Table.
    Show more Show less
    5 min
adbl_web_anon_alc_button_suppression_t1
No reviews yet