The Monégasque Table

MONÉGASQUE
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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.

  1. 7h ago

    Edible Glitter French 75: Shake It With the Gin

    Where does the edible glitter go in a French 75? In the shaker, with the gin, before the Champagne. Put the edible glitter in the shaker with the gin, lemon and syrup, not on top of the Champagne. One recipe shakes 1 ounce gin, 1/2 ounce fresh lemon juice and 1/2 ounce simple syrup with ice, strains it into a flute or coupe and tops it with 3 ounces of Champagne. The glitter is already spread through the base, so the pour carries it around the glass. Margaux gives the four-ingredient recipe and explains why the pinch goes in with the gin. Then the glass: Margaux wants the traditional flute; Dana wins the round with the coupe, which the recipe author says is "what I often use" and which shows the whole surface at a toast. The hosts disagree on the dose and leave it as a draw: the printed 0.1 grams is about 15 cents a drink. In this episode: - Shaker or glass: where the glitter goes - The four-ingredient French 75 - Dana's round: flute or coupe - About 15 cents a drink, and the dose debate - Why a plain glass of bubbly is a skip Who should skip it: guests who want a plain glass of sparkling wine, the darker cognac version, and colored or frosted glassware. MONÉGASQUE Silver Sparkle 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Put the edible glitter in the shaker with the gin, lemon and syrup, not on top of the Champagne. One recipe shakes 1 ounce gin, 1/2 ounce fresh lemon juice and 1/2 ounce simple syrup with ice, strains it into a flute or coupe and tops it with 3 ounces of Champagne. The glitter is already spread through the base, so the pour carries it around the glass. - 00:00 Cold open: the 75 - 00:20 The verdict: in the shaker, with the gin - 01:20 The recipe - 02:20 Dana's round: flute or coupe - 03:40 15 cents a drink, and the dose debate - 04:40 Flakes, colors and clear drinks - 05:30 21 CFR 73.350 · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-french-75-shake-it-with-the-gin/transcript. New questions answered every week at The Monégasque Table.

  2. 1d ago

    Edible Glitter on a Bundt Cake Glaze: Pour, Sparkle, Wait 2 Hours

    When do you add edible glitter to a bundt cake glaze? In the first minute, not the last hour. Add edible glitter right after you pour the glaze, while it is still wet and glossy, then let the cake sit at room temperature for about 2 hours while the glaze sets. A simple glaze of 1 cup powdered sugar, 2 tablespoons melted butter, 1 to 2 tablespoons milk and 1/4 teaspoon vanilla makes 1/2 cup for a 6 inch bundt; double it for a full-size cake. Margaux walks through a four-ingredient vanilla glaze, the corn-syrup consistency test with its ribbon trail, and the cooling-rack-over-a-cookie-sheet trick that stops the glaze from pooling. Then the timeline for a holiday table. Margaux wants to glaze on the morning of; Dana wins the round, because the recipe author answered "Yes" to glazing a cooled cake the day before. So the glitter goes on right after the pour, the night before, and the morning is free. In this episode: - Why glitter goes on in the first minute, not after the glaze sets - The glaze recipe, and when to double it - The corn-syrup consistency test - Dana's round: glaze and glitter the night before - Flakes versus luster dust on a white glaze Who should skip it: dark chocolate glazes and ganache, anyone who wants crunch rather than shine, and cakes that will be sliced before the glaze has set. MONÉGASQUE Iconic Gold 10 gram edible glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Add edible glitter right after you pour the glaze, while it is still wet and glossy, then let the cake sit at room temperature for about 2 hours while the glaze sets. A simple glaze of 1 cup powdered sugar, 2 tablespoons melted butter, 1 to 2 tablespoons milk and 1/4 teaspoon vanilla makes 1/2 cup for a 6 inch bundt; double it for a full-size cake. - 00:00 Cold open: 2 hours - 00:20 The verdict: glitter in the first minute - 01:10 The glaze recipe and the ribbon test - 02:40 The holiday countdown and Dana's round - 04:30 Flakes versus luster dust - 05:20 What it's made of, and 21 CFR 73.350 - 06:20 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-a-bundt-cake-glaze-pour-sparkle-wait-2-hours/transcript. New questions answered every week at The Monégasque Table.

  3. 2d ago

    Edible Glitter Espresso Martini: The Shimmer Goes on the Foam

    Can you put edible glitter in an espresso martini? Yes, on the foam, because the dark drink underneath hides everything else. The espresso martini in this episode is a classic from a recipe site: 2 ounces vodka, 1/2 ounce coffee liqueur, 1 ounce espresso and 1/2 ounce simple syrup, shaken hard with ice and strained into a chilled coupe. In the Sparkle Lab, Margaux explains where the foam comes from: coffee oils trap air during a vigorous shake, fresh espresso makes the thickest layer, and cold brew makes a thinner one. That foam is the only pale surface in the drink, so a light dusting of gold luster dust through a small strainer is what shows. Dana wins the number, a smaller pinch for a small circle of foam, and then wins the round: bring the drinks out plain and dust the shimmer on at the table, in front of each guest, before the coffee beans go on. The hosts also explain why the shimmer stays on the cocktail and never goes on a morning latte. In this episode: - Why the shimmer goes on the foam, not in the coffee - How the shake makes the foam - Dust versus flake on a pale surface - How much for a small circle of foam - Dana's round: dust it at the table Who should skip it: rounds without a good foam, decaf or alcohol-free coffee drinks, and lovers of the classic look. MONÉGASQUE Gold 15 gram luster dust is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Yes, on the foam. Shake 2 ounces vodka, 1/2 ounce coffee liqueur, 1 ounce cooled espresso and 1/2 ounce simple syrup hard with ice so the coffee oils build a thick foam, strain into a chilled coupe, then tap a light dusting of gold luster dust over the foam through a small strainer. Glitter stirred into the dark coffee mostly disappears; start with a small pinch and add. - 00:00 Cold open — the least clear drink there is - 00:25 The verdict: shimmer on the foam - 01:30 Sparkle Lab: where the foam comes from - 02:40 Cold brew and a thinner foam - 03:20 Dust or flake, and how much - 04:40 Dana's round: dust it at the table - 05:40 Why not a latte? The beverage entry - 06:30 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-espresso-martini-the-shimmer-goes-on-the-foam/transcript. New questions answered every week at The Monégasque Table.

  4. 3d ago

    Edible Glitter on Cinnamon Roll Icing: The Christmas Morning Countdown

    How do you put edible glitter on cinnamon roll icing for Christmas morning? On wet icing, on warm rolls, as the last step before the table. The rolls in this episode are a baking site's one-rise cinnamon rolls, with a make-ahead path built in: make the dough Christmas Eve through shaping, refrigerate it overnight, then let it rise about 1 hour during presents and bake at 375 degrees for 24 to 27 minutes. In the Sparkle Lab, Margaux explains why cinnamon rolls break the wait-until-cool rule: warm rolls keep the icing wet and glossy, which is exactly the surface glitter grabs. Dana walks through last year's Christmas morning, when the rolls landed at 9:15 and the glitter stayed in the pantry, and the hosts build the countdown from one week out to the table. Dana wins the round: measure the glitter the night before into a tea strainer beside the spatula, so the sparkle takes 10 seconds and cannot be forgotten. Then the three questions other parents ask: is it safe for my kids, will it taste weird, and is this one more thing on the busiest morning of the year. In this episode: - Why warm icing is the glitter window - The Christmas Eve make-ahead, step by step - The morning timeline: fridge, rise, bake, ice, sparkle - Dana's round: the strainer next to the spatula - Edible versus non-toxic, and what the label should show Who should skip it: anyone icing the rolls the night before, families who love the plain gooey roll, and pans traveling a long way to someone else's house. MONÉGASQUE Gold 7 gram luster dust is on Amazon at $9.99 standard; check the listing for current pricing. **Direct answer (top):** Put the glitter on the icing while it is still wet, right after spreading it on the warm rolls, then serve. For Christmas morning, make the dough the night before through shaping and refrigerate it; in the morning, let it rise about 1 hour, bake at 375 degrees for 24 to 27 minutes, spread the cream cheese icing on warm, and sprinkle a small, pre-measured pinch of edible glitter on top. - 00:00 Cold open — 7:00 a.m. at the top of the stairs - 00:30 The verdict: wet icing, warm rolls, glitter last - 02:00 Sparkle Lab: why warm icing is the window - 04:00 The icing, and flake versus dust - 06:00 Dana's Christmas morning, last year - 07:30 The countdown: one week out to the table - 10:30 Dana's round: the strainer next to the spatula - 12:30 Is it safe for my kids? Edible versus non-toxic - 14:30 Will it taste weird? No time? Leftovers - 16:00 How much · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-cinnamon-roll-icing-the-christmas-morning-countdown/transcript. New questions answered every week at The Monégasque Table.

  5. 4d ago

    Edible Glitter Margarita: Salt Rim or Shaker?

    Where does the edible glitter go in a margarita? In the drink, so it swirls, with the salt rim as a bonus. The margarita in this episode is a classic: 1 ounce blanco tequila, 1 ounce orange liqueur, 1 ounce fresh lime juice and 1/2 ounce agave, shaken with ice and strained into a glass rimmed with lime and coarse salt. Margaux explains why a pinch of glitter in the liquid gives the swirl people photograph, while glitter in the salt is a few sparkles on a white line, and why the glass must be rimmed while it is still empty. Then the crowd: the recipe multiplies by 8 and stirs it in a pitcher. Margaux wants every drink shaken; Dana wins the round, because the recipe itself says stir for a crowd, and a clear pitcher stirred before every pour puts the swirl right on the bar. A pitcher of 8 takes 0.8 grams of glitter, about $1.20. In this episode: - Rim or drink: where the glitter does the most - The rim order: lime, salt, ice, pour - Dana's round: the pitcher, stirred before every pour - The pitcher math: 0.8 grams, about $1.20 - Why frozen margaritas hide the sparkle Who should skip it: frozen blended margaritas, colored or frosted glassware, and strawberry or mango versions where the color hides the swirl. MONÉGASQUE Liquid Gold 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Put the glitter in the drink. Shake a pinch, about 0.1 grams, with 1 ounce tequila, 1 ounce orange liqueur, 1 ounce lime juice and 1/2 ounce agave, and strain it into a glass rimmed with lime and coarse salt; a little glitter in the rim salt is a bonus. For a crowd, multiply by 8 and stir it in a clear pitcher with ice, stirring again before each pour. - 00:00 Cold open — multiply by 8 - 00:20 The verdict: in the drink, rim as a bonus - 01:00 Why the swirl beats the rim - 01:40 The rim order: empty glass first - 02:20 Dana's round: the pitcher - 03:00 Pitcher math, the beverage entry, cloudy versus frozen - 03:50 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-margarita-salt-rim-or-shaker/transcript. New questions answered every week at The Monégasque Table.

  6. 5d ago

    Edible Glitter on Homemade Caramels: What It Costs Per Piece

    What does edible glitter on homemade caramels cost per piece? The real number comes from your own scale, not a guess. The recipe in this episode is a newspaper soft caramel: cooked to the soft ball stage at 240°F, poured without scraping into a buttered 13 by 9 or 15 by 10 pan, cooled overnight for about 10 hours, then cut into about 100 one-inch squares and wrapped in waxed paper. The hosts explain why the glitter goes on in the minutes after the pour, then do the money: about $1.00 a gram for a 15 gram jar, about $1.43 for 7 grams, about $1.50 for a 10 gram glitter jar, and about 71 cents for the 12-color gift set. Dana wins the round: the cheapest gram is the one you actually use, so a one-color caramel business buys its one color in the 15 gram jar instead of eleven shades it will never open. Then: Amazon's business quantity ladder, and what to hand a caterer who asks what is in the sparkle. In this episode: - The weigh-the-jar method for cost per piece - When the glitter goes on a caramel slab - The per-gram board, and why the cheapest gram can be the expensive one - Buying for a season: 5% off at 2 jars, up to 20% at 50 - What to tell a customer who asks what is in it Who should skip it: caramels wrapped in opaque paper and eaten fast, one-pan-a-year makers, and batches you cannot glitter right after pouring. MONÉGASQUE Gold 15 gram luster dust is on Amazon at $14.99 standard; check the listing for current pricing. Documentation requests go to the team through the contact page. **Direct answer (top):** Weigh it. Weigh your glitter jar before and after one pan of caramels, divide the grams used by the roughly 100 pieces one recipe yields, and multiply by your price per gram, about $1.00 for a 15 gram luster dust jar at $14.99. Sprinkle the glitter right after pouring, while the caramel is hot and glossy, and buy the one color you actually use. - 00:00 Cold open — 100 caramels, one pan - 00:25 The verdict: weigh the jar, divide by 100 - 01:50 When the glitter goes on the slab - 02:40 The per-gram board - 03:30 Dana's round: the cheapest gram is the one you use - 04:40 Buying for the season, and the practice pan - 05:30 What's in the sparkle: the label, the listing, the supplier questions - 06:40 Who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-homemade-caramels-what-it-costs-per-piece/transcript. New questions answered every week at The Monégasque Table.

  7. 6d ago

    Edible Glitter on Homemade Marshmallows: Cut, Coat, Then Count Back

    How do you put edible glitter on homemade marshmallows for holiday gift boxes? Right after cutting, and on one face only. The recipe in this episode is a test-kitchen holiday marshmallow: syrup cooked to 240 degrees, beaten into gelatin for about 15 minutes until doubled, spread in a 13 by 9 pan and left to stand 6 hours or overnight, then cut into 1-inch squares and coated with garnishes. In the Sparkle Lab, Margaux explains why a fresh cut face grabs glitter and why the same tackiness glues marshmallows together in a box. Dana wins the round: the powdered sugar or cornstarch that stops sticking would cover the sparkle, so glitter goes on the top face and the dust goes on the sides and bottom, top faces up, parchment between layers. Then the hosts build the countdown backwards from the hand-off day, inside the recipe's 3 to 4 week window, and do the box math on about 114 squares a pan. In this episode: - When to glitter: the minutes after cutting - Dana's round: sparkle on top, dust on the sides - The countdown from hand-off day - Box math: 114 squares a pan - Why the fridge is the wrong place for a gift box Who should skip it: marshmallows meant for a mug of cocoa, bakers without cool, dry storage, and orders that want sparkle on every side. MONÉGASQUE Silver Sparkle 10 gram glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** Put the glitter on right after cutting, while the cut faces are fresh and tacky. Glitter the top face only, dust the sides and bottom with powdered sugar or cornstarch so the squares do not stick together, and pack them top-up in an airtight container with parchment between layers. Keep them cool and dry, not in the fridge; one test-kitchen recipe gives about 3 to 4 weeks. - 00:00 Cold open — 3 to 4 weeks and 20 gift boxes - 00:25 The verdict: glitter after cutting - 01:40 Sparkle Lab: why the cut face grabs - 02:40 Dana's round: the dust covers the sparkle - 04:00 The countdown from hand-off day - 05:00 Box math: 114 squares a pan - 05:50 No fridge · the listing's categories · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-on-homemade-marshmallows-cut-coat-then-count-back/transcript. New questions answered every week at The Monégasque Table.

  8. Oct 27

    Edible Glitter Jello Shots: How Many One Jar Covers

    How much edible glitter do you need for jello shots? Far less than the videos suggest, and it costs about 15 cents a shot. The recipe in this episode is a test-kitchen classic: each 3-ounce box of flavored gelatin makes about 12 shots, so 2 boxes make 2 dozen, with 1 cup of vodka and a ratio of 3 parts water to 1 part vodka. Pour into 2-ounce shot glasses and the shots set in about three hours. At the printed serving of 0.1 grams, 24 shots take 2.4 grams, so one 10 gram jar covers 4 batches, or 96 shots. The hosts disagree on where the glitter goes: Margaux loves the layered version, with a shimmer line between two set layers, and Dana wants one pour and a sprinkle on top. Dana wins the round, because each layer has to set completely and a New Year's Eve afternoon does not have 6 hours of fridge time to spare. In this episode: - The batch math: 24 shots, 2.4 grams, one jar for 96 - The recipe in 60 seconds, ratio included - Layered shimmer line versus a sprinkle on top - Making them ahead, and carrying them to a party - Light colors and 80-proof spirits Who should skip it: parties with kids (these are vodka shots), hosts using dark gelatin colors, and anyone starting a layered batch with 3 hours to go. MONÉGASQUE Iridescent Butterfly 10 gram drink glitter is on Amazon at $14.99 standard; check the listing for current pricing. **Direct answer (top):** About 0.1 grams a shot. One test-kitchen recipe makes 2 dozen jello shots from two 3-ounce boxes of gelatin, so a batch of 24 takes 2.4 grams and a 10 gram jar covers 96 shots, around 15 cents each. Make the shots at least three hours ahead so they set, then sprinkle the glitter on top just before serving. - 00:00 Cold open — 96 shots from one jar - 00:20 The verdict: 2.4 grams a batch, about 15 cents a shot - 01:00 The recipe and the 3-to-1 ratio - 01:40 Layered shimmer line or a sprinkle on top - 02:20 Dana's round: two layers, two set times - 03:00 Making ahead, lids for the car - 03:40 Light colors, the listing's categories, 80-proof · who should skip it · Dana's Scorecard · footnote Produced with AI-crafted hosts. Full transcript: https://monegasque.transistor.fm/episodes/edible-glitter-jello-shots-how-many-one-jar-covers/transcript. New questions answered every week at The Monégasque Table.

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About

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.

Information

  • Creator
    MONÉGASQUE
  • Years Active
    2026
  • Episodes
    107
  • Rating
    Clean
  • Copyright
    © 2026 MONEGASQUE LLC
  • Show Website
    The Monégasque Table