Now for the finishing touch... the super sexy edible gold leaf!
Carefully open the gold leaf booklet to one of the removable sheets. WARNING: If you open the pages too quickly, it will displace the gold leaf, potentially ruining that sheet. So go slow! Also, it will stick to the oils on your fingers, so DON'T TOUCH IT!
Place the first sheet so that the bottom of the gold leaf sheet lines up with the bottom of the cake. This will require bringing the sheet down a bit further than the cake bottom.
Gently press the sheet onto the surface of the cake, taking turns pressing on all the sides, especially if going around a corner. And then gently remove the paper.
Take the soft paint brush and VERY GENTLY brush the gold leaf onto the surface of the cake.
*You will notice the multiple uses of the the word GENTLE. That's because the gold leaf is so super delicate and will tear easily if you push, poke, or brush it too hard.
Repeat the gold leaf placement process until you have covered the entire cake. Overlapping the sheets of leaf isn't a problem as they will blend nicely and you will hardly notice the patch work of layers.
Also note that the leaf has no stretch to it, so it will be difficult to get it into all the nook and crannies of the stamped letters/shapes. As a result you'll end up having to put a few layers on the top. I found that using the brush to 'muss' a sheet up before applying it to the letters, helped get more leaf down in there than laying it flat.