Need help w/Prevail Sprayer......

[Paula in Texas]

Good Morning to Everyone!!

It's been a while since I last posted anything, but I've a bit busy. I just bought my first Prevail Sprayer and am super excited to use it!!! But I would like some advise before I go and ruin my anything! Do I just take the luster dust and dump it in the container and then add the Vodka? Can I use edible glitter if I crush it up? And my last question.......Can I use this method on Buttercream and Fondant? OH, Okay so I lied before about , THAT being my last question! THIS, is my last question......Can use it to add just a splash of color to white?

Thanks in advance for all your help!

[Ironbaker]

Bumping for you cause I'd like to know too. Mine is still sitting in the box. lol

[blakescakes]

I've e-mailed the makers of the Preval sprayer and the propellants in the Preval sprayer aren't foodsafe. They mix with the air and liquid that is deposited on the food. The makers do not advise or recommend that the sprayer be used on anything that will be eaten.

The propellants by the same name used in things like PAM and the spray on colors by Wilton and Betty Crocker are considered food safe either because they are sourced from food safe batches or because the delivery system is designed to prevent the propellants from coming into contact with whatever is being sprayed onto the food.

Rae

[Ironbaker]

Interesting. Thanks for the info Rae! I guess mine will remain in the box.

[jeri]

I have not purchased one and guess that will be one thing that is off my wish list! Thanks for saving me a few bucks!

[2sdae]

ok on cakecentral and several other places I have seen this debate.
Well, thousands have used these sprayers on cakes, chocolates and cookies with no issues what so ever.
This stuff evaporates and leaves no taste, color or smell. There isnt a toxic reading on the fondant or butter cream after you use it either...
Duff, mike from mike's cakes and several others have used these for a long time with no issues.
I have and do use it for quick fixes or small areas when I dont want to have to clean up and all that with my large airbrush set up.
Martha even had a guest who used it to put sparkles, cake glitter, on her cupcakes during cupcake week.
So while I appreciate the concerns it seems a little hard for me to poo-poo using it.
But to each his own.

[Amanda]

There's a lot of stuff we all use that isn't technically "food safe".

[blakescakes]

You know, we do use a lot of stuff that isn't "technically food safe", but when the manufacturer says NO, I listen.

I listen because in the law, it's called being "forewarned". It means that if down the road, someone does have a problem (I guess gets a "toxic reading" on the buttercream or fondant--whatever that is?????????), then I'm hanging out there on my own liability policy having been told that I shouldn't use it.

You don't know what's being deposited. You don't know what evaporates and what doesn't.

No, no one is going to get a huge snootful of anything bad, but just because it's cheap and easy doesn't mean that it's the best choice.

An true airbrush uses a compressor to generate the air pressure to propel the material thru the airbrush. It doesn't "add" to the mix. The Preval and other "canned air" systems DO "add" to the mix.

Yep--to each his/her own--just like wearing your seatbelt, not drinking and driving, brushing your teeth, not running with scissors..................

Rae

[cakebaker]

Here's my 2 cents on the subject...

Unless you only use products and machines that were created for food preparation use, they most likely have not been tested so that they can be labeled food safe. That doesn't mean they aren't safe, just that they don't go through the testing required to be labeled.

My favorite example are the dusts...how many of us use the dusts that say "non-toxic" yet also say "not for consumption"? I use them all the time and don't think a thing about it. There are literally dozens of tools I use that were not intended for cake decorating and have not been tested.

There was a huge debate on cake central over the use of the foam rollers because they aren't labeled for use with food. My confirmation that I wasn't going to worry about it was when I watched a chef at Walt Disney World use one in decorating. If they can do it, so can I!

To each his own, do what you feel safe with. I would have no problems using the sprayer.

[2sdae]

Originally Posted by blakescakes

You know, we do use a lot of stuff that isn't "technically food safe", but when the manufacturer says NO, I listen.

I listen because in the law, it's called being "forewarned". It means that if down the road, someone does have a problem (I guess gets a "toxic reading" on the buttercream or fondant--whatever that is?????????), then I'm hanging out there on my own liability policy having been told that I shouldn't use it.

You don't know what's being deposited. You don't know what evaporates and what doesn't.

No, no one is going to get a huge snootful of anything bad, but just because it's cheap and easy doesn't mean that it's the best choice.

An true airbrush uses a compressor to generate the air pressure to propel the material thru the airbrush. It doesn't "add" to the mix. The Preval and other "canned air" systems DO "add" to the mix.

Yep--to each his/her own--just like wearing your seatbelt, not drinking and driving, brushing your teeth, not running with scissors..................

Rae

The reference to the TOXIC READING was a way they measured how much chemical from the propellant was left on the food it was sprayed.