gum paste recipes

gum paste

Gum paste can be rolled out thinner than fondant. which allows more realistic looking flowers. gumpaste flowers should be dried before being dusted with lustre/petal dust, or painted with powdered food coloring and lemon extract. attach flowers to cake using royal icing for glue.



gumpaste recipes

1/2 c. cornstarch
3 tsp. gum tagacanth
5 tsp. cold water
2 tsp. unflavored powdered gelatin
3 tsp. shortening
2 tsp. glucose
1 large egg

(1.) mix p.sugar and cornstarch in large bowl. sprinkle in gum tagacanth. (set aside, cover with towel).
(2.) in top of a double boiler, add water and gelatin. allow gelatin to soften (about 5 minutes). in bottom of double boiler, bring water to simmer. set gelatin mixture on top. add glucose and shortening to gelatin mixture. stir until shortening is completely melted.
(3.) add gelatin mixture and egg white to confectioners sugar mix. beat on low speed until incorporated. beat on high-speed 5-10 minutes (until dough looks stringy).
(4.) place gum paste mixture in plastic wrap and refrigerate 24 hours. it will then become stiff. kneading gumpaste will help the gumpaste soften, to make it for pliable. dust surface and rolling pin with cornstarch to prevent sticking.
(5.) use gel food coloring to tint gumpaste. use a toothpick, small amount at a time (less is more). knead in color until uniform. may be too soft after kneading and tinting. allow to rest at least 15 minutes, to return to normal texture. gumpaste dries quickly, so don't use or take out more than you need, keep the rest wrapped.

gum paste recipes two: yields 2lbs.
tylose- alternative to tragacanth, for making gumpaste. tylose is less expensive, holds up better in humidity, is whiter in color, and easier to make.

4 large egg whites
2lbs. p.sugar
12 tsp. tylose
4 tsp. shortening

(1.) put egg whites in large bowl, whisk just until egg whites break up (1 minute by hand about ten seconds with electric mixer).
(2.) set 2/3 c. of p.sugar aside.
(3.) use electric mixer, slowly add remaining sugar to egg whites (on low speed). once it's the consistency of royal icing, turn to med-speed for a couple minutes.
(4.) make sure mix is at soft peak stage and shiny (meringue peaks should fall over).
(5.) turn mixer on low speed, add tylose powder a little at a time until gone, then speed up to high for a few seconds. (will thicken mixture).
(6.) scrape constents of bowl onto flat surface, that has been sprinkled with remaining p.sugar (2/3 c.)
(7.) put shortening on hands, and knead paste. make sure dough is soft and not sticky.
(8.) color if wanted (gel color)
(9.) wrap in plastic wrap or tightly in ziploc bag. put in fridge for at least 24 hours, befor use to stiffen.
(10.) put shorten on hands before kneading again, only take out what you need, so rest doesn't dry.

(can keep up to 6 months in fridge).

gum paste recipe 3

1 T. gum-tex
1 T. glucose
3 T. warm water
1 T. lemon juice
1 lb. p.sugar

(1.) mix warm water and glucose until glucose is absorbed. add gum-tex and lemon juice, thoroughly mix. add small amount of p.sugar at a time, until you can handle it with your hands. turn out on flat surface and knead in small amounts of p.sugar at a time (just enough until not sticky).
(2.) cover with plastic wrap or place in ziploc bag. refrigerate al least 24 hours before use.

note: dusting with cornstarch can cause gumpaste flowers to crack. may also try coating hands, surface and rolling pin in shortening instead (can also help petal reach thinner, more realistic stage).