GUM PASTE
One of the many many items that went into the making of my daughter's first birthday cake; this is a great medium for the decorations. It is edible, but you'll probably chip a tooth if you try. PLEASE NOTE: You will also need 1 Tbs Gum-tex or 1 Tbs tragacanth gum for this recipe. These ingredients could not be recognized.
Provided by Kay D.
Categories Dessert
Time 8h15m
Yield 1 pound
Number Of Ingredients 4
Steps:
- In a large bowl, mix the gum-tex with 3 cups powdered sugar.
- Make a shallow well in the center and set aside.
- Mix the water and glucose in a glass measuring cup until well blended; heat in a microwave on High for 30 seconds (mixture should be clear).
- Pour into the well of powdered sugar and mix until well blended (mixture will be soft).
- Wrap tightly in plastic wrap, and then seal in a plastic zipper bag; let sit at room temperature for at least 8 hours.
- Knead the remaining powdered sugar into the paste when you are ready to use it.
- The gum paste will soften as you work it.
Nutrition Facts : Calories 1867.2, Fat 0.5, SaturatedFat 0.1, Sodium 6, Carbohydrate 478.1, Sugar 470
GUMPASTE RECIPE FOR MAKING SUGAR FLOWERS
This recipe is adapted from Nicholas Lodge. I use the same ingredients and measures just do not mix it as much as he does. Due to high humidity, I find the denser under mixed gum paste works better for me.
Provided by Veena Azmanov
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl mix 2 cups powdered sugar
- Make space in the center and add egg whites, salt and vanilla extract.
- Mix well until no lumps
- Add tylose or CMC powder
- Mix for a minute or two until sticky.
- Now add more powder sugar - until you are able to form a ball.
- Do not add too much powder sugar as the gum paste can dry out.
- You can transfer mix to a working board to mix well.
- Next, knead in the veg shortening.
- You want the mixture to be soft, slightly sticky - you can add more powder sugar later too.
- Divide paste into small portions and wrap well in plastic wrap/bag
- Then place them all in a ziplock bag and into an airtight box.
- Let rest in the fridge overnight
- Next day - let rest at room temperature.
- knead with a little veg shortening if needed powder sugar too.
- Use as needed for any project.
Nutrition Facts : ServingSize 100 g, Calories 350 kcal, Carbohydrate 81.2 g, Protein 1.6 g, Fat 2.9 g, SaturatedFat 0.7 g, TransFat 0.4 g, Sodium 157 mg, Sugar 79.6 g, UnsaturatedFat 1.8 g
GUM PASTE - SIMPLE
I finally found a recipe for Gum Paste that did not require "gum tragacanth" or "tylose" which is also called CMC or carboxymethylcullulose. I have a problem cooking with something I can't pronouce...LOL Any recipe that calls for those supposedly can be made using geletin & corn syrup. Gum paste is a very strong sugar clay -...
Provided by CONNIE BOLDA
Categories Other Desserts
Time 30m
Number Of Ingredients 4
Steps:
- 1. 1) Put water in a saucepan & sprinkle the gelatin over the water. Let gelatin soak for about 5 minutes or until it starts to look foamy.
- 2. 2) Add the corn syrup. Stir slowly and heat mixture over low heat, stirring until gelatin has dissolved and mixture is clear.
- 3. 3) Pour into a bowl containing confectioners' sugar. Mix together until you can no longer mix; there will be quite a bit of sugar left in the bowl.
- 4. 4) Dump mixture out onto confectioners' sugar dusted work counter and knead until the mixture no longer sticks to your hands.
- 5. 5) Use immediately or store the paste in a plastic bag with all the air pressed out. This paste dries quickly, so keep any part you're not using covered. This gum paste makes very strong sugar pieces, but they can be brittle.
- 6. Store flowers, figures, structures in a cool dry place protected from accidental bumps until you place them on the cake or cake board with edible glue.
- 7. I have posted severl recipes for different kinds of edible glue in different posts.
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