How To Make Gumpaste

 

The gumpaste recipe below is Nicholas Lodge's Tylose Gumpaste Recipe. This is a great recipe that can be used in making beautiful and realistic flowers as well as figures. It holds color great and is a product that I know is reliable. I have found it to be more cost effective to make my own Gumpaste versus picking up a ready made package at the local craft store. I also like that this recipe makes a lot of gumpaste (2 pounds) so it will last you a while.

The Tylose used in this recipe is an alternative product to use in making gumpaste instead of gum tragacanth or gum tec. The advantage of the tylose is that the paste is less expensive,easier to make, holds up better in humidity, and is whiter in color.

Ingredients

Stand Mixer (a hand mixer's motor isn't strong enough for the recipe)

4 - Large Egg Whites

1 - 2 lb. bag 10x powdered sugar (8 cups)

12 - Level teaspoons Tylose (Available at Amazon.com) I use the CIA Tylose.

4 - Teaspoons shortening (Crisco)

 

Directions (makes 2 pounds of Gumpaste)

1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container.

6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.)

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-loc bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.

I hope that this recipe and the pictures help you to make flexible and firm Gumpaste for all of your cake decorating needs. I hope that everyone has a blessed week. What do you love to make the most with Gumpaste?

Savor the Baking,

Chineka

 

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