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Sugarpaste:

Fondant, Gumpaste & Pastillage

 

How-to

Take a piece of sugarpaste that you think will be enough to just fill the mold, knead it until it is smooth and roll it into a ball. Take a dusting puff* and dust the ball, then press it into the mold, making sure you capture all the detail and any undercuts*.

 

You can dust the top as you press the sugarpaste in if it begins to feel sticky. If you have excess paste after filling the mold you can either cut it off with a pair of scissors (careful not to clip the mold), pinch it off, or run a straight edge spatula across the top to remove the excess, then smooth it again.

 

If the mold is deep, highly detailed or has undercuts, you must place the filled mold into the refrigerator or freezer for 15-30 minutes depending on how deep the mold is to allow the sugarpaste to set firm and to make for easy de-molding.

 

De-molding:

After you have pressed your sugarpaste into the mold, you can simply pop the piece out by gently holding the mold with your thumbs on top and fingers on the bottom of the mold and flexing it out and up.

 

If you have placed the filled mold into the refrigerator or freezer simply remove it and de-mold, then place the finished piece on waxed paper to air dry.

 

* Dusting puff - fill the foot of one knee-high pair of pantyhose with a 1/4 cup of cornstarch, then tie it and cut off the excess, leaving about an inch extra at the top for holding onto.

 

* Undercuts - portions of the piece that are deeper into the bottom or side of the mold than the rest.

 

 


Tips

  One of the most important things to

    remember is that you must place your

    filled mold in the freezer if it is a deep

    mold that is highly detailed, or has

    undercuts.  

 

  When molding any type of sugarpaste you

    shouldn't dust the mold itself because 

    you will lose detail.

 

  You can use shortening instead of cornstarch

    to keep the sugarpaste from sticking to your

    hands, just use a tiny amount on your hands.

 

  You can dust, paint or airbrush finished

    pieces.  We recommend Sugarpaste, LLC's food color.

 

Do not store your finished sugar pieces in the refrigerator.


Recipes

Fondant Recipe For 4 1/2 - 5 Quart Mixer

1 lb 2 oz. powdered sugar

1/2 t. meringue powder

1 t. tylose or cmc

2 1/2 oz. shortening (3/8 c.)

4 ox. glucose (1/3 c.)

3/4 t. glycerin

1 1/2 t. flavor

1 t. gelatin

3/4 oz. water (slightly less than 1/8 c.)

Instructions

Combine powdered sugar, meringue powder, tylose or cmc, shortening, and glucose in mixing bowl.  Combine the remaining ingredients in a microwave-proof bowl and microwave on high for 30 seconds.  Stir until dissolved.  Add this mixture to the mixer bowl and mix on low for 10 minutes.


Rolled Fondant

2 pound powdered sugar

1/4 cup water

1 envelope or 1 tbsp unflavored Gelatin

1/2 cup Glucose

1 1/2 tbsp Glycerin

Any flavoring to taste

Instructions

Put the gelatin in water in a double boiling pan and heat very gently just until dissolved.  Put the sifted sugar in a large bowl and make a well in the center, now add the glucose and glycerin to the dissolved gelatin and mix well.  Pour these mixtures into the well and mix first with a spoon and then your hands until you have a nice consistency.  Add flavoring and color and mix again.  You can keep this dough in the refrigerator in an airtight container.

 


Nicholas Lodge's Tylose Gumpaste Recipe

This is a great gumpaste recipe.  Nick Lodge now has pre-packaged gumpaste available, which is great if you don't want to make it yourself.  You can reach it by clicking the link below.   (You'll need to hit your back button to return to this site.)

 

Tylose is an alternative product to use in making gumpaste instead of gum tragacanth.  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.  The 55g container makes approximately 3 pounds of finished gumpaste.

The following recipe will make approximately 2 pounds of gumpaste.

4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - Level teaspoons Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)

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-top 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.


Pastillage

Sugar 10 X                               1 Pound

Water                                      3 Tablespoons

Lemon Juice                             2 Tablespoons

Unflavored Gelatin                     1 Envelope or 1 Tablespoon

Glucose                                   1 Heaping teaspoon

Instructions

In a double boiler pan, add the water, lemon juice and gelatin in and heat very gently just until completely dissolved.

Add the glucose to the dissolved gelatin and mix well.

Put the sifted sugar in a large bowl and make a well in the center.

Pour the mixture into the well and mix first with a spoon and then with your hands until you have a nice consistency.

Add more sugar if very soft, drops of water if too stiff.  Keep in a plastic bag or airtight container.

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