gumpaste recipe?
can someone send me the gumpaste recipe for the cricut cake? thanks-Gina
Replies to This Discussion
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Permalink Reply by Jennifer Hansen on
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I found it on cuttingedgecakeart.com - Hope this helps
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Permalink Reply by diane kilgore on
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i use the recipe on the back of the gum-tex can from wilton
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Permalink Reply by SANDi on
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hi, here is one that i use from nicolas lodge gumpaste recipe......
4 large eggs white
1-2 lp powdered sugar
12 level teaspoon tylose
4 teaspoons shortening (crisco)
mix 4 egg white for about 10 min to it break up the eggs white
reserve 1 cup of powdered sugar and set aside
slowly add the other and beet in slow
put in zip-lock then put in the refrigerator for about 24 hours befor useing it
you can u it up to 6 months
good luck
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Sorry everyone ;0(
4 large egg whites
1-2 ib. Bag 10x powder sugar
12 level tsp tylose or cmc
4 tsp shortening (criso)
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No. Their is 2 type of powder sugar
1- is reg powder sugar
2- 10x is a thiner powder sugar
You can find it at any supermarket by the sugar section.....
Good luck
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Permalink Reply by ♥Cat♥ on
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You can use any powdered sugar. 10x just means it's been refined ten times. Here's the recipe without typos.
You can see how to make this by watching a video off of youtube. Just go to youtube.com and search for it.
It's really helpful.
GUMPASTE RECIPE USING TYLOSE
Supposedly dries harder
Tylose is an alternative product to use in making gumpaste instead of gum
tragicanth. 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 55 g container makes approx. 3 pounds of finished gumpaste.
The following recipe will make approx. 2 pounds of gumpaste.
INGREDIENTS:
4 large egg whites
2 lb. bag of 10X powdered sugar
12 level teaspoons Tylose (#TP100)
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 2/3 cup of the powdered sugar and set aside.
4. Turn the mixer to the lowest speed, 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 two minutes. During this time measure the tylose in to 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 5 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 sprinkles with the reserved 2/3 cup powdered sugar. Place the shortening on
your hands and knead the paste, adding enough of the powdered sugar to form a soft but not sticky dough. Usually I check by pinching with my fingers and they
should come away clean. Place the finished paste in a zip lock bag, then place the bagged pasted dough in a second bag and seal well.
9. Place in the refrigerator for 24 hours if possible before use to mature the paste.
10. Before use, remove from the 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 before using.
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 refrigerator for approx. 6
months. You can keep the paste longer by freezing. Be sure to zip lock closed.
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 have kept the paste in the freezer for up to 3 years with no problems.
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