Gumpaste recipe

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Permalink Reply by Christina on February 7, 2011 at 8:18am

Yes, I have 2 recipes. I will give them to you soon as possible. Not home right now!

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Permalink Reply by Christina on February 7, 2011 at 11:14am

GUMPASTE RECIPES:
Recipe # 1
1/4 cup water
1 pkg unflavored gelatine
1TBS corn syrup
1 pound of icing sugar
mix water & gelatin until dissolved over low heat. Add corn syrup and mix until blended. Remove from heat.
In a bowl add icing sugar; pour in liquid a little at a time. Knead onto a cornstarch surface.
Wrap in plastic as this tries out quickly. This does not have to be refrigerated. Makes figurines and life like flowers.

Recipe #2
50 mls water
3 tsps of unflavored gelatine
2 tsps of vegetable shortening....then melt
1 tsp of corn syrup
2 tsps Tylose
500g icing sugar
1 egg white
Put gelatine in water and leave to soak. Divide icing sugar into 2 bowls. Put Tylose in one half.
Place water and gelatine over double boiler and dissolve with shortening and corn syrup. When melted pour into the bowl that has the icing with Tylose in it, mix up and add the beaten egg white. Add the rest of icing until a paste has formed. Turn out on to counter and knead until smooth.
Divide into 6 balls. Wrap in plastic and leave in fridge for 24 hours. It can be left in the fridge, or frozen if not going to be used in a hurry. A little will go a long way. Can be rolled really thin for life like flowers.

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Permalink Reply by Deah on February 7, 2011 at 12:31pm

Here's a couple of recipes - I haven't used either though

 

 

 

The following recipe will make approximately 2 pounds of gumpaste.

Gumpaste
Ingredients
4 – Large Egg Whites
1 – 2 lb. bag 10x powdered sugar
12 – Level teaspoons Tylose
4 – Teaspoons shortening (Crisco)

Instructions
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.
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.

I had to use more powdered sugar when working wth it. I hope this works for you.

 

 

 

Nicholas Lodge's Tylose Gumpaste

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
11 - 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, 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 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 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 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. The paste can be kept in the freezer for several years with no problems.

*This recipe is for Tylose C Composition 1000 which is usually under the brand names of
JEM Cutters and Confectionery Art Int'l.
If using Pfeil & Holding Tylose C, reduce the amount of Tylose to 9½ teaspoons for a 4 egg white batch, for best results.
 

Recipe for Edible Glue

1. Bring one cup of tap water to a rolling boil and remove from the heat.
2. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.
3. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve.
4. Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.

 

 

 

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Permalink Reply by Cecilia DaCosta on February 8, 2011 at 12:53pm

thank you very much!!!

Deah said:

Here's a couple of recipes - I haven't used either though

 

 

 

The following recipe will make approximately 2 pounds of gumpaste.

Gumpaste
Ingredients
4 – Large Egg Whites
1 – 2 lb. bag 10x powdered sugar
12 – Level teaspoons Tylose
4 – Teaspoons shortening (Crisco)

Instructions
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.
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.

I had to use more powdered sugar when working wth it. I hope this works for you.

 

 

 

Nicholas Lodge's Tylose Gumpaste

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
11 - 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, 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 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 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 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. The paste can be kept in the freezer for several years with no problems.

*This recipe is for Tylose C Composition 1000 which is usually under the brand names of
JEM Cutters and Confectionery Art Int'l.
If using Pfeil & Holding Tylose C, reduce the amount of Tylose to 9½ teaspoons for a 4 egg white batch, for best results.
 

Recipe for Edible Glue

1. Bring one cup of tap water to a rolling boil and remove from the heat.
2. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.
3. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve.
4. Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.

 

 

 

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Permalink Reply by Angela on February 9, 2011 at 3:14pm

I have used Nicholas Lodge's gumpaste (recipe is below in another thread) and I have also used the Wilton gumpaste recipe without any problem.  I live in Canada so it is really hard to get Tylose without having it shipped in from the states.   The gum-tex is available at any baking/craft store (i.e. Michaels and Bulk Barn).  Ive never had a problem with it in regards to tinting or rolling.   Ive use the Wilton brand of glucose but I have also used just regular clear corn syrup (much cheaper) and the consistancy working with both is the exact same.

 

Ingredients:

1 tablespoon Gum-tex powder

1 tablespoon Glucose 
4 tablespoons hot water
3 cups powdered sugar - sifted 

 

Directions:

Add the powdered sugar and gum-tex together in a bowl.  Microwave just to warm the water and the glucose (corn syrup).  For me, its 35 seconds - my microwave doesnt always work well.  Pour the liquid into the dry ingredients and stir until mixed.  The 'dough' will be rather soft.

 

Turn out onto a surface lightly dusted with powdered sugar and begin kneading the dough. Continue adding the rest of the powdered sugar, small amounts at a time, until you get a non-sticky workable dough that is pliable but holds it’s shape.

Use paste or gel type food colors if desired. 

Always keep unused gumpaste covered well with plastic wrap while working to prevent it from drying out. You can use cornstarch, powdered sugar, a mixture of both, or a greased surface to roll it out on. If making individual petals for flowers, cut out all the petals for one flower, cover the cut out petals with plastic while shaping each petal so they don’t dry out.

Store double wrapped in plastic wrap and tightly covered in an air tight container or zip lock baggie.  I store mine in the fridge until I am ready to use it then let it warm at room temperature before I use it. 

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