Need an answer as soon as possible

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Permalink Reply by rochelle walters on October 22, 2011 at 10:25pm

Thanks so much Sarah!  That makes me happy!  I am too tired to make flowers tonight so I was hoping that would be the answer!  Thanks for the congrats.  It was the first time I have ever taught and 3 people asked if I would be interested in actually teaching a class on the basics or cake decorating.... like a summer class one or two nights a week.

I am thinking it could be fun, bring their own supplies, but I am not sure what the going rate is for charging for a class such as this when I am mostly self taught.  It sure was fun though!

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Permalink Reply by Lynne Salmon on October 23, 2011 at 9:12pm

Another thing you can do with meringue icing is turn it into gumpaste:)

Just add Tylose to it.  It's basically Nic Lodge's recipe - only he starts w/making the meringue w/egg whites.  I have often use it to make gp when I was teaching.

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Permalink Reply by rochelle walters on October 23, 2011 at 9:49pm

Wow, I have never heard that you can do that!

Great thanks so much!  How much do you add, and do I beat it or knead it in?

 

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Permalink Reply by Lynne Salmon on October 24, 2011 at 8:54am

  Go here for his original recipe:  http://www.sugarcraft.com/catalog/gumpaste/gp-recipes.htm  

It dependes on how much meringue you have made. If you used less then 2 pounds then you need to decrease/cut the recipe.  Read through the entire recipe 1st.  Where it gets to the part of adding the Tylose that's where you would start as you have already made the 1st part.

One time when I had to go out of town right from my class,  I kept the royal/meringue icing in a plastic container for almost a week before making the gp & it still turned out o.k.  I don't recommend that, but it worked for me that once :)

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Permalink Reply by Marian Benton-Baker on October 24, 2011 at 9:17am

Wow! I never heard that. Thanks, Lynne.

Lynne Salmon said:

Another thing you can do with meringue icing is turn it into gumpaste:)

Just add Tylose to it.  It's basically Nic Lodge's recipe - only he starts w/making the meringue w/egg whites.  I have often use it to make gp when I was teaching.

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Permalink Reply by rochelle walters on October 24, 2011 at 9:42pm

Thanks so much to all of you for all the great ideas!  I just got a wedding cake for this weekend! I am going to make tons of flowers:)

I really like the idea of making gumpaste with it so I am going to take some of what I have and do that too!

What a great group of people filled with knowledge and willing to share!

So appreciated,

Rochelle

 

 

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Permalink Reply by Karen Marie on October 25, 2011 at 1:25pm

Rochelle when making gumpaste with Tylose, you whip the royal icing to the soft peak stage. So I would recommend adding an eggwhite to about 2 lbs of royal icing and whip with the paddle attachment until it is softer and to the soft peak stage. It shouldn't take long to do that, maybe a minute or so. Then measure 12 level tsp of tylose in a small bowl and add it over a 5 second period.  Mix until it gets stiff. Remove from the workbowl and cover with a thin film of shortening. Double bag and let cure in the fridge overnight. You should store gumpaste in the fridge when not using. Bring to room temp to use it. Break off what you need. You will have to knead it first with a little shortening to get it to the right consistency.

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Permalink Reply by Angela Trudgian on October 25, 2011 at 4:59pm

Stick it in the fridge and then let it warm to room temperature at least 4 hours the day you need to use it, so that it is malible.

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Permalink Reply by rochelle walters on October 25, 2011 at 8:20pm

Great will do!  Thanks so much Angela

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Permalink Reply by rochelle walters on October 25, 2011 at 9:02pm

thanks so much Karen!

Karen Marie said:

Rochelle when making gumpaste with Tylose, you whip the royal icing to the soft peak stage. So I would recommend adding an eggwhite to about 2 lbs of royal icing and whip with the paddle attachment until it is softer and to the soft peak stage. It shouldn't take long to do that, maybe a minute or so. Then measure 12 level tsp of tylose in a small bowl and add it over a 5 second period.  Mix until it gets stiff. Remove from the workbowl and cover with a thin film of shortening. Double bag and let cure in the fridge overnight. You should store gumpaste in the fridge when not using. Bring to room temp to use it. Break off what you need. You will have to knead it first with a little shortening to get it to the right consistency.

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