Gummy Petal Flower Recipes
GUMPASTE RECIPE FOR MAKING SUGAR FLOWERS
This recipe is adapted from Nicholas Lodge. I use the same ingredients and measures just do not mix it as much as he does. Due to high humidity, I find the denser under mixed gum paste works better for me.
Provided by Veena Azmanov
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl mix 2 cups powdered sugar
- Make space in the center and add egg whites, salt and vanilla extract.
- Mix well until no lumps
- Add tylose or CMC powder
- Mix for a minute or two until sticky.
- Now add more powder sugar - until you are able to form a ball.
- Do not add too much powder sugar as the gum paste can dry out.
- You can transfer mix to a working board to mix well.
- Next, knead in the veg shortening.
- You want the mixture to be soft, slightly sticky - you can add more powder sugar later too.
- Divide paste into small portions and wrap well in plastic wrap/bag
- Then place them all in a ziplock bag and into an airtight box.
- Let rest in the fridge overnight
- Next day - let rest at room temperature.
- knead with a little veg shortening if needed powder sugar too.
- Use as needed for any project.
Nutrition Facts : ServingSize 100 g, Calories 350 kcal, Carbohydrate 81.2 g, Protein 1.6 g, Fat 2.9 g, SaturatedFat 0.7 g, TransFat 0.4 g, Sodium 157 mg, Sugar 79.6 g, UnsaturatedFat 1.8 g
LARGE MARSHMALLOW FLOWER
Steps:
- Snip off top-to-bottom slices all around the marshmallows, leaving a sticky core (which you can eat)-each wedge will have a sticky inside and a powdery outside. You should have about 15 petals.
- Press the sticky sides into the blue sanding sugar. Arrange about 10 petals around the edge of the cupcake so that they extend slightly over the edge. Arrange the remaining petals in a second layer on top of the first.
- Cut 2 small pieces from the black licorice, dab some frosting on the ends and dip in the yellow sanding sugar. Stand it in the center of the flower.
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