Sugar Paste Recipes
GUM PASTE
One of the many many items that went into the making of my daughter's first birthday cake; this is a great medium for the decorations. It is edible, but you'll probably chip a tooth if you try. PLEASE NOTE: You will also need 1 Tbs Gum-tex or 1 Tbs tragacanth gum for this recipe. These ingredients could not be recognized.
Provided by Kay D.
Categories Dessert
Time 8h15m
Yield 1 pound
Number Of Ingredients 4
Steps:
- In a large bowl, mix the gum-tex with 3 cups powdered sugar.
- Make a shallow well in the center and set aside.
- Mix the water and glucose in a glass measuring cup until well blended; heat in a microwave on High for 30 seconds (mixture should be clear).
- Pour into the well of powdered sugar and mix until well blended (mixture will be soft).
- Wrap tightly in plastic wrap, and then seal in a plastic zipper bag; let sit at room temperature for at least 8 hours.
- Knead the remaining powdered sugar into the paste when you are ready to use it.
- The gum paste will soften as you work it.
Nutrition Facts : Calories 1867.2, Fat 0.5, SaturatedFat 0.1, Sodium 6, Carbohydrate 478.1, Sugar 470
SUGAR PASTE
Steps:
- Heat oven to 212 degrees. Mix confectioners' sugar, cornstarch, gum tragacanth, and CMC together, and warm the mixture in oven for 10 minutes.
- In a microwave-safe container, soften the gelatin in 2 tablespoons cold water.
- Add glucose and vegetable shortening to gelatin-water mixture. Warm in microwave on medium-high power until the gelatin is dissolved and the glucose and shortening have melted, 1 to 1 1/2 minutes.
- Transfer warm confectioners'-sugar mixture to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on medium speed, add the gelatin mixture, then the egg white.
- Change to the hook attachment, and beat on high speed until a ball forms, about 10 minutes. When you pat the sugar paste, you should be able to hear a hollow sound, which indicates that the gum paste is ready. If paste is too stiff, add additional egg white or water. If paste is too soft, add additional gum tragacanth or confectioners' sugar.
- Remove the gum paste from the mixing bowl, and lightly rub shortening on the surface to prevent drying. Wrap in plastic, and store in an airtight container for 24 hours before using.
SUGAR PASTE (FONDANT WHITE ICING)
Make and share this Sugar Paste (Fondant White Icing) recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Dessert
Time 40m
Yield 1 7inch cake requires so much
Number Of Ingredients 6
Steps:
- Sieve icing sugar.
- Keep aside.
- Place water in a double boiler.
- Sprinkle gelatin and keep stirring.
- Add glycerin and liquid glucose to the gelatin.
- Stir well.
- Make a well in the icing sugar.
- Pour the mixture in the centre.
- Add egg white.
- Knead to form a soft dough.
- Store in an airtight container.
Nutrition Facts : Calories 2958.1, Fat 0.8, SaturatedFat 0.1, Sodium 77.2, Carbohydrate 747.2, Sugar 734.6, Protein 9.6
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