Gumpaste Recipe Inspired By Michelle Cake Designs 3 large egg whites 260g Icing sugar mixture / confectioners sugar

r Place egg whites and icing sugar in a mixing bowl with a beater and mix together until smooth and lump free. Scrape down and mix for 5 minutes on low speed. 160g cornflour (100% maize not wheaten) 17g tylose Mix the tylose through the cornflour and add slowly to the mix and continue to mix on low speed. Scrape down. 130g potato flour Add the potato flour and continue to mix on low speed. This is when the mix may become to stiff for your mixer do not keep mixing if your mixer starts to struggle as you will burn out the motor (believe me, I have burnt out one motor already!!). At this point tip the mix onto your bench and knead the rest of the potato flour in sorry but this is the difficult bit!! Keep kneading until smooth and elastic. 10g trex or crisco white vegetable fat/shortening (if you are in a really high humidity climate leave this step out) Knead the trex through the gumpaste. Wrap well in food wrap and rest in the fridge for 24 hours before using. Once it has rested it can be used or packaged into small pieces and wrapped and stored in a freezer bag in the freezer for up to 6 months label the packets with the date you made the paste. Knead again before making your sugar flowers.