Gum Paste Recipe

This gum paste recipe creates an edible modeling dough that dries more rigid than fondant. It's most commonly used for detailed accessories on fancy cakes... gum paste flowers, bows, and other decorations that need to hold their shape well, such as the gum paste roses on the cake to the right. Note: the cake itself is covered in pink fondant with gum paste flowers. It's easy to learn how to make gumpaste. The hardest part is finding the ingredients (in particular gum tragacanth.) What is gum tragacanth? Wikipedia says that Tragacanth is "a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus..., but I prefer to remember it as the ingredient that allows gum paste to remain maleable longer than pastillage (although not as long as fondant. It can be found at specialty cake decorating supply shops or online. Tylose powder is an alternative for tragacanth gum. It's a little easier to find (you can buy tylose powder at most craft and cake decorating stores as well as online) and less expensive since it's synthetic (artificial) rather than natural. Gum tragacanth is the dried gum or sap from a plant that grows in the Middle East. Once you have the "gum trag" it's really not very difficult to make your own gum paste. Here's the recipe I find the easiest and most consistent:

Gum Paste Recipe

Ingredients: 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later) 1 Tablespoon Gum Tragacanth (or Gum Tex) 1 Tablespoon Liquid Glucose 1 Packet Knox Gelatin

4 Tablespoons Warm Water (or 3 Tbs warm water + 1 Tbs lemon juice) Steps (how to make gum paste):

1. Pour the water (or water and lemon juice) in a large bowl and add gelatin slowly. Stir until gelatin is dissolved in the water. 2. Stir in glucose slowly. You may need to microwave 20-30 seconds or heat on the stove with a double-boiler to get glucose to melt. 3. Add 3 cups of confectioners' sugar (also known as powdered suger) and gum tragacanth. 4. Mix well. I use a mixer with dough hook. 5. You'll end up with a soft, sticky dough. Store dough in a well-sealed plastic bag at room temperature overnight (if possible) for it to set. 6. Knead in the remaining 1 cup of powdered sugar and it will become soft and pliable - no longer sticky. Add more powdered sugar if it continues to feel sticky. Gum Paste Tips: Store your gum paste recipe mixture in a large ziplock bag while working with smaller pieces of it (or keep in bowl and cover gum paste surface with a wet towel.) This will help keep it from forming a crust. If you DO get a crust, don't worry, knead in a little confectioners' sugar.

Click here to read the differences between fondant and gum paste, and other edible clays.

Alternative Gum Paste Recipe

Here's an even easier gum paste recipe, how to make gum paste using Tylose instead of Gum Tragacanth. Ingredients: 4 cups Confectioners' Sugar, sifted (reserve 1 cup for later) 4 large Egg Whites

12 teaspoons Tylose Powder 4 teaspoons Shortening

Steps (How to Make Gum Paste using Tylose Powder): 1. In a large mixing bowl, beat egg whites on high speed for about 10 seconds. 2. Slowly add 3 cups confectioners sugar (also called powdered sugar) and mix at a low speed. 3. Increase the speed setting for a few more minutes until soft peaks form. 4. If coloring the gumpaste (the entire batch 1 color), you can add the paste color now and mix in. (Note: Aim for a shade darker than you really want as it will lighten.) 5. Slowly add the tylose powder and mix in at a low speed for 1-2 minutes. 6. Increase the speed to High for a few seconds to thicken the paste. 7. Coat your hands with shortening and knead in the remining 1 cup of confectioners/powdered sugar, a little at a time until the dough is no longer sticky. NOTE: You may not need the entire 1 cup! 8. Place the dough in double zip-lock bags, to ensure a tight seal, and refrigerate for 24 hours if possible. 9. Before use, bring the dough to room temperature then knead 1 teaspoon shortening into the dough before beginning to model your gum paste creations. You may add paste color at this stage, in small or large portions

Pastillage - Fondant Recipe for Sculpting

Makes 1-1/4 pounds or 1-3/4 cups 1 tablespoon gelatin Scant 1/3 cup water

This Fondant is used for sculpting or making decorations for cakes and even gingerbread houses ! See also, Rolled Fondant or Pored fondant for cake decorating.

4 cups powdered sugar (lightly spooned into cup) 1/2 cup cornstarch (lightly spooned into cup) pinch of cream of tartar (optional) Food color (optional)

1. Sprinkle the gelatin over water in a small heatproof glass cup and allow to sit for 5 minutes. 2. 3.
Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a few seconds in a microwave on high power). Remove from heat. Combine the sugar, cornstarch and optional cream or tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the pastillage seems very dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread. Pastillage is easier to work with if it has rested for at least 1 hour. It dries very quickly, so it is important to cover to prevent drying. Wrap in a cloth rubbed with a bit of white shortening, then tightly in plastic wrap, and place it in an airtight container. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable oil spray. Pastillage can be rolled as thin as 1/16-inch. It dries and holds it shape very quickly. If stored Pastillage seems very stiff, a few seconds in the microwave make it pliable. To give it the look of real marble, dab it

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