Mix warm water and Glucose until
Glucose is absorbed. Add the gum and lemon juice and, after these ingredients
are thoroughly mixed, add small amounts of -powdered sugar until you can
work the mixture with your hands. Continue adding small amounts of powdered
sugar as you knead the mixture on a table top. As soon as the mixture is
pliable and can be shaped without sticking to your fingers, you've added
enough sugar (a pound or more) and the gum is of correct working consistency.
.
NOTE: Above is how she mixes it.
But I would mix the Magic Gum with the about half of the Confectioners'
sugar and add this to the liquids. It is difficult and very time consuming
to get the gum to dissolve directly into wet ingredients.
.
If you're not going to use the gum
paste mixture immediately, place it in a plastic bag and then i n a covered
container to prevent drying. When stored properly, your gum paste will
keep for several months. Gum paste handles best when it is several days
old.
How to color gum paste
.
Once you've made the gum paste recipe,
you can tint it any color you desire, or divide the mixture and tint it
several different colors.
.
To color gumpaste, apply small amounts
of liquid or paste food color with a toothpick. Then with your hands, knead
and work the color into the gum paste piece until the tint is evenly applied.
If you would like a deeper shade, you can add more color a little at a
time, and re-work the gum paste until you achieve the desired shade. Remember,
you can always darken a color easier than you can lighten one.
How to roll out gum paste
.
Always dust your work surface with
cornstarch first! This is standard procedure for rolling out gum paste
to cut any floral shape. After your work surface is adequately dusted,
take a small piece of gum paste, work it awhile with your hands and
then place it on the LIGHTLY cornstarch-covered area. Now dust more cornstarch
on the surface of your rolling pin and roll out gum paste until it's the
thickness you desire—this is usually about 1/16-inch for most flowers.
Remember, roll out one small piece of gum paste at a time to avoid drying;
and cover every petal and flower cut you make.
How to hand-work gum paste
.
When you remove gum paste from a
plastic bag or covered container, you will need to re-work it with your
hands until it's soft and pliable once again. If the gum paste has been
stored for some time and seems a little stiff, add a small piece of freshly
made gum paste and then re-work it with your hands.
Important reminders:
.
ALWAYS dust work surface, rolling
pin and your hands with cornstarch when handling gum paste and flower cuts.
.
ALWAYS keep gum paste and flower
cuts covered to prevent drying.
.
ALWAYS add food coloring in small
amounts until you achieve the gum paste tint you desire.
.
ALWAYS re-work gum paste before
rolling it out to cut flowers and, if the gum paste has been stored for
sometime, add a small piece of freshly made gum paste and re-work until
pliable.
.
TIP: I found this recipe in a Wilton
book (now out of print) and Wilton always presses people to use a lot of
cornstarch. This is not always a good idea. Cornstarch WILL crack your
petals. Instead, I would grease surface and hands using Crisco to prevent
sticking. This way you can get your petals much thinner - like real ones.
I use special Boards and rolling
pins. It makes the flowers much prettier and faster:
Check out the CellBoards
when wiring or making the Mexican Hat style.
Use a CelPin
rolling pin so gumpaste doesn't stick and is nice and smooth when rolled
out.
Dolores
Sprinkle
gelatin in the water. Let stand until it becomes spongy. Dissolve until
clear over hot, not boiling water, Add the liquid glucose and stir until
ingredients are well combined. Pour this mixture into an airtight container.
The mixture will get very stiff. To use it, heat the varnish in a container
of hot, not boiling, water. Paint onto the item to be varnished while the
mixture is still hot. The edible varnish should NOT be kept in the refrigerator.
SHEET GELATIN
Shared by Marysol
Mon Oct 7 15:37:49 2002
216.93.81.62
.
. . . are you referring to the recipe
under the gelatin Butterfly thread I posted many moons ago?
It was in the Cake Gallery, but,
it's already being sucked into the cyber abyss.
.
Combine:
1 packet of Knox gelatin
with a ¼ cup plain tap water
Let it sit about 5 minutes. Stir
over low heat until completely dissolved ~ Make sure it doesn't come to
a boil. ...avoid stirring the gelatin mixture vigorously, or you'll end
up with too many dreaded air bubbles.
.
Pour the mixture out onto a sheet
of acetate [you could probably use other slick plastic surfaces, but acetate
is the smoothest and the gelatin always easily peels right off. You can
use a spatula to level the mixture or just tap it lightly on the counter.
.
Let it sit several days ~ You'll
notice the gelatin is ready to be peeled off 'cause it'll start pulling
itself away from the acetate. If you have any questions, let me know. I
like to use this stuff for making butterfly wings.
.
Q. then what did you use, a stencil?
so nice
.
A. Yes, stencil (stencils
here)
.
Barbara R.(TX)
Mon Oct 7 15:58:13 2002 12.32.17.49
.
What do you mean by a sheet of acetate?
Do you think it would work well for gingerbread house windows? I am working
on our local contest and have made a "tips" page on my website and would
like to include your recipe.
.
Marysol
Tue Oct 8 20:18:24 2002
216.93.81.52
.
You bet..... the end result is that
of almost plastic, except, it's edible. Since you're using it for windows,
you might also want to double the recipe, and make sure to spread it out
on acetate as evenly as possible with an offset spatula ~ Btw, acetate
is just a clear plastic which is available at artist's supply stores, and
most craft stores also carry it.
-------------------------------
SHARED BY tG
Gummi
Bears
.
Tue Oct
17 21:00:28 2000
.
1 small
box Jello with sugar (any flavor)
7 envelopes
unflavored gelatin
1/2 cup
water
.
Mix in
a saucepan until the mixture resembles playdough.
Place pan
over low heat and stir until melted.
Once completely
melted, pour into plastic candy molds,
and place
in the freezer for 5 min.
When very
firm, take out of molds and eat! Have fun!
.
sounds
soooooo easy, just need to know which mold:)
.
No need to grease molds.
Regarding molds, I was thinking
of using the Wilton chocolate plastic molds, a bit big though, but I think
it will work. I'm also awaiting for more responses regarding the
molds. Again, thank you,
inda
I don't know about the jello jigglers
and the boiling water. That might be too hot for the molds. They might
warp or something. I'm not really sure on this. It just seems to me that
as long as the temp. isn't too high it should be okay. Hopefully someone
who knows can help you out.
-------------------------------------
Shared by Claudia
R: Unbreakable
Gel
.
Crystal
Unbreakable Lace
.
1 part Tylose (10ml)
to
5 part water (50ml)
Pinch of citric acid
.
Add tylose and Citric acid to the
water, whisk well and allow to stand
overnight
- keep away from excessive heat and sun.
To check
consistency, touch the surface of the mixture with a dry
finger,
your finger should come away dry. If desired the mixture can be
flavored
by replacing part of the water with an equal volume of liquid
flavoring,
to maintain the correct volume of liquid.
Coloring
can achieved by adding powder coloring to the mixture after it
has rested.
Stir well and allow to stand for at least 2 hours. Stir well
before
use to distribute color. If liquid color is used, reduce the amount
of water.
This mixture
shrinks on drying - pipe on grease free paper, preferably
glossy.
Use a larger tube than end product needed to allow for shrinkage.
If desired
royal icing dots can be added to piped design.
.
I told
some of you on the chat a couple of weeks ago that this was made with gum
arabic. Sorry, it's tylose. I didn't have the recipe in front of
me at the time. I haven't used this yet so can't really say how it is different
from the product you buy. Should be worth a try to play around with.
Not wasting many ingredients if it doesn't work. Enjoy!
Re: Cold Porcelain #2
Tue Aug
29 05:24:19 2000
.
Here is
a recipe that was posted awhle back by Sammi. I have never tried it yet
but it is on my 'to do' list if I ever get caught up. LOL
.
Shared by Sandy in KS
.
Cold
Porcelain #3 THIS RECIPE IS NOT EDIBLE!
1 Tbsp.
baby oil
1 cup of
Elmer's Glue
1/4 cup
of cornstarch
Place all
ingredients in a saucepan and cook on LOW heat for 15-20 minutes. Turn
out onto a cornstarch dusted board. Knead in an additional 1/4
cup of
cornstarch or slightly more until pliable and non-sticky.
PS Use
Crisco or cold cram to grase the board you'll be rolling it out on. Stor
ein airtight container. Use like you would gum paste.
Cold Porcelain - Diane Shavkin
.
1 1/4 cup cornstarch
8 oz. Elmers glue
3 tbsp babyoil
vaseline to cover
.
In Teflon pot mix Elmers glue and
baby oil. Add cornstarch and mix VERY WELL
until VERY WELL mixed. Let
sit for 20 minutes *uncovered) in order to prevent lumps.
.
Next, put flame on LOW. Stir
CONSTANTLY. Cook until NOT STICKY to fingers.
From: Cakdznr
.
This information was obtained from
the FOODTV Network. WWW.FOODTV.COM is the main sight. It contains
recipes, substitutions, encyclopedia and much more.
.
Granulated gelatin is the most common
form of unsweetened commercial gelatin
on the market. It's packaged in
boxes of 1/4-ounce envelopes and is also
available in bulk. Generally, 1
envelope of gelatin will jell 2 cups of
liquid. It's important to soak gelatin
in cold liquid (whatever the recipe
directs) for 3 to 5 minutes before
dissolving it. This softens and swells
the gelatin granules so they will
dissolve smoothly when heated. Not as readily
available as granulated gelatin
is leaf (or sheet) gelatin, which comes in
packages of paper-thin sheets. Four
sheets of leaf gelatin equal one package
of powdered gelatin. Leaf gelatin
must be soaked longer than granulated
gelatin and is therefore not as
popular. This product is often called for in
jelled European dessert recipes.
It can be found in some gourmet and bakery
supply shops.
.
Ten (10) sheets of gelatin equals
One (1) ounce of powdered gelatin, BUT care must be taken because more
water may need to be added to the formula to ensure proper dissolving.
Just keep an eye on it.
.
From: BronnieF
When I apprenticed with the White
House pastry chef in the 80's, we worked a
lot with gelatin sheets. We
used six (6) gelatin sheets to substitute for 1
packet of powdered Knox gelatin
(the small packet, approximately 1 ounce).
Hope this helps!