RECIPES PERTAINING TO GUMPASTE

The 55 g container makes approx. 3 pounds of finished gumpaste.
The following recipe will make approx. 2 pounds of gumpaste.

INGREDIENTS:
4 large egg whites
2 lb. bag of 10X powdered sugar
12 level teaspoons Tylose (#TP100)
4 teaspoons shortening (Crisco)

1. Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle.
2. Turn the mixer on high speed for 10 seconds to break up the egg whites.
3. Reserve 2/3 cup of the powdered sugar and set aside.
4. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.
5. Turn up the speed to setting 3 or 4 for about two minutes. During this time measure the tylose in to a small container.
6. Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste
color at this stage, making it a shade darker than the desired color).
7. Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Next, turn the speed up to the high setting for a few
seconds. (This will thicken the mixture).
8. Scrape the mixture out of the bowl onto a work surface that has been sprinkles with the reserved 2/3 cup powdered sugar. Place the shortening on
your hands and knead the paste, adding enough of the powdered sugar to form a soft but not sticky dough. Usually I check by pinching with my fingers and they
should come away clean. Place the finished paste in a zip lock bag, then place the bagged pasted dough in a second bag and seal well.
9. Place in the refrigerator for 24 hours if possible before use to mature the paste.
10. Before use, remove from the refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger
and knead this into the paste before using.
11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigerator for approx. 6
months. You can keep the paste longer by freezing. Be sure to zip lock closed.
If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer. I have kept the paste in the freezer for up to 3 years with no problems.

1 tablespoon Gum-tex or tragacanth gum
1 heaping tablespoon glucose
3 tablespoons warm water
1 tablespoon lemon juice
1 pound powdered sugar

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.

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

     Great for making shiny gum paste leaves, etc.

     Edible Varnish

     1 t. gelatin
     3 t. water
     1 t. liquid glucose

     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.

. . . 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.
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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.
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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!

     You can airbrush it too, but it will need more than one coat depending on color choice, it tends to absorb color.

     this is the recipe those of us working on Portlands show cake have been using, and believe me...we've used A LOT!

     COLD PORCELAIN

     2 Tablespoons Veggie oil
     1 cup white glue (Elmer's)
     1/4 cup corn starch & up to 1/2 cup or more

     Put oil, glue, and 1/4 cup corn starch into a sauce pan, over low heat stir gradually. You can also add
any color at this time. Color with acrylic paint, dries darker than it looks wet. Cook on lowest heat for
(Linda Reese says 15 to 20 minutes, I have gas and have never gone more than say 5 to 8 minutes) Then
stir in a 1/4 cup more corn starch. It will look like over thickened gravy and lumpy, that is OK. Then turn
out onto a corn starch board and knead until smooth. You may add more corn starch if too sticky.
     If you do not add color while cooking it will make a clear porcelain for opaque add white acrylic paint,
and color the same way.
     To glue pieces together use a little water to glue wet piece to wet piece, to glue wet to dry. To glue dry
to dry use Elmer's glue (or the same white glue used to make the CP). Just remember the glue dries shiny.
This stuff also shrinks about 10% when it dries, and does not dry flat. So if you want to make flat pieces it
does not work well.
     Store in plastic bag in airtight container and use shortening or cornstarch on your surfaces. I personally
find that if I make it a little on the soft side,  and add cornstarch to thicken as I work with it, I really do not
need to put much on my work surface. If you use shortening on the work surface, it did not airbrush well at
all after it has dried. If you airbrush it, really over do it on the color. It seems to soak in the color.
 

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!