Cake Central › Recipes › Gum paste recipe No 1

Gum paste recipe No 1

This is a fairly old recipe from a cook book that my Grandmother gave me. It seems to work well, and sets very hard.

Gum paste recipe No 1


  • 1 lb 2 oz pure icing sugar 2 oz boiling water 1 1/2 level teaspoons gelatine


Thoroughly dissolve gelatine in boiling water then add half the quantity of icing sugar, knead well, add the rest of the icing sugar as required. Colour as needed.

Comments (15)

Hi, can you tell me how long you would be able to store this please? I'm assuming that it will store double wrapped and bagged? Do you need to store it in the fridge? Thanks.
I tried this receipe and it came out great I think , the texture was as fondant would be but a tad firmer . Can it be stored in the fridge and for how long ?
dumb question, but is icing sugar AKA powdered sugar
Yes icing sugar is the same as powdered sugar
I can't wait to try this out. This is a great site and I am glad I found it (friend suggestion) Do you need to color it right away? And how do you store it?
I don't see an answer of how long you can store this..has anyone found out yet?
I made this recipe and it came out crumbly and wouldn't mold. I had all kinds of trouble with this.
I just made this because I ran out of store bought gum paste and I cannot believe how easy it was. It kneeded beautifully, now the real test will be working with it and drying. I will let you know how it goes.......
I just made this and I have to say i love it. You treat it just like you would MMF for storage. You coat in Crisco and wrap in cling wrap and then in a baggy. You wait 24 hours and then you can work with it. Just a note though, you need to grease your hands, let it come to room temperature and only take small pieces at a time. Work it unitl it is pliable. I don't use icing sugar on my counter to roll it out, I used a little crisco instead. This stuff dries super quick to cover anything your not using. I made Calla Lilly's for the first time and they weren't half bad.
just to follow up, i read online that it can be stored for a few months in the fridge.
I know this is a homemade gum paste. Is it better to use this than Gum Paste Mix from Wilton? This recipe seems less expensive. Please tell what is a better choice, I am making figures of smurfs for a fondant cake.
This was my first attempt at making gum paste and this came out great. Easy to make and dries quickly. Thanks for sharing this recipe.
Thanks for sharing this recipe. Cant wait to try it.The Wilton stuff tastes so horrible! - Not to mention its so dang expensive. ( why do they charge that much?! They would sell more if they made it taste better and lowered the price a tad. ) I know generally people don't eat gum paste. But the kids ALWAYS do. I'd rather have it taste as good as possible.
4 tablespoons of water, for anyone wondering.
I will never buy wiltons again. At 10 bucks or more a bag, it isn't as easy to use , or good tasting as this. I paid 2 dollars to make a double batch of this, equal to about how much you get in a Wilton pack. This stuff dries super fast, so work quick. PERFECT for making edible flowers, et cetera. It tastes like butter-mints, or something, with just the powdered sugar, and actually MELTS in your mouth. IF it seems dry and crumbly, dab a small dot of crisco on the piece you are working with, and blend it.. but work fast. This stuff will start to set up in just a minute or two after being uncovered. I made some briar roses and stephanotis, and they are rock hard dry after about 2 hours.
Cake Central › Recipes › Gum paste recipe No 1