Gum Arabic - Disaster!

Decorating By PatrysV Updated 18 Apr 2008 , 10:58am by Cakechick123

PatrysV Posted 15 Apr 2008 , 11:45am
post #1 of 4

I am new to cake decorating an someone told me that I can use gum arabic in stead of Tylose/cmc...which I then did and WHAT A DISASTER!! I made a Barney, about 8cm tall, and it didn't dry at all - and when I put it on it's bum to dry - it sort of sagged at the bottom!!!
Can anyone tell me how and for what am I supposed to use gum arabic?
The recipe I was given was:
500 grams fondant
15 ml gum arabic/tylose/cmc
30 grams fat
and 10ml egg white

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3 replies
wgoat5 Posted 16 Apr 2008 , 2:53pm
post #2 of 4

Im gonna give you a bump since this post was Tuesday.. hope you get your answer!! icon_smile.gif

PatrysV Posted 17 Apr 2008 , 10:23am
post #3 of 4

Thanks!

I googled it in the mean time, and apparently gum arabic is NOT a substitute for CMC! It is a kind of a gum you mix with water and use to paste fondant figures p icon_mad.gif

So, seeing that I struggled getting CMC, I ended up doing my Barney in plain fondant. It didn't come out to bad - I just uploaded the picture of my cake under Bitrhday cakes. thumbs_up.gif

Cakechick123 Posted 18 Apr 2008 , 10:58am
post #4 of 4

gum arabic is not the same as tylose/cmc.
I use gum arabic as a glaze, it makes fondant nice and shiny

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