Sorry, I've tried to post this in the How do I section but it just won't take.
How much tylose do you add to one pound of fondant to get gumpaste?
Is there a way to convert my regular butter cream icing to chocolate without making it too dry? I use high ratio and butter combined. Can i cut back on the powdered sugar and replace it with coco?
I usually use melted baking chocolate to make my chocolate buttercream. If I don't have it on hand, I mix 3 level TBSP of cocoa with 1 TBSP of shortening or veg. oil to equal 1 square of unsweetened baking chocolate. I don't find that it makes the icing "dry".
The Wilton recipe works nicely:
For gumpaste use about 1 pound of fondant and at least 1 tsp. of tylose. Knead this in in small amounts. I use a little more than 1 tsp. because I have very warm hands and anything softer will melt.
When I make chocolate frosting I just add some extra milk or 1/2 & 1/2 to the batch until it's nice and creamy.