Sugarpaste Disaster!!

Decorating By Cathy26 Updated 13 Oct 2008 , 7:59am by JanH

Cathy26 Posted 11 Oct 2008 , 2:33pm
post #1 of 10

Hi everyone, I've been baking for a few months (mostly shortbread, brownies, blondies, biscuits and buttercream chocolate cakes, etc) but I would love to get into christmas cakes and eventually proper birthday cakes and wedding cakes. Im seeing this as a long term thing not a quick fix and I know it takes a long time to be able to make really good saleable cakes but i have most of the equipment i need and a lot of books!

I tried to make sugarpaste today to cover a cake and it was a complete disaster! I used 350g icing sugar, 1 egg white and 1 tablespoon glucose and it bound together nicely but when i rolled it out it stuck to the pin and the work surface each time. i added loads more icing sugar a little at a time and kept trying it out but it just kept sticking and eventually I added so much that it just crumbled and fell to pieces! Any tips? I really need to master this and dont want to have to buy ready made as it is expensive.

Also when i added green and red food colouring it went really slimy and runny and sticky so i couldnt cut out the shapes I needed. All together it was a disaster baking session!

I would be so grateful for any tips!

Thanks icon_sad.gif

9 replies
JenniferMI Posted 11 Oct 2008 , 3:05pm
post #2 of 10

Welcome to CC Cathy! Sounds to me like you need to try another paste. Personally, I LOVE chocolate fondant. It performs beautifully...

Jen icon_smile.gif

Cathy26 Posted 11 Oct 2008 , 5:32pm
post #3 of 10

Thanks, do you have a recipe for chocolate fondant or do you buy it readymade? i would prefer to home make it as it's cheaper.

icon_smile.gif

Momkiksbutt Posted 11 Oct 2008 , 6:23pm
post #4 of 10

Well Welcome to the CC!!

Here's your first cake tip of the day...don't use sugarpaste to cover your cakes. Sugar paste is used for sculpting flowers and other decorations for your cakes, not covering. For covering you use fondant.

Here's the recipe for the best fondant ever, and I'll even include the chocolate fondant recipe I use. It tastes like heaven and is a breeze to work with...both vanilla and chocolate flavors.

Lisa's MMF Recipe

http://cakecentral.com/recipes/3113/lisas-best-mmf-ever

Variation:

chocolate fondant; To make chocolate fondant, sift 1/3 cup dutch cocoa + 3 Tablespoons Hershey's special dark cocoa together with the powdered sugar and then knead as usual with the other ingredients.


Just a tip for you too, fondant can also be used to sculpt figures and flowers, but it will take longer to dry.

Don't forget to browse the forums for all the help and tips you will ever want in your new indeavor, and welcome to the CC!

Lisa

miss_sweetstory Posted 11 Oct 2008 , 6:35pm
post #5 of 10

Cathy,
If you are really new to sugarpaste, consider trying one of the high-quality readymade brands (not supermarket brands) for your first few cakes. The consistency is much better and it is more reliable than most homemade. (Weather and a number of other factors can affect homemade, high-quality brands don't suffer from these issues as much.) I know it can be expensive, but it is worth it when you are learning...and cheaper than throwing all the bad batches!

If sticking with homemade, you are going to need to experiment until you find the recipe that works for you. Keep in mind that depending on circumstances, you may use varying amounts of sugar even when making the same recipe. After a while you just know when it looks about right. You should also let it sit, tightly wrapped, to mature overnight.

If sticking is a problem, try a light coat of white vegetable fat on your work surface. If find that this almost always works better than icing sugar.

Good luck!

miss_sweetstory Posted 11 Oct 2008 , 6:42pm
post #6 of 10
Quote:
Originally Posted by Momkiksbutt


Here's your first cake tip of the day...don't use sugarpaste to cover your cakes. Sugar paste is used for sculpting flowers and other decorations for your cakes, not covering. For covering you use fondant.




Hi Momkiksbutt,

"Sugarpaste" is what fondant is called in the UK and some other countries, whereas "fondant" is the filling inside some candies. (My husband refers to this as two countries separated by a a common language icon_rolleyes.gif )

There are also some other cake decorating lingo differences. E.g., gum paste is often referred to as flower paste or petal paste; gum paste and modeling paste are different things (while in the US the terms are often used interchangeably.) There are more, but you get my drift.

Cathy26 Posted 11 Oct 2008 , 8:49pm
post #7 of 10

Thanks everyone for the fast responses. Yes, sugarpaste is the uk version of fondant and is what is referred to in all the cake decorating books ive read. Im going to try it again tomorow by rolling it onto cling film (which i read about somewhere) and also with the shortening.

I also bought red and green and brown readymade sugarpaste from ebay as it was quite cheap. this will at least ensure i have the right consistency to start practicing with cutters, etc in the meantime until i perfect my cake covering.

I'll let you know how i get on!

PS - im addicted to this forum already - the gallery is amazing, you are all so creative, its given me tons of ideas, im really excited about improving on my cake decoration - i can only get better!!

Momkiksbutt Posted 12 Oct 2008 , 3:04am
post #8 of 10

Ahhh........Well that is great to know thanks for the lingo lesson!! LOL

After re-reading your post, I think I know what you need to do to keep it from sticking.

Sounds to me like your mix is the culprit. Try using the fondant recipe I gave you and make sure to keep the shortening(animal fat) on your hands, and have a shaker or fine sifter of cornstarch to dust the counter or parchment paper with. I'd use a silpat or just he counter if it were me, not paper, that leaves lines and can cause creases and cuts in the fondant.

Also, make sure that you don't roll it more than 1/4 of an inch thin.

Anyways, I hope that helps....good luck to you and once again, welcome to the CC!!

thumbs_up.gif

BlakesCakes Posted 13 Oct 2008 , 2:33am
post #9 of 10
Quote:
Originally Posted by Momkiksbutt



Here's your first cake tip of the day...don't use sugarpaste to cover your cakes. Sugar paste is used for sculpting flowers and other decorations for your cakes, not covering. For covering you use fondant.




Sugarpaste and fondant are the same thing--both used for covering cakes. The term sugarpaste is used more frequently in the UK and in countries like Canada, Australia, etc.

Flower paste is basically synonymous with gum paste and is used for flowers, figures, and decos, but not for covering cakes.

Your recipe seems to be lacking gelatin and perhaps a "gum" additive to create flexibilty and stretch and decrease stickiness.

HTH
Rae

JanH Posted 13 Oct 2008 , 7:59am
post #10 of 10
Quote:
Originally Posted by Momkiksbutt

Try using the fondant recipe I gave you and make sure to keep the shortening(animal fat) on your hands...




Hi and Welcome to CC, Cathy24. icon_smile.gif

FYI, shortening is NOT animal fat, it's a solid white vegetable shortening. Crisco is a popular brand here, you would know it as Trex or White Flora.

Decoding CC acronyms:

http://forum.cakecentral.com/cake-decorating-ftopict-2926-.html

Decoding Australian, British & U.S. cooking terms:

http://tinyurl.com/26xyx4

http://tinyurl.com/33eaop
(Site's been updated, and unfortnately, not for the better. Old info was so much better.)

And the piece de resistance:

http://tinyurl.com/3gwvm9
(More info than you'll probably ever need!)

You'll also need to convert US cup measurements to UK:

http://allrecipes.com/HowTo/Conversions-US-Standard-to-UK/Detail.aspx

U.S. to metric:

http://allrecipes.com/HowTo/Conversions-US-Standard-to-Metric/Detail.aspx

Or if you'd rather do it by weight:

http://allrecipes.com/HowTo/Baking-Ingredient-Conversions/Detail.aspx

Gas stove mark conversions:

http://allrecipes.com/HowTo/Gas-Stove-Mark-Conversions/Detail.aspx

Everything you ever wanted to know about making your 1st tiered/stacked/layer cake:
(Includes lots of recipes and so much more.)

http://forum.cakecentral.com/cake-decorating-ftopict-605188-.html

HTH

Quote by @%username% on %date%

%body%