gerripje Posted 19 Jan 2009 , 6:23pm
post #1 of

I made my first batch of NL gum paste recipe about a month and a half ago. I used half when it was fresh and loved it icon_biggrin.gif . I just took the other half out of the fridge. It was wrapped in plastic, then put in 2 plastic bags. The gum paste seems a little gritty(?) now. I made a bow last night and this morning when it dried, it's rough like fine sandpaper. Should I knead more shortening into it than normal and maybe knead it a little longer. Maybe it dried out a little, I know I have read lots of people use it months after if frozen or refridgerated. Thanx!

24 replies
karateka Posted 19 Jan 2009 , 6:48pm
post #2 of

That has never happened to me. I know you should knead shortening into it each time you take it out of the fridge, so maybe a little more would be good.

I wish I could be more help, but I've used gumpaste of his recipe that has been in my fridge for a year, and had no problem whatsoever.

gerripje Posted 19 Jan 2009 , 7:58pm
post #3 of

Hmmm, I guess since this is my first batch and I've only been playing around with gum paste since last fall, I don't know really what it's supposed to be like. Trial and error and practice I guess. I will finally have to get my passport and save money to go to some of these courses and what not in the U.S.!!!

sugarshack Posted 19 Jan 2009 , 8:23pm
post #4 of

I have heard kneading in just a bit more egg white also will help restore it.

minicuppie Posted 19 Jan 2009 , 8:33pm
post #5 of

I always mix in a little fondant when I make NL's gumpaste. When I need some I just cut a bit off and let warm to room temp, knead with a little crisco and it works great for me. Hope that helps...

DDiva Posted 19 Jan 2009 , 8:47pm
post #6 of

I teach a Gumpaste class (actually just taught a class this past Saturday). The Tylose gumpaste recipe is the only one I use. The grittiness occurred because it was mixed long enough. It is the mistake that most people make. You should mix the paste until it is smooth in the bowl, usually 2-3 minutes after it comes together. If you're using a KA mixer it can take it. Unfortunately, if it starts off gritty, it ends gritty.You may be able to smooth out small amounts of the paste by incorporating shortening, but it will never be baby bottom smooth.

If you're ever in the area, hope you'll join us for a class!!

DDiva Posted 19 Jan 2009 , 8:55pm
post #7 of

Oops, I meant to say it WASN'T mixed long enough.....
Sorry for th typo.

gerripje Posted 19 Jan 2009 , 9:01pm
post #8 of

Oh...those are some interesting tips. I am discovering that I love gum paste sooo much! I am totally obsessed with it. I could see myself travelling around the U.S. going to classes and seminars forever! My husband and kids might not think that's so cool, but one day! Thank you all, I'll be busy today, and my next batch, maybe I won't be so "scared" of it and mix it up good, cause I did see a few little ps blobs in the middle, so I probably didn't mix it well enough at all.

Daytona Posted 19 Jan 2009 , 10:32pm
post #9 of

I am learning how to make gumpaste flowers and really enjoy making them I would like to try nicholas lodge gum paste would someone please post his recipe thank you daytona

__Jamie__ Posted 19 Jan 2009 , 10:44pm

http://www.nicholaslodge.com/gumpaste.htm

here ya go!

CakesByLJ Posted 19 Jan 2009 , 10:44pm

It is posted oh his website..
www.nicholaslodge.com

Daytona Posted 19 Jan 2009 , 11:26pm

Thanks alot daytona

MissRobin Posted 20 Jan 2009 , 3:01pm

I learned something recently about Nicholas's recipe. Don't use pasturized egg whites!! It definitely didn't work for me. It was so soft, it was very unmanageable.

Cakechick123 Posted 20 Jan 2009 , 5:20pm

I had a batch of gritty paste as well a while back, fresh it was perfect, after a few days it was trerrible. I zapped it in the microwave for a few seconds and that disolved the grittyness icon_smile.gif

saramachen Posted 20 Jan 2009 , 7:24pm
Quote:
Originally Posted by MissRobin

I learned something recently about Nicholas's recipe. Don't use pasturized egg whites!! It definitely didn't work for me. It was so soft, it was very unmanageable.




do you mean the egg whites in a carton? I was gonna make some and thats pretty much all i use for egg whites anymore - so im glad you mentioned it.

Does the recipe work out if you make half a batch? Im just curious cause i hate making huge batches of stuff even if it keeps. I'd like to make less fresh more often... i know i'm the weirdo who would rather go to the grocery store everyday to get fresh meat than to go once a week and freeze what i bought....

DDiva Posted 20 Jan 2009 , 8:05pm

Yes, you can halve the recipe with no problem. However, you can freeze the gumpaste for up to a year. When I make it I individually wrap half pound portions and place in vacuum sealed bags. I can then place all that I won't be using immediately in the freezer. You want to thaw in the fridge. It's good in the fridge for several weeks.

gerripje Posted 21 Jan 2009 , 9:52pm

These post are all very interesting! I wonder if I didn't get mine mixed well enough, is there a point where you've kneaded it too much? I'm wondering if I mix it really good if I can end up over doing it I guess. I am going to put a little in the microwave and see what that does. Thanx for the suggestions! I am so hoping that Nicholas Lodge is going to come to Alberta one of these days, then maybe I can ask him myself about his recipe!

NancyS Posted 7 Dec 2010 , 8:04pm

Where can I find Nicholas' gumpaste recipe? The links for the recipe don't appear to be working any more. Thanks!

johnson6ofus Posted 8 Dec 2010 , 2:05am

ditto for me- links are not available.. Anyone PM it to me... pretty please??

icer101 Posted 8 Dec 2010 , 2:48am

Nick Lodge's g/p recipe

4 lg. egg whites, 2 lb bag of 10x powder sugar, 12 level tsp. Tylose
4 tsp. crisco

place the egg whites in a KA mixer bowl, fitted with the flat paddle, turn the mixer on high speed for 10 sec. to break up the egg whites , Reserve 1 cup of the powder sugar and set aside, turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing. Turn the speed to setting 3 or 4 for about 2 minutes. during this time, measure out the tylose into a small container. 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 now. making sure it is a shade darker than the desired color. turn the mixer to the slow setting and sprinkle the tylose in over a 5 sec. perios. next, turn the speed up to high for a few sec. this will thicken the mixture. scrape the mixture out of the bowl onto a surface that has been sprinkled with some of the reserved powder sugar. put the shortening on your hands and knead the paste. adding more powder sugar if you need it. paste should not be sticky. if you pinch the paste, your finger should come clean. plase paste in a zip-top bag, place in a second bag and seal well. put in fridge for 24 hrs. let come to room temp. before using. place little shortening on fingers and knead into the amt. you are using. if you freeze it . use freezer bags. will keep up to 6 months. in fridge. in freezer longer. up to 3 yrs. hth

mareg Posted 8 Dec 2010 , 3:51pm

The link didn't work. I can't find it on his web site. Did he take it off?

mareg Posted 8 Dec 2010 , 4:00pm
Quote:
Originally Posted by DDiva

It is the mistake that most people make. You should mix the paste until it is smooth in the bowl, usually 2-3 minutes after it comes together. If you're using a KA mixer it can take it.



After I add the tylos it gets very thick and my my ka mixer struggles. Lodges receipe says to only mix 2-3 seconds. Do you mix it 2-3 min. After the tylos is added?

NancyS Posted 9 Dec 2010 , 1:59am
Quote:
Originally Posted by icer101

Nick Lodge's g/p recipe

4 lg. egg whites, 2 lb bag of 10x powder sugar, 12 level tsp. Tylose
4 tsp. crisco

place the egg whites in a KA mixer bowl, fitted with the flat paddle, turn the mixer on high speed for 10 sec. to break up the egg whites , Reserve 1 cup of the powder sugar and set aside, turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing. Turn the speed to setting 3 or 4 for about 2 minutes. during this time, measure out the tylose into a small container. 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 now. making sure it is a shade darker than the desired color. turn the mixer to the slow setting and sprinkle the tylose in over a 5 sec. perios. next, turn the speed up to high for a few sec. this will thicken the mixture. scrape the mixture out of the bowl onto a surface that has been sprinkled with some of the reserved powder sugar. put the shortening on your hands and knead the paste. adding more powder sugar if you need it. paste should not be sticky. if you pinch the paste, your finger should come clean. plase paste in a zip-top bag, place in a second bag and seal well. put in fridge for 24 hrs. let come to room temp. before using. place little shortening on fingers and knead into the amt. you are using. if you freeze it . use freezer bags. will keep up to 6 months. in fridge. in freezer longer. up to 3 yrs. hth




Thanks! thumbs_up.gif

Cosima Posted 4 May 2011 , 12:55pm

Here is a video on how to do Nicolas Lodge's gumpaste recipe:
http://www.youtube.com/watch?v=ZAmDI3iQMbc
Now I'm curious
What is Tylos Powder / Food grade gum?
Would Michaels carry this or is it something I need to go to an actual baking store to buy?

Michelle46 Posted 22 Jul 2011 , 1:43pm
Quote:
Originally Posted by Daytona

I am learning how to make gumpaste flowers and really enjoy making them I would like to try nicholas lodge gum paste would someone please post his recipe thank you daytona





Nicholas Lodge gumpaste

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

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