Big Walls Of Gumpaste, Batman!

Decorating By 3GCakes Updated 20 May 2009 , 1:31am by 3GCakes

3GCakes Posted 19 May 2009 , 5:05pm
post #1 of 6

I am thinking of doing a mortar board for a grad cake. I kept thinking most people would use a real board for the top of the hat since most of them are life sized. But then I read about some cakes and they use gumpaste.

So how big of a board/wall can you make out of gumpaste? I guess I should have realized that if Duff can make walls for buildings out of it, I can do a mortarboard, huh?

What is the biggest piece of gumpaste some of you have worked with? I'd be interested to know.

5 replies
Sasha_Sweetie Posted 19 May 2009 , 5:44pm
post #2 of 6

I wouldn't use gumpaste I would use pastilage. Have a look at this link! It dries rock solid within a few days/week and is VERY strong.

This building was made with it.

You add one teaspoon of gum trag to a cup royal icing. Leave 20 mins. Knead in icing sugar until you get a dough and knead well until elastic. No fat in it means it is very hard when it dries.

When you roll it out leave it to dry on its board, dont try to move it as it will stretch. have fun!

Sasha_Sweetie Posted 19 May 2009 , 5:45pm
post #3 of 6

There is also another recipe with gelatine but I prefer this one!

mcdonald Posted 19 May 2009 , 5:51pm
post #4 of 6

I like the sound of this recipe...

PinkZiab Posted 19 May 2009 , 5:52pm
post #5 of 6

I, too, would use Pastillage. Here is the recipe I use (which i also just uploaded to the recipe section). I've made huge cake stands and showpieces of out this. It's very strong.

The key to this pastillage recipe is to measure everything PRECISELY.

500 grams powdered sugar (if 6x, you must sift, if 10x, sifting isn't necessary)
50 grams cornstarch
50 milliliters (or grams, by weight) white vinegar
4 sheets gelatin, bloomed in cold water

1. mix powdered sugar and cornstarch together in bowl of stand mixer

2. Squeeze excess water from bloomed gelatin, place into vinegar, and heat gently to melt gelatin

3. Pour liquid into dry and mix with paddle until combined

4. Roll and cut immediately. If not using right away, wrap well in plastic that has been rubbed with shortening and cover with a damp towel (this recipe should be used the day it is made however and does not keep well).


If your pastillage seems too wet/loose/soft, add about 150 gms more powdered sugar, then wrap well and stick in the freezer for 10-15 minutes (but not much longer) and it should be fine

If it's too dry. heat some white vinegar in the micro until very hot and add a little at a time until the right consistency is reached.

You can cut these on cake circles or a sheet pan (a wooden board is best) and leave them there to dry. The key is to cut them and leave them to dry on a single surface without moving until at least one side is dry, then flip to let the other side dry or else you may get wrinkling/rippling.

good luck... PM me if you have problems or questions!

3GCakes Posted 20 May 2009 , 1:31am
post #6 of 6

Thanks everyone for your replies!!!

Apparently...I didn't there was such a big difference going from gumpaste pieces to Pastillage!

Tara, thanks for your recipe. I see that grease/fat is not a factor?

Amazing. I will have to try it.

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