Gumpaste ???

Decorating By DanielleRG Updated 7 Jan 2010 , 8:52pm by humminbird712

DanielleRG Posted 4 Jan 2010 , 3:31am
post #1 of 11


I started taking Wilton's gum paste and fondant class tonight. I really enjoy it. For next week's class I have to have gum paste. My question is ... is it better to buy the premade wilton gum paste or the wilton gum paste mix? The teacher said she didn't like the mix but I want more opinions.

Thanks in advance.

10 replies
Mensch Posted 4 Jan 2010 , 3:37am
post #2 of 11

I always make my own, but on one occasion purchased Wilton's premade. I thought it was fine. I've never used the mix.

I guess it's just a matter of trying different things and seeing which one works best for you.

UpAt2am Posted 4 Jan 2010 , 3:47am
post #3 of 11

i make all of my fillings, frostings and fondant by hand b/c people eat them. but i buy the premade wilton gumpaste b/c no one eats it... so it's the one place in my "caking" that i can save time by buying premade icon_smile.gif

Mensch Posted 4 Jan 2010 , 3:54am
post #4 of 11

It takes me about seven minutes (or less) to make GP.

Texas_Rose Posted 4 Jan 2010 , 3:55am
post #5 of 11

I would go ahead and buy the premade for the class so you'll have what you're supposed to...and after that buy some tylose and use Nick Lodge's recipe.

Darthburn Posted 4 Jan 2010 , 8:22am
post #6 of 11
Originally Posted by Texas_Rose

I would go ahead and buy the premade for the class so you'll have what you're supposed to...and after that buy some tylose and use Nick Lodge's recipe.

Can you elaborate on Nick Lodge's recipe? I can't find it doing a search on Cake Central.

DanielleRG Posted 6 Jan 2010 , 6:29pm
post #7 of 11

Thanks for the replies. I will have to try to find Nick's recipe.

TexasSugar Posted 6 Jan 2010 , 7:58pm
post #8 of 11

Use the premade gumpaste for the class. It is already made, no rest time and is a good consistancy to work with. icon_smile.gif

HarleyDee Posted 6 Jan 2010 , 10:26pm
post #9 of 11

Use the premade for class, but try making your own. I just bought some premade to make some display flowers with, but I'm waiting on an order to get the ingredients to make my own. I bought Wilton's mix once and didn't like it.. it didn't get completely smooth.

tiggy2 Posted 6 Jan 2010 , 10:44pm
post #10 of 11

Go to NIck Lodge's website for his recipe.

humminbird712 Posted 7 Jan 2010 , 8:52pm
post #11 of 11

Tylose Gumpaste-Nicholas Lodge

Tylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the Tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 55g container makes approximately 3 pounds of finished gumpaste.

The following recipe will make approximately 2 pounds of gumpaste.

4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
11 - Level teaspoons *Tylose (Available in our online store)
4 - Teaspoons shortening (Crisco)

1. Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.

5. Turn up the speed to setting 3 or 4 for about two minutes.
During this time measure off the Tylose into a small container.

6. 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 at this stage, making it a shade darker than the desired color.)

7. Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.)

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a
zip-top bag, then place the bagged paste in a second bag and seal well.

9. Place in the refrigerator for 24 hours if possible before using to mature the paste.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.

11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer. The paste can be kept in the freezer for several years with no problems.

*This recipe is for Tylose C Composition 1000 which is usually under the brand names of
JEM Cutters and Confectionery Art Int'l.
If using Pfeil & Holding Tylose C, reduce the amount of Tylose to 9½ teaspoons for a 4 egg white batch, for best results.

Recipe for Edible Glue

1. Bring one cup of tap water to a rolling boil and remove from the heat.
2. Add 1/2 heaped teaspoon of Tylose powder to the water. Stir well with a fork to break up the Tylose. Allow to cool, stirring often to dissolve.
3. If necessary, place the mixture in the refrigerator overnight to allow the Tylose to dissolve.
4. Place in an airtight bottle when cool. Has a shelf life of approximately 30 to 60 days, but will keep longer if kept refrigerated when not in use.

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