Gumpaste Issues - Edna's Method

Baking By mcampbell31 Updated 26 Jan 2010 , 2:17am by tonedna

mcampbell31 Posted 25 Jan 2010 , 8:52pm
post #1 of 25

This is my first time making Gumpaste. I've ruined ing. twice already and this is because everytime I go to add the Tylose it starts clumping up and looking crumbly. I'm using Edna's method. What could I possibly be doing wrong? Now I have to go out to the store and buy more stuff because i've ran out and Tylose is not cheap.

24 replies
mcampbell31 Posted 25 Jan 2010 , 9:18pm
post #2 of 25

Somebody help me please? I need to make the store before they close.

TexasSugar Posted 25 Jan 2010 , 9:20pm
post #3 of 25

What is the recipe/formula you are using?

At what point did it turn crumbly? Did you try mixing in some crisco?

mcampbell31 Posted 25 Jan 2010 , 9:24pm
post #4 of 25

As soon as I added the Tylose it became crumbly.

I beat the egg whites for 10 seconds then slowly add the sugar and let it mix for like 7 minutes then I slowly added the Tylose and that's when it started to get crumbly. TWICE icon_cry.gif Didn't try crisco the recipe didn't call for it.

TexasSugar Posted 25 Jan 2010 , 9:25pm
post #5 of 25

Okay so you are doing a homemade gumpaste. I haven't done that before so I'm not sure how to help you.

Did you keep mixing it? If you kneed it by hand does it blend together better?

mcampbell31 Posted 25 Jan 2010 , 9:29pm
post #6 of 25

Yes. Is there another gumpaste method cuz i'm over this one already..lol. It smells too. I don't think you can kneed this by hand to get it the way it's suppose to be. The recipe seems soooooo simple but when I add that Tylose it's ruined.
Here's the recipe which is the same as Edna's tutorial.
http://cakecentral.com/recipes/2142/gumpaste/print/

TexasSugar Posted 25 Jan 2010 , 9:35pm
post #7 of 25

You can add tylose or gum-tex to fondant and it will give you a mixture that works like gumpaste.

tonedna Posted 25 Jan 2010 , 9:37pm
post #8 of 25

How any teaspoons of tylose are you adding? How much of the sugar are you adding? Are you sprinkling the tylose all around? or just dumping it in one area?
Are you leaving a cup of sugar out?
Sorry about the questions!
Edna

mcampbell31 Posted 25 Jan 2010 , 9:47pm
post #9 of 25

Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.

mcampbell31 Posted 25 Jan 2010 , 9:48pm
post #10 of 25

Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?

tonedna Posted 25 Jan 2010 , 9:52pm
post #11 of 25

don't dump the tylose in one spot, sprinkle it all around the bowl while is mixing. As soon as it clumps, dump it ona bit of sugar, put shortening in your hands and star mixing. The shortening will help on mixing the dough too and softening it.
If you want leave out instead of a cup of sugar 1 1/2 out. I know some changes in humidity in certain areas will make the dough harder and I am wondering if that aint helping you.

Then add the rest of the sugar as needed. But dont dump all the tylose in a corner. That can create a problem too.
Edna

tonedna Posted 25 Jan 2010 , 9:55pm
post #12 of 25
Quote:
Originally Posted by mcampbell31

Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?




The amount of tylose you add to the fondant can vary on what you are making. If you want a very strong mix you add more, but keep in mind it will harden faster. If it's too hard you can fix by adding more fondant.

It's a matter of preference..
Edna icon_smile.gif

mcampbell31 Posted 25 Jan 2010 , 9:55pm
post #13 of 25

So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?

jjkarm Posted 25 Jan 2010 , 10:00pm
post #14 of 25

That happen to me once, so I very slowly add water... a few drops at a time. After a few drops the gum paste began to pull together and I was able to use it just fine. HTH

TexasSugar Posted 25 Jan 2010 , 10:01pm
post #15 of 25
Quote:
Originally Posted by mcampbell31

Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?




I don't actually measure. I dump a little and kneed then dump a little more until it feels right. It does vary a little. I'd start with like a 1/2 teaspoon to a teaspoon for about a pound of fondant.

tonedna Posted 25 Jan 2010 , 10:02pm
post #16 of 25
Quote:
Originally Posted by mcampbell31

So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?





You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.

The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna

mcampbell31 Posted 25 Jan 2010 , 10:02pm
post #17 of 25
Quote:
Originally Posted by jjkarm

That happen to me once, so I very slowly add water... a few drops at a time. After a few drops the gum paste began to pull together and I was able to use it just fine. HTH




I was thinking if adding a little water would that help. My batch is totally ruined now but will keep that in mind.

mcampbell31 Posted 25 Jan 2010 , 10:05pm
post #18 of 25
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by mcampbell31

So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?




You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.

The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna




Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.

tonedna Posted 25 Jan 2010 , 10:07pm
post #19 of 25
Quote:
Originally Posted by jjkarm

That happen to me once, so I very slowly add water... a few drops at a time. After a few drops the gum paste began to pull together and I was able to use it just fine. HTH




It happenes to me once too..But I remember I drop the tylose on a corner instead of sprinkling it..But I found out that some people use less sugar than the one called for on the recipe cause the dough getting to hard. Changes in humidity will affect this too. In my case I need the whole amount of sugar.

I know that once you do the recipe and it comes out right, usually you never have any issues with it and you learn how to fix it too.

Even making a softer batch can help fixing a really hard batch.

Edna icon_smile.gif

tonedna Posted 25 Jan 2010 , 10:15pm
post #20 of 25
Quote:
Originally Posted by mcampbell31

Quote:
Originally Posted by tonedna

Quote:
Originally Posted by mcampbell31

So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?




You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.

The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna



Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.





I use the white blade. Dont use the whip blade.. Even to beat the eggwhites. The eggwhites are just broken up for 10 seconds and you do it with the white blade.. I meant that the dough will tend to hook around it.
I dont use the the hook blade at all, just the white one
Edna

mcampbell31 Posted 25 Jan 2010 , 10:17pm
post #21 of 25

Ok I'm going to continue to try and master this recipe but just not maybe for this cake I have due on the weekend. I'll just add the tylose to the fondant for now..phew. Thanks so much for everyones help. It is much appreciated. I'm off the the store to get the supplies I wasted.

mcampbell31 Posted 25 Jan 2010 , 10:18pm
post #22 of 25
Quote:
Originally Posted by tonedna

Quote:
Originally Posted by mcampbell31

Quote:
Originally Posted by tonedna

Quote:
Originally Posted by mcampbell31

So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?




You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.

The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna



Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.




I use the white blade. Dont use the whip blade.. Even to beat the eggwhites. The eggwhites are just broken up for 10 seconds and you do it with the white blade.. I meant that the dough will tend to hook around it.
I dont use the the hook blade at all, just the white one
Edna



Yes I was using the white blade. Thanks So Much!!!

tonedna Posted 25 Jan 2010 , 10:19pm
post #23 of 25

Good luck with it!..
Edna icon_smile.gif

Jeff_Arnett Posted 25 Jan 2010 , 11:07pm
post #24 of 25
Quote:
Originally Posted by mcampbell31

Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.


I am assuming this is the Nicholas Lodge recipe (4 egg whites, approx 2 pounds sugar and 12 teaspoons tylose)?

I had trouble time and time again with the recipe when I first started making it. The solution for me was to use EXTRA LARGE EGG WHITES rather than just large egg whites. Works like a charm now.

By the way, I always wondered why they measured the tylose as 12 teaspoons...that's 1/4 cup and it's much faster to measure out too!

tonedna Posted 26 Jan 2010 , 2:17am
post #25 of 25
Quote:
Originally Posted by Jeff_Arnett

Quote:
Originally Posted by mcampbell31

Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.

I am assuming this is the Nicholas Lodge recipe (4 egg whites, approx 2 pounds sugar and 12 teaspoons tylose)?

I had trouble time and time again with the recipe when I first started making it. The solution for me was to use EXTRA LARGE EGG WHITES rather than just large egg whites. Works like a charm now.

By the way, I always wondered why they measured the tylose as 12 teaspoons...that's 1/4 cup and it's much faster to measure out too!





Yeah is the recipe from the Tylose company and the one Nicholas use.
That could be it too, I always use the extra large eggs!
Edna icon_biggrin.gif

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