Baking By lauthala Updated 18 Feb 2010 , 9:31pm by lauthala

lauthala Posted 17 Feb 2010 , 2:54am
post #1 of 4

Just in the middle of making flower gum paste with gum tragacath, icing sugar, gelatine white veg.fat glucose and egg white, it said to mix in mixer till it becomes white and stringy,it has gone white but not srtingy, it gone ito tiny little balls of icing,to me far to dry,followed recipe to the tee,its in Nichololas Lodge book,should I add some more egg white?

3 replies
lauthala Posted 17 Feb 2010 , 5:12am
post #2 of 4

Okay,I just tossed the gum paste, I did add some more egg white which I think would have worked if it wasn't so dry, but by this stage had a lot of crusty balls in it I just could'nt get rid of.

Back to the drawing board, found a simillar recipe in Cake Centrals recipes, it has come out the way I think it should, I'll let it settle for 24hours and see what happens.

Mensch Posted 17 Feb 2010 , 5:24am
post #3 of 4

I use Kerry Vincents recipe and think it's great. I've used it for years. I like it because one can use it right away.

lauthala Posted 18 Feb 2010 , 9:31pm
post #4 of 4

Any chance of her recipe,I just did a google and she is an Aussie.

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