I'm venturing into gumpaste flowers and would like to know the best gumpaste to use? Straight ready-made gumpaste (Wilton) or tylose mixed with fondant or, a gumpaste powder mix from the store? or a home-made gumpaste recipe?
I recommend you make your own. Use Nick Lodge's recipe. It's posted on his web site. I use it all the time and love it.
wilton ready made is great. and nick lodge recipe. love them both!!!
i love the new wilton pre-made. my new go to gumpaste.
Nick's is the best!!! Use it all the time & for competitions!! :0)
I've used Wilton mix, Wilton ready-to-use, and Satin Ice ready-to-use. I have no complaints with either of the Wilton products, other than the narrow opening on the ready-to-use makes it hard to get it out of the bag. But I prefer the Satin Ice, I think the texture is a little bit better, I prefer the tub with the plastic liner for storage, and if you use larger quantities, the Satin Ice is $4/lb when you buy 5 lbs (from Global Sugar Art,) while the Wilton 1 lb. bag is $9-$10.
I, too, love Nick's gumpaste. It has such a nice feel to it.
Thanks, everyone! Looking forward to learning to make flowers!
Definitely, Nicks! And it works in all kinds of humidity!
I can't seem to find theNick Lodge recipe can anyone help?
Not sure if it's on this site or not, but I know you can get the recipe at www.designmeacake.com. I just made my first batch and I love it!
His website is www.nicholaslodge.com
I had just tried going on the nicholaslodge website and can't seem to locate the gumpaste recipe. Can anyone tell me where abouts i would locate it on the site?
My favorite is using Wilton regular fondant with gum-tec mixed in. Very flexible and it dries hard after a few days. I've tried the pre-made Nicholas Lodge and didn't like it at all...too sticky and when rolling it out it wanted to spring back into place. I haven't tried making my own gumpaste yet.
Here is his recipe:
The following recipe will make approximately 2 pounds of gumpaste.
4 - Large Egg Whites
1 - 2 lb. bag 10x powdered sugar
12 - 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 and 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 2 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 five 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.
FYI, I did use meringue powder mixed as stated on the container in place of the egg whites. Just in case anyone is paranoid like me about using uncooked eggs.
This is very helpful, thank you soooo much for posting