Nick Lodge's Gumpaste Recipe Please--Link Is Gone!

Baking By calicopurr Updated 17 Jul 2010 , 2:33am by kansaslaura

calicopurr Posted 15 Jul 2010 , 9:25pm
post #1 of 5

I guess he removed his recipe from his web site. All the links I've looked at from a search says error 404 or something like that. I can't find his recipe in the recipe section either. Does anyone have his egg white recipe?
Also, has anyone subbed Wilton's Gum Tex for the tylose? I want to use up my Gum Tex before buying more tylose online and I wondered if this would work. How much should I use if this is the case? I don't think tylose and Gum Tex are equal in strength.

4 replies
kansaslaura Posted 16 Jul 2010 , 11:37pm
post #2 of 5
dsilvest Posted 17 Jul 2010 , 12:00am
post #3 of 5

Nicholas Lodge's Tylose Gumpaste 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
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.

mimido Posted 17 Jul 2010 , 1:41am
post #4 of 5

Thank you, dsilver for posting the recipe.

kansaslaura Posted 17 Jul 2010 , 2:33am
post #5 of 5
Quote:
Originally Posted by kansaslaura

I found this, maybe it will help! http://www./catalog/gumpaste/gp-recipes.htm





if you put, without the spaces sugar ****** craft into the blocked area it will take you to a link with several gumpaste recipes, the first one being Nick's

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