SPODN Posted 5 Jul 2012 , 3:40am
post #1 of

. icon_cry.gif I'm in trouble. I made a batch of Nicholas Lodge's gumpaste for a cake I'm making for a family party on Sat. My gum paste is dry and I've been neading it for an hour and have worked crisco into it but its not doing any good. It doesn't hold together. I don't have time to make another batch, my add ons won't harden in time if I don't do them tonight.

9 replies
cakewhiz Posted 5 Jul 2012 , 4:10am
post #2 of

You might try heating it in the microwave and then continue to knead it.

jgifford Posted 5 Jul 2012 , 4:13am
post #3 of

Put it in a large zip loc bag and before you seal it, spray it with water. Then knead it in the bag until the water is worked in. It should soften up enough to use.

SPODN Posted 5 Jul 2012 , 4:34am
post #4 of

Since posting I've added a little glycerine and I've been adding crisco to my hands and kneading its starting to get workable but I'm concerned it will never dry out if I add too much.

FromScratchSF Posted 5 Jul 2012 , 5:43am
post #5 of

you need to wait 24 hours for the tylose to properly activate. it seems dry and crumbly when you first make it but will be elastic and spongy the next day.

hope you were able to work with it!

SPODN Posted 5 Jul 2012 , 2:38pm
post #6 of
Quote:
Originally Posted by FromScratchSF

you need to wait 24 hours for the tylose to properly activate. it seems dry and crumbly when you first make it but will be elastic and spongy the next day.

hope you were able to work with it!




I did let it rest, 2 days in fridge, wrapped in plastic wrap then in double plastic bags. I ended up breatking off another piece and started over. When I gave up and went to bed it was somewhat better. Although now my hands are so stiff I don't think I can knead as much as I did yesterday again today. icon_cry.gificon_cry.gif

BakingIrene Posted 5 Jul 2012 , 2:59pm
post #7 of

Neither glycerine nor crisco contain water.

For "dry" crumbly gumpaste you need to add either plain water or egg white (also in the Lodge recipe).

Both glycerine and crisco prevent the paste from drying properly after you have shaped it.

SPODN Posted 5 Jul 2012 , 3:18pm
post #8 of
Quote:
Originally Posted by BakingIrene

Neither glycerine nor crisco contain water.

For "dry" crumbly gumpaste you need to add either plain water or egg white (also in the Lodge recipe).

Both glycerine and crisco prevent the paste from drying properly after you have shaped it.




I was afraid of that, that's why I trashed the piece I was working with and started over. Its not exactly dry and crumbly, its not holding together. Its soft but when I squeeze a handful then fold it over and try to work it together it doesn't adhear to itself almost as if its greasy but thats before I add any crisco. icon_mad.gif I need to get it working now,I'm going to try again. I'll try some egg white.

BlakesCakes Posted 5 Jul 2012 , 6:14pm
post #9 of

No, no more crisco--that ruins Nick's gum paste recipe. It will never be right if you've kneaded in a lot of shortening!
Water is also not the answer--it creates sugar crystals.
Nuking it makes it initially pliable, but it cooks it and makes it quickly unworkable.

To moisten this recipe, you need to add in egg white, very small amounts at a time. I suggest doing this to 4 ounce balls of the gum paste as you go.

HTH
Rae

kakeladi Posted 5 Jul 2012 , 6:29pm

Yes, listen to Rae, add egg white.

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