Help!! I Need A Recipe Of Gum Paste For A Wedding Cake Flowers

Decorating By bestorouri1500 Updated 20 Apr 2014 , 11:18pm by redgbee

bestorouri1500 Posted 20 Apr 2014 , 4:37am
post #1 of 11

especially im Looking for a Ron ben israel Gum paste recipe, I tried with some recipes, but still not convince me at all.

10 replies
Mimimakescakes Posted 20 Apr 2014 , 5:55am
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try the Nicolas Lodge one . I use it for all my flowers . If you are having problems with it being crumbly . You may need to knead it really well before you store it . 

bestorouri1500 Posted 20 Apr 2014 , 6:10am
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Where i can find the recipe? you share a link pls

Mimimakescakes Posted 20 Apr 2014 , 12:45pm
post #4 of 11

Google , Nicholas Lodge Gumpaste and you will get plenty of links to the recipe 

redgbee Posted 20 Apr 2014 , 3:12pm
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AGum Paste Recipe

Posted by Nicholas Lodge from The Ultimate Sugar Rose


This recipe is featured in:

The Ultimate Sugar Rose

taught by Nicholas Lodge Whether you're a budding cake artist or a full-blown pastry professional, your sugar rose skills will blossom under Nicholas Lodge's expert guidance.

View this class » The Craftsy Guarantee

100% money back guarantee. Watch classes on your own schedule: wherever, whenever you want. Your access never expires. Ingredients 1/2 cup (125 g) fresh or pasteurized egg whites (about 4 eggs) 6 2/3 cups, divided (725 g + 100 g) confectioners' (icing) sugar 3 tablespoons (30 g) tylose powder 1 tablespoon + 2 teaspoons (20 g) vegetable shortening AN ALTERNATIVE INGREDIENTS LIST:

7 tablespoons (105 g) water 2 1/2 tablespoons (20 g) albumen powder (dried egg whites) Soak the dried egg whites for approximately 20 minutes, stirring occasionally. Once dissolved, strain into mixing bowl and continue recipe. Directions Place the egg whites in a stand mixer bowl, fitted with the flat paddle or scraper paddle attachment.

Turn the mixer on high speed for 10 seconds to break up the egg whites.

Turn the mixer to the lowest speed; slowly add the 725 g of powdered sugar to make a soft consistency royal icing.

Turn up the speed to setting 3 or 4 for about two minutes.

Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue, and the peaks should fall over. (If coloring the entire batch, add the paste, gel or liquid color at this stage, making it a shade darker than desired)

Turn the mixer to the slow setting and sprinkle in the tylose over a five-second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.

Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 100 g of powdered sugar. Place 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; they should come away clean. Place the finished paste in a resealable plastic bag, then place the bagged paste in a second bag and seal well.

Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.

When you are ready to use the paste, cut off a small amount and knead in a little vegetable shortening into the paste. If coloring at this stage, knead the color into the paste until the desired shade is achieved.

When not in use, the paste will need to be stored in the refrigerator. Before use, remove from refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening into the paste.

Always store the paste vacuum-sealed with a food saver type system if available, or in resealable plastic bags with as much air removed as possible. The paste will keep under refrigeration for approximately six months. You can keep the paste longer by freezing it. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours before placing into the freezer. The paste can be kept in the freezer for several years with no problems and can be taken out of the freezer, thawed, used and refrozen without any problems or ill effect on the paste.

Less tylose can be used if you do not want the gum paste to dry as fast, or if you're making dark colors that typically dry the gum paste out (e.g., black, dark green, purple).

Copyright 2013, Nicholas Lodge -------- 2 lbs. (1 kg) white chocolate (in any form, block, chunks or chips) 1 cup (236 ml) light (clear) Karo corn syrup Directions Melt chocolate in a microwave-safe bowl in 30-second intervals on High (100%), stirring between heating. Do not overheat. The bowl should be almost cool to the touch. Overheating will quickly cause the chocolate to burn.

Heat corn syrup in a separate microwave-safe bowl on High (100%) for 45 seconds.

Pour syrup into melted chocolate and stir with a rubber spatula until completely blended, about 30 generous folds of the spatula. Make sure the spatula and bowl are scraped clean of white chocolate. If any white chocolate has not made contact with corn syrup, you will have lumps in your finished modeling chocolate. Watch for white chocolate streaks while you stir. Mix until the streaks are gone.

Do not over-mix. If you over-mix, you will notice your chocolate becoming crumbly and falling apart. The over-mixing is pulling out too much cocoa butter (fat) from the chocolate. The crumbly chocolate will settle at the bottom of the bowl and the clear liquid fat will rise to the top. You will not be able to blend the fat back into the chocolate once this happens.

Line a quarter-sheet (9 x 13 in or 23 x 33 cm) cake pan with a large sheet of plastic wrap, making sure there is plenty of overhang. Pour chocolate mixture into pan and wrap the over-hanging plastic wrap around the chocolate. Pull the plastic wrap straight and tight over chocolate. If the plastic gathers and pokes into the chocolate, you will have trouble pulling it out of the modeling chocolate after it hardens. Cover tightly with plastic wrap and set aside at room temperature overnight.

The next day, cut the block of modeling chocolate into knead-able sections. The block will be greasy. It needs to be kneaded. Dust a little cornstarch on the table to knead if chocolate is sticky. If the block is too hard for you to knead, heat in microwave 5 seconds at a time until you can begin to easily press your fingers into the block with less force. You will notice the block changing into a silky and pliable clay-like ball. It will be a light ivory color after it is kneaded. This is now Modeling Chocolate. Cover with plastic wrap (Press-n-Seal is best) and drop in a resealable plastic bag for storage.

Store at room temperature for 3-4 months before the oils begin to dry out, or in the freezer for up to 2 years.

To color: Knead in gel paste or liquid paste color of any kind. The water-based icing colors will be perfect for the job. Start with a small amount, and add a little bit at a time until you get the color you want.

To make white, you must use white (titanium dioxide) powder or liquid color made for chocolate. Add it to the chocolate a little bit at a time until you get the color you want. The water-based white colors are too liquid for this job.

You can use pre-colored candy melts to make modeling chocolate, which is a helpful tip when you need several pounds of one color. You can also pre-color your melted white chocolate before adding your corn syrup.

Tip: If you're getting chunks of white chocolate in your finished product, then you did not blend the corn syrup with the melted white chocolate completely. You can try to re-melt in the microwave and mix again by getting it to a very soft and pliable temperature. But do not overheat or the fat will separate from the chocolate.

If you're getting grit in your finished product, then you have over-mixed and pulled too much fat out of the white chocolate. The modeling chocolate will be a crumbly mess as you knead. There is no way to restore

redgbee Posted 20 Apr 2014 , 3:13pm
post #6 of 11

Aoops, it included modelling chocolate recipe.mi copy pasted those from craftsy website:D

bestorouri1500 Posted 20 Apr 2014 , 3:41pm
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Regbee Thanks so very much, really I need a good recipe, the extra recipe of modeling chocolate can be useful for me, You have the Ron Ben Israel recipe too?

redgbee Posted 20 Apr 2014 , 7:45pm
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Aoh I don't have ben israel's haven't gone through gumpaste from scatch. have not.done a lot of flowers. I use 50/50 fondant and wilton's gumpaste for small projects. =)

bestorouri1500 Posted 20 Apr 2014 , 9:06pm
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You have photos of some of your flowers, I can see them?

bestorouri1500 Posted 20 Apr 2014 , 10:53pm
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redgbee i can replace tylose powder for a CMC, or tragacanth gum?

redgbee Posted 20 Apr 2014 , 11:18pm
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Au can add tylose to fondant to make it sturdier and dries quicker. that's what I use. with the one flower I use modeling choc. maybe those lots of flowers you see are not mine. I also use wafer paper for some flowers.

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