Im getting inspired by pictures online, and theres so many things I wanna be able to make. Then I realised, there are two problems:
I've tried to make Tiaras. But they keep breaking.I've tried to make the "dough" thicker. Thinner. I've tried to put some oil on my sheet. But nothing works. if Im going to make icing decorations, then Im going to have to bring super glue with it.....
I wanna be able to make sculptures and fancy things with it. But, when I look at people using gumpaste, its totally different than fondant. My fondant is sticky. almost impossible to cut. Not sticky when I touch it, but if I cut it, it stretches and the lines are hard to get straight, because its like caramell.
I know gumpaste is a lot different, but shouldnt fondant be a bit easier to work with?
And do anyone have any recipes to make homemade gumpaste? Its pretty expensive at the store..
for the royal icing you can add cream of tartar and/or gum arabic--the g.a. will also give a lovely sheen--you can get g.a. at your local cake deco store --or flake edible glitter is pure g.a. -- i've never used it in royal from the glitter state but no reason why it shouldn't work--if you can get it to dissolve into the egg white--
and egg white royal is sturdier than meringue powder royal
i usually buy ck gumpaste in a powder form in a bag-- add water voila -- the prices have been steadily going up but it's not too pricey--
also nick lodge has a super gum paste recipe here:
and the marshmallow fondant i made was too soft to model with--took forever to dry but i always add cornstarch--store bought and homemade non-marshmallow fondant is easier to work with than the marshmallow--
Thanks. I cant find cream of tartar in my country.
I also ordered Tylose online just now, so that I can make my own gumpaste.
Heres` the gum paste recipe I use [got it from this forum I think]
4 C powered sugar
1/4 C water
1 Tbl unflavored gelatin
1 Tbl white corn syrup
Put water in pan, sprinkle gelatin over.
Let soak in about 5 minutes, or until it looks foamy.
Add syrup. Stir slowly, & heat until gel dissolves& mixture is clear.
Pour into a bowl containing sugar.
Mix until you can no longer mix.
Knead in any leftover sugar.
Use immediately, or store in plastic with all air pressed out.