I'm making a book cake with fondant. I don't want the cover to sag, so I want to make fondant little hard. Can I add tylose powder to make it hard. If I add tylose powder can the fondant still be edible or will it become solid hard?
Also, which is better? Gum-tex powder or tylose powder ?
To make flowers, I always add 50/50 of gum paste and fondant and it becomes pretty hard. I don't want my book cover to be so hard, but stiff enough t hold it up.
I use CMC, but it all pretty much the same and yes, it can be eaten. The mix I use is 1 tsp CMC for 1/2 kg fondant.
I have used both at different times. I never measured how much - I would just add a little and knead it until it started to tighten up but I would guess not more than 1/4 teaspoon per cup (large ball) of fondant.
The longer it sits on a cake the harder it get but I have never had it become so hard as to even be a problem cutting it.
I am the same as Kakeladi, I just pour a little and can tell by feel, but it's never become too hard. Maybe about a 2:10 ratio..
Personally, I would take tylose powder over gum-tex any day! I have had to order my tylose online, as it's hard to find here. When I run out, I use gum-tex that I purchase at the local decorating stores. Gum-tex is way more gooey, has a weirder 'texture' when mixing with fondant, discolors my fondant and has a noticeably unpleasant taste. It's not so bad if you are only using a little. But I tend to cover the taste with Princess cake and cookie emulsion (I use Rhonda's ultimate MMF). But I would choose tylose over gum-tex any day!
I also have a closed book cake to make and I'm concerned that adding tylose will make my MMF taste bad but I don't want the overhang of the book cover to sag.
In general, what I'm hearing is that tylose in fondant tastes better than gum-tex or gumpaste. But is that just the lesser of the evils? The MMF recipe that I use calls for added flavor so maybe that will take care of it. I guess the only way to know is go ahead and add the tylose and taste it for myself.
Some time back I got a tip from the always-willing-to-share-her thoughts-K8Memphis
She said to use corn starch with fondant to stiffen. I've only used that for flowers and decorations but it works for me! Hope I quoted you correctly K8!