this is the best flower paste ever! you can be very rough with this icing and it does not braek like store brought. You can roll it till its transparent!


twincakesanabelle Says... 2010-04-07 11:49:49

I don't see the recipe.

lacuata Says... 2010-04-07 12:00:55

where's the recipe

fluffylady Says... 2010-04-07 12:26:05


demicakes Says... 2010-04-07 12:54:35

where's the receipe.

lauthala Says... 2010-04-07 15:30:48

The recipe is so transparent I carn't even see it he he,

davespeg Says... 2010-04-07 16:41:19


newbaker55 Says... 2010-04-07 18:02:54

Such an awesome buildup...where's the recipe??

snokellsam11 Says... 2010-04-07 20:23:43

lol sorry everyone don't know what happened the recipe is ingredients: - 1 egg white - Pure icing sugar - Copha - Tylose powder Method: 1. Mix egg white and sufficient icing sugar to form a stiff peak royal icing. 2. Add 2 rounded teaspoons of Tylose powder and mix through well. 3. Wash hands and put 1 rounded teaspoon of Copha into your hands and work paste thoroughly for at least five minutes. 4. It may be a good idea to mix two individual golf size balls separately to facilitate easier blending. 5. Wrap in cling wrap and store in an airtight container. 6. It does not need to be kept in the fridge. for best results make the royal icing this way: Royal Icing Recipe » Ingredients: - 1 egg white at room temperature - Sifted icing sugar mix or pure icing sugar - Actiwhite - Pinch cream of tartar

Method: 1. Using a miniature whisk, break up the egg white in a small glass bowl. Do not use a plastic bowl as plastic is porous and fat molecules adhere to it which breaks down the royal icing. 2. Add a pinch of cream of tartar and 1/4 teaspoon of Actiwhite or Pavlova mix. 3. Continue to whisk in by hand until well blended. 4. Add 1/2 teaspoon at a time of the icing sugar mix and continue to work in well till fully dissolved. If too much icing sugar is added at one time then the icing becomes thick and heavy and the proportions of air, icing sugar and egg white are unbalanced resulting in a difficult medium to work with. 5. Continue whisking in icing sugar until a medium peak forms. (You will have to change to mixing with a butter spatula or a knife). This means that when the spatula is scraped clean against the side of the bowl and then put back into the icing a peak forms at the top of the icing that gently curves over but does not stay upright. 6. Depending on the work being completed, a soft, medium or stiff peak royal icing is required. 7. The quantity of icing sugar needed for correct consistency depends on the size of the egg white used therefore no quantity is given but an approximate amount of 250g. 8. Once the correct consistency has been reached cover with plastic wrap and a damp cloth. 9. Always make sure that you re-beat the icing sugar well before using it if it has been left for more than an hour. Do not make the mistake of adding more icing sugar if you think it is too runny instead of giving it a good beat, as it will dry out too quickly and become heavy. please note this is the best recipe ever its my teachers u can also find it at i use the cutters she sells on her website they are fantastic they don't bend! and i also use the dusting coulours she sells they are highly concentrated they are called Barco and only $3 australian!

all4cake Says... 2010-04-07 21:10:29

what is actiwhite or pavlova mix?

chinny Says... 2010-04-08 01:58:39

what is copha?

snokellsam11 Says... 2010-04-08 03:54:56

acti white or pavlova mix is a powder that helps make merangues. i think in america u can buy the acti white at cake decorating shops. and copha is a form of vegetable fat shortening made from hydrogenated coconut oil. It is 100% fat, at least 98% of which is saturatedIn New Zealand, it is marketed as Kremelta. In France it is marketed as Végétaline. In the United States and Europe it is not easily available. Known in Europe as coconut fat, it is available either in its pure form, or in solid form with Lecithin added as an emulsifier.

anamado Says... 2010-04-08 15:24:30

But can we use pure coconut oil or has it to be the solid fat one? I do have pure oil, but not the solid hydrogenated one...

snokellsam11 Says... 2010-04-08 16:06:21

umm not sure basically it comes in a stick like a stick of butter so its a solid. maybe try and google it, in ur area in australia u can just buy it at the local supermarket in the butter section u can also use superfry do use have that??

BlakesCakes Says... 2010-04-08 16:38:22

This is basically a small version of Nicholas Lodge's gum paste recipe. You can find it part way down the page here:


sweettooth101 Says... 2010-04-08 20:05:21

sounds like crisco but made with coconut and acti white could be meringue powder.

sweettooth101 Says... 2010-04-08 20:07:10

Thanks for sharing the recipe snokelsam11.

snokellsam11 Says... 2010-04-09 21:07:36

ohh yes the same as crisco! use crisco

Csipurs Says... 2010-05-03 16:52:09

I tried to save this to my favorites and it's not working. Apparently, whatever happened to the recipe when you first tried to post it seems to be impeding anyone saving it to our favorites. Could you by any chance post this again so we can actually save it? That would be fabulous! Thanks!

toottifruitti Says... 2011-09-21 15:35:31

I'm a Aussie so is this PURE icing sugar or icing sugar mix? How much do you need?

9tingale Says... 2012-10-22 13:10:17

I just made this..........OMG it was just too perfect!!! I'm new to cake decorating, but it was perfect!

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