recipe is my teachers it is the best flower paste recipe ever so durable can roll transparent, can frill and strech it :) taken from www.sugarartcreations.com.au

Ingredients

  • Flowerpaste Recipe »

  • Ingredients:
  • - 1 egg white
  • - Pure icing sugar
  • - Copha
  • - Tylose powder

Instructions

    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 use this royal icing recipe:

    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.


Comments

romsey Says... 13 Apr 2010 , 9:51pm

What's Copha??

kimmerly1966 Says... 14 Apr 2010 , 4:47am

what is copha? never heard of it, would love to try it but can't lol

grannannyg Says... 14 Apr 2010 , 5:51am

i would like to know too

Jealena Says... 14 Apr 2010 , 6:36am

I would like to know as well? Never heard of it???

jimswife182 Says... 14 Apr 2010 , 6:38am

I want to try it to. I found some info on it here: http://en.wikipedia.org/wiki/Copha It appears to be some kind of shortening made from coconut hydrogenated coconut oil. It does say it is not readily available around here, have not tried to order it myself, but think I might try it, sounds like it works good.

jimswife182 Says... 14 Apr 2010 , 6:47am

It is a vegetable shortening made from coconut oil. Brand name for solidified coconut oil that remains solid at room temperature. Available in 250g blocks or cubes. It is white in colour, but becomes clear when melted. This site talked about using coconut oil they found locally: http://noshwithme.com/tag/copha-substitute/ Now..I am out to find coconut oil!

chichilita Says... 14 Apr 2010 , 8:16am

hi, excuse me, what the heck is COPHA???????, I would like to try the recipe but............................COPHA?????

chichilita Says... 14 Apr 2010 , 8:17am

I look forward for more information on COPHA

pumpkinroses Says... 14 Apr 2010 , 8:43am

Found this info on line: Copha - Copha is a solid fat that is derived from the solidified coconut oil.. It is used primarily in recipes where it is melted and combined with other ingredients and left to set.

it also stated that it can be substituted with Shortening. It does show a picture of Crisco also.

chichilita Says... 14 Apr 2010 , 9:53am

THANK YOU PUMPKINROSES, IF CRISCO WORKS I?LL JUST GIVE IT A TRY. :) I LOVE MAKIN FLOWERS.

Caths_Cakes Says... 14 Apr 2010 , 10:56am

Yes, Copha is a white vegetable fat, ( I think its the aussie version to crisco, or the british trex.)

debs08 Says... 14 Apr 2010 , 11:08am

Call me stupid but pure icing sugar is that powdered sugar or what and what is tylose powder. Thanks

CakesByPenny Says... 14 Apr 2010 , 11:17am

Icing sugar is powdered sugar. I know that what they call it in Africa. I've gotten acquainted with a cake decorator there in Pretoria.

CakesByPenny Says... 14 Apr 2010 , 11:18am

You can get Tylose powder at Hobby Lobby or Michaels.

chichilita Says... 14 Apr 2010 , 1:08pm

debs08, you don't have to be stupid to not know that icing sugar is the same as powdered sugar, what I think is that you have not been long enough on cake decoration to know all the terms and this is why you also don't know what tylose is. Don't worry be happy it takes a few lessons to learn certain things. :)

trf0ster Says... 14 Apr 2010 , 10:58pm

From what I can gather from Google, Tylose powder is gum paste powder. I'm going to try it to see if it works with my Wilton gum paste powder.

dlinnane Says... 15 Apr 2010 , 5:42am

Any idea what Actiwhite is? Thx

rozben Says... 15 Apr 2010 , 5:30pm

Actiwhite is a powdered eggwhites made from fresh egg whites. Its used in place of fresh egg whites in royal icing, and is just handy to have on hand.

Bossy Says... 16 Apr 2010 , 5:18pm

Anyone know if you can purchase copha or palmin in the US? I've been reading that Crisco does not work well as a substitute for the coconut oil.

Mel32 Says... 17 Apr 2010 , 11:44pm

Copha here in Australia is found in the refrigerated section of the supermarket and we make chocolate crackles with it. When heated it is clear and when cold set solid and hard. I would not try using crisco as we also have a white vegetable fat that we would say is similar to crisco. Actiwhite is just meringue powder and we have 2 sorts of icing.....Icing Mixture has the cornstarch added to it and Pure Icing Sugar has not got the cornflower in it and is just that..Pure!!!! Hope this helps and I really hope you all know what chocolate crackles are otherwise that is a totally seperate post!!!YUM!!!!

stresseddesserts Says... 18 Apr 2010 , 6:21am

Thx for posting this, can you share a good recipe for the chocolate crackles :)

Karen421 Says... 19 Apr 2010 , 3:55pm

From what I have read Palmin is also made of coconut oil and we can get it here in the US.

ginnyroyal Says... 21 Apr 2010 , 9:24pm

I have bought cold pressed solidified coconut oil at the health food store. It is alot smoother than crisco and smells like a pinacolata to me.

danizabe Says... 22 Apr 2010 , 3:15pm

wow wow ill like something thats easy to get not so complicated, i love making flowers real live looking but i dont get it ,it ccconut grease or what?

RobbyG Says... 23 Apr 2010 , 5:26pm

trfOster, Icing sugar is not just your regular everyday powdered sugar you get from the grocery store. It is a special fine grade powdered sugar and as far as I know it is not found in a regular store. I do now this because I have done cakes for about 15 years.

michelle750 Says... 15 May 2010 , 3:03am

How much icing sugar do you use?

MonOuleGato Says... 24 May 2010 , 5:56am

You could try ethnic stores in your neighbourhood, such as Indian or Chinese. They usually carry coconut oil. Should just read coconut oil, but will look white like veggie shortening.

Chocaholic87 Says... 9 Jun 2010 , 8:24pm

Hey! Everyone probably not interested anymore as it's now June, but I figured I'd post anyway. I did a bit of research, and found that a good substitute that should be available is creamed coconut. I know I can get it here in Canada! I bought a pack and basically its like a shortening mad of coconut oil insted of vegetable products. Hope this helps someone!

kalykreations Says... 20 Jul 2011 , 3:54am

Hi Everyone I lived in Australia for many years and then moved into NZ. In Australia I used Copha and in NZ I used Crisco - I did advanced cake decorating classes in NZ and my tutor used Crisco or any kind of white vegetable fat. I am using white vegetable fat to make flower paste/gum paste all the time. Please check my Lady Bug cake I made using gum paste to create Lady Bug's legs, head. eyes and whiskers...

I hope this would help you all ~kaly~


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