I am a little unclear on the instructions....step 3..is that referring to more powdered sugar in addition to the 1 pound listed in the ingredients?
I have the same question as grandmaruth: an additional 1-2/3 cups of what? My immediate future is hanging on the answer to this question, because I live in a very high-humidity zone (it was 75% today, but then there's a hurricane off the coast!). I have four cakes to do in the next couple of weeks. Help, please! This recipe sounds like the answer to my prayers.
do you know if you can make this so that you can put it in a bag and pipe decorations?
Hi Grandmaruth and Marianna46... I use a similar recipe for pastilliage (I also add 1 tablespoon of lemon [not lime] juice) and yes, is an additional 1-2/3 cups of powdered sugar (will be 1 pound + 1-2/3 cups); it could take more or less sugar depending on how humid the weather is. You may also add a little more water (a tablespoon or less at the same time) if the dough is too hard, it should have the consistency of gumpaste but it dry harder.
Kellyhoffer, you should use royal icing instead of pastillage if you want to piping it, both have the same hardness once they are dry but the RI has the perfect consistency for piping. Pastillage is recomended for make flowers.
I'm so confused! I followed this recipe to the T (twice, mind you) and I got nothing but a plie of sugary snot! Help!
Hello .... really wanted to make this recipe, but not as it is an envelope unflavored gelatin ... someone please tell me how many grams are?? Thanks
Login To Leave A Comment