This is my first time making Gumpaste. I've ruined ing. twice already and this is because everytime I go to add the Tylose it starts clumping up and looking crumbly. I'm using Edna's method. What could I possibly be doing wrong? Now I have to go out to the store and buy more stuff because i've ran out and Tylose is not cheap.
Somebody help me please? I need to make the store before they close.
What is the recipe/formula you are using?
At what point did it turn crumbly? Did you try mixing in some crisco?
As soon as I added the Tylose it became crumbly.
I beat the egg whites for 10 seconds then slowly add the sugar and let it mix for like 7 minutes then I slowly added the Tylose and that's when it started to get crumbly. TWICE 
Didn't try crisco the recipe didn't call for it.
Okay so you are doing a homemade gumpaste. I haven't done that before so I'm not sure how to help you.
Did you keep mixing it? If you kneed it by hand does it blend together better?
Yes. Is there another gumpaste method cuz i'm over this one already..lol. It smells too. I don't think you can kneed this by hand to get it the way it's suppose to be. The recipe seems soooooo simple but when I add that Tylose it's ruined.
Here's the recipe which is the same as Edna's tutorial.
http://cakecentral.com/recipes/2142/gumpaste/print/
You can add tylose or gum-tex to fondant and it will give you a mixture that works like gumpaste.
Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.
Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?
don't dump the tylose in one spot, sprinkle it all around the bowl while is mixing. As soon as it clumps, dump it ona bit of sugar, put shortening in your hands and star mixing. The shortening will help on mixing the dough too and softening it.
If you want leave out instead of a cup of sugar 1 1/2 out. I know some changes in humidity in certain areas will make the dough harder and I am wondering if that aint helping you.
Then add the rest of the sugar as needed. But dont dump all the tylose in a corner. That can create a problem too.
Edna
Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?
The amount of tylose you add to the fondant can vary on what you are making. If you want a very strong mix you add more, but keep in mind it will harden faster. If it's too hard you can fix by adding more fondant.
It's a matter of preference..
Edna 
So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?
Texas Sugar if I can't get this recipe right I'm going to do just that. How much Tylose should I be adding to my fondant?
I don't actually measure. I dump a little and kneed then dump a little more until it feels right. It does vary a little. I'd start with like a 1/2 teaspoon to a teaspoon for about a pound of fondant.
So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?
You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.
The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna
That happen to me once, so I very slowly add water... a few drops at a time. After a few drops the gum paste began to pull together and I was able to use it just fine. HTH
I was thinking if adding a little water would that help. My batch is totally ruined now but will keep that in mind.
So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?
You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.
The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna
Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.
That happen to me once, so I very slowly add water... a few drops at a time. After a few drops the gum paste began to pull together and I was able to use it just fine. HTH
It happenes to me once too..But I remember I drop the tylose on a corner instead of sprinkling it..But I found out that some people use less sugar than the one called for on the recipe cause the dough getting to hard. Changes in humidity will affect this too. In my case I need the whole amount of sugar.
I know that once you do the recipe and it comes out right, usually you never have any issues with it and you learn how to fix it too.
Even making a softer batch can help fixing a really hard batch.
Edna
So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?
You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.
The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna
Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.
I use the white blade. Dont use the whip blade.. Even to beat the eggwhites. The eggwhites are just broken up for 10 seconds and you do it with the white blade.. I meant that the dough will tend to hook around it.
I dont use the the hook blade at all, just the white one
Edna
Ok I'm going to continue to try and master this recipe but just not maybe for this cake I have due on the weekend. I'll just add the tylose to the fondant for now..phew. Thanks so much for everyones help. It is much appreciated. I'm off the the store to get the supplies I wasted.
So when it starts to clump add a lil sugar put shortening on my hands stop the mixer and mix it with my hands?
You put a bit of sugar on the counter so you can drop the dough on it and doesnt stick to the counter.
If you have a kitchen aid, the dough will stick to the hook of the KA.
When that happens is ready to mix by hand.
Get it out of the hook and whatever is left in the bowl and move fast so it doesnt dry too much on you.
The crisco I apply to my hands so the dough doesnt stick to my hands, plus it helps mixing the dough.
Edna
Hook??? Ok when am I suppose to chane the attachment to the hook? Maybe that was the problem. I still have the other one attached and the thing about that is the dough sticks to the sides so me just scooping it up out of the bowl is not possible. I would have to scrap the sides also. I don't think I saw on the tutorial where you changed it to the hook.
I use the white blade. Dont use the whip blade.. Even to beat the eggwhites. The eggwhites are just broken up for 10 seconds and you do it with the white blade.. I meant that the dough will tend to hook around it.
I dont use the the hook blade at all, just the white one
Edna
Yes I was using the white blade. Thanks So Much!!!
Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.
I am assuming this is the Nicholas Lodge recipe (4 egg whites, approx 2 pounds sugar and 12 teaspoons tylose)?
I had trouble time and time again with the recipe when I first started making it. The solution for me was to use EXTRA LARGE EGG WHITES rather than just large egg whites. Works like a charm now.
By the way, I always wondered why they measured the tylose as 12 teaspoons...that's 1/4 cup and it's much faster to measure out too!
Hi Edna. Thanks for responding because it's your tutorial i've been watching. I used 12 teaspoons of Tylose and yeah I did dump it in one spot. I used only 7 cups of sugar leaving the last one out like you said.
I am assuming this is the Nicholas Lodge recipe (4 egg whites, approx 2 pounds sugar and 12 teaspoons tylose)?
I had trouble time and time again with the recipe when I first started making it. The solution for me was to use EXTRA LARGE EGG WHITES rather than just large egg whites. Works like a charm now.
By the way, I always wondered why they measured the tylose as 12 teaspoons...that's 1/4 cup and it's much faster to measure out too!
Yeah is the recipe from the Tylose company and the one Nicholas use.
That could be it too, I always use the extra large eggs!
Edna 
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