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Nicholas Lodge gumpaste recipe...are the egg whites safe? - Page 2

post #16 of 21
Most gumpaste, like satin ice and wilton, say that it is not to be eaten anyway....maybe that is why....
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post #17 of 21

There are multiple layers of confusion arising partly from the way that snippets of things end up in videos and copied online.  You have to read the (copyright) books to get all the info.

 

First of all UK "flowerpaste" is what we are discussing NOT the fondant that you would use to cover a cake--that fondant is called "sugarpaste" in the UK.

 

Nicholas Lodge works in the UK where the best eggs come from chickens that have been vaccinated against salmonella.  Alan Dunn  explains this in HIS flowerpaste recipe.

 

The closest equivalent in the US and Canada would be eggs from a farm certified to be both "organic" and "free range" that raises its own grain to feed its chickens without any restaurant scraps being added.  Not a common combination.

 

So reconstituted egg white powder (NOT meringue powder) would be the safest version of egg white.

 

As soon as the petals are bone dry, the microorganisms cannot live in them.  This is the same as hard dried royal icing.  And just think all you cookie makers, how many times you use royal icing--right?

post #18 of 21

Thank you Irene, that really clears things up!

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Beginners, be sure to parrot advice and get your post count up as fast as you can. After all, it's not what you know, it's what people THINK you know.
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post #19 of 21
Quote:
Originally Posted by sugardayz View Post

"Hi I am new and just trying to ask a question" not sure if iam doing this correct. I need to know my cake crumbs when triming and cutting the cake is a sratch recipe. Thank you sugardayz

This is a discussion about gum paste and egg safety. Start a new topic with your question, and I'm sure you'll get a bunch of answers. ;)

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post #20 of 21

With the issues of egg whites not being safe, is it possible to substitute the egg whites with ALBUMEN POWDER.  If it is possible, do you need to use pure albumen powder or can you instead use MERI WHITE or MERINGUE POWDER. And how much do you have to use per 1 egg white.

Would really appreciate an answer to this.

post #21 of 21
Quote:
Originally Posted by BakingIrene View Post
........So reconstituted egg white powder (NOT meringue powder) would be the safest version of egg white.

 

As soon as the petals are bone dry, the microorganisms cannot live in them.  This is the same as hard dried royal icing.  And just think all you cookie makers, how many times you use royal icing--right?

 

Thank You for this info BakingIrene:  You got to the point that is important.

 

Nicholas Lodge does explain the correct use of this powder in making his gumpaste in his DVD.

 

http://www.earlenescakes.com/business08.htm

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