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Gum paste versus fondant w/tylose TASTE

post #1 of 19
Thread Starter 
I need to make cupcake toppers. I have use Gumpaste in the past. It was a success but not much flavor, although it tastes far better once dried!

I love using marshmallow fondant. I wondered about mixing tylose in (I've heard it speeds the drying time) would it result in a better taste then simple Gumpaste?
post #2 of 19

It would probably taste better, depending on what gumpaste you were using!

post #3 of 19
Thread Starter 
I was just using Wilton brand. It was my first time using it. I live in a small town and Wilton was easily accessible. :-/
post #4 of 19

Oh yeah, that stuff is funky to say the least. My feet would taste better. The MMF will be an upgrade.

post #5 of 19
Wouldn't Wilton gumpaste dry rock hard and you won't be able to eat it? I only use it for flowers and they do dry out alot. Just wondering
post #6 of 19
Quote:
Originally Posted by meriem View Post

Wouldn't Wilton gumpaste dry rock hard and you won't be able to eat it? I only use it for flowers and they do dry out alot. Just wondering

Yes, which would make it nastier. The fondant with a little tylose in it will make it firmer, but it will taste a lot better. I haven't used Wilton gumpaste in a long time, but the gum tragacanth that's in it has a gross smell to it. I can't imagine that it tastes like candy when you eat it. Most people wouldn't eat it anyway, but you never know...Some people like Necco wafers too and it's a similar nasty hardness.

post #7 of 19

yes, I add tylose powder to my fondant and it tastes WAY better than regular gumpaste. It will lighten your fondant color, if it's colored already.  And the longer the tylose is in the fondant, the more it reacts with it. So mix a bit first really well and let it sit an hour airtight to see if it's the consistency you want.

post #8 of 19
Thread Starter 

Thank you all so much! Personally, I wouldn't eat it but you never know with some people so I want to do the best I can as far as taste goes. Thank you again for all the input!! And yeah, feet would taste better any day of the week! That made me laugh!

post #9 of 19

Gumpaste is NOT the same thing as fondant/tylose.

post #10 of 19
Quote:
Originally Posted by Godot View Post

Gumpaste is NOT the same thing as fondant/tylose.

No, but there are so many different recipes for things that people call gumpaste floating around it doesn't really matter. I use the recipe for a "quick gumpaste" that's fondant and tylose but I changed it some so that it handles the way that I want it to. I've seen recipes for it that include gelatin, that don't include gelatin, that do or don't include egg whits, whatever. When all that Cricut nonsense was going on the recipe for fondant that people were using was closer to a gumpaste than fondant. I was under the impression that the egg white recipe is the traditional way to make it, but I could be wrong on that...either way, it dries so brittle I don't like to use it because the flowers break too easily and I like a little more resilience.
post #11 of 19

I use gumtex to my marshmallow fondant and definitely taste a lot better than gumpaste :-)

post #12 of 19
Thread Starter 

I don't *need* gum paste. I have used gum paste in the past for a round disc cupcake topper. I used it because it dried quickly and held up beautifully. I have no preference between the two. 

 

I asked about flavor just in case someone decides to eat it. IF I use fondant, I will add the Tylose so it will speed drying time. My question was simply this - would fondant+tylose taste better? Thanks again everyone for all your responses!

post #13 of 19

i have not compared the flavors per se

 

i doubt there is much flavor difference at all

 

between fondant with and fondant without tylose

 

but i like to add raspberry flavor to my

 

  • fondant + cornstarch

 

  • fondant + tylose

 

so that they can be eaten and enjoyed

 

dried fondant is irresistable to us (my family and customers)

 

flavored or not

 

it is crunchy and soft and sweet mmm

 

not covering the cake though--just like dried flowers or petals or whatever

 

edited to say--which tastes better do you mean? f + t or gp+ t  --fondant prolly but depends on which brands & all

 

gp looses the bit of softness that fondant has although both can get nice & crunchy

 

is that what you mean???

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post #14 of 19
Quote:
Originally Posted by LaneeLou View Post

I don't *need* gum paste. I have used gum paste in the past for a round disc cupcake topper. I used it because it dried quickly and held up beautifully. I have no preference between the two. 

 

I asked about flavor just in case someone decides to eat it. IF I use fondant, I will add the Tylose so it will speed drying time. My question was simply this - would fondant+tylose taste better? Thanks again everyone for all your responses!

Yeah, I know...I assume that if it's on a cupcake then people think you should eat it, so the fondant with tylose in it will be better than gumpaste anyway. You don't even need to put the total amount in that you'd use to make the gumpaste. Sometimes I add half as much (Or I just put some into the fondant without even measuring it, just sprinkle some on) and that firms the fondant up enough to help keep the shape of things that I'm molding or modelling.

post #15 of 19

I've gone to using modeling chocolate for all my modeling work.  It keeps its shape immediately (no drying time needed) and it tastes fantastic.  The only negative is once it's dry, it's hard to "fix" any mistakes and pieces can come apart a little easier if you mess with them too much.  Also, if you need to paint on it, it's difficult, so sometimes, if I'm modeling people, I will use fondant for the faces so I can paint. I also use fondant for hair.

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