Hey Y'all!! I work with gumpaste, primarily a 50/50 mixture of Wilton gumpaste mixed with Wilton fondant. That works okay, but I find that I'm not able to get my flower petals as thin as I'd like them. I tried working with the CK Products gumpaste mix in a bag (just add water) and found that to be VERY stretchy -- to the point of deforming my flowers! 
Today I made Nick Lodge's gumpaste mix, and it's curing in my frig, but I noticed that it was SOOO thick I almost broke my hands trying to knead it. With much Crisco it got more pliable, but it wouldn't come together when I kneaded it (like there was too much sugar in it or something, when I had nearly all of that 1 Cup leftover.) I haven't tried Scott Woolley's recipe yet, that's next on my list.
Soooo, I've said all that to ask y'all: what gumpaste recipes do you all use and which do you find to be easiest to work with? I'm looking forward to your responses! 
Hi, I use the John Quai Hoi paste which is strong & elastic & can be rolled really thin - I can email the recipe to you if you like ?
julie
Julie,
Would you mind sharing the recipe here? Please? I'm always experimenting with pastes...
Thankyou
Hey I would love the John Quai Hoi paste recipe too. I've seen him demonstrate and he is amazing. The way he tapes sprays together mine would all end up in a sugar mess on the floor.
Thanks
Lyn
Here it is :
Mix together 1200gm pure icing sugar, 40gram gum traganth or tylose and 15gm cream of tartar.Warm in m/wave on medium for about 2 min.
Put 20gm gelatine in 15 teaspoons cold water,heat gently until melted/dissolved.
Melt 40gm copha & 6 tspn liquid glucose together & add to gelatine mix.Stir until combined,add this and 100gm egg white ( about 3 from 60gm eggs ) to icing sugar mix,beat on low speed with dough hook , then on high for about 10 min.
By now the paste should be stringy & white,refrigerate until firm then break off pieces & mix until pliable.
Freeze excess paste in small pieces - warm up to use.
This is an Australian recipe, I guess you could sub shortening for copha ?
cheers, 
Thanks! I'm just trying to figure out how I can convert this to standard measurements. The conversions charts never quite get it...
What is pure icing sugar? Is that confectioners (10X) sugar?
I actually started using nick lodges recipe and I love it! When i take it out of the bowl (before adding crisco and kneading) it is dry and crumbly like, but I found it to be perfect once I kneaded and added the crisco
I actually started using nick lodges recipe and I love it! When i take it out of the bowl (before adding crisco and kneading) it is dry and crumbly like, but I found it to be perfect once I kneaded and added the crisco
That's the problem I had, it was dry and crumbly, but it seemed very "tight" when I was kneading it. I had to break it into thirds and break each third into thirds to handle it. Of course it was my first time making it, perhaps it will take a couple tries...
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