Can't Make Sugarpaste? Please Someone Help
Decorating By dittle Updated 30 Apr 2007 , 3:09am by NEWTODECORATING
I got a sugarpaste recipe from a cake decorating book and I can't for the life of me work out what I'm doing wrong. I am following the recipe to detail. Here is the recipe:
5 tsp gelatine
125ml liquid glucose
1 tbsp glycerine
1 kg icing sugar
After following the instructions of heating the gelatine and adding glucose and glycerine until melted, I pour it into the icing sugar. As I begin to mix it hardens before absorbing all the icing sugar. I try to knead it in but its useless. It becomes stringy, not the texture that is described in the book. I even added some water but that didn't help. I have wasted 2 batches now. Can someone please help me? What is going wrong?
Recipes for any confectionary paste - gumpaste, sugarpaste or rolled fondant, pastillage, all have an amount of powdered sugar recommended, but normally this is only a guideline. It is not required that you use all the sugar, just enough to bring it to proper density and texture.
Theresa 
I have a similar recipe, howeve, mine has water as well (60mls) , and a little less gelatine (20ml) everything else is the same. You soak the gelatine in the water for 10 min, then place it in a bowl with warm water and disolve, only then add the glucose and glycerine and heat slowly until evertyhing is disolved, add this to slowly to the warrmed sugar.
HTH!!!
I just found out from a friend that I am using the wrong type of icing sugar. Here in Australia we can buy soft icing sugar or pure icing sugar. Apparently the soft icing, which I tried using, has cornflour in it and that is probably the reason why I am having problems. I'll try making a batch with pure icing sugar now.
Apparently the soft icing, which I tried using, has cornflour in it and that is probably the reason why I am having problems. I'll try making a batch with pure icing sugar now.
I think our Powdered sugar in the US has cornstarch in it too....is that the same as cornflour?
I was just going to try that recipe. I am most certain here in the US our powdered sugar has cornstarch in it. Maybe I should rethink using that recipe.
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