Need A Sugarpaste Expert To Answer This One

Decorating By dittle Updated 20 May 2007 , 4:25pm by jeking

dittle Cake Central Cake Decorator Profile
dittle Posted 19 May 2007 , 3:39pm
post #1 of 8

I find that I have stiff yellowish strands in my sugarpaste. I believe it is from the glucose mixture but I am not sure. What happens is when I am dissolving the glucose and glycerin in the gelatin it forms a skin. I mix it with a spoon and the skin breaks up but doesn't dissolve. I leave it like that and pour it into my icing sugar. I have a feeling that the pieces that I am finding in my paste is that skin. How do I avoid that? Should I be stirring while the ingredients is dissolving?

7 replies
peg818 Cake Central Cake Decorator Profile
peg818 Posted 19 May 2007 , 9:03pm
post #2 of 8

warm the glucose then add to the warm gelatin mixture, then you won't end up with that ball that looks like snot, if i do end up with that ball, i warm the total mixture until its smooth.

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JoAnnB Posted 19 May 2007 , 11:58pm
post #3 of 8

Alos, if the warmed gelatin mixture has any lumps or clumps, add it through a fine mesh tea strainer...no lumps or strings

ShirleyW Cake Central Cake Decorator Profile
ShirleyW Posted 20 May 2007 , 12:13am
post #4 of 8

I warm my Corn syrup in a cup in the microwave, also melt my Crisco this way, skim the gelatin to make sure there is no skin formed on the top, then add the melted Crisco and the warmed syrup to the gelatin mixture and stir well.

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Jessica176 Posted 20 May 2007 , 12:35am
post #5 of 8

I have had this problem too. I have yet to try the suggestions above, but I actually add half the amount of gelatin as what the recipe says. I think the gelatin I buy must be double strength, because it has happened with cheesecakes and other things too. The problem went away when I halved the amount I was using, but whatever I make still comes out fine. Its worth a try anyway!

Let us know what eventually works for you! thumbs_up.gif

KrisD13 Cake Central Cake Decorator Profile
KrisD13 Posted 20 May 2007 , 4:06am
post #6 of 8

Just wondering, Shirley W, what is your recipe for gumpaste/sugarpaste? I haven't found one with corn syrup in it, and it sounds interesting to try.

Could you post the link? Or send me the recipe at [email protected]?

Thanks, if you can
Kristine

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katiecake Posted 20 May 2007 , 4:12pm
post #7 of 8

I think you can use cornsyrup instead of the glucose

jeking Cake Central Cake Decorator Profile
jeking Posted 20 May 2007 , 4:25pm
post #8 of 8

I use Toba Garrett's fondant recipe with NO problems. I do use glucose instead of corn syrup (usually) and rewarm the whole mixture for about 15 seconds in the microwave, then stir until the mixture is clear and immediately pour it into the bowl with the powdered sugar. I haven't had any problems at all.

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