Pastillage And Icing Mechanics Advice Needed
Decorating By swankycakes Updated 4 Dec 2006 , 2:41pm by RisqueBusiness
there are lots of pastillage recipes (i've tried one with royal icing as one of the ingredients) and it has been successful...but I need to know which recipe produces the strongest paste as I have a big building to do (at least 14" frontage with doric columns etc....as if this isnt enough it is going to be lifted off revealing a royal iced cake underneath! a big job and I am excited and scared.. anyone else done a building? I'd be v grateful for any comments words of wisdom and help...thanks Helen..experienced sugar crafter
there are lots of pastillage recipes (i've tried one with royal icing as one of the ingredients) and it has been successful...but I need to know which recipe produces the strongest paste as I have a big building to do (at least 14" frontage with doric columns etc....as if this isnt enough it is going to be lifted off revealing a royal iced cake underneath! a big job and I am excited and scared.. anyone else done a building? I'd be v grateful for any comments words of wisdom and help...thanks Helen..experienced sugar crafter
it's the one we used at school, but it dries SUPER Fast.
a few hints.
we dried ours on large sheets of Syrofoam and we designated someone to turn the pieces every couple of hours so both side dried.
Found it..
3/4 ounces .....................Powdered Gelatin
9 ounces.........................Cold water
3 pounds, 8 ounces..........Powdered sugar
8 ounces.........................Corn starch
1/4 ounce.......................Creme of Tartar
place gelatin in a dry bowl and pour 1/2 of the water over it and let it bloom
sift all the dry ingredients and put them into your mixing bowl
dissolve the bloomed gelatin over a double boiler.
once you dissolved the gelatine add the rest of the water and bring everything to 110 F, and quickly add it to the dry ingredients...dead center.
Using your paddle, mix on low. scrape the sides often. keep mixing until smooth and pliable.
place mix on clean dry table dusted with 50/50 powdered sugar and cornstarch.
knead dough, but don't overlap it or you will get airbubbles.
to store, wrap tightly in cling film so that no air reaches the dough.
( I know you're a sugar artist...the directions are for those that are not as familiar with making pastillage)
Good luck on your structure!
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