Two Questions Gp And Icing

Decorating By korkyo Updated 7 Oct 2008 , 8:00pm by Sugarflowers

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korkyo Posted 7 Oct 2008 , 3:07am
post #1 of 3

Sorry, I've tried to post this in the How do I section but it just won't take.

How much tylose do you add to one pound of fondant to get gumpaste?

Is there a way to convert my regular butter cream icing to chocolate without making it too dry? I use high ratio and butter combined. Can i cut back on the powdered sugar and replace it with coco?


2 replies
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BlakesCakes Posted 7 Oct 2008 , 3:22am
post #2 of 3

I usually use melted baking chocolate to make my chocolate buttercream. If I don't have it on hand, I mix 3 level TBSP of cocoa with 1 TBSP of shortening or veg. oil to equal 1 square of unsweetened baking chocolate. I don't find that it makes the icing "dry".

The Wilton recipe works nicely:


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Sugarflowers Posted 7 Oct 2008 , 8:00pm
post #3 of 3

For gumpaste use about 1 pound of fondant and at least 1 tsp. of tylose. Knead this in in small amounts. I use a little more than 1 tsp. because I have very warm hands and anything softer will melt.

When I make chocolate frosting I just add some extra milk or 1/2 & 1/2 to the batch until it's nice and creamy.



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