Pastillage With Gelatin Vs. Gum Tragacanth??

Decorating By MBoyd Updated 4 Dec 2009 , 8:16pm by stickytoffeepudding

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MBoyd Posted 4 Dec 2009 , 5:56pm
post #1 of 2

I've seen some recipes for pastillage that have gum tragacanth, and some that have gelatin...
Has anyone tried both?
Which one is stronger?
I need to make some big pieces, and I'm hoping to find a sturdy recipe.

Any suggestions???


1 reply
stickytoffeepudding Cake Central Cake Decorator Profile
stickytoffeepudding Posted 4 Dec 2009 , 8:16pm
post #2 of 2

Pastillage needs Gum Tragacanth, as its that that makes it hard

Quick Pastillage
1 egg white (size 2)
345g (12 oz) icing sugar
10ml (2 tsp) gum tragacanth

1. Put egg white in bowl, whisk lightly, add 280g of icing sugar a little at a time (stop when it feels firm).
2. Sprinkle the gum tragacanth over the top and leave for 10 minutes (cover with a tea towel)
3. Turn out and knead (by hand) in the remaining sugar a little at a time until it feels firm
4. Use immediately, or store in a polythene bag in an airtight container in the fridge.

You are just making a Royal icing up really then adding the Gum Trag, remember if you are cutting out large pieces then you need to work fast once its made and un covered as it soon starts to dry, also keep turning the pieces for them to dry evenly

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