Help With Gum Paste/fondant Figure Modeling!!!
Decorating By ButRCream Updated 5 Jan 2015 , 11:19pm by Emme07
When forming figures using fondant and gum paste (mainly gum paste!) how do I keep it from forming cracks and lines? I've tried dabbing vegetable shortening on my hands and smoothing out the figures with some success, but need a better solution! Any help would be appreciated - just don't want imperfections taking away from the look of my figures!
I've found that some gum paste recipes work best for flowers and other recipes work better for figures. So you may want to experiment with different recipes.
Also, make sure your gum paste is very well kneaded and soft. Kneading in a little shortening will help make it smooth.
One thing I've found that works well for me is to completely cover what I'm working on with shortening. For example, when I make a head... first I roll the gum paste into a smooth ball, then I completely coat it with shortening before I start forming the head and facial features. This gives me a longer working time and also makes the gum paste easier to shape. This helps both gum paste and gum paste/fondant mixtures. You can continue to coat your piece with more shortening as you work to keep the gum paste from drying and cracking. When you finish, the gum paste will absorb the excess shortening and dry. HTH
Thanks FlourPots! Does the tylose do that well at stabilizing the fondant? I have to admit, I have not tried making MMF yet - been relying on Wilton fondant so far. Would you mind sharing your recipe/method for making MMF? Thanks so much for your help!
I think it does...I've tried gumpaste/fondant, but it dried too quickly for my taste.
I posted the modeling recipe in the comment section of my most recent photo upload...the baby items.
(I'll PM you some more info, since it was impossible to fit it all in there)
Omg! flourpots I just saw your work and you are amazing! I hope to be able to that someday! THanks for the great tips as well!
What perfect timing! I just started my first figure using Aine2's tutorial today. Not bad but not good so far either. I have been using gumpaste which is new for me. It seems sticky one minute and dry and cracked the next. I want to try the fondant/tylose mix.
Anyway, when I got on CC tonight here was this post. Flourpots, would you mind sending any helpful tips you have? Your work is beautiful.
TIA
Cindy
Me, too!!! Me, too!!! That is some of the best work I've ever seen.
You really are fantastic! Would you please send me the info too? I have been struggling a little with my figures so any help would be greatly appreciated!
Thank you so much for helping me with my cake addiction. lol
Looking forward to the info! Somehow I got myself into making a wedding cake and 2 birthday cakes for the same day...
I would love to get that emailed to me also.... I notice your posts show it is already 03/25.. are you guys not in the US? Doesn't really matter just am having fun reading all the posts from all over
I'm not sure how you get my email, if it comes up automatically or if I need to post it on this reply forum?
Oh I didn't even notice the time/day was messed up! Thanks for bringing it to my attention as well. I am definitely in the US. Small, itty bitty town in SC
I agree with FlourPots. I use fondant mixed with Tylose Powder. I use about 1 tsp. of Tylose to 1lb. of fondant. I like to use the Satin Ice Fondant, but have also used the MMF.
It's important to prepare your fondant by throughly kneading it before you start to model with it. I also suggest you make sure to roll your fondant into a completely smooth ball before you begin to shape your figure. Any imperfections in you fondant will only show worse when it dries.
FlowerPots,
I'm not sure if this is going to be posted twice as the first time my computer went wacky, so forgive me if this is duplicated. I looked at your pictures and can't believe how smooth they are. I've been trying to make figures with gum paste and all I get are cracked and rough looking things. I would greatly appreciate it if you could send me your recipe and any tips because I'm almost to the point of giving up. Thank you very much.
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