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doramoreno62
Posted 23 Jul 2012 , 8:10pm
post #2 of 6
If the consistency is fine and it is sticky, I rub a little bit of shortening on it and knead it in. If the cosistency seems soft, then add more powdered sugar. I would not put it in the freezer. This will cause condesation on it and will remain sticky.
Use of 1 cup powdered sugar makes it non-sticky. Have You used it while making the gum-paste?
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When I make Nic Lodge's gumpaste recipe, I don't add as much powdered sugar as it calls for - usually closer to 1 1/2 lbs for 4 egg whites. Measure to egg whites to equal 1/2 cup. I also beat in the shortening before I add the tylose. You can always knead in more powdered sugar if the dough is too soft.
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