Easy Gumpaste Recipe

Welcome to Arise Cake Creations first blog and YouTube video!

I am so excited to be starting this new adventure, sharing my baking and decorating skills with you all. Thank you for joining me on this journey. Let’s get started!

I’m sure you’ve all seen the delicate sugar flowers that adorn wedding and celebration cakes and believed you would never be able to make them!  Or thought it will take years of practice to even get to a decent stage!  Well, with plenty of practice and the right instruction you will be making delicate sugar flowers in no time!

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Let’s start from scratch!  Making this easy gumpaste recipe.  This is a Nicholas Lodge recipe, that I have adapted - I mix it for a much shorter length of time and make it by hand rather than using a mixer, so the egg structure stays stronger, incorporating less air so the finished gumpaste stands up to heat and humidity (which I have a huge problem with in Thailand). Mixing it for a shorter length of time also makes it less fragile.  This is another reason why I LOVE this recipe!

One of the key ingredients in this recipe is Tylose or CMC – CMC stands for Carboxymethyl Cellulose (major mouth full!).  Tylose is the brand name for CMC.  So, they are pretty much the same thing. As you venture into decorating cakes chances are, you’ll end up using them. The purpose of them is to create hard sugar flowers, make fondant into modelling paste to make sugar models. The main purpose is to give sugar creations a firm hold.

There is also another powder, used in the same way, called Gum Tragacanth or Gum Trag, it is the natural form of Tylose and CMC and derived from the sap of a plant in the Middle East. This version, tends to work slower when added to fondant, it is also a bit more expensive than the chemical versions. Being a more natural product, I would probably use Gum Trag more if I could get my hands on it in Thailand.

There are a variety of pre-made gumpaste brands you can purchase that are great and work wonderfully, in the right climate. Here is a small selection*:

*Squires Kitchen, Satin Ice, Wilton, Renshaw, PME to name a few.

Once you are armed with either your homemade or pre-made gumpaste. You will be able to start making amazing sugar flowers!

Yield: 900g

Author: Sarah G. Brown

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Easy Gumpaste Recipe

This gumpaste creates, thin petals so you can make realistic sugar flowers. It is super strong and stands up to the heat and humidity in hotter climates. It also stands up to rainy days, so no problem in countries that have a cooler or damp climate . I have adapted this recipe from the Nicholas Lodge Gumpaste Recipe.

Prep time: 20 MinInactive time: 24 HourTotal time: 24 H & 20 M

Ingredients

• 125g Fresh or Pasteurised Egg Whites
• 725g Icing/powdered sugar
• 30g Tylose OR CMC Powder
• 20g Vegatable Shortening (fat) (Trex OR Crisco)
• 100g Additional Icing/powdered sugar for kneading

Instructions

1. Place the egg whites into a clean bowl and whisk them for about 5-10 seconds. 
2. Using a spatula, add about half the amount of the larger quantity of icing sugar to the egg whites.  Gently mix this in for about 30 seconds - 1 minute. 
3. Add the remaining icing sugar and mix again for a further 30 seconds. It is important you do not over mix it at this stage.
4. You will reach a stage when all the icing sugar is incorporated and the mixture will be a soft consistency and gentle fall from the spatula.
5. Gradually sprinkle in the Tylose or CMC 3-4 times over a 5 -10 second period. It will look lumpy, but don't worry, this is okay.
6. Take a dough scraper and scrape the gumpaste onto a surface that has been lightly dusted with the reserved icing sugar. 
7. Rub a small quantity of vegetable shortening on your hands, to stop the gumpaste from sticking to them.  Add the vegetable shortening to your hands as and when you need it.  
8. Knead the gumpaste, add icing sugar in a small amounts if you need it. The gumpaste will come together and have a smooth appearance and  soft supple texture.  You can stop at this stage.
9. Wrap the gumpaste up tightly in some cling film (glad wrap).  Place into a zip lock back, expelling any excess air, fold and zip lock the bag. 
10. Place the wrapped up gumpaste into an air tight container.  Leave in either a cool/cold environment or put it in the fridge for 24 hours.  DO NOT SKIP THIS STEP.   THE GUMPASTE MUST MATURE FOR 24 HOURS, BEFORE IT CAN BE USED.

Notes:

Using The Gumpaste: Gumpaste from the fridge must be brought back to room temperature before you can use it. When you are ready to use the gumpaste, break off a small quantity and knead a small amount of vegetable shortening into the paste. Lightly dust a surface with cornflour (cornstarch) and begin to roll with a rolling pin. Gumpaste dries very quickly, so when not in use, make sure you wrap it up and store it well.It can last up to 6 months wrapped up well in the fridge. If the the gumpaste is required to be kept for longer, again it must be wrapped up well and can be stored in the freezer and will last for several years without any issues. Make sure it is thawed well and brought back to room temperature before using.

Calories

4.95

Fat (grams)

0.18

Sat. Fat (grams)

0.06

Carbs (grams)

0.85

Fiber (grams)

0.01

Net carbs

0.84

Sugar (grams)

0.79

Protein (grams)

0.03

Sodium (milligrams)

1.91

Cholesterol (grams)

0.01

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