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cherry blossom delight · 07-02-2008, 10:52 PM

GUMPASTE / FONDANT

Wedding Cake

GUMPASTE RECIPE USING TYLOSE
Tylose is an alternative product to use in making gumpaste instead of gum
tragicanth. The advantage of the tylose is that the paste is less expensive,
easier to make, holds up better in humidity and is whiter in color. The 55 g container makes approx. 3 pounds of finished gumpaste.
The following recipe will make approx. 2 pounds of gumpaste.
INGREDIENTS:
4 large egg whites
2 lb. bag of 10X powdered sugar
12 level teaspoons Tylose (#TP100)
4 teaspoons shortening (Crisco)
1. Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle.
2. Turn the mixer on high speed for 10 seconds to break up the egg whites.
3. Reserve 2/3 cup of the powdered sugar and set aside.
4. Turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing.
5. Turn up the speed to setting 3 or 4 for about two minutes. During this time measure the tylose in to a small container.
6. Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste
color at this stage, making it a shade darker than the desired color).
7. Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Next, turn the speed up to the high setting for a few
seconds. (This will thicken the mixture).
8. Scrape the mixture out of the bowl onto a work surface that has been sprinkles with the reserved 2/3 cup powdered sugar. Place the shortening on
your hands and knead the paste, adding enough of the powdered sugar to form a soft but not sticky dough. Usually I check by pinching with my fingers and they
should come away clean. Place the finished paste in a zip lock bag, then place the bagged pasted dough in a second bag and seal well.
9. Place in the refrigerator for 24 hours if possible before use to mature the paste.
10. Before use, remove from the refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger
and knead this into the paste before using.
11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigerator for approx. 6
months. You can keep the paste longer by freezing. Be sure to zip lock closed.
If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer. I have kept the paste in the freezer for up to 3 years with no problems.

Rolled Fondant

"Makes a perfectly smooth coating for cakes. Roll it out to 1/4 inch thickness for best results. Glucose and glycerin can be found at most cake decorating supply stores. You may color it with three drops of whatever food coloring you desire."
INGREDIENTS

1 (.25 ounce) package unflavored gelatin
1/4 cup cold water
1/2 cup glucose syrup
1 tablespoon glycerin
2 tablespoons shortening
1 teaspoon vanilla extract
8 cups sifted confectioners' sugar

DIRECTIONS

Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved.
Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm.
Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.