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Pastillage

Use in place of gumpaste. Great for humid climates.

Pastillage

Ingredients

  • 1 Tablespoon water 1 Envelope knox gelatin 1 Tablespoon glucose (room temperature) 1 Pound powdered sugar

Instructions

  1. Place water in a large glass measuring cup, sprinkle gelatin. Place the mixture in the microwave and heat for 60 seconds.
  2. Remove and stir in glucose.
  3. In a large bowl place the pound of sugar and make a well, pour the mixture in, fold in sugar with a wooden spoon until a paste is formed.
  4. Place an additional 1 2/3 cups on countertop and knead until paste is pliable but soft. It may take 2 cups, but keep in mind not too add to much sugar.
  5. Paste is great for humid climates.
  6. If using deep colors like red it is suggested you use 2 cups instead of 1 2/3 cups on this recipe.
  7. NOTE:
  8. IF YOU PLAN TO MAKE THIS RECIPE AND ADD FOOD COLORING (EX: MAKE LEAVES) YOU SHOULD ADD THE COLOR WHEN YOU TAKE THE MIXTURE OUT OF THE MICROWAVE AND MIX IN THE GLUCOSE.
  9. THIS ELMINATES ALL THE EXTRA WORK OF KNEADING THE COLOR IN.( THIS IS ONLY IF COLORING THE ENTIRE BATCH OF PASTE!)
  10. YOU CAN AIRBRUSH PASTILLAGE.

Comments (6)

I am a little unclear on the instructions....step 3..is that referring to more powdered sugar in addition to the 1 pound listed in the ingredients?
I have the same question as grandmaruth: an additional 1-2/3 cups of what? My immediate future is hanging on the answer to this question, because I live in a very high-humidity zone (it was 75% today, but then there's a hurricane off the coast!). I have four cakes to do in the next couple of weeks. Help, please! This recipe sounds like the answer to my prayers.
do you know if you can make this so that you can put it in a bag and pipe decorations?
Hi Grandmaruth and Marianna46... I use a similar recipe for pastilliage (I also add 1 tablespoon of lemon [not lime] juice) and yes, is an additional 1-2/3 cups of powdered sugar (will be 1 pound + 1-2/3 cups); it could take more or less sugar depending on how humid the weather is. You may also add a little more water (a tablespoon or less at the same time) if the dough is too hard, it should have the consistency of gumpaste but it dry harder. Kellyhoffer, you should use royal icing instead of pastillage if you want to piping it, both have the same hardness once they are dry but the RI has the perfect consistency for piping. Pastillage is recomended for make flowers.
I'm so confused! I followed this recipe to the T (twice, mind you) and I got nothing but a plie of sugary snot! Help!
Hello .... really wanted to make this recipe, but not as it is an envelope unflavored gelatin ... someone please tell me how many grams are?? Thanks
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