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Nicholas Lodge gum paste

post #1 of 25
Thread Starter 
I made my first batch of NL gum paste recipe about a month and a half ago. I used half when it was fresh and loved it icon_biggrin.gif . I just took the other half out of the fridge. It was wrapped in plastic, then put in 2 plastic bags. The gum paste seems a little gritty(?) now. I made a bow last night and this morning when it dried, it's rough like fine sandpaper. Should I knead more shortening into it than normal and maybe knead it a little longer. Maybe it dried out a little, I know I have read lots of people use it months after if frozen or refridgerated. Thanx!
post #2 of 25
That has never happened to me. I know you should knead shortening into it each time you take it out of the fridge, so maybe a little more would be good.

I wish I could be more help, but I've used gumpaste of his recipe that has been in my fridge for a year, and had no problem whatsoever.
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post #3 of 25
Thread Starter 
Hmmm, I guess since this is my first batch and I've only been playing around with gum paste since last fall, I don't know really what it's supposed to be like. Trial and error and practice I guess. I will finally have to get my passport and save money to go to some of these courses and what not in the U.S.!!!
post #4 of 25
I have heard kneading in just a bit more egg white also will help restore it.

Sharon

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Sharon

Intsructional DVDs and Supplies
www.sugaredproductions.com
www.sharonssugarshack.com

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post #5 of 25
I always mix in a little fondant when I make NL's gumpaste. When I need some I just cut a bit off and let warm to room temp, knead with a little crisco and it works great for me. Hope that helps...
post #6 of 25
I teach a Gumpaste class (actually just taught a class this past Saturday). The Tylose gumpaste recipe is the only one I use. The grittiness occurred because it was mixed long enough. It is the mistake that most people make. You should mix the paste until it is smooth in the bowl, usually 2-3 minutes after it comes together. If you're using a KA mixer it can take it. Unfortunately, if it starts off gritty, it ends gritty.You may be able to smooth out small amounts of the paste by incorporating shortening, but it will never be baby bottom smooth.

If you're ever in the area, hope you'll join us for a class!!
post #7 of 25
Oops, I meant to say it WASN'T mixed long enough.....
Sorry for th typo.
post #8 of 25
Thread Starter 
Oh...those are some interesting tips. I am discovering that I love gum paste sooo much! I am totally obsessed with it. I could see myself travelling around the U.S. going to classes and seminars forever! My husband and kids might not think that's so cool, but one day! Thank you all, I'll be busy today, and my next batch, maybe I won't be so "scared" of it and mix it up good, cause I did see a few little ps blobs in the middle, so I probably didn't mix it well enough at all.
post #9 of 25
I am learning how to make gumpaste flowers and really enjoy making them I would like to try nicholas lodge gum paste would someone please post his recipe thank you daytona
post #10 of 25
http://www.nicholaslodge.com/gumpaste.htm

here ya go!
post #11 of 25
It is posted oh his website..
www.nicholaslodge.com
They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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They will remember the quality long after they've forgotten the price..
..the philosophy of my beloved pastry professor..
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post #12 of 25
Thanks alot daytona
post #13 of 25
I learned something recently about Nicholas's recipe. Don't use pasturized egg whites!! It definitely didn't work for me. It was so soft, it was very unmanageable.
post #14 of 25
I had a batch of gritty paste as well a while back, fresh it was perfect, after a few days it was trerrible. I zapped it in the microwave for a few seconds and that disolved the grittyness icon_smile.gif
post #15 of 25
Quote:
Originally Posted by MissRobin

I learned something recently about Nicholas's recipe. Don't use pasturized egg whites!! It definitely didn't work for me. It was so soft, it was very unmanageable.



do you mean the egg whites in a carton? I was gonna make some and thats pretty much all i use for egg whites anymore - so im glad you mentioned it.

Does the recipe work out if you make half a batch? Im just curious cause i hate making huge batches of stuff even if it keeps. I'd like to make less fresh more often... i know i'm the weirdo who would rather go to the grocery store everyday to get fresh meat than to go once a week and freeze what i bought....
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