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Nicholas Lodge gum paste - Page 2

post #16 of 25
Yes, you can halve the recipe with no problem. However, you can freeze the gumpaste for up to a year. When I make it I individually wrap half pound portions and place in vacuum sealed bags. I can then place all that I won't be using immediately in the freezer. You want to thaw in the fridge. It's good in the fridge for several weeks.
post #17 of 25
Thread Starter 
These post are all very interesting! I wonder if I didn't get mine mixed well enough, is there a point where you've kneaded it too much? I'm wondering if I mix it really good if I can end up over doing it I guess. I am going to put a little in the microwave and see what that does. Thanx for the suggestions! I am so hoping that Nicholas Lodge is going to come to Alberta one of these days, then maybe I can ask him myself about his recipe!
post #18 of 25
Where can I find Nicholas' gumpaste recipe? The links for the recipe don't appear to be working any more. Thanks!
post #19 of 25
ditto for me- links are not available.. Anyone PM it to me... pretty please??
post #20 of 25
Nick Lodge's g/p recipe

4 lg. egg whites, 2 lb bag of 10x powder sugar, 12 level tsp. Tylose
4 tsp. crisco

place the egg whites in a KA mixer bowl, fitted with the flat paddle, turn the mixer on high speed for 10 sec. to break up the egg whites , Reserve 1 cup of the powder sugar and set aside, turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing. Turn the speed to setting 3 or 4 for about 2 minutes. during this time, measure out the tylose into a small container. 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 now. making sure it is a shade darker than the desired color. turn the mixer to the slow setting and sprinkle the tylose in over a 5 sec. perios. next, turn the speed up to high for a few sec. this will thicken the mixture. scrape the mixture out of the bowl onto a surface that has been sprinkled with some of the reserved powder sugar. put the shortening on your hands and knead the paste. adding more powder sugar if you need it. paste should not be sticky. if you pinch the paste, your finger should come clean. plase paste in a zip-top bag, place in a second bag and seal well. put in fridge for 24 hrs. let come to room temp. before using. place little shortening on fingers and knead into the amt. you are using. if you freeze it . use freezer bags. will keep up to 6 months. in fridge. in freezer longer. up to 3 yrs. hth
post #21 of 25
The link didn't work. I can't find it on his web site. Did he take it off?
Mare
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Mare
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post #22 of 25
Quote:
Originally Posted by DDiva

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.


After I add the tylos it gets very thick and my my ka mixer struggles. Lodges receipe says to only mix 2-3 seconds. Do you mix it 2-3 min. After the tylos is added?
Mare
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Mare
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post #23 of 25
Quote:
Originally Posted by icer101

Nick Lodge's g/p recipe

4 lg. egg whites, 2 lb bag of 10x powder sugar, 12 level tsp. Tylose
4 tsp. crisco

place the egg whites in a KA mixer bowl, fitted with the flat paddle, turn the mixer on high speed for 10 sec. to break up the egg whites , Reserve 1 cup of the powder sugar and set aside, turn the mixer to the lowest speed, slowly add the remaining sugar. This will make a soft consistency royal icing. Turn the speed to setting 3 or 4 for about 2 minutes. during this time, measure out the tylose into a small container. 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 now. making sure it is a shade darker than the desired color. turn the mixer to the slow setting and sprinkle the tylose in over a 5 sec. perios. next, turn the speed up to high for a few sec. this will thicken the mixture. scrape the mixture out of the bowl onto a surface that has been sprinkled with some of the reserved powder sugar. put the shortening on your hands and knead the paste. adding more powder sugar if you need it. paste should not be sticky. if you pinch the paste, your finger should come clean. plase paste in a zip-top bag, place in a second bag and seal well. put in fridge for 24 hrs. let come to room temp. before using. place little shortening on fingers and knead into the amt. you are using. if you freeze it . use freezer bags. will keep up to 6 months. in fridge. in freezer longer. up to 3 yrs. hth



Thanks! thumbs_up.gif
post #24 of 25
Here is a video on how to do Nicolas Lodge's gumpaste recipe:
http://www.youtube.com/watch?v=ZAmDI3iQMbc
Now I'm curious
What is Tylos Powder / Food grade gum?
Would Michaels carry this or is it something I need to go to an actual baking store to buy?
post #25 of 25
Quote:
Originally Posted by Daytona

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




Nicholas Lodge gumpaste

INGREDIENTS:
4 large egg whites
2 lb. bag of 10X powdered sugar
12 level teaspoons Tylose (#TP100)
4 teaspoons shortening (Crisco)
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