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Best Gumpaste Recipe?

post #1 of 7
Thread Starter 
What do you guys think is the easiest & best recipe to make gum paste? There are several on here and after having read them over not sure which to use. I am in Ohio and not familiar with some of the ingredients and measurements in some of them so looking for a little insight???? icon_smile.gif
post #2 of 7
Thread Starter 
Does anyone have a gum paste recipe that is easier than the ones posted on this website?? I am open to try any of them? Thanks for you help...
post #3 of 7
Quote:
Originally Posted by Jealena

What do you guys think is the easiest & best recipe to make gum paste? There are several on here and after having read them over not sure which to use. I am in Ohio and not familiar with some of the ingredients and measurements in some of them so looking for a little insight???? icon_smile.gif

The easiest to me the is one Nick Lodge uses, made with tylose.

This is how I do it!

First of all, tylose if a common name for the chemical compound Carboxymethyl Cellulose, abbreviated simply as "CMC". This is a man-made thickening agent used in many commercial food preparations. You can by Tylose in small containers from cake supplies, but it is very expensive. Instead, go to eBay and search either CMC or Carboxymethyl Cellulose. You should be able to buy a pound for less than $20.

Anyway.....


The recipe is:

2 pounds powdered sugar
4 large egg whites [I have better luck with 4 EXTRA LARGE egg whites]
12 teaspoons Tylose [CMC] - that's 1/4 cup

Remove about 1 cup of the sugar and sprinkle on a surface where you can knead the gum paste, such as a countertop or work board.

In a Kitchen Aid or other large powerful mixer, combine the egg whites and powdered sugar and mix with the paddle beater until a thick royal icing forms. I also color mine at this stage if I want the whole batch one color.

With the mixer running, sprinkle the tylose in quickly....the mixture will thicken fast.

Stop the mixer and scrape the mixture out of the bowl onto the powdered sugar covered surface and knead until you have a non-sticky, pliable gum paste.

At this point I knead in about 1 tablespoon vegetable shortening.

Lightly grease the surface of the paste and divide into two or three portions if desire. Place each in a greased zip-lock storage bag.

Refrigerate the paste about 12 hours to ripen, then bring to room temperature. Break off a piece of paste and knead a dab of shortening into it before using.

This is an excellent gum paste to work with!
post #4 of 7
Thread Starter 
Thank you so much!!! I will go to ebay and search out the Tylose and give this a try... Again, thanks for your help...
post #5 of 7
Quote:
Originally Posted by Jealena

Thank you so much!!! I will go to ebay and search out the Tylose and give this a try... Again, thanks for your help...



Go to eBay and search Item number: 280432681115 That's 1 pound of food grade CMC for $7.00!
post #6 of 7
Thread Starter 
Thanks for your help Jeff... I will do that....
post #7 of 7
Quote:
Originally Posted by Jeff_Arnett

Quote:
Originally Posted by Jealena

Thank you so much!!! I will go to ebay and search out the Tylose and give this a try... Again, thanks for your help...



Go to eBay and search Item number: 280432681115 That's 1 pound of food grade CMC for $7.00!



Oh, excellent!! I'm going to start doing this myself. I used to use the little bags of premix from CK...eh. This looks better.
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