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Using Wilton gumpaste mix for flexible royal icing - Page 2

post #16 of 23
Thread Starter 
Hi Uniqueask, I am just now seeing your post. I am glad your cake turned out well but I am sorry your nets didn't. I hate it when things don't turn out...even though you would think I would be used to it since it happens at least once a cake LOL

I have learned so much from this site and try to pass on what I have learned and pray I can be of some small help to others
post #17 of 23
The original poster did not make a flexible royal icing. There is not mention of mixing it with RI. What she made is gum paste and piped it before it set up.

What the true test for flexible, rubbery RI would be to add the Wilton gum paste mix to RI and see if it works the same as the other brand.
I am no longer active on CC.  They will not let me delete my account.
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I am no longer active on CC.  They will not let me delete my account.
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post #18 of 23
I've been reading about the flexible RI and have seen mixed reviews. Most are concerned that maybe they didn't mix it long enough. How long do you mix it? What should the consistency look like so that I know it's been mixed long enough?
post #19 of 23
Thanks for posting this, I was looking for these results. I'm hoping to try this technique in the not too distant future. icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #20 of 23
I have been doing some research on this subject and it seems like the magic ingredient is xantham gum. If you google xantham gum icing you will find a patent issued in the 70s that goes into exact detail about the mixture and percentage of xantham gum to add to the basic royal icing recipe.

I believe this recipe is the same as the name brand product because the ingredient list matches up.

Good luck!
post #21 of 23
So I mix up the powdered gumpaste mix with the water, let it set for a bit, then just pipe that? Or am I supposed to add this mixture to royal icing? *confused*

Also, how long do you let it set before piping it? At what point do you add colour? After you've piped it, how long before you move it to your cake?

hmmm.... does anyone know of any detailed instructions I can follow, I think I need it, the more I read on this, the more confused I've become!
post #22 of 23
Thanks for this thread. I used the Wilton mix for Charlotte's Web spider web and it worked wonderfully. Quick and so easy to do. I mixed, used it immediately, then let the web set overnight.

http://cakecentral.com/gallery/1940664
post #23 of 23

I have never tried the Baker's corner brand, but I have used Sugar veil for the first time and I must say it it fantastic.  The wedsite that I have found it to be the least expensive is at:

 http://www.CakeSupplies4U.com.

 

The sugar veil recipe is patent but can be located at this website http://patft.uspto.gov/netacq/nph-Parser?Sect1=PTO2&Sec2=HITO

I hope this helps you.

Sabrina A. Leslie

Sugga-Faries

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Sabrina A. Leslie

Sugga-Faries

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