Nicholas Lodge Gumpaste Recipe anyone...????

I'd like to know the answer to this too. I am considering making some!

I've used Nick Lodge's gumpaste recipe for so long now that I can't remember the comparison to Wilton's. Prior to that, I used Scott Woolley's recipe, but much I prefer Lodge's.
I remove it from the fridge and with a little Crisco on my fingers, work a small portion of it until malleable. It is extremely easy to work with, you can form even the thinnest of petals and it dries rock hard. I absolutely love it and would never buy commercial again. It also freezes well and I keep several batches-well wrapped- in the freezer.

Could you post the recipe? I am now interested?

Here you go:

Nick Lodges Tylose Gumpaste

Tylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the Tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color.
The following recipe will make approximately 2 pounds of gumpaste.

4 - Large Egg Whites

1 - 2 lb. bag 10x powdered sugar
11 - Level teaspoons Tylose

4 - Teaspoons shortening (Crisco)

Instructions removed by Mod for copyright.

I have used Nicholas Lodge's recipe and I recently found a YouTube video from Linda McClure for her Gumpaste recipe. I believe I like her recipe better. It is really easy to work with and it seems to come back better if you have to rework anything. If it has a dry tendency from overworking it smooths right out with just a little extra kneading. I am currently using it to make Gerbera Daisies for a wedding cake I have due on July 1.

Do a search on You Tube for Gumpaste recipe and one of her (deseretdesigns1) videos should come up. The gumpaste has, I believe, 3 videos in the Series.

Yes, it has a sponge-ier texture then commercial brands. But it is far superior to any commercial brand you will find.

I have been reading wonderful acolaides for the gumpaste recipe by Nicholas Lodge and want to try making a batch but I have one hesitation with the recipe. If you follow his recipe you end up with a product that is using raw egg and while I didn't use to have an issue with this, I do now after learning several years ago about the death of someone from samonella due to raw egg whites. And in my opinion, if this man who died can get ill from this then ANYONE is vunerable. The person whose death I know about was a hardened, lifelong toughened old country farmer who had spent all his days around his livestock, chickens and eggs. Over the years he had been exposed to numerous contaminants and bacteria without any problems. He had built an immunity to almost anything you could imagine being around a farmyard. But, one day he became slightly ill and no one thought much about it. No one ever considered something like salmonella so by the time he was seriously ill and was taken to the hospital it was a very advanced case. They were unable to save him and he died. The only thing the family has been able to work out is one day he had a broken egg in the kitchen. After he cleaned away the broken egg he didn't properly wash the area or the items he used and somehow caught the salmonella from one or several of the items in the kitchen. I always shrugged off such things as salmonella having also been around farm fresh eggs grown by family members. In my life I had never seen a "bad" egg spoken of so often by professional chefs let alone considered the possibility of Salmonella. I had licked the bowl and beaters of more cakes and other baked goods than I could possibly remember in my childhood without an ounce of trouble.  This brings us back to the raw egg whites used in this recipe. Unless I'm missing it somewhere I don't see any place where these egg whites are heated or cooked and this gumpaste is used to decorate the cake AFTER it's been baked so I don't see any way to get around the fact you're not only handling and working with the raw eggs but you're serving it to individuals on the cake. I know people are using them for decorations but people, especially children, DO at times eat these decorations and they are in contact with the rest of the cake. What does everyone else do about this situation with the egg whites?

Use pastuerized egg whites you van get them at the supermarket.

 

That gumpaste recipe is an old traditional one, we used to use it in pastry school. It's nice to work with but I think it dries to a really brittle finish so I use a different one. It's definitely different than Wilton's, it's better!

I have been wanting to try this recipe for awhile now! Thanks for posting Milkmaid24!

i am going to try this have what i need for the one scott clark wooly dose but seems more to it then this one dose

I have made gumpaste following his basic recipe *except* I use royal icing instead of using the first 6 steps in the above recipe. 

I was teaching Wilton and in course 2, I believe, I had to demo making royal icing using Wilton's meringue powder.  I almost *never!* use royal and got tired of throwing it out.  I needed some gumpaste and had that royal.  If you study the recipe as printed you will see that the first 6 steps is nothing more than m aking royal icing :)

So the next day I used the royal icing I had made in class and just added the Tylose to it and I hade perfect gumpaste.

Plus over the yrs I got to where I seldom let it 'ripen' in the firg for that 24 hrs - often used it right away.

I love Nick's recipe.  I use it all the time.  I do put a little less sugar in than it calls for.  Also, I add the crisco at the end of the beating cycle.  MUCH easier than kneading it in.  Add the sugar SLOWLY.... then you won't get lumps.

 

Jen :-)

The company that Nicholas Lodge buys his commercial gum paste from (Albert Uster) has Nick's recipe in US measurements in PDF format. It calls for 12 tsp. of Tylose. Most of the other recipes for gum paste call for 11 tsp. Has anyone made this gum paste with the 12 tsp?

 

Marjie

Hi,
Is 10 times powdered sugar the same as confectioner's sugar? Thanks, I feel like a dolt, I should know this, but don't.
Nancy