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Nicholas Lodge Gumpaste Recipe anyone...???? - Page 2

post #16 of 38

10 X means how many times the powdered sugar was sifted.  It is a finer, silkier sugar.  Many sugars are 6X, meaning 6 times sifted.

post #17 of 38
Ah, thank you! So if I get regular confectioners sugar, should I sift it more?
Nancy
post #18 of 38
Quote:
Originally Posted by nancylee61 View Post

Ah, thank you! So if I get regular confectioners sugar, should I sift it more?
Nancy


I'm unsure as to the answer of your question but I make & use Nick L. paste all the time.  I've used 10X and 6X.  I will NOT use the 6x again - it's just not as smooth.

 

The recipe I have uses grams so I am unfamiliar with the posted measurements. I prefer a soft paste to begin with so I add 2 gm.  more egg white.  If I am doing something that needs to be stiffer I add more tylose as I need it. 

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post #19 of 38

I,ve used Nicks g/p for about 18 yrs. I make it just as the recipe calls for. I love to work with it. I love how it dries. I love wiltons premade (not the can) very much too. Somes i mix the two when i am teaching a day of sharing . Every one likes that also. hth

post #20 of 38

How Long do this recipe keep for, considering It has egg white in in ?

post #21 of 38

Quote:
Originally Posted by justinaud View Post

How Long do this recipe keep for, considering It has egg white in in ?

You keep it in the fridge when you're not using it. It lasts a long time, but you can also store it in the freezer if you won't be using it for a while.

There are two Nic Lodge recipes, too. The one that I used in culinary school works better than the one on Craftsy and it doesn't dry as chalky. The Craftsy one is more like a pastillage. I wrote an article about gumpaste yesterday on my blog with the different recipes that includes both NL recipes, here's the link: http://www.acaketorememberva.blogspot.com/2013/10/gumpaste-recipes.html
post #22 of 38
Quote:
Originally Posted by costumeczar View Post



You keep it in the fridge when you're not using it. It lasts a long time, but you can also store it in the freezer if you won't be using it for a while.

There are two Nic Lodge recipes, too. The one that I used in culinary school works better than the one on Craftsy and it doesn't dry as chalky. The Craftsy one is more like a pastillage. I wrote an article about gumpaste yesterday on my blog with the different recipes that includes both NL recipes, here's the link: http://www.acaketorememberva.blogspot.com/2013/10/gumpaste-recipes.html

 

Thanks for the NL recipe.  I will definitely have to try the culinary school version.  The Craftsy version lasts a long time in the fridge/freezer but it is on the stiff side.  Love you blog! 

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post #23 of 38

thank you Jwinslow, but now I have another problem, i made the gumpaste following Nicolas lodge's recipe, I let it rest for 24 hours and when i decided to use it, it was crumbly and dry, i added some shortening and it became too sticky, I added corn starch and it was too dry, I could now roll it with out it, it kept sticking to the board how can I fix this, I have meringue powder can I add that to the recipie, i dont know what went wrong and it there any way i cant avoid this?

post #24 of 38
Quote:
Originally Posted by justinaud View Post

thank you Jwinslow, but now I have another problem, i made the gumpaste following Nicolas lodge's recipe, I let it rest for 24 hours and when i decided to use it, it was crumbly and dry, i added some shortening and it became too sticky, I added corn starch and it was too dry, I could now roll it with out it, it kept sticking to the board how can I fix this, I have meringue powder can I add that to the recipie, i dont know what went wrong and it there any way i cant avoid this?

Try the recipe from my blog post that has gelatin in it. The one on Craftsy is more of a pastillage recipe, which is more brittle and dry.

The funny thing is that I was watching another craftsy class, and someone asked the instructor about the difference between sugarpaste and flowerpaste. She said that there was this, that and the other, and then there was pastillage, which was dry and you definitely wouldn't want to make flowers out of it.
post #25 of 38
Thanks for sharing that 2nd Nicholas Lodge recipe. Have you ever subbed tylose for the gum tragacanth?
post #26 of 38
Quote:
Originally Posted by justinaud View Post
 

thank you Jwinslow, but now I have another problem, i made the gumpaste following Nicolas lodge's recipe, I let it rest for 24 hours and when i decided to use it, it was crumbly and dry, i added some shortening and it became too sticky, I added corn starch and it was too dry, I could now roll it with out it, it kept sticking to the board how can I fix this, I have meringue powder can I add that to the recipie, i dont know what went wrong and it there any way i cant avoid this?

My first try batch wasn't too great.  I discovered that having the mixture at a soft peak stage before adding the tylose is essential.  I over mixed mine.  Not being able to feel your paste, hard to say what to do.  I have added fondant to soften but not to a whole batch, just for what I'm working on.  I'm sorry this didn't work .  Maybe others will jump in here but I wouldn't add meringue powder.

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post #27 of 38

Justinaud,  I am also going to try the recipe on Costumeczar's blog.  I also ordered some from her Etsy shop.  I prefer using Platinum paste for flower petals and am hoping the blog recipe is fairly close to it.

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post #28 of 38

In the meantime, when you make it, if you know it was too dry, add more water to it, a little at a time, until it's a texture that you like. You can adjust the amounts of ingredients to make it act the way that you want to, there's no reason why you need to stick to an exact recipe.

post #29 of 38
Quote:
Originally Posted by vgcea View Post

Thanks for sharing that 2nd Nicholas Lodge recipe. Have you ever subbed tylose for the gum tragacanth?

I'd like to know the answer to this also. I'm about to make a batch, but gum trag is brown and makes for an ugly color in the end. Can we sub the tylose? (I made Mexican paste for some new patchwork cutters, but the gum trag made it the most unappetizing color!

post #30 of 38

Bumping this one back up because I'd like to know the answer!

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