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HELP!!!! Dry Gumpaste

post #1 of 10
Thread Starter 
. icon_cry.gif I'm in trouble. I made a batch of Nicholas Lodge's gumpaste for a cake I'm making for a family party on Sat. My gum paste is dry and I've been neading it for an hour and have worked crisco into it but its not doing any good. It doesn't hold together. I don't have time to make another batch, my add ons won't harden in time if I don't do them tonight.
post #2 of 10
You might try heating it in the microwave and then continue to knead it.
post #3 of 10
Put it in a large zip loc bag and before you seal it, spray it with water. Then knead it in the bag until the water is worked in. It should soften up enough to use.
post #4 of 10
Thread Starter 
Since posting I've added a little glycerine and I've been adding crisco to my hands and kneading its starting to get workable but I'm concerned it will never dry out if I add too much.
post #5 of 10
you need to wait 24 hours for the tylose to properly activate. it seems dry and crumbly when you first make it but will be elastic and spongy the next day.

hope you were able to work with it!
post #6 of 10
Thread Starter 
Quote:
Originally Posted by FromScratchSF

you need to wait 24 hours for the tylose to properly activate. it seems dry and crumbly when you first make it but will be elastic and spongy the next day.

hope you were able to work with it!



I did let it rest, 2 days in fridge, wrapped in plastic wrap then in double plastic bags. I ended up breatking off another piece and started over. When I gave up and went to bed it was somewhat better. Although now my hands are so stiff I don't think I can knead as much as I did yesterday again today. icon_cry.gificon_cry.gif
post #7 of 10
Neither glycerine nor crisco contain water.

For "dry" crumbly gumpaste you need to add either plain water or egg white (also in the Lodge recipe).

Both glycerine and crisco prevent the paste from drying properly after you have shaped it.
post #8 of 10
Thread Starter 
Quote:
Originally Posted by BakingIrene

Neither glycerine nor crisco contain water.

For "dry" crumbly gumpaste you need to add either plain water or egg white (also in the Lodge recipe).

Both glycerine and crisco prevent the paste from drying properly after you have shaped it.



I was afraid of that, that's why I trashed the piece I was working with and started over. Its not exactly dry and crumbly, its not holding together. Its soft but when I squeeze a handful then fold it over and try to work it together it doesn't adhear to itself almost as if its greasy but thats before I add any crisco. icon_mad.gif I need to get it working now,I'm going to try again. I'll try some egg white.
post #9 of 10
No, no more crisco--that ruins Nick's gum paste recipe. It will never be right if you've kneaded in a lot of shortening!
Water is also not the answer--it creates sugar crystals.
Nuking it makes it initially pliable, but it cooks it and makes it quickly unworkable.

To moisten this recipe, you need to add in egg white, very small amounts at a time. I suggest doing this to 4 ounce balls of the gum paste as you go.

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #10 of 10
Yes, listen to Rae, add egg white.
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