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Gumpaste is too gummy

post #1 of 13
Thread Starter 

Hi everyone!

 

I made some gumpaste recently and when I took it out of the fridge after it's resting period it was super gummy. I felt like I was working a ball of chewing gum. I had to put shortening on my hands so it wouldn't stick to my hands. I tried adding cornstarch but it didn't help.

I was making a simple cake for my cousin with minimal decorations so I used fondant instead and didn't use the gumpaste because I was frustrated.

 

Is this normal? Or does it depend on the recipe used?

 

Thanks in advance!

post #2 of 13

What recipe did you use?  Why did you put it in the fridge?

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

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deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #3 of 13
Thread Starter 

I used a Maggie Austin recipe and I thought it was supposed to go in the fridge. I don't have the recipe with me but perhaps I wasn't supposed to do that. It was still flexible, just gummy.

post #4 of 13

I've only ever used the recipe on the gum-tex can.  I've never put mine in the fridge.  After its been out of the fridge for 24 hours was it better?  Try working in a bit of shortening, that may make it less sticky.

 

Sorry I couldn't be of more help.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #5 of 13
Thread Starter 

I didn't leave it out of the fridge for a long time. I just let it sit for a few minutes. What brand do you use? I 'll look into that one and see how it compares. Thanks for the help though!

post #6 of 13

I use the recipe on the gum tex can that byou can get at michael's.  I like it, although I find it necessary to use a bit more gum tex when its very humid, and absolutely necessary to weigh the powdered sugar.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #7 of 13
Thread Starter 

I will check it out. Thank you! I really want to make my own gp again.

post #8 of 13

I don't know what recipe she uses, but it should be pretty gummy/stretchable and make a snapping noise when it stretches and breaks.  There are some recipes I've seen that you keep in the fridge because they have egg whites in it (I guess.) I store mine in the freezer when I know that I won't be using it for a while, it keeps it from drying out.

post #9 of 13
Quote:
Originally Posted by costumeczar View Post

I don't know what recipe she uses, but it should be pretty gummy/stretchable and make a snapping noise when it stretches and breaks.  There are some recipes I've seen that you keep in the fridge because they have egg whites in it (I guess.)  That makes all kinds of sense.  I store mine in the freezer when I know that I won't be using it for a while, it keeps it from drying out.  That is really good to know. 

 

Thank you.

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply

deborahanne

http://grandmasugarskitchen.blogspot.com/
http://fromlinetocolor.blogspot.ca/

Life begins at 325° F, and, yes, that IS powdered sugar in my hair.

Baby Shower
(6 photos)
Birthday Cakes
(6 photos)
Christmas
(6 photos)
Reply
post #10 of 13
Thread Starter 
Kara, the recipe does use egg whites. My gp sounds the way you described yours. I guess I should have been more patient with it. I used to use Satin Ice and it is a lot harder in terms of consistency. When I would stretch it, it would roll back slightly. Not a lot, but a tiny bit. Do you have any trouble rolling yours out?
post #11 of 13
Thread Starter 
duplicate post
post #12 of 13

I use a kitchenaid pasta roller to roll mine out, it's a lot easier on the hands and shoulders to get it really thin using that than it is to do it by hand. The recipe that has the egg whites in it is a classic gumpaste recipe, and it's been around for ages. I've seen variations of it here and there, but it's nothing new. I don't use it because I feel that it dries really brittle, but it's really nice to work with, it handles really well. I use a quick gumpaste that's basically fondant with tylose in it, and I've messed with the recipe until I have it where I like it. I don't know about  how the satin ice handles, but the ingredients that are listed are:

Sugar

Corn Syrup

Palm Oil

Natural and Artificial flavourings

Gum Tragacanth

Cellulose Gum

Egg White

Titanium Dioxide

Glycerine

Modified Corn Starch

Potassium Sorbate

Acetic acid

 

If you compare that to the ingredients for the satin ice fondant, they're practically exactly the same, but the fondant has more glycerine in it than the gumpaste, and no egg white. Adding less glycerine and more gums will just make it stiffer, so based on how satin ice fondant handles, I'd guess that satin ice gumpaste would be kind of on the dry and stiff side. If you don't add the gelatin you're going to lose some of the stretch, so that could be why it's harder to roll out. Total speculation on my part, though, since I've never used it.

 

Try the egg white recipe and use corn starch with it if it seems too stretchy for your liking. That will stiffen it up some. I seem to rememebr that I was using the cornstarch with it when I used it, but I prefer to use crisco with the fondant/tylose mixture.

post #13 of 13
Thread Starter 

Thanks Kara. Yeah Satin Ice does dry very brittle and it is hard on my hands when I work color in to it. It also dries extremely quickly even if it well covered. I do use my pasta machine to get it thin but the other day the gumpaste stuck to the flower cutters I was using. As I mentioned before, I ended up using my fondant with some tylose mixed in and that worked better for me.

 

I will try the gumpaste again but add more cornstarch. Otherwise I will use fondant with tylose.

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