3
replies
Here is a good one. I use Wilton's gum tex instead of Tylose.
http://www.wilton.com/forums/attachments/nltlyosegumpaste_226092.pdf
miniflowercake
Posted 2 Dec 2013 , 2:22am
post #3 of 4
I tried to make my own gumpaste once but that didn't work out - the gumpaste dried way to quickly - now I just use the Wilton brand gumpaste mix and it works great! 
Quote:
This has a very good texture, and seems to keep for months at room temp, double wrapped in plastic wrap & put in a baggie to seal out all air.
**Gum Paste**
1 heaping Tbsp. glucose/corn syrup
3 Tbsp. warm water
1 Tbsp. Gum-Tex/Tylose Powder
3 cups sifted powdered sugar
1 cup sifted powdered sugar (save for later)
Paste food color optional
Place 3 cups powdered sugar in a large bowl. Stir in gum/Tylose powder. Form a well in the center & set aside.
Blend water & glucose in a cup, heat in microwave for about 30 seconds, till dissolved & clear.
Pour this mixture into the well(sugar), stir until well blended & very soft.
Seal in a plastic bag, air removed, & let sit for at least 8 hours at room temp.
Knead the remaining cup of sifted sugar into the paste. Gum paste will whiten & soften. Wearing latex gloves, you can portion & add any color now if you want. If it is all to be one color, add color to water in step 1. Ready to store double wrapped in plastic, and in airtight baggy.
When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead. Always put a little shortening on fingers before kneading to aid in suppleness. Knead 5-10 minutes, as needed, till warm and stretchy.
For gum glue:
2 tsp. gum powder
2 ozs. water.
Mix together....Thats All Folks!
++++++++++++++++++++++++++++++++
Then there is 'Carrie Bigger’s Gumpaste Recipe'
2 pkg unflavored gelatin (2 Tbsp)
2 pkg unflavored gelatin (2 Tbsp)
½ cup cold water
2 Tbsp melted shortening
1/3 cup white corn syrup
2 Lbs powdered sugar
3 Tbsp tylose powder
In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes.
Begin to heat the gelatin gently.
Stir until gelatin is a dissolved clear liquid. DO NOT ALLOW TO BOIL!! Turn off heat.
Add melted shortening and white corn syrup, stir to combine thoroughly.
Place powdered sugar (reserving about 2 cups) in a large glass or plastic bowl. Make a well in the center.
Pour the gelatin/corn syrup liquid into the well of sugar, and mix until nearly all of the sugar is stirred in.
Pour onto counter-top which has been lightly greased with shortening and dusted with the additional powdered sugar.
Sprinkle the tylose powder into the mixture.
With lightly greased hands, knead, incorporating all of the powdered sugar and tylose, until it forms a smooth rubbery ball. Add additional sugar as needed.
(You can use a heavy-duty stand mixer with bread dough hooks for this process). (It should not be really sticky or too soft. With experience you will learn how “stiff” is stiff enough.
Knead in as much sugar as it will take. Beginners usually make it too soft).
Wrap tightly in plastic wrap, twice. Store in gallon plastic zippered bag.
Allow to rest overnight. Can be stored at room temperature for weeks.
Refrigerate or freeze for extended storage time.
When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead.
In a small saucepan, add the water and sprinkle the gelatin on top to soften for about 5 minutes.
Begin to heat the gelatin gently.
Stir until gelatin is a dissolved clear liquid. DO NOT ALLOW TO BOIL!! Turn off heat.
Add melted shortening and white corn syrup, stir to combine thoroughly.
Place powdered sugar (reserving about 2 cups) in a large glass or plastic bowl. Make a well in the center.
Pour the gelatin/corn syrup liquid into the well of sugar, and mix until nearly all of the sugar is stirred in.
Pour onto counter-top which has been lightly greased with shortening and dusted with the additional powdered sugar.
Sprinkle the tylose powder into the mixture.
With lightly greased hands, knead, incorporating all of the powdered sugar and tylose, until it forms a smooth rubbery ball. Add additional sugar as needed.
(You can use a heavy-duty stand mixer with bread dough hooks for this process). (It should not be really sticky or too soft. With experience you will learn how “stiff” is stiff enough.
Knead in as much sugar as it will take. Beginners usually make it too soft).
Wrap tightly in plastic wrap, twice. Store in gallon plastic zippered bag.
Allow to rest overnight. Can be stored at room temperature for weeks.
Refrigerate or freeze for extended storage time.
When ready to use, start with a baseball-sized piece and warm briefly in microwave no more than 10 seconds at a time to soften and make easier to knead.
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