Gumpaste Recipe

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About the Gumpaste:

All the gum paste must be previously done by the Host. It is necessary to have 1 spare recipes. The gumpaste can be prepared up to 1 week ahead the class, stored in airtight ziplock bags and stored up 1 week in the fridge or freezer and thawed the day before the class.

Important: All the batches of gum paste must be at room temperature the day of the class.

Also it is not recommended to prepare more than 2 recipes of gum paste at the time.

It is also necessary to have the ingredients for 1 recipe to start the class with a demonstration for the students.

Important: This Tylose powder is mandatory for this recipe.

Ingredients

  • 75 g Fresh egg whites
  • 382 g Powdered sugar with Cornstarch listed in the ingredients. Sifted.
  • 19 g Tylose powder / High Quality CMC
  • 12 g Vegetable shortening

Method

  1. Place the egg whites and powdered sugar in a stand mixer bowl, fitted with the flat paddle or scraper paddle attachment.
  2. Turn the mixer to the lowest speed to make a soft consistency royal icing.
  3. Turn up the speed to setting 3 or 4 for about two minutes. Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue, and the peaks should fall over.
  4. Turn the mixer to the slow setting and sprinkle in the tylose powder.
  5. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.
  6. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some powdered sugar. Place shortening on your hands and knead the paste.
  7. Mature the gumpaste for 24 hours if possible before use, keeping in the fridge.