Gumpaste

Hei you all, hope you all are doing well.

If you love to make pretty sugar flowers for your cakes, you can buy ready-made gumpaste.

But you can also make it yourself, it is super easy and so much cheaper.

Here is how you do it:

Gumpaste

• 4 1/2 oz. (125 g) fresh or pasteurized egg whites
• 5 3/4 cups (725 g) powdered sugar
• 1 oz. (30 g) tylose powder
• vegetable shortening
• food coloring gel (optional)

Place the egg whites in a stand mixer bowl, fitted with the flat paddle or scraper paddle attachment.
Turn the mixer on high speed for 10 seconds to break up the egg whites.

Turn the mixer to the lowest speed; slowly add the 725 g of powdered sugar to make a soft consistency royal icing.

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.

If coloring the entire batch, add the paste, gel or liquid color at this stage, making it a shade darker than desired.

Turn the mixer to the slow setting and sprinkle in the tylose powder.

Turn the speed up to the high setting for a few seconds. This will thicken the mixture.

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,
adding enough powdered sugar to form a soft but not sticky dough.

Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.

• When you are ready to use the paste, cut off a small amount and knead in a little vegetable shortening into the paste.
• When not in use, the paste will need to be stored in the refrigerator. Before use, remove
from refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening into the paste.

By the way –

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Have a great day you all.