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Culinary Schools Guide
(Information, advice and insight from culinary junkies, blog style)

Fondant Recipe©

4lb bag of powdered sugar
1 packet of Knox© gelatin
½ cup of cold water
8-16 oz. Of glucose
1/3 cup of Crisco©
3 teaspoons Sugarpaste© Gums
1 teaspoon of flavoring

Mix the gelatin with cold water. Set aside. Mix powdered sugar and gums. Make a well in the center. Melt the gelatin over hot water or microwave for one minute. Mix dissolved gelatin, flavoring and glucose. Pour into well of powdered sugar mix. Add Crisco©. Mix with dough hook or by hand. Knead on smooth surface dusted with powdered sugar. Mix until smooth.

To store: wrap with plastic wrap then seal in plastic Ziploc© bag.

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Pastillage Recipe

4 cups powdered sugar (set aside 2/3 cup)
1 Tablespoon Sugarpaste gum mixture
¼ cup water

Grease the bowl, paddle/beater. On slow setting mix the powdered sugar and gum mixture. Add water. Mix on slow setting. Grease the work surface, pour 2/3 cup powdered sugar on work surface. Grease hands with Crisco. Put pastillage mixture onto sugar and knead very well. The pastillage can be used immediately. However, it will dry out faster than gumpaste so don’t use it for anything that takes a long time to make.

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Gumpaste Recipe (Gum Tragacanth based)

1 pound 10x Confectioners Sugar
1 Tablespoon and ½ teaspoon Gum Tragacanth
¼ to 1/3 cup cold water
1 ½ teaspoon unflavored gelatin
1 Tablespoon shortening
3 Tablespoons glucose

Combine sugar and gum tragacanth in a large mixer bowl.

Soften gelatin in the cold water in a heatproof glass container.

Allow this to stand for 5-15 minutes. Melt shortening and cool a bit. To dissolve gelatin, place glass container with gelatin water mixture in hot water. Stir slightly until mixture becomes clear. It starts out looking like frosted glass and gradually melts to clear. This takes about 1minute and a half. Be careful not to overheat. Remove container from water; stir in glucose and shortening.

Attach mixer bowl to mixer platform. Add liquid mixture. Mix to combine. At first the mixture will be very soft, beat on medium speed about 5 minutes. The mixture will stiffen up. A plastic scraper helps remove the sticky, gooey mixture. The mixture will look like a big marshmallow. If you have used the full amount of water, the mixture will be soft, and likewise the mixture will be firmer with the minimum water added. Place in a greased airtight covered refrigerator container.

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Pan Grease

1 cup shortening
¾ cup oil
1 cup flour

Mix well and store in airtight container.
Does not need refrigeration.

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