Making Flowerpaste by hand

After we made our original flowerpaste recipe, Lou went away and made a few tweaks and came back with this one. It's great as you don't need a mixer to make it, as it's made in a bowl by hand.

Click below to download a PDF version of this recipe for easy printing.

INGREDIENTS:
  • 500g Icing Sugar
  • 3 teaspoons Tylo powder
  • 2 tsps or approx 8g of egg white powder equivalent to 2 egg whites (A sachet of Dr Oetkers egg white powder contains approx 1 egg white or 4g/1tsp of egg white powder)
  • 3 tbls warm water (approx 45ml) (This is less then that instructed on the egg white packet)
  • Half of a sachet of Dr Oetker Gelatine (approx 1 teaspoon)
  • 25ml of cold water (for the gelatin)
  • 2 x 5ml teaspoon liquid Glucose
  • 4 level teaspoons Trex (or any other white vegetable fat)

PROCEDURE:
  1. Put 400 grams of the icing sugar into one bowl and 100 grams in another bowl.
  2. Add the Tylo powder to the 100g bowl of icing sugar. (Adding the Tylo powder in this second batch of icing sugar, means that the initial mix is softer and easier to bring together).
  3. Dissolve the egg white powder in 3tbls warm water. Leave to stand for 10-20 mins to allow it to blend completely (this is approximately equal to 2 egg whites).
  4. Sprinkle the gelatin powder onto 25ml of cold water and soak for 5-10 mins.

  5. Warm the gelatine mixture gently (you can use a microwave). Dissolve it until it is clear and free of any graininess.
  6. Add the glucose. You may find it easier to measure the spoonfuls of glucose if you warm the pot in the microwave.

  7. Measure the Trex and add to the mixture – press it into the spoon to measure each level teaspoonful.
  8. Warm the gelatine, glucose and Trex mixture to allow it to blend together. Making this mixture quite warm will help with the next mixing stage, but too hot and you’ll cook your egg white!

  9. Take the egg white solution and stir into the 400 grams of icing sugar. Now add the warm gelatin mixture to make a very soft paste.

  10. Once it is reasonably well mixed, add the 100g of icing sugar/Tylo mix and stir well. Use a little icing sugar on your work surface.

  11. Turn out the paste and knead to incorporate the remaining icing sugar. It will become stiffer as the Tylo starts to work and the paste cools. Kneading at this stage will help give a smooth, even consistency to your final paste.

  12. Once you have the rest of the icing sugar kneaded into the paste, cover your hands and the work surface with a little Trex. Finish the kneading leaving the paste coated with white fat. Put it in a plastic bag. You can use it straight away but it may still be quite soft if it is still warm. It is best left to rest at room temperature overnight. Re-knead the flowerpaste when you take a piece to use.
  13. It can be divided into small parcels, double wrapped in cling film and put in a bag to keep in the freezer to store for longer periods. The mix has no preservatives as commercial products would, but it still keeps well for several weeks at room temperature.

Some people say keep it refrigerated, but we find room temperature (cool room!) is best. NOTE: We cannot be held responsible for how long it keeps for as it is hard to tell when something like this is 'off', but we have kept and used ours for up to 6 weeks and it's fine (although it might need a bit of kneading!).

You can colour it with any paste colours, we recommend sugarflair:)

TIPS:
  1. If it's too sticky when you make it, knead in more icing sugar until you can pinch it without it sticking to your fingers.
  2. Make sure you always keep it covered or sealed in an airtight container or bag, air makes it dry out.
  3. If it does dry out too much, knead in a little trex and work it back up, it is surprising how it comes back!
  4. If you are using cutters, roll it thin and let the surface dry off for a minute before you use the cutter. You will get a smoother, less sticky cut!