Making Flowerpaste with a mixer

There are many brands of flowerpaste available to cake decorators these days, and in our experience they all differ slightly. Some are stickier than others, some dry harder and most are quite expensive!

We believe you can save yourself a lot of money by making your own flowerpaste.

Flowerpaste (or gum paste as it is known in America) is what cake decorators use to make a wide range of edible creations for cakes. It is most commonly used for making sugar flowers due to it's ability to be rolled out so thin you can just about see through it, and still work with it!.

You can mix it 50/50 with sugarpaste (USA: fondant) and it produces a nice result that hardens a little better than sugarpaste alone, this works well for making models and characters.

The original recipe for this came from the internet, where we have seen it in different variations. We have adapted it a little to our own preferences after several trials! As it was given using American cups - We use measuring cups instead of scales for this one, which we think is easier when dealing with icing sugar!

INGREDIENTS:
  • 15g powdered egg whites mixed with 10 tsp water (equivalent to 2 egg whites) so they are pasteurised. NOTE: Raw eggs could be dangerous!
  • 680g or 3 cups of sifted icing sugar (confectioners sugar)
  • 15g or 3 teaspoons Tylo powder (also known as CMC)
  • 10g or 2 teaspoons of trex (10g)
  • 30g or 2 tablespoons Glucose (30g)
  • 30g or 2 tablespoons oil (vegetable/sunflower it doesn't matter! We find this gives a softer, smoother paste.)
  • To make flowerpaste we use a Kitchen Aid mixer which works best with the metal beater paddle, we have tried it with a hand mixer - it broke it... You could possibly mix this by hand, but we've not tried it with this recipe!

    PROCEDURE:
    1. In a mixing bowl, place the reconstituted egg white.
    2. Add the icing sugar and beat on low speed for 1 minute. (You may want to hand mix with a spoon first to avoid icing sugar cloud bursts!)

    3. Add the glucose, trex and tylo and beat on medium speed until you achieve a very thick consistency. It should be firmish to squeeze and a little sticky, but if you have trex on your hands it shouldn't stick. If it is too dry, add a little oil.
    4. Transfer mixture onto a Trex (Crisco) greased counter top and knead, knead, knead!.

    5. You can add a little more icing sugar until you achieve a soft but not sticky consistency. It will be stretchy as in the last photo.
    6. It is now ready to use, but it is recommended you leave it overnight to set - it may feel rock hard in the morning, this is OK! simply cut a little off the end and work it up, you will soon see it's fab to use!
    7. Keep it in a tightly sealed bag, or airtight container to prevent it from drying out and hardening unnecessarily.

    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!