MICHAEL'S FLOWER PASTE
THIS RECIPE IS BEST MADE WITH A HEAVY DUTY MIXER
25MLS (5 TEASPOONS) COLD WATER
10MLS (2 TEASPOONS) POWDERED GELATINE
500GM (4 CUPS) PURE ICING SUGAR
15MLS (3 TEASPOONS) GUM TRAGACANTH
10 MLS (2 TEASPOONS) LIQUID GLUCOSE
20MLS (4 TEASPOONS) COPHA (MELTED)
30 MLS (6 TEASPOONS) EGG WHITE, STRING REMOVED.
SOFTEN THE GELATINE IN THE COLD WATER AND LEAVE STAND.
SIFT THE ICING SUGAR IN A HEAT PROOF BOWL, SPRINKLE THE GUM TRAGACANTH OVER THE TOP, PLACE IN THE OVEN PREHEATED TO 100deg C FOR ABOUT 30MIN TO WARM THE SUGAR.
WARM THE GLUCOSE, GELATINE AND COPHA OVER HOT (BUT NOT BOILING) WATER UNTIL EVERYTHING IS DISSOLVED.
HEAT THE BEATER OF THE MIXER IN OVEN, THEN PLACE IN BEATER.
PLACE BOWL OF WARM SUGAR AND DISSOLVED GELATINE MIXTURE AND THE EGG WHITE IN THE MIXER, TURN MIXER ON LOWEST SPEED, MIX UNTIL ALL INGREDIENTS ARE COMBINED.
THE PASTE WILL BE A DULL BEIGE COLOR AT THIS STAGE.
TURN THE MIXER TO THE MAXIMUM SPEED, BEAT UNTIL THE PASTE IS VERY WHITE AND STRINGY.
REMOVE THE PASTE FROM BOWL, PLACE IN A CLEAN PLASTIC BAG AND SEAL IN AN AIRTIGHT CONTAINER AND REFRIGERATE.
THE PASTE MUST BE LEFT TO MATURE FOR 24 HOURS BEFORE USE.
Modelling Paste 1 ( for use when the weather is warm)
Into 500gr of plastic icing incorporate 2 teaspoons of gum tragacanth or acacia gum,(put all ingedients in a plastic bag and knead together can be a good method) or put a little cornflower on the board and knead together. Do not use icing sugar in the kneading process.
Put paste in a plastic bag (freezer bag is good) and then into an airtight container, store in a cool place for 24 hours to allow for the ingredients to blend together.
Making plaques with plastic icing.
(Much the same as above but a quick drying mix)
Make two golf ball size shapes of plastic icing.
Put in plastic bag and add 2 teaspoons of gum tragacanth.
Knead both ingredients well together.
You now have a plaque mixture that will harden quickly and be stronger than plain plastic icing. Allow 24 hrs to harden.
Modelling Paste 2
1 tablespoon gum tragacanth, 1 heaped tablespoon glucose, 3 tablespoons warm water, 1 tablespoon lemon juice, 450gr icing sugar. Mix warm water and Glucose until Glucose is absorbed. Add the gum and lemon juice and, after these ingredients are thoroughly mixed, add small amounts of icing sugar until you can work the mixture with your hands. Continue adding small amounts of icing sugar as you knead the mixture on a table top. As soon as the mixture is pliable and can be shaped without sticking to your fingers, you've added enough sugar (450gr or more) and the gum is of correct working consistency. If you're not going to use the gum paste mixture immediately, place it in a plastic bag and then i n a covered container to prevent drying. When stored properly, your gum paste will keep for several months. Modelling paste or Gum paste handles best when it is several days old.
Modelling Paste 3 (Leonie's Method)
I read your recipes for modelling paste while I was at your site. I use a different one:
4 x 700g egg whites
5x teaspoons of Tylopur or CMC or Cellogen
At least 3 boxes fine sifted pure Icing sugar.
Beat egg whites until they become foamy. Gradually add fine sifted icing sugar until the mix will hold a firm peak. Add Cellogen or CMC or Tylopur powder. Mix until powder is mixed in. Watch that electric mixer doesn't become to labored.
Take out of the bowl and kneed in more icing until paste is not sticky and is ply able and soft. Resembling blue/yellow tack consistency and stretch.
This recipe makes around 1.05KG
There are many different types of gums available, Gum Tragacanth, Gum Arabic, Xantham Gum, CMC or Cellogen (also known as tylo tylose or tylopur). but basically they are used in cake decorating to dry out the icing and make it a little harder.
Every gum has different properties and come in different strengths, depending on the combination of ingredients the gums can vary in their behavior. You will need to experiment to find the gum that suits you best.