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)