As I wrote in my previous post, there are two different dough’s used for decorating cakes: Fondant and Gum Paste. Though they look similar, they are distinctively different in their uses. Hope you get a chance to read my post Fondant vs Gum Paste before preparing the Gum Paste recipe.
You may wonder why I am dwelling on this issue so much, for this is the third post?!? It is because most people in this region don’t know the difference, in English they have specifically different names, but in Arabic - so far – I have come upon one name only that is used for both.
Just like Fondant, Gum Paste is a pliable dough, that easily shaped and tastes sugary sweet. The main difference between Fondant and gum Paste is that gum-paste includes gum taganath (I use Gum-tex from Wilton) which helps the dough harden when it dries. Gum paste hardens to the point that it resembles hard candy which makes it perfect for 3-dimensional figures and shapes, as well as for preparing thin leaves and delicate flowers.
Gum Paste Recipe
Preparation time: 10 min
3 cups powdered sugar
2 teaspoons gum-tex (from Wilton) or Tylose
¼ cup hot water (hot and not boiling)
2 tablespoon light corn syrup (or glucose)
1 cup powdered sugar
1/3 cup starch (corn flour)
How to make Gum Paste Recipe:
- Put the 3 cups powdered sugar and the Gum-tex in a bowl. Mix well.
- Mix the hot water (not boiling, just hot) with the corn syrup until syrup is dissolved.
- Add the water mixture to the sugar mixture and mix well until you have a consistent, sticky paste.
- Lay a nylon bag inside a large cup. This is to simplify pouring the paste in the bag.
- Pour the gum paste into the bag.
- Seal the bag well to stop any air from seeping in.
- Place the sealed bag inside an airtight container and seal. Put the container in the fridge for not less than 8 hours. After that you will notice that the paste solidified and hardened.
After 8 hours:
- Mix the powdered sugar with the starch (corn flour).
- Sprinkle the surface you will use for kneading the gum paste with some of the powdered sugar and kneading the gum paste while gradually adding some of the powdered sugar mixture. Note: the exact amount of the powdered sugar mixture you need, will depend on the air temperature and humidity of the area you are living in.
- You will need to knead the dough for about 4-6 minutes until you get a soft, pliable and easy to form dough. You will notice that the dough will become a little sticky which is exactly as it should be.
- After that you can color your gum paste with food coloring. It is best to use non-liquid food coloring.
- When Gum Paste is exposed to air it quickly dries and loses its pliability. So only work with the amount you need for the shape you are making and keep the remaining gum paste tightly wrapped in a nylon bag.
- After you form you figures and shapes. Set aside to dry before decorating your cakes with them. Larger shapes will need several hours to dry.
- Gum Paste is never used to cover cakes.
- You can store your Gum Paste in the fridge for a week to 10 days if you seal it very well.
- Keep Gum Paste away from liquids and air.
- Read my post Fondant vs Gum Paste before starting to prepare this recipe.
These are the pictures for my daughter’s 9 years birthday last month. She asked for an Angry Birds cake. All the figures are prepared using this Gum Paste recipe.
Hope you enjoyed today’s easy sweet recipe: Gum Paste. Bon appetite.
Do you like preparing and decorating your cakes?
اضغط الرابط لقراءة وصفة عجينة السكر الصلبة، جم بيست باللغة العربية