Someone getting into cakes and candies?
Pastillage = gum (based) paste = sugar paste = roll-out icing = sugar dough = icing sugar = fondant
Used for decorative work, easy to mould, shape, color and roll out. No need to wait for sugarpaste to dry before finishing final decorations on cakes. Possible to add gum so it will dry harder for modelling flowers or sculptures. Becomes very hard when dry.
1 lb. icing sugar
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional, see note above)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours.
4 lbs powdered sugar, sifted about 5-10 more times
8 egg whites
4 drops acetic acid; pure lemon juice works (no pulp or seeds) color as required
2 tbsp gum tragacanth; this gives you the time to work with it, optional
Have sanitized stainless steel bowls
1. Lightly beat the egg whites.
2. Slowly add a third of the sifted powdered sugar.
3. Add the acetic acid, beating well
4. Continue adding the powdered sugar until half the sugar has been incorporated.
5. Add the gum tragacanth and mix thoroughly.
6. Allow to stand for at least 30 minutes; ensuring it is covered with a damp cloth
7. Slowly add the remaining sugar, kneading well with each addition of sugar.
8. When the desired texture and degree of elasticity has been achieved, saran wrap, then wrap in a
damp towl, then resaran wrap.
9. Roll out, using a dusting bag of cornstarch. posted by hans
gelatin l oz.
cold water ll oz.
confectioners' sugar 5 lb.
cornstarch l0 oz.
cream of tartar .08 oz.(l tsp)
Stir gelatin into the water. let stand 5 minutes, then heat until the gelatin is dissolved.Sift together the sugar,starch, and cream of tartar.
Place the gelatin and the water mixture in a stainless-steel mixer bowl.
Fit the mixing machine with the dough hook. With the machine running at low speed, add the sugar mixture as it is absorbed.
Blend until you have a smooth, pliable paste. Must be kept covered. From: lisa
For MANY more recipes, look here:http://www.google.com/search?q=Pasti...n&lr=&safe=off
[This message has been edited by cchiu (edited 12-22-2000).]