"One Size Fits All" Gum Paste
All you need to have on hand is some fondant -( I love Fondex from Cal- Java) and some CMC. I mix about a Tablespoon per pound into the fondant, let it sit for an hour and bingo - instant gum paste. You can vary the amount of CMC according to your needs.
This is the kind of thing you would want to use if you need something to really hold its shape while it dries and that dries quickly. It is great if you are using molds to create pieces - pop some of this into the mold and stuff it in the fridge or freezer for a bit. When it comes time to unmold, the piece will come out much easier than it would if you were using a softer paste.
That being said - if I were going to enter a cake show, I would use a finer softer paste so that I could get the thinnest edge possible on my petals; but this paste fits a great deal of my everyday needs.
I also use the bagged gum paste mix which I order in from Country Kitchen. If the paste does not mix up as stiff as I want it to be, I add the CMC to it and am in business in no time at all.
Rosemary Watson`s Gum Paste
When I spoke to Rosemary at covention she graciously gave me permission to give these recipes out to whoever wanted them.
Note: This recipe cannot be made by hand.
1 pound powdered 10X (Confectioner`s) sugar
2 Tablespoons Gum Tragicanth
1 1/2 teaspoons unflavored gelatin
1/3 Cup cold water
1 Tablespoon shortening, melted
3 Tablespoons glucose or corn syrup
Combine the powdered sugar and the Gum Tragicanth in a large mixer bowl. Place over a saucepan of boiling water. Stir occasionally to heat the entire contents evenly. When ready, it should feel warm to the touch.
Meanwhile, soften gelatin in the cold water in a heatproof glass container. Allow this to stand for 5 - 15 minutes. Melt shortening and let cool a bit.
Place glass container with gelatin/water mixture in a pan of hot (not boiling) water. Stir slightly until mixture becomes clear. Be careful not to overheat. If you cook the gelatin before it melts completely it will make nasty inclusions in your finished paste. Remove from water; add glucose or corn syrup and shortening. Stir to combine.
Place mixer bowl on mixer. Add liquids to dry ingredients. Mix to combine. At first, mixture will be very soft. Beat until white and stiff, about 10 minutes.
Turn onto greased surface. A plastic hand-held bowl scraper helps remove the sticky gooey mixture. Knead a little with greased hands. Mixture will be a bit like a large marshmallow. Grease the inside of a large zippy bag with shortening. Wrap the gum paste in the zippy bag so it is airtight. Let sit at least overnight, better if left a couple of days - this paste improves with some age.
Rosemary Watson`s CMC Based Gum Paste
1 1/2 teaspoon unflavored gelatin
1/3 Cup cold water
1 1/2 Tablespoons glucose
1 Tablespoon shortening, melted
1 pound 10X (Confectioner`s) sugar
1 Tablespoon CMC
Add gelatin to water and allow to bloom. Warm over hot water or in microwave until clear. Add glucose and melted shortening. Combine 1/2 pound sugar with CMC in mixer bowl. Add liquid and mix in mixer until thoroughly wet and well mixed. Work in remaining sugar with mixer on low.
Wrap in greased, air-tight plastic bag and seal. Let sit at least over night before using.
Combining gum paste.....
Soften equal parts of each gum paste in a microwave for a couple of seconds. With greased hands, knead together until completely combined and workable. Try to work with soft gum paste when you are making flowers and ribbons instead of the thicker stuff. You can do finer detail work with the thinner stuff and that is what makes for quality in gum paste work.
Royal Icing
4 Cups sifted Confectioner`s Sugar
3 Tablespoons Meringue Powder
5-6 Tablespoons water
Into a grease-free bowl, sift powdered sugar and meringue powder. Add half of the water and mix a bit to combine. Add the rest of the water and mix on medium speed for 10 minutes if using a standard mixer. If you are using a hand mixer beat on high speed for 12 minutes. You want your icing to be able to hold a peak when the beater is lifted out of the bowl. This will make about 3 cups of stiff consistency icing. For medium and thin icing add water a few drops (I am not kidding here) at a time. It is much easier to thin icing than it is to thicken it.
Royal icing will dry hard in the air fairly quickly so put it in airtight containers right after you make it, or keep the mixing bowl covered with a damp towel. Do not let Royal icing come into contact with grease as the grease will break it down and you will be left with a puddle of goo. It will also dissolve in water very quickly so do not take your cake swimming or out in the rain.
One of the very best hints I ever got -
Always keep some clean nylon knee-high stockings on hand and use them to strain your icing before putting into your decorating bag. Put the stocking down inside the bag, load with icing; grip the top of the bag firmly with one hand and with the other one pull the stocking out of the bag thus forcing the icing through the stocking. When you are working with itty bitty tips this will help keep you sane since all the lumps end up in the sock and not your tip.
If you are using more than one color or bag of Royal icing you can make a very effective holder with some basic materials. Get one of those plastic, domed containers in which you can buy cakes from the grocery store. Use your X-acto knife to cut holes in the top. Cut an old kitchen towel to fit the bottom tray. When you are ready to do your project, wet the cut towel thoroughly and wring it out, place it in the bottom of the tray and snap the lid in place. Put your bags into the holes in the top with the tips down into the wet towel. You can now fill your bags easily and once that is done, if you put a bag clip on the top your icing will not dry out from either end.