Fondant Recipe©

4lb bag of powdered sugar
1 packet of Knox© gelatin
½ cup of cold water
8-16 oz. Of glucose
1/3 cup of Crisco©
3 teaspoons Sugarpaste© Gums
1 teaspoon of flavoring

Mix the gelatin with cold water. Set aside. Mix powdered sugar and gums. Make a well in the center. Melt the gelatin over hot water or microwave for one minute. Mix dissolved gelatin, flavoring and glucose. Pour into well of powdered sugar mix. Add Crisco©. Mix with dough hook or by hand. Knead on smooth surface dusted with powdered sugar. Mix until smooth.

To store: wrap with plastic wrap then seal in plastic Ziploc© bag.

Exclusive rights belong to Elizabeth Parvu

Pastillage Recipe

4 cups powdered sugar (set aside 2/3 cup)
1 Tablespoon Sugarpaste gum mixture
¼ cup water

Grease the bowl, paddle/beater. On slow setting mix the powdered sugar and gum mixture. Add water. Mix on slow setting. Grease the work surface, pour 2/3 cup powdered sugar on work surface. Grease hands with Crisco. Put pastillage mixture onto sugar and knead very well. The pastillage can be used immediately. However, it will dry out faster than gumpaste so don’t use it for anything that takes a long time to make.

- top of page -

Gumpaste Recipe

4 extra large egg whites
2 lbs powdered sugar (10x or 12x)
4 Tablespoons Sugarpaste Gum Blend
4 teaspoons Crisco/shortening

Place egg whites in a Kitchen aid mixer bowl fitted with flat beater.
Turn the mixer on medium speed to break egg whites.
Set aside 2/3 cup powdered sugar.
Mix remaining sugar with Sugarpaste gum blend and mix well.
Set aside.
Whip egg whites until soft peaks form.  Slow the mixer down to low and slowly add the sugar/gum blend to egg whites.  
Mix well.

Sprinkle work surface with 2/3 cup of powdered sugar.
Scrape the mixture out of the bowl onto work surface.
Place Crisco on hands and knead the paste.
Add enough powdered sugar to form a soft but not sticky dough. 

Check gumpaste dough by pinching with your fingers and they should come away clean.
Wrap in plastic wrap then place in Ziploc bag and seal well.
Place in refrigerator for 24 hours to mature the paste.

Can be frozen have being in refrigerator for 24 hours.

- top of page -

Pan Grease

1 cup shortening
¾ cup oil
1 cup flour

Mix well and store in airtight container.
Does not need refrigeration.

- top of page -