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.

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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.

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Royal Icing Gumpaste

Make a double batch of Royal Icing Mix (above). At the end add 3 teaspoons of Sugarpaste gums.

This will make a very quick drying gumpaste. Wrap in plastic wrap and put into a Ziploc bag.

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Pan Grease

1 cup shortening
¾ cup oil
1 cup flour

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

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