Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make sugarpaste for cake!!!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make sugarpaste for cake!!!?),it will help you,my kids.
anybody know how?
Answers:
sugarpaste.....yum now you have made me hungry. Well i like to bake alot of things but when it comes to things like sugarpaste being as lazy as i am i would most likely get a
light and frothy dough with water and flour and eggs
mix in alot of sugar or just two cups or just one
add and teaspoon of vanilla
and mix until it turns into a thick paste
Other Answers:
Try joining this group.
http://uk.groups.yahoo.com/group/sugarcraftandcakedecorating/
But if I were you I'd just buy it pre made. Edible Sugar Modelling Paste
Microwave Method
Time 15 minutes standing, 15 minutes making, 1 Hour Resting
Ingredients
1lb (500gm) of icing sugar (Confectioner's dusting powder)
4 teaspoons of powdered gelatine - in the UK this is one packet
50 ml water exactly
2 teaspoons liquid glucose
2 level teaspoons gum tragacanth or use CMC (Carboxy Methyl Cellulose) instead
1 teaspoon of Trex, Spry Cookeen or White Flora vegetable type fat
Note the glucose is essential for elasticity and the gum tragacanth gives hardness and strength.
1 wooden Spoon - use for all stirring sieving
I Pyrex jug
1 sieve
1 large mixing bowl
6 strong polythene freezer bags
A teaspoon or so of extra white fat.
Method
Prepare the gelatine by putting the water into a Pyrex jug and sprinkle on the powder gelatine. Stir to mix then allow to stand for at least 15 minutes.
Next sift the icing sugar and gum tragacanth into a large bowl.
Now after the 15 minutes put the gelatine mix in the microwave oven and heat on medium/low setting dependant on oven for 15 to 20 seconds until lukewarm.
Make sure the gelatine is fully dissolved, if it isn't give it a little more heating if required.
Now add the glucose and the white fat and rewarm for 30 seconds ensuring all is dissolved and fully melted.
Mixing up the Modelling Paste
Metal spoons cause greying so use a wooden spoon to make this.
Make a well in the centre of the icing sugar mix and add the warm liquid, pouring it all in at once. Initially mix it with a wooden spoon and then your hands.
The mixture will look all wrong at first sight like threads of cooked poached egg. BUT keep mixing by hand now until it draws together.
Put some white fat on your hands (more than once if required and knead really well. All of a sudden it will come together and seem like a fondant paste.
Shape it neatly and now cut it into 4 or 5 pieces. Put each piece into a separate strong polythene bag, wrapping the bag around it well, then put those bags into another polythene bag and finally put them all into a strong plastic sealed container.
DO NOT USE CLINGFILM (GLAD WRAP) AS IT MAKES IT WET.
Leave the paste to rest for 1 hour at least, preferably 24 hours before use. When you make it in sections this paste can easily be frozen 2 hours after making. You can also keep it in the fridge for 2 weeks for normal use. But I have had best results with this paste by using it within 48 hours of making it.
If you know you intend to keep the paste for a fair time smear the thinnest layer of hand warmed white vegetable fat over the surface of each paste section before wrapping up.
Use the paste to make fine flower petals, leaves and holly, snowmen, boxes, stars.
These autumnal leaves, chestnuts, acorns and hypericum (St. John's Wort) berries, maple leaf, wheat stalks and oak leaves were all made by me using this modelling paste recipe. All items have been dusted with food powders, steamed and when dry glazed with sugarcraft glaze for extra shininess.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.how to make sugarpaste for cake!!!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make sugarpaste for cake!!!?),it will help you,my kids.
anybody know how?
Answers:
sugarpaste.....yum now you have made me hungry. Well i like to bake alot of things but when it comes to things like sugarpaste being as lazy as i am i would most likely get a
light and frothy dough with water and flour and eggs
mix in alot of sugar or just two cups or just one
add and teaspoon of vanilla
and mix until it turns into a thick paste
Other Answers:
Try joining this group.
http://uk.groups.yahoo.com/group/sugarcraftandcakedecorating/
But if I were you I'd just buy it pre made. Edible Sugar Modelling Paste
Microwave Method
Time 15 minutes standing, 15 minutes making, 1 Hour Resting
Ingredients
1lb (500gm) of icing sugar (Confectioner's dusting powder)
4 teaspoons of powdered gelatine - in the UK this is one packet
50 ml water exactly
2 teaspoons liquid glucose
2 level teaspoons gum tragacanth or use CMC (Carboxy Methyl Cellulose) instead
1 teaspoon of Trex, Spry Cookeen or White Flora vegetable type fat
Note the glucose is essential for elasticity and the gum tragacanth gives hardness and strength.
1 wooden Spoon - use for all stirring sieving
I Pyrex jug
1 sieve
1 large mixing bowl
6 strong polythene freezer bags
A teaspoon or so of extra white fat.
Method
Prepare the gelatine by putting the water into a Pyrex jug and sprinkle on the powder gelatine. Stir to mix then allow to stand for at least 15 minutes.
Next sift the icing sugar and gum tragacanth into a large bowl.
Now after the 15 minutes put the gelatine mix in the microwave oven and heat on medium/low setting dependant on oven for 15 to 20 seconds until lukewarm.
Make sure the gelatine is fully dissolved, if it isn't give it a little more heating if required.
Now add the glucose and the white fat and rewarm for 30 seconds ensuring all is dissolved and fully melted.
Mixing up the Modelling Paste
Metal spoons cause greying so use a wooden spoon to make this.
Make a well in the centre of the icing sugar mix and add the warm liquid, pouring it all in at once. Initially mix it with a wooden spoon and then your hands.
The mixture will look all wrong at first sight like threads of cooked poached egg. BUT keep mixing by hand now until it draws together.
Put some white fat on your hands (more than once if required and knead really well. All of a sudden it will come together and seem like a fondant paste.
Shape it neatly and now cut it into 4 or 5 pieces. Put each piece into a separate strong polythene bag, wrapping the bag around it well, then put those bags into another polythene bag and finally put them all into a strong plastic sealed container.
DO NOT USE CLINGFILM (GLAD WRAP) AS IT MAKES IT WET.
Leave the paste to rest for 1 hour at least, preferably 24 hours before use. When you make it in sections this paste can easily be frozen 2 hours after making. You can also keep it in the fridge for 2 weeks for normal use. But I have had best results with this paste by using it within 48 hours of making it.
If you know you intend to keep the paste for a fair time smear the thinnest layer of hand warmed white vegetable fat over the surface of each paste section before wrapping up.
Use the paste to make fine flower petals, leaves and holly, snowmen, boxes, stars.
These autumnal leaves, chestnuts, acorns and hypericum (St. John's Wort) berries, maple leaf, wheat stalks and oak leaves were all made by me using this modelling paste recipe. All items have been dusted with food powders, steamed and when dry glazed with sugarcraft glaze for extra shininess.
correctness,It's Non-profit and only for informational purposes.
PRE: how to make sundried tomatoes? NEXT: NONE
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