Gumpaste is prefect for making intricate sugar toppers that dry super firm. This includes standing toppers as well as delicate flowers. For example, the ballet shoes in the image above are the disc they are sitting on, are made of gumpaste.
Check out our favorite gumpaste recipe below. For a DIY on how to make this ballet topper please see our blog post here. To get the same template we used to make these ballet slippers, please find our template here.
Yields about 1 lb
Ingredients:
- 1 lb powdered sugar (sifted, or use the sugar sold in plastic bags to avoid sifting)
- 2 tsp vegetable shortening
- 6 tsp tylose powder (15 grams)
- 2 egg whites - fresh egg whites are best
What you'll need:
- Plastic wrap
- Gallon ziploc
- Mixer with paddle attachment
Steps:
- Use a mixing bowl and paddle attachment, however make sure that it's super clean with no greasy residue (greasy residue can ruin the firmness)
- Mix the egg whites for about a minute using a paddle attachment to break them up and get them a little frothy
- Add the powdered sugar, except for about 1 cup, and mix at medium-high (about 6 or 7 on a Kitchenaid mixer) until you get a smooth royal icing consistency
- Reduce the speed to low (or Stir setting in Kitchenaid mixer) and slowly add the tylose until the mixture starts to clump
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Remove the gumpaste mixture from the mixing bowl and place on the counter
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Incoproate the shortening and any additional sugar (as needed), to achieve a smooth, and non-sticky consistency - upon coming together, the gumpaste should feel smooth and springy
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Double wrap the gumpaste in plastic wrap and place gumpaste in a zip-lock bag
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Refridgerate your gumpaste for 8 hours <- This step is required!
- Before using, bring the gumpaste to room temperature
- Knead room temperatue fondant until smooth, working quickly to avoid dryout.
Notes: Store gumpaste double wrapped, for a year in the freezer or 6 months in the refridgerator. Bring to room temperature before using. Apply a small amount of shortening to help with smoothness.
