Figurines

May 5, 2013

Little Golden Angel with a Heart
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When making a figurine out of sugar, it is best to use a combination of fondant and gumpaste to get a longer period of time to work the paste and position your figurine for drying.  It will take a bit longer to dry and you will have to factor that time into your piece.  For pieces that will take a bit of time, I use 50% gumpaste blended with 50% fondant.  The glue that I use is a glue made of gumpaste mixed with water.  Toothpicks serve as great tools to secure arms, legs and heads to the body.  The clothing and wings are made by cutting flower petals out of gumpaste..with the angel I used a tulip cutter.

Mermaid

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This little mermaid was made to sit off the edge of the cake, I dried the mermaid sitting off the edge of a cake pan the size of the cake to get the fins to dry the way I wanted them to dry.  To obtain a great and grand tail for the mermaid, I rolled the body out of a piece of 50/50 and used scissors to cut the separation.  I tooled the tail with my ball tool and the Dresden side of my veining tool to get the fine detail.. the waves are made of buttercream and this is a buttercream iced cake.  It is ok to combine buttercream with sugarpaste..those old rules about not combining the two mediums are just that..old rules..they don’t apply anymore.

Baby Shoes

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For this baby shower cake, I made the baby shoes from a template which allowed me to make them from pure gumpaste.  They were allowed to dry in a natural position making them more realistic looking.  I applied the shoes to a round plaque so that they could be saved by the expectant mom for as long as she wanted them.

Gumpaste

October 25, 2012

Spray of Cherry Blossoms

This is by far, my favorite formula for making gumpaste.  The petals of flowers like the Rose can be tooled thinly but because of the egg white in this formula and the gelatin, the petals seem to be stronger than with other formulas.

Remember that you do not want to overheat your gelatin.  14 seconds in the microwave should give you a temperature of about 112 degrees F .  I use an infrared digital thermometer which works quickly and accurately.

Gumpaste

2 pounds confectioners’ sugar

2 Tablespoons CMC powder

4 teaspoons white shortening

4 teaspoons corn syrup, glucose or Trimoline

1 full Tablespoon unflavored powdered gelatin

¼ cup cold water

Two egg whites from large eggs

Dissolve the gelatin in the ¼ cup cold water.

In the bowl of a heavy duty mixer, combine the CMC powder with the confectioners’ sugar until well blended.

Melt the white shortening in a sauce pan over low heat.  Add the corn syrup, glucose or Trimoline.

Microwave the unflavored gelatin for about 14 seconds.  The melted shortening blended with the corn syrup should be a temperature of about 104 degrees F before adding the microwaved and melted gelatin.  Whisk this mixture well and pour into the mixer over the confectioners’ sugar.  Blend with the paddle for about 20 seconds and then add the egg whites.  Allow the mixer to run and incorporate the liquids into the confectioners’ sugar.  The mass will come together and look like a creamy thick royal icing.  Allow the machine to run for a full minute so that the confectioners’ sugar absorbs all the liquid.

Turn out onto a clean board that is dusted liberally with confectioners’ sugar so that you can knead the gumpaste for a few minutes.  Double wrap and refrigerate for 24 hours before conditioning with white shortening.

Condition the gumpaste the next day with small amounts of white shortening, warming the gumpaste in your hands and softening it into a workable paste.  Double bag in ziplock storage bags and keep refrigerated.