Flower Modelling Paste I
500 gr (1lb/3 cups) icing sugar
2 teaspoons cornflour
3 teaspoons gum tragacanth
2 teaspoons powdered gelatine
5 teaspoons cold water
2 teaspoons white vegetable fat
2 teaspoons liquid glucose
1 egg white (size 2)
1. Sift the sugar, cornflour, and gum tragacanth into a heatproof bowl. Heat gently in the oven or over a pan of boiling water until the sugar feels warm.
2. Sprinkle the gelatine on to the water in the heatproof bowl and leave to stand until the gelatine has absorbed all the water. Dissolve over a saucepan of hot water or in microwave. ( Do not allow the mixture to boil as this would destroy the elasticity). Remove from the heat and add the fat and liquid glucose.
3. Pour the liquids and the egg white into a well in the centre of the sugar mixture. Mix in a heavy duty electric mixer on the slowest speed until the sugar has been incorporated. Increase the speed to maximum and mix for 5-10 minutes or until the paste is white and stringy. (use of a dough hook will place less strain on your mixer).
4. Put the paste into a strong polythene bag and leave it in a container in the refrigerator overnight.
5. Next day, bring to room temperature. Smear your hands well with white fat and knead the paste well, adding more fat if it is sticky.
6. As this pste dries out very quickly, it must be kept covered. To use, cut off only the small quantity required and store the remaining paste in the refrigerator. Alternatively, cut the paste into portions, wrap well and freeze.
Flower Modelling Paste II
This is a simpler recipe for making flower paste, which can be made without a heavy-duty mixer.
155 gr ( 5 oz/1 cup) icing sugar
1 egg white or equivalent volume of albumen liquid
2 heaped teaspoons Tylose powder
1 teaspoons white vegetable fat
1. Beat together the icing sugar and egg white or albumen as if making royal icing. Beat to the soft peak stage. Add the tylose powder and vegetable fat, and mix for about 45 seconds.
2. Smear a little fat on the work surface and knead the paste until pliable. Place in a polythene bag and store in an airtight container.
This paste can be made in bulk from 1.6 kg (3 1/4 lb/9 3/4 cups) icing sugar, 6 egg whites (or albumen liquid), 1 pot ( 60 gr/2oz) Tylose powder and 30 gr (1 oz) vegetable fat. Cut the prepared paste into convenient portions, wrap well and freeze.
This mixture can be used for modelling and for making plaques.
500 gr (1 lb/3 cups) icing sugar
1 teaspoons gum tragacanth
3 tablespoons cold water
1 1/2 teaspoons powdered gelatine
1. Put the sugar and gum tragacanth in the heatproof bowl and warm gently in the oven or over a saucepan of hot water.
2. Sprinkle the gelatine on to the water in a small heatproof bowl and leave to soak until all the water is absorbed. Place the bowl in a pan of very hot ( but not boiling) wter to dissolve the gelatine, stirring from time to time. Check that all the grains of gelatine are dissolved. (Do not boil the mixture as this will destroy the elasticity).
3. Add the gelatine to the sugar and mix in an electric mixer with a K beater. If a litlle dry, add a drop more water.
This is a good alternative adhesive when it is not desirable to use egg white when making flowers.
2 teaspoons gum arabic
4 teaspoons rose water
Put the gum arabic and rose water in a small heatproof pot. Set the pot in a pan of hot water and stir until dissolved.
Extra Strong Gum Glue
This is very strong, fast setting glue suitable for sticking together dry petals. It is very usefull for invisible repairing broken petals, as it can be made exactly the same colour as the flower by using the same paste as a base.
Flower paste modelling I/II
Gum Glue (above) or lightly beaten egg white.
Place a small piece of flower paste on a board. Add drop of gum glue or egg white and mash these together to make a very sticky substance whish will dry quickly.
This is plaque paste can be used in the same way as pastillage, as is less expensive to make as it doesn't required gum tragacanth. This paste can be rooled very thinly, but it dries very quickly, even in wet weather.
1 teaspoon powdered gelatine
6 teaspoons water
250 gr (8 oz/1 1/2 cups) icing sugar
2 heaped teaspoons Tylose powder
1/2 heaped teaspoons cream of tartar
1. Dissolve the gelatine in the water as described in step 2 of pastillage recipe.
2. Sift the sugar, Tylose powder and cream and add cream of tartar together. make awell and add the gelatine. Stir quickly and when bound, start kneading into a smooth, pliable paste.