This gum paste recipe is one of those foundational skills that instantly levels up your cake decorating. If you're working through my How to Make a Square Wedding Cake tutorial, this is exactly what you'll use to create those delicate, realistic sugar flowers that make a cake look professionally finished. It rolls out super thin, holds its shape, and dries firm so your decorations stay exactly where you put them.
If you've struggled with gum paste in the past, this method is all about getting the texture just right from the beginning so it behaves the way you want it to. I was taught this original recipe by the late great Nicholas Lodge and have never used anything else.
Why This Recipe Works
This is essentially a strengthened sugar dough. The powdered sugar creates structure, the egg whites bind everything together into a smooth paste, and the tylose activates to give the gum paste elasticity and that firm dry you need for decorations.
You'll notice the mixture goes through a few stages, from loose to royal icing to spongy and pocked. That's exactly what you want. Once it rests overnight, the texture evens out into a smooth, workable dough.
And yes, this recipe uses raw egg whites. Between the high sugar content and the fact that gum paste dries out completely, it becomes shelf-stable quickly. If you prefer, you can use pasteurized egg whites.
Tips for Success
- Always use the paddle attachment, not the whisk.
- Letting the gum paste rest overnight makes a huge difference in how smooth and workable it is.
- Keep gum paste tightly wrapped at all times to prevent it from drying out.
- If it feels stiff after resting, knead it with a bit of shortening to bring it back to life.
Final Thoughts
Gum paste is one of those things that gets better the more you work with it. Once you understand the texture and how it should feel at each stage, it becomes really predictable and easy to use.
And when it works… it really works.
Recipe
Ingredients
Ingredients
- 2 lbs powdered sugar
- 2-3 teaspoon vegetable shortening
- 12 teaspoon Confectionary Arts tylose powder Make sure the 12 teaspoon are level (30 grams)
- 4 egg whites fresh egg whites are best
Instructions
instructions
- Add 4 egg whites to a stand mixer bowl.Mix the egg whites for 1-2 minutes using a paddle attachment to break them up. You must use a paddle attachment.
- Pour all the powdered sugar in except for about 1 cup.
- Mix the powdered sugar and egg whites at medium-high (about 6 or 7 on a Kitchenaid mixer) until you get a royal icing consistency.
- Sprinkle the tylose into the royal slowly until the mixture starts to clump.
- Remove from the mixing bowl.
- Put shortening on your hands and knead until consistent.
- Knead in more sugar if it's too soft or wet. It will feel spongy and have a pocked look, that is normal.
- Place gumpaste in a zip-lock bag and then put into the refrigerator overnight to mature. This step is mandatory.
- Bring to room temperature before use. Knead until smooth with a bit of shortening on your fingers.
ROSIE says
Can you use this to cover a cake or is it just for flowers?
The Sugar Geek Show says
Gumpaste is for flowers
Country Girl says
Can you dye this gum paste with gel colorings? If so, in the beginning?
The Sugar Geek Show says
Yes, either at the beginning if you need a lot or as you need it
Lynne says
I'm finding the paste rather tough and difficult to curl petals with the ball tool. Is there any remedy for this. I
The Sugar Geek Show says
Put a little vegetable shortening on your ball tool and don't press too hard
Kelly says
Mine still seems too soft and spongy this morning after leaving overnight. And it's still a little sticky? Any ideas?
The Sugar Geek Show says
It should be soft, just condition with vegetable shortening before you use it and it's ready to go
Sharmala Buell says
I only have Wilton tylose powder and cannot get anything else where I live. Will I get the same results if I don’t use the Confectionary Arts
Tylose?
The Sugar Geek Show says
Unfortunately no, all gums are not created equally. You can usually find it online
Linda Probert says
Can I get Tylose powder on line and where, and when you say shortening do you mean solid or oil, I am in the U.K.
The Sugar Geek Show says
Yes you can order tylose on amazon. They sell vegetable shortening in the UK 🙂
Aidan Devlon says
Could we get a weight for the egg whites, please? Massive variance in size, especially when using fresh eggs from local places. Some of the chickens (particularly when it’s the neighborhood chickens) make small eggs, and one of he Happy brands I buy has giant eggs, probably twice as big if I weighed both. Plus, I’m more comfortable with grams where science is involved.
Also, can this recipe handle color added directly in any form or do you need to wait to knead it into the completed paste?
Thanks!
The Sugar Geek Show says
One egg white = one ounce roughly. Yes you can add any color you like if you want it to all be one color
Sharon Sanders says
I just made this. It was so easy and was EXACTLY like described...spongey and pocked. I'm so excited, its going to be hard to wait til tomorrow to try it out.
Sharon says
I don't have the Tylose brand recommended. Will another brand work or are there adjustments that need to be made?
The Sugar Geek Show says
For this recipe you'll have to use the recommended tylose powder for it to come out right.
Sharmala Buell says
I only have the Wilton tylose. Will that work?
The Sugar Geek Show says
Unfortunately not for this recipe, not all gums are made the same
Cathie Huxtable says
Tylose powders can be different strengths, I've used a CK brand and an unknown which was packed by my local cake decorating shop and I found it to be much stronger which is good. That brand I haven't been able to get it Australia. Jacqueline Butler has found some Australian tylose powder stronger and recommends playing around with the amount, IMHO you are straying into dangerous territory when you start reducing the amount of tylose and the gumpaste seems strong but it is really just brittle.
Shelly says
Hi, can I use CMC Powder instead of Tylose?
The Sugar Geek Show says
Unfortunately if you use CMC the recipe will not turn out the same because CMC is a much stronger gum than tylose
Simone says
Can I used egg whites in a carton?
The Sugar Geek Show says
Yes I do often
corine says
Hi, thanks for th share, can i use Gum Tragacanth instead of Tylose powder?
The Sugar Geek Show says
Not for this recipe
Charity says
I have CMC powder, will that work in place of the tylose?
The Sugar Geek Show says
Unfortunately no, CMC is much stronger than tylose powder
Craftdee says
Fabulous recipe for gum paste... I've been cake decorating for over 35 years and this is one of the best recipes I've ever used; the ingredients are simple, readily available and it is simple to make. It rolls out very thinly, is not too "stretchy" and best of all strong... I made flowers today, dried them (with the fan of the oven set to 50C and I've airbrushed them this evening... they are strong enough to handle, no problems - very impressed 🙂 Thanks for sharing this great recipe
Nettie Baker says
This is a great recipe. I started using it years ago. There really is no way to improve on it, cause it is just perfect. Now, do you know Leslea Matsis? Check out her work at http://www.lealeamatsiscakes.com and take a look at her work. She is world renown. Just like Nicholas. She does not use gumpaste that is freshly made. She waits 2 to 3 weeks. It's really stronger, cause it's had a chance to release extra moisture. The ingredients come together very well in this recipe of Nicholas's. It's awesome that he shares it. Put a small part of the batch in a bag with the date that you made it and try it in a few weeks. Go ahead and use some of the rest of it while it is fresh. You will see a world of difference.
Gabriel says
Have not try it but I believe is going to work have been looking for the recipe I got different recipe but pls can you give online Traning in craft pls
Teresa says
I followed this the only thing I saw different was my mix with egg whites and powder it was not like royal icing it went pretty thick fast. But it turned out ok in end . How would you stop it from drying our is my question of added it to a bag with no air and then placed into air tight container.
The Sugar Geek Show says
Did you use the brand of tylose recommended in the recipe? If not then your results may not be accurate. To store I wrap in plastic wrap and then in a ziplock bag and store in the fridge until I need it.