Learn how to make my favorite gumpaste recipe by Nicholas Lodge. Perfect for making beautiful sugar flowers. This gumpaste dries very fast, makes very thin petals and is very strong.
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.
Tips: always store gumpaste in the fridge while not in use in an airtight container so it does not go bad.
You can freeze it if you're not going to use it for a long time.
Last for 6 months or longer in the fridge.
Bring to room temperature before using.
Put a little shortening on your hands and knead it onto the gumpaste until it's smooth and satin-y before you roll it out to make petals to prevent cracking.