Despite not feeling like I’ve spent a lot of time at home, I’ve got quite a few new recipes to share. I’m not sure how I’m going to get on top of it all.
Thankfully this week coming is my second to last flight to Hamilton. I now move from flying up Tuesday or Wednesday after work and returning on Friday evening, to leaving Monday after work, and arriving home 10pm on a Wednesday. I think these shorter trips will feel longer. But the good news …. I get to be home during some week day evenings. And that means I get to potter around doing fun things like making flowers.
So today’s catch up is about Lindy’s recipe for gumpaste.
Some who have been around this blog for a while will know that I’ve tried a couple of different recipes.
I’ve also made Lindy’s recipe before too.
So what’s different this time?
This time I made a “commercial” batch of the gumpaste. The biggest difference to me was knowing the amount of water that needed to be added.
Lindy’s recipe produces a rubbery gumpaste. You can press it and it will spring back. I knew what to look for, but when I make a batch using just 100gm of fondant, the amount of water isn’t a measure and I seem to never quite get the right consistency, although it’s always been usable.
For me there were a couple of tests that would prove whether I finally had the recipe right.
Can be fed through the KitchenAid on the narrowest setting (8)
Veins easily and holds the impression
Petal dust colours hold
So not much really 😉
Here’s a bunch of photos to keep you on the edge of your seat while I lead you on my journey.
Dyocell Gumpaste Recipe – Commercial batch
- 750gm fondant – I used Bakels, but you can use Satin Ice or other brands
- 45gm water – heated for 35 seconds on high
- 1/2 teaspoon of white fat – I used Crisco but Kremelta will also work
- 29gm Dyocell
- Grease the inside of your stand mixer liberally with white fat along with the dough hook.
- Pinch of sections of the 750gm fondant into the bowl
- Heat the water for 35 seconds on high and tip into the mixer bowl
- Add the 1/2 teaspoon of vegetable fat – I didn’t melt it, well I did, but such a small amount solidified before I had time to add it to the ingredients
- Turn the mixer onto low – setting 2 on the KitchenAid and continue to mix until it is soupy. I mixed mine until it was all combined.
- Use a rubber scraper (cover it with some white fat) to ensure all the ingredients have mixed together. Sometimes my KitchenAid mixer will not grab the bits right in the middle of the bowl.
- Turn the miser onto 1 and gradually add the Dyocell over about a 5 second period.
- Turn the mixer up to medium high, about 7 on the KitchenAid and mix for about 30-45 seconds. During this time the mixture will thicken and it will become harder for the mixer to work. Don’t overwork the mixer, you don’t want to burn the motor out. My KitchenAid was easily able to handle this mix without any signs of strain.
- Use some white fat on a flat surface where you will tip the gumpaste out. Add a little white fat to your hands and pull the gumpaste off the dough hook and then using a rubber scraper or similar, get all the gumpaste out of the mixing bowl and onto the bench.
- Gently knead the gumpaste until it is smooth. Apply more white fat to your hands and bench as needed.
- Portion out the gumpaste into 100gm amounts. I rolled each portion like you would a dinner roll to reduce the uneven edges that might have a tendency to dry out.
- At this stage I coloured one portion just to test how much the colour reduced in intensity overnight. You’re encouraged to colour a shade darker than you want because gumpaste has a tendency to lighten in colour as it sits.
- Place each portion into a Mono lunchbag (yes, Mono brand, I’m being particular because this is what Lindy specifies) and twist the end and tie it into a hook knot. I’m not sure if that’s the real name, but where you’re tying a knot without feeding the end all the way through.
- After an hour or so take each portion and re-knead it. You’ll notice some little bits of the Dyocell visible as little bumps in the paste. These sort of dissolve more or less during the second knead and aren’t noticeable when you’re kneading the gumpaste ready to roll and cut.
- Place the bagged portions of gumpaste into an airtight container and leave to rest overnight in the fridge.
- The following day take the gumpaste out of the fridge and bring to room temperature before using.
So that covers making it and colouring it. And of course tucking those little 100gm rolls into Mono lunch bags for save keeping in an airtight container. I use a Sistema container. Usually I use a smaller one that will hold two packets, but this one works too, for larger quantities.
So it’s looking good thus far. Now the dusting. It’s a wonder I went this far. I find the dusting the least enjoyable part of making a sugar flower. But the experiment wouldn’t be complete without adding a bit of colour.
Phew. I think I can comfortably give this “commercial” batch the thumbs up.
The pink is Cosmos, also bought from Nicolas Lodge. The method I’m using here to create a Ranunculs is from Jacqueline Butler of Petal Sweet.
And if you love Lindy’s gumpaste, but don’t want to faff about making it yourself, either in a more convenient 100gm portion or the commercial batch, then you can always buy it online if popping out to the shop is not convenient. It’s good stuff.