RECIPES
Modelling Paste (Gumpaste)
Knead 1-2 level teaspoons (5ml) of CMC (Tylose) powder into 1lb of sugarpaste.
Store in a polythene bag or in an airtight container.
Sugar Sticks
Sugar sticks are thin, dried sticks or rolled lengths of Pastillage. Can be made in various sizes with 3-4cm as a suitable length for most work. Pastillage dries very hard and can be used this way as edible internal supports for your figures. As with all sugar, can be affected by humidity.
Knead 1/4 teaspoon of CMC (Tylose) powder into 1 teaspoon of royal icing (stiff peak). Knead until soft and pliable. If the paste is still sticky, knead in powdered sugar.
Roll out and cut into various lengths. Leave to dry for 24 hours and store in a suitable food-safe container.
Edible Glue
Sprinkle 1/4 teaspoon of CMC (Tylose) into a food-safe pot filled with 1 tablespoon of boiled water that has cooled until warm. Leave for at least 12 hours and then stir. The glue should be of soft dropping consistency.
Madeira Cake (CINDERELLA)
(Note: Use Styrofoam if you wish to keep your finished piece for reference)
- 10oz unsalted butter (soften before use)
- 5 large eggs
- 10oz caster (superfine) sugar
- 5 large eggs
- 10oz self-raising flour
- 5oz plain (all purpose) flour
- 1 teaspoon vanilla
Bakeware: Spherical tin or 2 x 2 pint ovenproof bowls
Method:
Grease and line the bakeware. Sift the flours together. Using a food processor, beat the butter and sugar together until light and fluffy. Add the eggs to the mixture with half of the flour and beat again for 1-2 minutes. Fold in the remaining flour with the essence until combined.
Turn into the bakeware and bake in low temperature oven (gas 3, 150c) for 1 - 1 1/4 hours, or until a skewer inserted in the centre comes out clean and the surface is light and springy to the touch.
Leave the cake in the bakeware until warm and then turn out and leave to cool completely. Double wrap in plastic wrap and store airtight for at least 12 hours before use to allow for the texture to settle.
Buttercream (CINDERELLA, if using cake)
- 4oz hard butter, softened before use
- 8oz icing (powdered) sugar
- 1 teaspoon vanilla essence
- 1-2 tablespoons milk
Beat all ingredients together on a low setting in a food processor until the mixture is light and fluffy, but still firm in texture.
Royal Icing
Makes approx. 2 1/2oz
- 5ml (1 level teaspoon) egg albumen
- 15ml (3 teaspoons) water
- 2 1/4 - 2 1/2oz icing (powdered) sugar
Put the egg albumen into a bowl. Add the water and stir until dissolved. Beat in the icing sugar a little at a time until the icing if firm, glossy and forms peaks if a spoon is pulled out.
To stop the icing forming a crust, place a damp cloth over the top of the bowl until you are ready to use it or transfer to an airtight container and refrigerate.
Pastillage
This icing dries ‘peppermint’ hard and is suitable for free-standing items like cards, box lids, etc., so is perfect for Cinderella’s wheels and curling foliage.
Makes 10oz pastillage
Mix two generous 5ml teaspoons of CMC into 10oz stiff peak royal icing. The mixture will thicken immediately. Knead on a work surface sprinkled liberally with icing sugar until the mixture forms a paste. If the paste is sticky, keep kneading in more icing sugar until the paste is smooth and crack free. Keep airtight and store in a refrigerator. Bring back to room temperature before use.
