SC - Re: Last Minute Details
Elise Fleming
alysk at ix.netcom.com
Sat Jul 10 14:02:03 PDT 1999
Margali writes:
>Still going through old emails-
>So what is the difference in this and royal icing other than
>the gum trag.?
>How does the addittion of gum trag. change the working
>texture from that of royal icing?
>How does this compare to fondant?
Briefly, royal icing is runny. Gum/sugar paste is not; neither is
fondant. Both can be used to cover modern cakes but the results are
somewhat different.
If you dip a knife into royal icing, you can let the icing drip off.
It should take to about a count of 10 for the drip to incorporate
itself back into the icing. Much under that and it is too runny; add
more sugar. Much over that, or if the drip sits on top of the icing,
it is too thick; add more liquid.
You can't knead royal icing. You must knead gum/sugar paste.
Royal icing does not have egg. Gum/sugar paste has egg white. Fondant
is similar to gum/sugar paste. I don't believe that fondant sets up as
hard as gum/sugar paste. Pastillage appears to be similar to gum/sugar
paste. Modern recipes often call for gelatin rather than gum
tragacanth. I haven't tried any recipes like that to see how it might
work differently. Does any of the above help?
Alys Katharine
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