[Sca-cooks] Re: Sugar paste icing SOS

[johnna holloway]

You might try to make another batch and incorporate
the extra dry batch in with a wetter batch, BUT I'd
also check the original recipe very carefully before
making another batch. Perhaps there was a misprint.
Alan Dunn's recipe for flower paste
 calls for 5 teaspoons/25ml cold water; 2
teaspoons/10 ml powdered gelatin; 1 pound/3 cups/500g
confectioners/icing sugar; 3 teaspoons/15ml gum tragacanth;
2 teaspoons/10ml liquid glucose; 3 teaspoons/15ml white
vegetable shortening; 1 medium eggwhite.

There's less gelatin and more liquid used here. Even
substituting gelatin for the gum tragacanth, this recipe
has more liquid for the amount of sugar.

Hope this helps.

Johnna Holloway

Philip & Susan Troy wrote:>
> Hullo, the list!>
> I don't know how to help this lady; I thought maybe someone here
> might be more familiar with this particular product. I can find
> recipes for it, but don't know much about emergency repair in this
> case.> Many thanks!> Adamantius
>
> >Date: Tue, 21 May 2002 21:18:20 -0400
> >From: shelleygroen at netscape.net (Shelley Groen)
> >To: troy at asan.com
> >Subject: Sugar paste icing SOS> >
> >Hi, I hope this is an email address. I found it on some message
> >posting. I am having trouble with my first ever batch of sugar paste
> >icing... It is so dry that I can't knead it into a ball. I used 5
> >teaspoons of gelatin dissolved in 3 tablespoons of water, mixed in
> >125 (4 oz) glucose and 1 tablespoon of glycerin, then added that all
> >to 2lbs (1kg) of sifted icing sugar.  Is it possible that I mixed
> >the g.g.&g. together too long. I followed the recipe to a T. Can you
> >help me? Can I add water to it, should i add more glycerine.... it
> >would take a lot! Thanks for any helpful suggestions you may have.
> >Shelley Groen