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Sugar Paste (rec & pics)
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 1:47 pm    Post subject: Sugar Paste (rec & pics) Reply with quote

I have to mention this: I have this recipe from a good friend of mine Adriana from Italy. And yes I have her permisssion to post it here.
However I made couple of small changes to the recipe.

I used this type of powder sugar and gelatin


Last edited by MamaC on Wed Mar 29, 2006 4:23 pm; edited 4 times in total
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 1:52 pm    Post subject: Reply with quote

My surgeon briefcase :lol:



Close up of my flower cutter set.


Rods, platic boats for drying the flowers and sponges.


Colors and lots of brushes of all sizes
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karlskrona
Commis Cook


Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Wed Mar 29, 2006 1:52 pm    Post subject: Reply with quote

hi Vi
u sure look like a surgeon.. sugar flower surgeon to be exact Very Happy
U are fantastic!!
btw what oil do you use for the 10 drops of oil??
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jo aka jeung guem
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Wed Mar 29, 2006 1:57 pm    Post subject: Reply with quote

Jo ... light vegetable oil.
Some people add crisco shortening... I don't like the tought of it.
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karlskrona
Commis Cook


Joined: 31 Dec 2005
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Location: punggol

PostPosted: Wed Mar 29, 2006 2:02 pm    Post subject: Reply with quote

thanx Vi
another question.. u mention that the plastic boat and rod for drying out the flower.. how long it takes to dry? i suppose they are breakable after they dry right?
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Wed Mar 29, 2006 2:17 pm    Post subject: Reply with quote

About a day or too... they are bone dry.
They keep nice dry and I keep them in shoe boxes, and then they could be aranged the way you want on top of the cake without to fear they'll flat or break.
Here they sell them dry... and for big money.

Forgot to tell ... dry them on sponge or something that lets the air go underneath. I have those sponges that looks like egg carton. But flat will do also.
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karlskrona
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Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Wed Mar 29, 2006 2:22 pm    Post subject: Reply with quote

thanx alot Vi

hope i can try this out soon and keep them in fridge ready for Mothers' Day
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MamaC
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Joined: 05 Feb 2006
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PostPosted: Wed Mar 29, 2006 2:29 pm    Post subject: Reply with quote

In the refrigerator they'll pull moisture and they'll stay soft.
Just dry them at room temp and store them the same.
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karlskrona
Commis Cook


Joined: 31 Dec 2005
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PostPosted: Wed Mar 29, 2006 2:34 pm    Post subject: Reply with quote

oh ok Vi
thanx for your advise
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lynn_m
Kitchen Hand


Joined: 01 Apr 2005
Posts: 203

PostPosted: Wed Mar 29, 2006 2:48 pm    Post subject: Reply with quote

Mamac...
wow.....I'm speechless......
I don't think I can make a simple leaf!
I'm never good with arts...

Can you show us some of your sugar flower ???
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 2:57 pm    Post subject: Reply with quote

Take a look here lynn_m

http://www.kitchencapers.net/phpbb/viewtopic.php?t=5142&highlight=
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Wed Mar 29, 2006 3:00 pm    Post subject: Reply with quote

Vi

Is powdered sugar the same as icing sugar?
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 3:07 pm    Post subject: Reply with quote

Icing sugar - The British name for confectioners' sugar.
From the looks of it it must be the same.
Here is known as powder sugar or confectioner's sugar.
Make sure it has that corn starch as a component.
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small cookie
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Joined: 22 Jul 2004
Posts: 379
Location: Singapore

PostPosted: Wed Mar 29, 2006 4:13 pm    Post subject: Reply with quote

I was reading this book "making beautiful cakes"

Quote:

Icing sugar mixture has cornflour added to prevent lumps forming in the icing sugar and prevent icings from drying out. Icing sugar mixcture is fine when yu are merley dusting a cake, but for making almond icing, soft icing, modelling pste, royal icing and icings which you want to dry hard, you will need to use pure icing sugar."

Before this, I did try using icing sugar (with corn starch) and the dough gets really sticky. In fact, I double the amount of icing required and still it was sticky (I couldn't get the texture like yours). In the end, I got to throw 1kg of icing sugar away.

I dun know whether it is our weather that causes the dough not able to form well.


Vi, can you please enlighten me?

Thanks
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MamaC
Commis Cook


Joined: 05 Feb 2006
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Location: USA

PostPosted: Wed Mar 29, 2006 4:20 pm    Post subject: Reply with quote

Dear small cookie

I don't know all the recipe you had in the magazine... but all I can tell you is that this sugar paste is not at all sticky and I worked a lot with it and my other friends are using it to cover cakes with it and they all like it.

It may have been the quantity of liquid used, and I don't see the gelatin in the ingredients mentioned by you.

Try this recipe and see how you like it. I used only 500 gr of sugar for the paste you see in the picture.


Last edited by MamaC on Wed Mar 29, 2006 4:25 pm; edited 1 time in total
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Wed Mar 29, 2006 4:23 pm    Post subject: Reply with quote

Vi

For a beginner who doesn't want to spend too much money, which is the essential tools I should buy to do sugar paste modelling? I am assuming that I can also use it for chocolate paste.
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 4:34 pm    Post subject: Reply with quote

Linda... that is my point exactly.

I don't know how much chocolate cost in Singapore but here is not cheap.
So I said... let me see if I have what it takes to model those flowers. My first flowers were by Oxana's directions and they were very simple. But it gave me the wings to try for more.

I only use chocolate to paint with it. One of these days I'll show how. But we can't do everything in one day, do we? :lol:
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Linda
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Joined: 07 Jan 2006
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Location: Singapore

PostPosted: Wed Mar 29, 2006 4:50 pm    Post subject: Reply with quote

Vi

Good chocolate is expensive here too. Hmm ... guess I could play with sugar paste first and once I am good enough, I'll do the actual one with chocolate paste.

So Vi, what are the must have tools to buy?
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MamaC
Commis Cook


Joined: 05 Feb 2006
Posts: 629
Location: USA

PostPosted: Wed Mar 29, 2006 5:03 pm    Post subject: Reply with quote

Linda... what ever you see in the last 3 pictures is a must ... but as I mentioned, before I bought all my tools I improvised a lot. Think what you may have around the house in that shape and I am sure you can manage well.

Along with my comments I will give you hint of you may use in place of a certain cutter.
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Glad
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Joined: 24 Jul 2004
Posts: 228
Location: Singapore

PostPosted: Wed Mar 29, 2006 6:50 pm    Post subject: Reply with quote

Thanks MamaC for the recipe, instructions and pictures (nothing beats step by step pictures for me, else I'll lose my directions somewhere Embarassed ...).

I notice that some recipe calls for liquid glucose instead of corn syrup. Are they the same, can I replace it with liquid glucose? How long can I keep the paste (just in case after making the dough, have no time to shape it (guess modelling also takes some time to do huh).

Thanks for being so generous in sharing your knowledge.
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Mar 29, 2006 8:30 pm    Post subject: Reply with quote

oh goody..I have half of what you have!! Very Happy

my only setback now is finding the time to do this :cry: island

my mom bought the entire collection of piping tips, cutters of all shapes and sizes. I have bought those stencils..so many in my box coffee

Vi, the sugar you use, in Singapore, its called Icing sugar..it has cornstarch mixed into it..!

yes, its so much cheaper to work with this than Chocolates, so many endless creations too.

now I am dying to try this..!

Wink :lol:
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed Mar 29, 2006 8:31 pm    Post subject: Reply with quote

Linda wrote:
Vi

Good chocolate is expensive here too. Hmm ... guess I could play with sugar paste first and once I am good enough, I'll do the actual one with chocolate paste.

So Vi, what are the must have tools to buy?


Linda

let me figure out first..then we share share.. Wink
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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dewitan
lurker


Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Wed Mar 29, 2006 10:27 pm    Post subject: Reply with quote

Oh Vi! I am getting amazed by you by the minute.

How did you get all those in your collection kit?
Just over the years or is there a way that we can buy those as a kit?
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Sally
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Linda
Kitchen Hand


Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Wed Mar 29, 2006 11:21 pm    Post subject: Reply with quote

Gina

"Xie xie ni" in advance hor Wink I will try experimenting with piping first. Managed to buy the basic essentials from PH and BIY. Once I have the time, I will play with piping using stabilized whipping cream and royal icing.

Sally

Wilton has a kit. In fact they have several types of kits. Since you are in USA, they do deliver. Do take a look at their website. Really cool. I saw one such kit in PH this evening. Costs SGD38. It comes complete with most of the cutters, modeling tools plus other stuff.
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karlskrona
Commis Cook


Joined: 31 Dec 2005
Posts: 651
Location: punggol

PostPosted: Wed Mar 29, 2006 11:29 pm    Post subject: Reply with quote

linda u very fast leh just now we talking bou thte kit then u already goen to see them liao
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