How To Make Pastillage

-

Pastillage is a hard sugar dough when dry. Pastillage is perfect for sculpting hard sugar crafts like 3D heel and building characters. It is made using icing sugar, gum tragacanth or its chemical derivatives and egg whites.

    When working on Pastillage, time is the main factor to be considered as Pastillage sets and dries out really quickly. Pastillage can be further smoothened after it has dried using sand paper.
    The Pastillage recipe below is easy to make and can be made in a short period of time.

Ingredients
• 500g icing sugar
• 2 egg whites
• 3 teaspoon gum tragacanth/ CMC
• Corn Flour(for kneading)

Procedure
• Put egg whites in a clean mixing bowl
• Sift in icing sugar and gum tragacanth
• Mix till it's well incorporated
• Transfer it to a clean working surface and knead with corn flour
• Wrap Pastillage with a cling film and store for 24hours before use or till when it is needed. This makes it more pliable and easy to work it.

   Pastillage used almost immediately after prepared are less pliable and a sort of rough appearance is noticed.

Comments

Post a Comment

Popular posts from this blog

Using Your Nigeria Local Oven

-
Image
Oven is a device used for cooking (baking and grilling) of foods. It can be powered using electricity, gas, charcoal and wood (in local bread bakery)    The Nigeria local oven is usually powered with cooking gas and/or charcoal and can be used for baking and grilling.    The common Nigeria oven is usually made up iron sheets and painted black(black is a good absorber and bad radiator of heat) and uses charcoal and cooking gas.    For perfect baking using the Nigeria local oven, below are few but genuine things to put into consideration;    ✓Preheat your oven for 10-15minutes before baking. ✓Use good quality and sufficient quantity of charcoal(for the charcoal type) ✓Ensure there is enough gas in your cylinder before baking. ✓Balance your oven by putting it on a levelled surface. ✓Balance your oven tray and rack. ✓Place your cake on the 2nd rack from below to avoid burnt cake. ✓Lag your oven (If needed) ✓ Let your cake bake for at least 25 minutes before opening the ove
Read more

Tips On Working With Fondant During Harmattan

-
Image
Hey guys, thanks for stopping by to read this post, do search through my blog for other fondant related posts and more...    Fondant can be very tricky to work with during Harmattan as the air is dry and absorbs moisture quickly from fondant and hence there is a resulting cracks on your fondant, if not worked upon on time. Fondant could also develop a dent(Elephant skin) and this reduce the aesthetics of a fondant covered cake      To avoid these, one must put every other thing aside when working with fondant to avoid it from cracking as it would have dried up at the time of attending to other things...     Aside the time factor that requires close attention, you might need to adjust your fondant recipe as thus; • Edible Glycerine: Use enough edible glycerine on your fondant during harmattan as it would help retain it's  moisture unlike during rainy season when you could toss it away from your recipe as it could cause sweating • CMC/Tylose: The main function of CMC in
Read more

How To Fix A Sweating Fondant

-
Image
Fondant is an edible icing used for covering cakes, it is made using confectioner Sugar and other ingredients. These ingredients differ based on the type of fondant that works for individual cake artist.    Fondant types include marshmallow fondant, gelatin fondant and egg white fondant.      The egg white fondant is different from sugar paste because there is no tylose powder in an egg white fondant recipe.    During rainy season, it's very likely for fondant to sweat( melt) and hence become sticky because the amount of water vapour in the air is high and fondant traps water from the atmosphere which in return melts the fondant and during dry season, fondant loses its moisture to the atmosphere and hence easily cracks... To cut the long story short!    During a normal season, when there is  normal humidity the fondant is expected to harden perfectly but seasonal temperature and humidity works against fondant during rainy season just as it does during dry season.    Fo
Read more