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Cake add-ons
Cook time: 0 min.
Servings: 1

Ingredients for Sugarpaste

Put the gelatine in a little bit of water and wait until the gelatine has been soft – then melt the gelatine in a water bath
1Egg white
2tspLiquid glucose (sugar)
2tspWhite fat (palmin??) merged with
3tspGelatine powder (isinglass)
3tspGum tragacanth or gum arabic-heated to 97 ° f if you want rubber in glaze mass
450gIcing sugar

Instructions for Sugarpaste

To prepare the Sugarpaste recipe, please follow these instructions:

Pour the warm isinglass in a heated Bowl – Add the remaining ingredients and egg white. Use a wheel whips and whip for the mass is is chewy and stuck together.

Pour the mass in a plastic freezer bag, and then place it in an airtight container. This is put in the freezer for at least 12 hours.

To use chocolate ornaments lot, then stir in 85 g melted white or dark chocolate in 680 gr sugar mass. Stir it together until the mass is smooth and even.

The sugar mass is easy to model – forme – color – and roll out, and as you do not need to wait for drying, before the final closure of the decoration of the cake. We use rubber in icing glaze will dry mass, better/harder, and can be used for modeling of flowers and sculptures

As a guideline, use the following quantities of sugarpaste or marzipan Slipcover 16 cm round cake: about 500 grams of sugarpaste or marzipan Slipcover 22 cm round cake: about 1000 grams of sugarpaste or marzipan Slipcover 30 cm round cake: circa 1750 gram sugarpaste or marzipan Slipcover