SUGAR PASTE KSHS 2, 000
SUGAR PASTE Objective Ø This module will build on the techniques developed in the royal icing Chapter. Ø Explore the medium of sugar paste, sometimes referred to as ‘rolled icing’. Ø Demonstrates the coating of a round and square cake plus crimping. Ø Shows simple modeling figure. Ø Highlights a number of special cakes for all ages, and themes. Use the Sugar paste from your local supplier, which produces a much superior product, for both handling and eating qualities. If you wish to produce your own product here is a recipe.
Recipe for sugar paste Ø 1 large egg white. Ø 30 ml liquid glucose ( 2 tsp) Ø 600 g icing sugar. Ø 2 tsp. Trex /Gelatin Ø 2 tsp shortening METHOD Ø Place the egg white and liquid glucose into a bowl, Ø Sift in the icing sugar, adding a little at a time, until the mixture thickens. Ø Pour on to a work surface, lightly dusted with icing sugar and knead lightly Ø Work in the shortening Ø The paste should be soft and pliable. Ø Always work on a clean maple or stainless steel surface, with a little icing sugar for rolling out and store in polythene bags or air tight container in a cool dry atmosphere.
EQUIPMENT FOR SUGAR PASTE WORK Equipment and materials required for sugar paste work sometimes referred to as ‘Rolled Icing’ are: Ø A rolling pin Ø Dusting powder Ø Cake smoother Ø A pair of crimpers. Ø A palette Knife, French Knifeand a craft knife. Ø Scissors, Ø Paint brush Ø A selection of cutters.
Covering a cake with sugar paste Ø Dust the work surface with icing sugar, Ø Knead the sugar paste into a smooth ball, Ø Roll out the sugar paste, allowing for the top and sides of the cake, Ø Gently lift the sugar paste on the rolling pin and place it central on to the cake. Ø Gently use your hands to press the sugar paste on to the cake and then use the cake smoother to firmly mould the paste to the cake Ø Trim off the excess paste, Ø Mould lightly and store in polythene to prevent skinning
Covering a square cake Ø The sugar paste is pinned out onto dusting powder, picked up on the pin and placed over the cake. Smooth with the hand trim off the surplus. Paste for figure Ø 500 g sieved icing sugar. Ø 3 level tsp Gum Tragacnth Warm the above in an oven. Take the following and mix into a liquid
Ø 2 tsp granulated gelatin Ø 5 tsp warm water Ø 2 tsp liquid glucose Ø 2 tsp. Trex Ø 1 large egg white. Ø Pour liquid into the warmed Icing sugar and gum traganth
Using a mixer with the beater (duly warmed) Ø Put the above mixture into the bowl Ø Place a cloth over the bowl to prevent the sugar dust Ø Turn on to the lowest speed Ø Pour in the egg white Ø Beat until it begins to cool Ø As it thickens, it will leave the sides of the bowl in strings. Ø Keep in a polythene bag, in airtight container in the refridgerator. Ø Use after 24 hrs for flowers , or use immediately for modeling figure work
Sugar paste teddies Ø A ball of sugar paste is formed into a pear shape for the body Ø Roll sausage shape for the arms and the legs Ø The legs indent at the ends for the paws Ø The other sausage shape into, arms, ears and nostrils.
Method Ø The body is placed on to the legs and wrapped around Ø The hands are secured onto the body with royal icing or a damp brush Ø The round ball is formed for the head Ø An indent with the finger forms a firm base for the head. Ø The small round balls are formed for the ears and nostrils Ø Note the marking of the ears with a modeling tool Ø To complete, the eyes and nose are piped in black royal icing.
Responding to the changes of fashion Ø Interior designs and the textures used in the making of fabrics act as a real inspiration for cake designers Ø Different bows tassels and other accents together with the variety of equipment are available for transferring textures and designs on to the surface of the sugar paste, to create a very specialized niche, for the cake decorator who is prepared to respond to change.