Working with Modelling Paste Recipes

Working with Modelling Paste
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Recipes
Contents
Page
General Tips for working with Modelling
Paste
2
Colouring Modelling Paste
2
Support for Extremities
4
Covering Polystyrene Balls
5
Tools and Equipment
6
Modelling Paste Recipe
7
Royal Icing
8
Edible Glue
9
Chocolate Ganache
9
Apricot Glaze
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General Tips
Modelling Paste (see Recipe
section) is used to make
figurines and unwired flowers. It
is simple to make yourself. We
make it from fondant and tylose
(a vegetable gum, available from
cake decorating supply stores)
which makes the fondant firm
enough to model with.
Modelling paste should be
kneaded before using to soften it
and to prevent cracks appearing
in the figurine. If the paste feels
dry or crumbly, or if cracks
persist, rub some Copha/ Crisco
onto your palms and knead into
the paste. After kneading, roll
the paste firmly into a smooth
crease-free ball before
commencing modelling. This will
help avoid cracks in the finished
product.
Keep unused paste wrapped in
cling film to prevent drying out.
(Note: Avoid using copha/crisco
on items which are to be painted
as the fat will repel the paint.)
Work quickly to avoid drying out
the paste, otherwise cracks may
form.
Colouring modelling paste
We use food colouring pastes or
gels to tint modelling paste.
 Avoid using liquid colour
which affects the consistency of
the modelling paste.
We like the Sugarflair brand of
colouring paste. Place a small
amount of colour onto the tip of
a knife or toothpick and add to
the paste. Another brand of
paste colour is Americolor, which
comes in squeeze bottles and
you can squeeze a drop directly
onto the modelling paste. Knead
the modelling paste until there
are no streaks. If the modelling
paste feels sticky, add some icing
sugar (confectioner’s sugar) or
cornflour (cornstarch). If a
darker shade is desired, add
2
more colour paste. If a lighter
shade is desired, add white
modelling paste.
and add some black paste colour
if required.
Edible glue (see Recipe section)
is used to stick pieces together.
When applying edible glue, use a
light application so that the
surface is tacky. If too much glue
is applied, the surface becomes
slippery and the parts do not
stick together as well.
For dark or intense colours such
as red, black, dark brown, navy
and dark green, if you require a
large quantity of paste, it will be
much easier to make modelling
paste using pre-coloured
fondant than colouring your own
from white modelling paste. For
navy paste, combine precoloured blue fondant with a
little black fondant.
Black: Use pre-coloured black
fondant to make the modelling
paste. If the black paste is very
soft, add 30-40% chocolate
fondant to make a firmer paste
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Additional Support for
Extremities (such as tails, arms,
legs)
sticking out at the bottom, and
stick figurine onto a polystyrene
block to dry.
Brush a little edible glue onto a
length of raw spaghetti and
insert one end into the body
part, leaving approximately 0.51cm exposed. Insert the exposed
end of spaghetti into the body.
Use edible glue to stick pieces
together.
For securing toppers onto a
cake, a wooden skewer can be
inserted into the base of the
figurine before it has dried.
Leave at least 4cm of the skewer
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Covering Polystyrene Balls
Roll the specified quantity of
modelling paste into a ball. Press
the paste onto the polystyrene
ball (there is no need to put glue
on the ball at this stage) and
ease the paste gradually over the
ball with the base of your thumb
and fingers.
When the ball is almost fully
covered, brush some edible glue
onto the remaining exposed part
of the ball to help the paste stick.
Complete covering the ball.
Remove any air bubbles with a
pin. Roll the ball firmly between
your palms to smooth. Insert a
toothpick at the base of the
head. (A)
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Tools & Equipment
Paring knife
Skewer
Toothpick
Veining tool
Dogbone tool
Ball tool
Frilling stick
Set of cake decorating
modelling tools
Small rolling pin
Petal pad
Paring knife
Small paintbrush (for
applying glue)
Toothpicks
Drinking Straws
Raw spaghetti
Cornflour (cornstarch)
Pizza cutter
Pencil
Pin
Ruler
Thin cardboard
Secateurs (for cutting
skewers)
Pasta machine (thickness
settings given refer to Atlas
Marcato brand)
Black food colouring pen
Scissors
Set of metal Circle Cutters
Plastic round piping tubes,
various sizes
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Recipes
Modelling Paste
Use for making figurines, plaques, simple blossoms, unwired flowers
 500g (1.1lb) white fondant (sugarpaste/ready to roll
Icing)
 1 tsp tylose or CMC (If your fondant is very soft, add a
little extra tylose)
 Copha or Crisco (white vegetable shortening)
Knead the fondant until it is soft and pliable. Sprinkle over the
tylose and knead for approximately 3-5 minutes to fully
incorporate the tylose. (In cold weather, microwaving the
fondant for 10 seconds will make it easier to knead.) Rub a
light coating of copha/crisco on your hands and work surface
as required to prevent sticking. Coat the modelling paste with
a light covering of copha, double-wrap with cling wrap & store
in zip lock bag or airtight container.
Can be frozen. Refrigerate for a longer shelf life. It is easier to
work with this paste when it is at room temperature.
Tips: If the modelling paste feels dry or cracks while you are
working with it, knead in a little copha. If the paste feels too
soft or sticky, knead in some cornflour/cornstarch or icing
sugar (confectioner’s sugar) to make it firmer.
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Royal Icing
Where a small quantity of royal icing is required, it is quicker
to use instant royal icing mix. Sift the mix and add a small
amount of water; mix till desired consistency is reached.
To make royal icing from scratch:
 1 egg white (with all lumps/stringy bits removed)
 250gm (0.5lb) pure icing (confectioner’s) sugar, sifted
(amount will vary depending on how large the egg white
is and the consistency desired)
Add icing sugar to the white gradually (approximately 1
tablespoon at a time), stirring to dissolve the sugar. Add more
sugar after the previous addition has dissolved. (If you add
the sugar all at once, the icing is dull and grainy.) To store for
extended period of time, place a piece of cling wrap directly
over surface and cover bowl with a damp tea towel; place
whole ensemble in a plastic bag. Can be stored in
refrigerator; re-beat after chilling.
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Edible Glue
 ¼ tsp tylose (or CMC)
 20ml warm boiled water
 5ml white vinegar
Combine tylose, water and vinegar in a small jar and mix with
a cocktail stick/toothpick. It will look lumpy, that’s normal.
Place in fridge and let stand overnight. Stir again. If glue is
too thick, add some water. Store in fridge. Use within 2
weeks. Can be frozen.
This is our preferred glue for sugarcraft. Alternative edible
glues include egg white, water, and fondant mixed with a
little water, heated gently in the microwave and stirred to
form a sticky paste.
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Ganache
Makes 500 grams (1.1lb)
White Chocolate Ganache
375 grams (17.6oz) white chocolate
125 grams (4.4oz) (approx. 125ml) scalded cream (30% fat)
Dark Chocolate Ganache
337 grams (11.8oz) dark chocolate (50-65% cocoa solids)
163 grams (5.7oz) (approx. 163ml) scalded cream (30% fat)
Chop chocolate into small pieces. Scald cream. Pour cream over
chocolate and whisk until smooth. If bits of unmelted chocolate
remain, heat gently over double boiler or microwave, stirring regularly,
until all chocolate is melted. Process with hand held blender until
smooth and glossy. Leave overnight at room temperature to set
before using. Don’t stir while ganache is cooling otherwise it will
become grainy. Can be frozen.
Apricot Glaze
For attaching fondant to ganache
 100 grams (3.5 oz) apricot jam
 30 grams (1 oz) water
Combine ingredients in a heatproof jug and heat in microwave until the
jam has dissolved. Sieve to remove jam particles. Cool before using.
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Supplies
Australia
Cake Decorating Solutions (based in NSW)
www.cakedecoratingsolutions.com.au
Cake Decorating Central
http://www.cakedecoratingcentral.com.au
www.earlcraftncake.com
Flower cutters, veiners, tylose
UK
Cake Crafting
http://www.cakecrafting.co.uk
Cake Stuff (UK-based decorating supplies)
http://www.cake-stuff.com
A Piece of Cake
http://www.sugaricing.com
International
www.etsy.com
www.ebay.com
© Cakes by Lorinda - Tutorials - 2014
www.cakesbylorinda.com.au
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