Go-to paste, lace, modelling chocolate and piping gel recipes

Hello everyone. Today I’m posting a collection of various fondant and sugar paste recipes.

Piping gel is useful as a light glue, for example, when working with wafer paper, and has the useful property of drying clear. If you need a more substantial glue, dissolve some sugar paste into it. You can also use piping gel to:

  • Create ‘water’ such as little ponds when decorating cakes. You can add food colouring to tint it blue or leave it clear. It dries with a shine.
  • You can add edible glitters to add sparkle to your sugar craft creations!
  • It’s good for creating stained glass effects.
  • Use it as a glaze on fruit tarts.

Piping Gel

  • 50g sugar
  • 1 TBSP cornflour
  • 45g lemon juice
  • 45g water

Dissolve the cornflour in 23g of water then stir in the lemon juice

Dissolve the sugar and remaining water in a pan over heat

When dissolved, add the lemon/cornflour mixture to the sugar/water mix on the heat and stir till it thickens up.

Store in a glass container

You might have to add a little hot water to the mixture to thin it out a bit if you leave it some time before using it.

Pastes and Fondant

I’m fairly sure that petal paste, flower paste and gum paste are one and the same thing. Flower paste is used to make delicate, life-like ‘fondant’ creations such as … flowers! It’s elastic but tough and can be rolled out to an almost transparent thickness without tearing.

Gum paste

Flower / Petal / Gum Paste

  • 500g icing sugar
  • 2 tsps (approx. 8g ) egg white powder mixed with 3 TBSPs of warm water (let sit about 20 mins)
  • 1 tsp gelatine mixed with 3 TBSPs of warm water, let sit for 10 mins
  • 4 level tsps. of warmed coconut oil
  • 2 x 5ml tsps. of liquid glucose
  • 3 tsp tylose

Place 400g of icing sugar into a bowl.
Add the tylose to the remaining 100g of icing sugar in a separate bowl.
WARM the gelatine mixture in the microwave and mix in the liquid glucose and coconut oil.

Stir the 400g of icing sugar into the egg white.

Add the warmed gelatine mixture to make a soft paste.
Add the 100g icing sugar / tylose and knead together.

***If you want an even tougher mix, add some Gum Tragacanth to your gum paste – just a squinch and only to a little of your gum paste. Knead it in and leave for a half hour or so to ‘cure’. Do not add it to the whole of your gum paste as it will set rock hard.

Cover the surface of the paste with a thin coating of coconut oil then wrap in clingfilm and leave overnight. Knead well before using it. It will keep for about 6 weeks if wrapped and kept in a closed container.

Simple Gum paste

You can make a quick and easy version of gum paste using just fondant and tylose but I find it doesn’t have the same elasticity or tear-resistance as ‘proper’ gum paste.

Add 1-2 teaspoons of Tylose powder to 1 pound of fondant. Knead it in and let it rest overnight before using for best results. If you live in a region of high humidity, you might need to add more icing sugar.

Modelling chocolate

Modelling chocolate is delicious and super for sculpting models for cake toppers and such like. It is made with chocolate and golden syrup but the ratio between the two depends upon the type of chocolate you want to use:

  • White chocolate is made in a 4 : 1 ratio, eg, 16 oz white chocolate to 4 oz golden syrup / corn syrup
  • Dark chocolate is made in a 2 : 1 ratio, eg, 16oz dark chocolate to 8 oz golden syrup / corn syrup
  • Candy melts is a 5 : 1 ratio, eg, 15 oz candy melts to 3oz golden syrup / corn syrup

*** I haven’t found a specific recipe for using milk chocolate so I would blend white and dark chocolate together in equal proportions and base it on the dark chocolate recipe. ***

Melt your chocolate in the microwave or over a bain marie. If you’re using a microwave, take it slowly starting with a 1 minute burst then carry on in 30 second bursts, stirring in between. When the chocolate is melted, warm up the golden syrup for about 15 seconds to make it easier to blend with the chocolate.

Mix together until all the golden syrup is fully incorporated and looks like soft serve ice cream. Stop stirring! If you keep stirring at this point the mixture will get softer and the cocoa butter will separate out.

Turn the mixture out onto cling film:

Dark chocolate and golden syrup blend

Wrap the chocolate mixture in the cling film and put into the fridge for a few hours to set.

Wrapped in clingfilm ready to go into the fridge to set

It will set really hard. When you’re ready to use it, just pop it in the microwave for a few seconds at a time until it softens up to a kneadable consistency.

You don’t HAVE to use golden or corn syrup. You just need something sticky and viscous to give the chocolate some elasticity. You could use honey, maple syrup, maybe even treacle. The main thing is to keep the chocolate flavour and smell; you decide which you find least intrusive on the nose and palate.

Wrap modelling chocolate in cling film /saran wrap and store in a zip-lock bag. It will keep for around 3 months this way or pop it in a freezer bag and it will be good for up to 2 years!

Sugar Lace

Sugar lace is amazing. It’s thin, delicate but has good tensile strength. Spread it thinly over silicone lace mats – I think they’re called ‘impression mats’ – and leave to dry then stick on your cakes for beautiful results. Look on Amazon or good cake suppliers to see the wonderful designs available.

Lace topped cake I made a couple of months ago
The lace mat I used for the topper

The lace looks delicate but you can handle it quite roughly (not intentionally, 🙂

You can buy it pre-made but my recipe has given me perfect results, is a lot cheaper and you don’t have to wait for delivery.

  • 1 tbsp Tylose powder
  • 60ml Boiling water
  • 1 tbsp Icing sugar
  • 2 tbsp Cornflour
  • 1/2 tsp Liquid glucose
  • A drop of gel food colouring

Note: A little edible lace goes a long way so there’s no need to make a huge amount at any one time but you can double up the recipe if you really want.

Stir the Tylose into the boiling water and let it sit for about 10 mins or so or until the mixture has become clear and no powder is left.

Stir in the icing sugar and cornflour.

Stir in the liquid glucose.

Finally, blend gel food colouring into the mixture if you want coloured lace.

Store the edible lace mixture in the fridge in a closed container; it will keep for about a week. When you want to use it, take it out of the fridge and let it come back to room temperature.

Spread the lace onto silicone lace mats making sure you work it into all the nooks, crannies and crevices but keep it as thin as possible.

Scrape off excess with a cake scraper and return the excess to the rest of the mixture.

Air-dry overnight or place in a coolish oven, approx. 60C/ 110F for about 20 mins to dry it quicker. Check to see if it is dry by very gently picking a corner to see if it lifts away from the mat. If it’s still sticking it needs a little longer to dry.

Store lace decorations between sheets of folded parchment paper in a food container. The lace decorations keep well for a couple of months this way.

Dusting bags

Finally, make your own ‘dusting bag’ to ‘pounce’ icing sugar/cornflour on your work surface to prevent your fondant or paste sticking when being rolled out.

Take a piece of open weave fabric, eg, muslin, and spoon in the cornflour (icing sugar can dry out the fondant or paste but okay if you have nothing else).

Scoop together to form a little bag and secure with an elastic band.

Hope this is useful to you. 🙂