51 Comments

1. This is the BEST gumpaste recipe out there in Gumpaste Land! Love putting on his DVD on how to make it and go through the steps with him!

2. Love this!!

3. muchas gracias por compartir stephanie,eres un gran instructor y te admiro mucho,espero el proximo 2015 poder asistir a tu escuela,es un deseo muy grande.

4. perdon,me refiero a nicholas lodge,gracias.

5. I have been pulling my hair out trying to make a dahlia, is there instructions on one of your craftys classes for a dahlia. Thank you for sharing your recipe for gum paste, it is much appreciated. I am flying from Washington state down to Florida and then driving to your shop, I am so excited to finally get in and shop for supplies that I have been waiting to get.

6. Thank you for sharing your recipe!!!

7. Your gumpaste is excellent, I made it last week and it is really good to work with. Thanks for sharing

8. I use this recipe all the time; I follow all Nicholas’ Craftsy classes and he was kind enough to share the recipe on, i think, the Ultimate Sugar Rose class. Highly recommend it.

9. Thank you!!! Your recipe is excellent!!!!!!

10. After using this recipe, I can never go back to store bought gumpaste again. Ever!

11. I need to ask u what do u mean by 1-2lbs 10x????? Do u mean 10×1 pound???? Or 2×10 =20pounds???

12. Hafs- I’m sorry, but I am not exactly sure how to help you out. Where are these numbers coming from? They are not in Chef Nicholas’ Gumpaste recipe (above), but if you tell me what recipe you have maybe I can help.

13. Thanking you for this clear-cut recipe and the details too!
    I do have a couple of questions:
    1. What is the difference or similarity between tylose, CMC and tragacanth gum powders? Here in India, it’s not easily made available and each seller vouches for the product they have. Many recipes I have come upon says fondant plus one of the above. So please do clarify.
    2. How long does a flower creation using fondant or gumpaste last for? If stored well after the flowers are dried and arranged – how long till it goes ‘bad’ – if at all?

14. I cover a lot of cakes and thinking of making my own rolled paste….anyou suggestions?

15. Hi Pinki! Are you talking about gum paste or rolled fondant? The recipe above is what Chef Nicholas Lodge uses for all his gum paste needs! He generally does not make his own rolled fondant, but there are loads of recipes online to try. You can find many recipes on Cake Central’s website. I would recommend trying a few different types to see what works best for the climate you live in, and what you like best as far as texture and taste! Good Luck!

16. can i please get a gum paste recipe without using eggs. Thanks

17. Hi Aisha! I have bad news and good news. Bad- Chef Nicholas doesn’t know of a recipe for gumpaste made without eggs, I’m sorry. However, he said as an alternative you can modify rolled fondant to do the job! Take 115grams of rolled fondant and add 1/2 teaspoon of Tylose Powder and 1/2 teaspoon of shortening. Mix together and place in a zip top bag for 30 minutes before use.

    We both hope that this is helpful!

18. At least her in the US, 10x refers to the fineness of the powdered sugar (icing sugar), meaning that it’s been sifted 10 times for quality. Domino Sugar brand powdered sugar uses this in their labels.

19. Hi can I ask how long you can store the soft gumpaste for?

20. Hi Aisha, using the above recipe you can store the paste for about 6 months in the refrigerator, or up to several years in the freezer!

21. Hi I was wondering if you could please translate the measurements for me to cups?

22. Hi, how do i work out how much fresh egg white to use. do i simply weigh it?

23. Hi Michelle! This recipe is based on weight not volume, so Chef Nicholas does not recommend measuring the ingredients out in cups. When Chef Nicholas crafts a batch of his Tylose gumpaste he uses a digital electric scale. These can be toggled between grams and ounces, and offers very precise measurements!
    Best,
    Stephanie

24. Hi Liz! Yes, all you have to do is weigh your egg whites. If you have a digital electric scale it should allow you to toggle between grams and ounces.
    Best,
    Stephanie

25. hello I need help. I made a batch of these 3 weeks back and I kneaded all of 2 lbs or powdered sugar into my gumpaste. When it’s time for me to use it, it was so hard to knead, it was gummy and when I roll it out the ends pull back and shrink Anothe mistake was I just weighed the sugar and not the egg whites. Can I revive this batch or I have to throw it all out. HELP!

26. Hi Rona,

    First, I must tell you that it is very important to carefully weigh out and measure all of the ingredients for this recipe. Secondd, there is a chance you could save your gumpaste. Try added egg whites, one teaspoon at a time, kneading it in completely before adding more. This MAY help with the stretchiness and soften it up. You can let the gumpaste come to room temperature so that is is easier to knead. If adding the egg whites does not help, you will unfortunately have to start over. Good luck and I hope you can get it to work for you!

27. Tylose is CMC. They are the same. Tylose is a substitute for Gum Tragacanth. You can add 1-2 tsps Tylose to 1 lb (1/2 kg) fondant to make it more like gumpaste also.
    My friend still has her gumpaste flowers from her wedding cake that was made 20 years ago. She has kept them in a glass container out of the sun and in a china cabinet and they still look great. If you keep them covered, out of heat, sunlight and humidity, that is in air- conditioned room, they can last many years. Some people spray Lacquer Spray or confectionery glaze on them to make them shiny and humidity resistant.

28. Thank you!!! Your recipe is excellent!!!!!!

29. Hi, can i make half of the recipe and get the same good result?

30. Hi,

    Can I store this gumpaste in the pantry?

31. Can I store this gumpaste in the pantry?

32. Yes Carolyn, there is a Craftsy Video on making a Dahlia. Here is the link to get that class 1/2 off!

    Modern Sugar Flowers – http://www.craftsy.com/ext/NicholasLodge_550_H

    Happy Flower Making!

33. Hi Joanne,
    This gumpaste should be stored in the refrigerator or in the freezer. It will last 6 months in the refrigerator and a few years in the freezer!

34. Hi.

    I made this recipe yesterday and I’m planning to make some flowers today.
    I’d like to know how long is the drying process of this gumpaste recipe.

35. Help! I made gunpaste bows yesterday. At first they were good and they hardened immediately, but after putting them in a box and let them stay there overnight, they softened. What seems to be the problem and solutotion for this?

36. Help! I made gunpaste bows yesterday. At first they were good and they hardened immediately, but after putting them in a box and let them stay there overnight, they softened. What seems to be the problem and solutotion for this?

37. Hi. Does this recipe good for areas that has lots of moisture in the air?

38. Pls what will it take,cost me to come and learn from you
    And how many days do you think it will take me
    Cynthia (+2348023074613)

39. Hi Cynthia! You can find our current class schedule (through the end of April 2016 as of right now) and pricing, on the class section of our website: https://www.nicholaslodge.com/index.php?option=com_dtregister&view=event&layout=list&controller=event&task=events&Itemid=548&lang=en

    Hope to see you in class!

40. Yes! We are located in Atlanta, Georgia and it gets VERY humid here! You may need to let your pieces dry a bit longer, but this recipe should work great for you!

41. Did you leave them to dry overnight before putting them in the box, or did you put them in the box the day you made them? Chef Nicholas usually just leaves his pieces out in the air to sit and dry. I would suggest leaving them to dry out in the air for a longer period of time, or leaving the top off the box when you store them to ensure they can dry completely.

    Adding a bit more tylose powder may be helpful too!

42. Hi, is the recipe edible? Will there be no bad effects even with the fresh eggwhites? I am afraid people might eat the cake decorations so I am worried with the fresh eggs. Thank you!

43. The recipe is edible. However, this gumpaste (if made correctly) dries very hard. The hard texture doesn’t make it very appealing to eat! Chef Nicholas uses advises clients not to eat gumpaste decorations, even though they are indeed edible!

44. I cannot access the recipe. The page just says bad karma we can’t find the page you are looking for

45. Hi there , I am unable to access this pdf . It comes up with an error. Please can someone email it to me ameena@tots pots.com

46. Hi Jacqui! I am so sorry you had trouble downloading the recipe. It looks like the link broke when we updated our website. I have fixed the link, and you should be able to access the file now! If you still cannot access it, please email me at stephanie@nicholaslodge.com and I will be happy to send it to you directly!

47. Hiya Amy. I am so sorry you had trouble downloading the recipe. It looks like the link broke when we updated our website. I have fixed the link, and you should be able to access the file now! If you still cannot access it, please email me at stephanie@nicholaslodge.com and I will be happy to send it to you directly!

48. Hi,
    The recipe says pastaurized eggs whites, but in the video you don’t mention that you are using the pastaiurized ones , can you clarify this please?
    If I don’t pastaurize the eggs first , for how long the gum paste is safe to eat?
    I know many website suggest to not eat it and usually For the figurines made of gum paste it’s not a problem , usually people want to keep them but if I make some little flowers and people eat them I just would like to know if it’S safe to let them eat ?
    Thank you

49. It means 10 times finer

50. Please can anyone kindly share the recipe. I can’t view nor download them

51. Hi Susan,
    I am sorry you are unable to download the recipe. It should open in a new window when you click the PDF link in this blog post. If it is not working at all, I can email you the recipe if you share you email address.
    Best,
    Stephanie

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