Nicholas Lodge's Tylose Gumpaste
Nicholas Lodge's Gumpaste Recipe!
It's long overdue, but Chef Nicholas' gumpaste recipe is finally here on our website!
It will live here on the blog; whenever you need it you can find it by clicking the Recipe link under Categories (on the right side of the screen). It gets even better: I have included the recipe here as a PDF! That means that you just have to click the link (below) and you can save it to your computer or print it out so you always have it hand! You're welcome!
Tylose-Gumpaste-Recipe_20140711-012022_1.pdf
That's it folks! Just wanted to help get your weekend off to a sweet start! Happy cake decorating!
Sweetly yours,
Stephanie
Comments 50
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!
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
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!
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!
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!
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