Modelling/Flowerpaste Recipe
This recipe comes from our cake friend Fran, passed onto her by one of her teachers, she shares this with us as her favourite paste to use.
Modelling/Flowerpaste
Est Prep Time: 5 minutes
Serves: Makes around 500 grams of paste
Ingredients:
500 grams of rolled fondant (Fran uses Bakels Pettinice, but any will do)
2 teaspoons of Cellogen (if you use CMC or Gum Trag then only use 1 to 1.5 teaspoons)
1/3 teaspoon raw egg white
2 teaspoons Cream of Tartar
Instructions:
Use a little Crisco on your work surface and knead up your fondant so it’s nice and soft.
Sprinkle the Cellogen, or alternative, over the work surface and knead it into the fondant.
Make a well in the mix and pour in the egg white, knead until mixed through, it may feel a little sticky, add more Crisco to the surface if you need to.
Sprinkle the Cream of Tartar on the work surface and knead into the mix until all incorporated.
Here is a taste of some of the amazing things you can create with this modelling paste, straight from Fran’s Flickr stream.
Additional Info/Comments direct from Fran:
Wrap the paste in cling wrap tightly, a few times and place in an air tight container, leave for at least 12 hours before use.
You don’t need to refrigerate it, and it will last for months.
I cut mine up into four pieces, and generally freeze it. It defrosts with the heat of your hands in minutes.
Photos courtesy of Fran
