Sugar Paste Recipe

I need to ice a wedding cake with sugar paste and am not sure if I should make my own or buy some shop bought sugar paste. What is the difference between them? Do you have any good sugar paste recipes?

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Answer:

There are pros and cons of shop bought sugar paste. Some of the complaints are that it often contains preservatives and colours.

However, a good quality premade sugar paste will save you time, is easier to use and is more likely to be the proper consistency with less cracking.

If you are leaning toward buying your sugar paste then you should first try your local cake decorating shop. You will get a professional and good quality product.

Supermarkets also have a variety of sugar paste options which you might want to consider.

This is a simple and fairly easy sugarpaste recipe.

Ingredients for 2kg (enough to cover a 12” round cake)
2 sachets (8 tsps) of gelatine
120ml of cold water
250ml liquid glucose
30ml glycerine
2kg of icing sugar, plus extra for dusting the work surface

Sprinkle the gelatine over the cold water in a bowl and let it soak until it is spongy. To dissolve the gelatine in the water let it stand over a bowl of boiled water and stir. Stir in the glycerine and the glucose.

Sift 2kg of icing sugar into a large bowl and make a well in the centre. Slowly pour in the ingredients, constantly stirring. Then mix the ingredients well.

Pour the ingredients on to a work surface which has been well dusted with icing sugar. Knead until smooth, use straight away or store in a plastic bag that has been tightly wrapped. Make sure no air is in contact with the sugarpaste.

Hope that helps.






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