If you’ve sworn off molds because the fondant always sticks and you have to use an exacto knife to clean up the edges, then this month’s tip is for you:
Our secret to stress free molds is a 50/50 mix of fondant and gumpaste.
Molded elements have been featured in quite a few of our recent cakes, and luckily we have this efficient and effective trick to using molds.
50/50, as we call it, is a miracle of a product that doesn’t stick to the molds and can easily be manipulated so that little to no cut out is needed after making the impression - game changer!
I’m including the recipe we use for gumpaste below. To make 50/50, just mix equal parts gumpaste with the fondant of your choice. We use Fondx but I think other brands would work just as well.
Gumpaste Recipe
Ingredients
380g powdered sugar
75g egg whites
19g Tylose (do not use cmc powder - we use Confectionery Arts International brand)
12g shortening
Directions
Mix egg whites and powdered sugar with paddle attachment on slow for about 30 seconds and on medium for about a minute until the mixture turns white.
Add tylose all at once and mix (only takes about 30 seconds, do not overmix or the gumpaste will become tough)
Knead in shortening until paste is smooth and not sticky. Add extra powdered sugar if needed.
Gumpaste is ready to store. Keep wrapped tightly in plastic wrap for up to 3 weeks.
Ready to go further?
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