Gum-Tex, a Wilton product, is used to make gum paste. Gum paste dries slowly, bends easily and is very hard when dried, making it a valuable component in cake and pastry decorating, according to the Sugarcraft website. Since gum paste is hard and bland, some bakers prefer to use fondant, a sweet sugary topping, to make decorations. Adding Gum-Tex to fondant makes the sugary frosting more workable without seriously detracting from its palatability.
- Skill level:
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Things you need
- Fondant (from recipe or pre-made)
- Vegetable oil
- Foam block
- Cutting board or mat
- Rolling pin
- Petal cutter or sharp knife
- Ball tool (optional)
Add 1 tsp. Gum-Tex for every 340gr. of fondant. You can add Gum-Tex to your own fondant recipe or use a pre-made fondant. This makes the rose petals stiff and helps them curl properly, according to the Wilton website.
Create the centre of the rose by rolling a 1/2-inch ball of the fondant and Gum-Tex mixture into a teardrop shape.
Dip tip of toothpick in vegetable oil then insert it in the bottom of the teardrop-shaped roll and stand the toothpick in a foam block to dry. The recipe on the Wilton website recommends letting the structure dry for at least 24 hours before proceeding to the next step.
Dust a cutting board or mat and rolling pin lightly with cornstarch and roll remaining fondant mixture out to 1/16 inch thick.
Cut out three "blossom" shapes using a petal cutter (available at most baking supply stores) or by tracing the outline of a flower with five petals with a toothpick and cutting out the shape with a small, sharp knife.
Using a spatula, make a 1/2-inch-long indent between each petal of the first blossom. Wilton suggests imaging the blossom is a stick figure with a head, two arms and two legs. This trick makes it easier to keep track of the parts of the blossom as you work.
Brush the middle of the working blossom with water and insert the toothpick into the blossom so the bottom of the previously made, teardrop-shaped centre connects with the fresh fondant. Gently wet the "head" of the working blossom and roll it around the centre. Repeat using the remaining petals, leaving a small amount of space to create the rose formation.
Insert the toothpick into the second blossom and repeat the rose-formation technique. Remember to brush each petal with water before working to prevent cracking. When this step is complete, repeat with the third blossom. Place the finished rose, still on the stick, back in the foam block to dry. When the fondant is hard, carefully remove the toothpick and transfer to cake or pastry.
Tips and warnings
- The Diary of a Cake Stylist website recommends using a ball tool to soften the edges of each blossom before sculpting the petals to give the rose a more realistic look.
- The fondant and Gum-Tex mixture dries quickly. Cover remaining blossoms with cling film until you are ready to work with them.
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