Lindy's Cakes Ltd

Bringing world-class sugarcraft into your kitchen

Inspiring Sugar Flowers: Lindy’s Flower Paste Recipe

by

Flowers are nature’s crafted perfection – the way the petals form and fall, their inherent sculpture and simple yet stunning beauty.  Flowers  symbolise feelings and emotions, and give us a unique way of being able to say just what we mean.  Roses have been offered as a token of love, lilies to mean purity, marigolds for happiness and violets signifying virtue.  There really must be a bloom for everyone and every occasion … And so too for every cake!

As sugarcrafters we are natural floriographers, always assigning meaning to the delicious sugar florals that adorn our cakes.  For inspiration we might look to our gardens or flower beds or concoct something fanciful from our imagination.

Lindy's vivid Perfect Poppies Cake shows the beauty of using flower paste
Poppies so Perfect!

Whatever we do, the secret of great sugar flowers is in the flower paste.

Flower paste (petal gum/paste) Recipe

Available commercially from sugarcraft suppliers, flowerpaste can be bought in white and a variety of colours. There are many varieties available so try a few to see which you prefer. Alternatively, it is possible to make your own, but note you will need a heavy-duty mixer.

Ingredients Makes 500g (1lb 2oz)

  • 500g (1lb 2oz) icing (confectioners’) sugar
  • 15ml (1 tbsp) gum tragacanth
  • 25ml (11⁄2 tbsp) cold water
  • 10ml (2 tsp) powered gelatine
  • 10ml (2 tsp) liquid glucose
  • 15ml (1 tbsp) white vegetable fat (shortening)
  • 1 medium egg white

1. Sieve the icing sugar and gum tragacanth into the greased mixing bowl of a heavy-duty mixer (the grease eases the strain on the machine).

2.  Place the water in a small bowl, sprinkle over the gelatine and soak until spongy. Stand the bowl over a pan of hot but not boiling water and stir until the gelatine is dissolved. Add the glucose and white fat to the gelatine and continue heating until all the ingredients are melted and mixed.

3. Add the glucose mixture and egg white to the icing sugar. Beat the mixture very slowly until mixed – at this stage it will be a beige colour – then increase the speed to maximum until the paste becomes white and stringy.

4. Grease your hands and remove the paste from the bowl. Pull and stretch the paste several times, and then knead together. Place in a plastic bag and store in an airtight container. Leave the paste to mature for at least 12 hours.

Using flowerpaste

Flowerpaste dries quickly, so when using cut off only as much as you need and reseal the remainder. Work it well with your fingers, it should ‘click’ between your fingers when it is ready to use. If it is too hard and crumbly, add a little egg white and white vegetable fat – the fat slows down the drying process and the egg white makes it more pliable.

Happy  Sugar Flower Creating!

Lindy 🙂

print

Tweet2
Share67
Pin38
WhatsApp
107 Shares

You may also Like...

Reader Interactions

Comments

  1. Would you be able to make this with an electric hand whisk or has it got to be done in a proper mixer?

    Thanks

    Stacey

  4. How long does the flower paste keep in air tight storage? Similarly how long do the flowers keep after they are made?

  5. Hi Lindy, love the site! so many beautiful ideas!! Just a quick query, where in Australia would I locate gum tragacanth? I havent seen it before (and am reasonably new to the idea of doing my own cakes and decorations at home). Also I live in a very hot, dry climate, does the outside air temp affect the paste in any way? How long with the paste after being made into flowers last? Many thanks for such a wonderful inspiring page!!

  6. Untill now I have always bought my petal paste from a local supplier. Obviously their own recipe is a top secret but I was determined to find the perfect recipe of my own to cut costs. I had previously made Lindy’s recipe for modelling paste which was great, though the petal paste recipe has proved to be a bit of a challenge. I followed it step by step but it turned out VERY soft – even straight from the fridge. I have added an additional 5ml of Gum Tragacanth to the mixture and will test it out tomorrow. Has anyone else had problems with finding the ‘perfect recipe’ for petal paste, or am I alone here on this subject???

  7. Hi Beck

    As far as we are aware Gum Tragacanth is not available in Australia. You are right that living in a hot climate, the air temperature will affect the paste, it will make it very sticky and difficult to handle. You would be best to use it when it is the coolest part of the day, for example early in the morning. Flowers made from modelling paste will last a long time if they are kept kept cool.

    Happy Baking!
    Fiona

  8. Hi Lindy

    I would like to have a go at making my own flower paste but have no idea where to buy powered gelatine or what it is – please can you advise?

  9. Just wondering if you could sub the gum trag with cmc/tylo and if you can would if be the same amount used
    TIA

  10. Hi Bev, Yes, you can substitute gum trag with cmc. You use the same quantities but the difference is that you don’t have to leave it overnight as you do with gum trag. It will be ready to use in about 5 minutes.

    Good Luck!
    Susie

  13. Hi, can you add meri white/albumen to fondant paste to get the same effect?

    thank you

    Naomi

  14. Hello Naomi,
    I haven’t come across Meri White used in sugarpaste, just royal icing. I don’t know if any of our other bloggers can answer this question?
    Jane

  15. How much meringue powder to substitute the 1 egg white? Also, do I use the same amount of Tylose in place of the gum trag?

  16. Hello Moriah,
    I’m not sure of the amounts, but it should say on the packet. You use the same amount of Tylose as you would gum tragacanth.
    Jane