Gumpaste is nothing more than cornstarch, powdered sugar, gelatin and water. When this mixture is worked together properly it has a consistency of pie dough and may be handled in much the same way as clay. It can be
rolled out on a table in thin sheets and cut into various forms and patterns and left to dry. After drying they may be placed together with royal icing to form any particular desired pattern. Gumpaste may also be molded into various designs and shapes by using plates, glass ware or silver trays for the pattern. Using patterns and molds, with very little freehand work, gumpaste work becomes child's play. Many of your own original ideas may be created in gumpaste. By adding a few drops of peppermint to your gumpaste, the gumpaste will taste much like a mint lozenge when dried completely.

Recipe:

1/4 oz. gelatin (one envelope equals 1/4 oz.)
1/2 cup water
1 level teaspoon cream of tartar
Place on low heat and stir. When dissolved add:
4 cups powdered sugar
1 cup cornstarch
Work like a pie dough.

After mixing well in a bowl, cover with a damp cloth. Gumpaste handles much like pie dough. Cornstarch is used for dusting the table to prevent sticking.

To make some of the objects as illustrated here, the table is first dusted with cornstarch. A small piece of gumpaste is placed on the table, padded out slightly by hand and dusted with cornstarch on the top. Then roll with a rolling pin to about l/8 inch thickness. The mold that you use is then dusted with cornstarch. The rolled out gumpaste is forced into the desired mold. A sharp instrument is used to cut around the mold, and the gumpaste is allowed to dry in the mold for approximately 12 hours.

GUMPASTE DESSERT CUP

To make these gumpaste dessert cups, begin by dusting your table with cornstarch. Roll a sheet of gumpaste to 1/8" in thickness, The gumpaste is then cut into circles approximately 3" in diameter. The circles are put into cupcake tins dusted with cornstarch. After the gumpaste dries, a No.  104 tube filled with a pastel pink royal icing is used to put the ruffle around the top portion of the gumpaste tray as illustrated. After the dessert is placed into the cup, an American beauty rose (which was piped out in advance) can be placed on top of the ice cream as illustrated.

GUMPASTE SWAN

There are four sections to the swan: the neck, the two wings and the base. To construct the neck, roll out a piece of gumpaste approximately 3/8" in diameter. Cut off at an angle as shown in the illustration. The bill and head are then formed by squeezing the angle down to a flat point. The two wings are then cut from gumpaste to simulate a large leaf. A paper clip was used to create the feathered effect. To obtain the cup or rounded shape of the wing, two small mounds of cornstarch are placed on a flat surface and the wing is formed over this mound. The base is cut out like the wing and turned up slightly at the tail. After 24 hours of drying the four sections are then stuck together with royal icing. The neck is fastened to the base first, then the two wings to the neck.

All of the Gum Paste Work shown on this page can be done quickly.

Roll out a layer of Gum Paste to approximately 1/8 inch thickness. Dust the tray, compote or gravy boat with cornstarch to prevent the Gum Paste from sticking to it. Place the Gum Paste in the form being molded so that it conforms with the object being shaped. Cut off the excess Gum Paste with a sharp knife. Let dry for 12 to 24 hours.

Base and handles are made of Gum Paste. When dry they can be stuck to the main form with Royal Icing.

The upright string work is done by turning the Gum Paste compote upside down and by doing the string work in thinned-down Royal Icing. After the icing dries, turn the compote right side up and the fence like effect is obtained.

By following a pattern, or using a mold, any object may be made of Gum Paste without difficulty and with very little practice.

After the Gum Paste Molds have dried they can be further decorated with fancy flowers and borders.

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