Fundamentals of Making Gum Paste, Modified Gum Paste & Modified Rolled Fondant

Gather the necessary ingredients and equipment. Break up the egg whites in the stand mixer bowl on high speed for about 10 seconds using the paddle attachment. Reduce to low speed. Slowly incorporate the 725 grams of confectioners’ sugar. Increase to medium speed for about 2 minutes or until the mixture resembles a soft peak meringue and is glossy. If you chose to color the entire batch, add color at this stage to the desired shade on low speed. You can also add white gel for a bright white gum paste. Follow the exact same method for both white and colored gum paste. First, slowly sprinkle the Tylose powder for approximately 5 sec while on low speed. Then increase to high speed until the mixture thickens to a soft dough consistency. Sprinkle half of the remaining confectioners’ sugar on the work surface. Rub shortening on your hands and begin to knead the mixture. The shortening will prevent it from sticking. Continue to incorporate the confectioners’ sugar until the dough is no longer tacky to the touch. To check, pinch using your fingers. They should come away clean.

Divide the gum paste into the desired amount and wrap it twice in plastic. Then place it into an airtight plastic bag or container. Label and date the bag to ensure the gum paste's quality, then mature it for twenty-four hours in a cool environment before using it. Under refrigeration, it will keep for about six months. Bring it to room temperature for about six hours before use. If kept in the freezer, it will keep for about one year. Thaw it in the refrigerator, then bring it to room temperature twelve hours before use.