Recipes & Templates

Edible Glue

This is what we use when attaching gumpaste, 50/50, or 70/30 paste, or rolled fondant directly to a rolled fondant cake surface. Also, this glue is used in construction of bows, Patchwork Cutter designs, etc.

Water	Tylose Powder
100g	¼ tsp

Using a microwave safe container, bring the water to the boil in a microwave.
Add the Tylose powder and stir with a plastic fork to break up the powder.
Leave for approximately 30 minutes, stirring occasionally to aid the Tylose in dissolving completely.
Strain into a clean container and store covered in the refrigerator.
To use, pour a small amount into a container of choice.
Store unused portion of edible glue in the refrigerator.

When using edible glue in the NL Water Pen like in a Nicholas Lodge class, make with 150g of water to make thinner consistency.

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Rolled Fondant Cake Covering Guide

Using Renshaw Décor‐ice Ready‐to‐Roll Fondant

Modifying Rolled Fondant

When modifying rolled fondant to be comparable to 50/50 paste, or to match the rolled fondant if your are using a colored rolled fondant, mix 115g of rolled fondant and add ¼ teaspoon of Tylose Powder and ¼ teaspoon vegetable shortening. Once this is mixed well, place into a zip‐top bag and allow to rest for 15‐20 minutes. ( ¼ lb – ¼ tsp – ¼ tsp) If wanting the paste to be more comparable to gumpaste, double the amount of Tylose.
( ¼ lb – ½ tsp – ½ tsp)

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Tylose Gumpaste

This following Tylose gumpaste recipe is used for fine flower making like the flowers featured in many of the classes I teach. Renshaw Decor‐ice gumpaste is a comparable commercially available product. The NL Brand Commercial Gumpaste that I reference and use during classes is a softer formula used on gumpaste used for more basic flowers. It is also used for mixing with scratch Tylose gumpaste (or the Renshaw gumpaste) to create a paste that does not dry quite as quickly as needed for making flowers, especially with basic flowers.

CMC/Tylose comes in many strengths and I recommend that you contact the specific manufacturer of the products you buy and ask if they have a recommended formula for creating scratch gumpaste. The following recipe has been formulated using the Tylose powder available here in the US and that we stock in our Retail Gallery as well as on our website.

Fresh or Pasteurized Egg Whites	125g
Powdered Sugar	725g + 100g
Tylose Powder	30g (*27g)
Vegetable Shortening (Crisco®)	20g

Place the egg whites in a Kitchen Aid mixer bowl, fitted with the flat paddle or scraper paddle attachment.
Turn the mixer on high speed for 10 seconds to break up the egg whites.
Turn the mixer to the lowest speed; slowly add the 725g of powdered sugar to make a soft consistency royal icing.
Turn up the speed to setting 3 or 4 for about two minutes.
Make sure the mixture is at the soft‐peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch of gumpaste, add the paste, gel or liquid color at this stage, making it a shade darker than desired.) Also, white gel color can be added to make a brighter, whiter gumpaste.
Turn the mixer to the slow setting and sprinkle the Tylose in over a 5 second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.
Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 100g of powdered sugar. Place shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip‐top bag, then place the bagged paste in a second bag and seal well.
Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.
When you are ready to use the paste, cut off a small amount and knead in a little vegetable shortening into the paste. If coloring at this stage, knead the color into the paste until the desired shade is achieved.
When not in use, the paste will need to be stored in the refrigerator. Before use, remove from refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening into the paste.
Always store the paste vacuum‐sealed with a food‐saver type system if available, or in zip‐top bags with as much air removed as possible. Wrapped in plastic wrap like this, the paste will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing it. Be sure to use zip‐top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours before placing into the freezer. The paste can be kept in the freezer for several years with no problems and can be taken out of the freezer, thawed, used and refrozen without any problems or ill effect on the paste.
Less Tylose can be used if you do not want the gumpaste to dry as fast or if making dark colors that typically dry the gumpaste out, (i.e. Black, Dark Green, Purple.)

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Modifying Rolled Fondant

If wanting the paste to be more comparable to gumpaste, double the amount of Tylose. ( 115g / ¼ lb – ½ tsp – ¼ tsp)

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Royal Icing

Royal Icing with Meringue Powder

This recipe is used for border piping techniques, embroidery, icing cakes, and attaching dry decorations to the surface of the rolled fondant. This is the recipe we will use in Nicholas Lodge classes.

Water (tepid)	80g
Meringue Powder	35g
Powdered Sugar (10X if available)	500g

Combine water and meringue powder and mix to dissolve and strain into mixing bowl.
Using a heavy duty stand mixer fitted with the paddle attachment, add the powdered sugar to the mixing bowl.
With mixer on the stir setting, mix until combined.
Increase to speed 3 for 4 minutes.
Scrape out of mixer bowl and adjust the consistency. If too stiff add a little water just a few drops at a time.

When piping with royal icing to form a shell or bead border, add glycerine to the royal icing to prevent it from drying too hard to eat. To 500g of royal icing add 12g (3tsp) of glycerine. Add the glycerine after the royal icing has been made. Only use this mixture for larger piping work...never use this for decorations piped onto wax paper, string work, color flow, etc. as it will not dry hard enough.

An alternative is to use commercial Royal Icing Mix; if wanting to use No.1 tip combine water and mix together, cover with wet towel and leave 15‐20 minutes to dissolve powdered sugar; if this is not done the icing will be too gritty.

Royal Icing with Dried Egg Whites

This recipe is used for items piped on waxed paper (lace points, filigree, color flow, pressure piping, extension, and string work) or for fine piping work using No.00, No.0, or No.1 tips and what I prefer to use when flooding cookies.

Water (tepid)	80g
Albumen Powder (Dried Egg Whites)	15g
Powdered Sugar (10X if available)	500g

Add the dried egg whites to water, stir well, and leave for 20 min to dissolve.
Strain into mixing bowl of powdered sugar, combine, scrape down bowl and cover with wet towel for 30 min.
Mix on slow speed for 4 min.

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