Mexican Paste

I have always used ready-made fondant, for the convenience and I’m lazy, believing it’s difficult to make my own. There is quite a distinct smell of the fondant which I do detest and it actually filled up my room if I turn on the aircon. With my recent trial on patchwork cutters, they are certainly not the best media to use, despite adding sugarpaste modelling powder by Phoon Huat. While the elastic level is definitely better, the fondant is drier but it’s still difficult to handle if you using the appliqué method. I didn’t want to buy a pack of gumpaste which easily cost S$19 so the next step is to make my own!

Following the recipe provided in each pack of Patchwork Cutters purchase, it’s really that easy and they are a breeze to use. They dont stretch and certainly can roll till very thin which is essential for the appliqué method. Tearing through the cutout is also easier which doesn’t leave much ragged edges. And they dry much faster which make everything easier to handle. And the cost for producing approximately 250g of mexican paste? S$2.

Ingredients
226g icing sugar
3 level tsp of gum tragacanth (I used Phoon Huat’s sugarpaste modelling which cost S$2+ a small bottle)
6 x 5ml tsp of cold water

Method
1. Mix icing sugar and gum tragacanth together.
2. Add in cold water and stir to combine till it becomes crumbly, add more icing sugar or water when necessary to form a dough.
3. Bring out to tabletop to knead until pliable.
4. Place dough into pastic bag, pushing all the air out and keep it wrap tight in room temperature for 12 hours.
5. The paste will be very firm the next day, bring out small portion and knead between palms till it’s soften.

Patchwork Cutters Order
We’ll be doing another round of Patchwork Cutters.
Send us an email shopbake@yahoo.com for the catalog!
Order closing 26 Aug 2010, Fri.

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