My
relationship with the Gum Paste and
the Royal Icing, began in the Gremi
de Pastisseria in Barcelona, when I was studying. It
was where and when I began to see all greatness that the pastry cook can be
given freeing his creativity.
What surprises me with the Gum Paste is its durability in time. Indeed, as you can see it in
this blog, I made a few pieces a long time ago, and, as long as they have been
well protected from humidity and dust, they can be kept in the same condition
many years.
From the creation of this blog, many of you have asked
what the Gum Paste was.
We are here trying to explain this sweet technique in
the easiest way we can.
The
Gum Paste are the figures, made of
sugar, which we are used to see on cakes and pies. Thanks to its rigidity once
they are dry, these figures are not used as dessert: they are generally kept as
a memento. For this reason, this technique is employed for the wedding cupolas,
which are finished with Royal Icing for the decoration.
The
basic ingredients for the production of the Gum Paste dough are:
- Water,
- Sugar,
- Jelly,
- And as an option, Alimentary Colourings.
- Water,
- Sugar,
- Jelly,
- And as an option, Alimentary Colourings.
Once the dough is done, according to the shape wanted,
it will have to be well stretched out until it is the thinnest possible. Then
you can cut, shape or carve it.
After a while, it will be consistent and you will be
able to paste the pieces together with the Royal Icing.
What is
the Royal Icing?
The Royal Icing is a white
glaze, made of egg whites gently beaten with icing sugar (also called powdered
sugar, confectionary sugar) and sometimes lemon or lime juice.
It is generally used in Christmas
and wedding cakes, gingerbread and many other cakes, biscuits and cookies, as a
soft covering like with marzipan to dip the piece, or in peaks to decorate and to
give desserts some kind of relief.
Sometimes glycerin is added to avoid
a too strong hardening.
As well as covering cookies, the Royal Icing or Royal Glaze is used to create many decorative effects, like flowers
and figures.
The Royal Icing or Royal Glaze
is shaped with a pastry bag, and is left in a non-stick surface to dry. These
figures can then be used to create edible decorative effects in different sweet
plates.
Keep
connected to the blog... we will upload more figures done with these techniques
soon.
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