Flower Paste (Gum Paste)



This recipe makes ± 250 g (9 oz) of paste.



1 large egg white

130 g (1 cup/ 4½ oz) icing (confectioner’s) sugar, sifted

20 ml (1 tbsp. & 1 tsp) tylose, CMC or gum tragacanth powder (edible gum powder found at baking supply stores)

5 ml (1 tsp) white vegetable fat (shortening), melted (eg. holsum, wooden spoon, crisco, copha or trex)

100 g (3½ oz) sugarpaste (fondant), homemade or store-bought

extra icing (confectioner’s) sugar, sifted

extra white vegetable fat (shortening)





1)      Assemble your ingredients.

2)      Mix the egg white with half of the icing (confectioner’s) sugar.

3)      Add tylose, CMC or gum tragacanth powder to the icing, attach dough hooks to an electric beater and mix the powder into the icing, it will thicken slightly.

4)      Add the rest of the icing (confectioner’s) sugar and melted white vegetable fat (shortening) and mix with the dough hooks.

5)      Break the sugarpaste (fondant) into small pieces and add it to the icing mixture, mix it with the dough hooks but if the paste becomes too thick stop mixing otherwise you could burn out your mixer.

6)      Pour the paste onto sifted icing (confectioner's) sugar on your work bench. Spread white vegetable fat (shortening) on your hands so that the paste does not stick to them.

7)      Knead the paste until it feels firm and elastic; add more icing (confectioner’s) sugar if necessary until the paste does not feel sticky.

8)      Cut the paste into 4 equal pieces and wrap them with plastic cling wrap.



Tip: This paste can be stored for months wrapped in plastic cling wrap inside a zip-lock bag in the refrigerator. If the paste feels too stiff after taking it out of the refrigerator heat it for a few seconds in a microwave oven to soften it. Always rub white vegetable fat (shortening) on your work surface or cutting mat before rolling out the paste.


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