I’ve made marshmallow fondant and modeling chocolate before for my cake decorations. Now this is time for gumpaste. Gumpaste is used mainly for figures and flowers. It dries a lot faster than fondant and can be rolled out very thinly. The one I have been using was from Wilton. When I finished with my store-bought gumpaste I just decided to make my own from scratch. I was very satisfied with the results. Not only was it economical, it also didn’t have that unpleasant smell as found in the store bought one. It was less sticky and stiff and I could make as little or as much as needed. This gumpaste recipe was adapted from the award winning cake artist Nicholas Lodge (his recipe is available for download from his own blog). I scaled it down to a smaller portion (with just one egg white) and here’s how I made it.
EC裝飾蛋糕用的翻糖及造型朱古力都是自製的，今趟輪到甘佩斯 (gumpaste)了！甘佩斯一般用於糖公仔及糖花製作，比翻糖快乾，延展性十分好，以往EC使用的甘佩斯購自Wilton，最近用光了便嘗試自己動手做，效果十分好呢！不但經濟，亦沒有現成甘佩斯的異味，質地柔軟不黏手，更重要的是EC可按需要而做。此甘佩斯配方來自糖花達人Nicholas Lodge，他的個人網頁有食譜的下載連結，EC將食譜修改為一隻蛋白的份量，以下是EC的甘佩斯做法分享。
How to Make Gumpaste 甘佩斯做法
makes about 1/2 pound
可做 約半磅
Ingredients
30 g egg white (fresh or pasteurized)
200 to 220 g powdered sugar, divided
1 Tbsp (about 7 g) tylose powder
1 Tbsp vegetable shortening, for greasing
材料
新鮮或盒裝消毒蛋白 30克
糖粉，分開 200-220克
Tylose powder 1湯匙 (約7克)
固體菜油 (防黏用) 1湯匙
Directions 做法
With a hand mixer or a mixer fitted with the paddle attachment, beat egg white for a few seconds to break it up.
用電動打蛋器或坐枱式攪拌器(使用攪拌器配件)開動幾秒將蛋白打散。
Add 3/4 of the powdered sugar. Beat at low speed until incorporated. Switch to medium speed and continue beating until mixture holds soft peaks. It will look like royal icing which is thick and glossy.
加入3/4的糖粉，慢速拌匀後轉用中速打發至軟勾狀，混合物會像蛋白糖霜般稠身和有光澤。
Gradually sprinkle in the tylose powder. Beat with medium speed until the mixture thickens up.
慢慢洒入tylose powder，用中速拌至黏稠。
Grease your work surface with a thin layer of vegetable shortening and sprinkle the remaining powdered sugar on top. Scrape mixture onto the work surface. With shortening-greased hands, gradually knead remaining powdered sugar into the paste until you get a soft but not sticky dough. You may not need all the sugar.
在清潔的工作枱上抹一層固體菜油，上面洒上餘下糖粉，將混合物刮出放在枱上，雙手抹一層固體菜油後將粉糰揉搓，餘下糖粉逐少加入同搓至粉糰軟滑不黏手(糖粉未必會用光)。
Wrap paste with plastic food wrap then insert it into a Ziploc bag. Pace sealed bag in the refrigerate for 24 hours to mature the paste. I labelled the bag with the date I made it.
將甘佩斯用保鮮紙包裹，放進食物袋中封好，將袋子放入雪櫃普通格醒24小時，EC會在袋子上貼上製做日期。
Remove the gumpaste from the fridge and let it come to room temperature. Knead in some vegetable shortening before using. Store unused gumpaste in ziploc bag in the fridge for up to 6 months.
從雪櫃取出甘佩斯，室溫回溫後搓入少量固體菜油後即可使用，剩餘的甘佩斯可放回袋子封好置雪櫃普通格保存最多六個月。
I used a mixture of fondant and gumpaste to create this little fondant brooch. See how to make the fondant brooch here.
EC混合了翻糖及甘佩斯做了這個小型翻糖心口針作蛋糕裝飾，翻糖心口針做法可到這裏。
I learned this gumpaste rose from various YouTube tutorials today. Does it look like a rose at all?
這是跟着不同YouTube短片學做的糖花，似玫瑰花嗎？
See here for the tutorial.
糖花做法可到這裏。
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