| Category: | Other | |
| Style: | Other | |
| Special Consideration: | Quick and Easy | |
| Servings: | 1 Cake |
Description:
Resep dari seorang teman sy Sharifah S. yang ikut kelas Decorating Wedding Cakes. Instrukturnya Chef Yom (Wilton KL).
Ingredients:
50 gr gelatine
250 ml air
500 gr Icing sugar
2 tbsp sodium benzoate
(Enough cornstarch for kneading)
Directions:
1. Sprinkle gelatine into the water in a heatproof bowl and leave (1 hour) to soak until all of the water is absorbed. Place the bowl in a pan of very hot water (double boiler) to dissolve the gelatine, stirring from time to time (can use microwave +5 mins)
2. Add the gelatine to the sugar and mix in an electric mixer using a paddle. Beat on medium speed until it forms soft peaks.
3. Keep covered in airtight container and leave to rest for at least overnight.
4. Gum paste will have solidified into a soft mass. Dust work surface and your hands will cornstarch. Add cornstarch kneading well until mixture is pliable and becomes a ball. Ross out and cut using cutter as needed.
Resep dari seorang teman sy Sharifah S. yang ikut kelas Decorating Wedding Cakes. Instrukturnya Chef Yom (Wilton KL).
Ingredients:
50 gr gelatine
250 ml air
500 gr Icing sugar
2 tbsp sodium benzoate
(Enough cornstarch for kneading)
Directions:
1. Sprinkle gelatine into the water in a heatproof bowl and leave (1 hour) to soak until all of the water is absorbed. Place the bowl in a pan of very hot water (double boiler) to dissolve the gelatine, stirring from time to time (can use microwave +5 mins)
2. Add the gelatine to the sugar and mix in an electric mixer using a paddle. Beat on medium speed until it forms soft peaks.
3. Keep covered in airtight container and leave to rest for at least overnight.
4. Gum paste will have solidified into a soft mass. Dust work surface and your hands will cornstarch. Add cornstarch kneading well until mixture is pliable and becomes a ball. Ross out and cut using cutter as needed.
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