Sugar Recipes

Flower Paste with Tylose and Dyocel

This is the sugar paste that I now use for all my detailed projects like flowers, clothing on modeled figures and anywhere that requires the use of a cutter with embossed details.

Flower Paste with Tylose and Dyocel – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

Fondant Icing

There is no longer a need for “homemade” fondant in this age of commercially available products. However, sometimes it is interesting to see these recipes and understand the process that goes into making it. This icing is best if used immediately it is made as it becomes difficult to use after about a day.

Fondant Icing – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

Marzipan

This recipe makes a very tasty almond paste but is quite difficult to use to cover a cake. Be sure to “polish” it well so that the covering is smooth and not “scaley” in texture.

Marzipan – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

 

Pastillage

Pastillage is a very useful medium for construction work like buildings or 3-D items like a wheelbarrow or guitar.

Pastilage – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

Royal Icing

Royal icing can be used to pipe flowers, do embroidery, make lace off pieces, as a glue, and for stencil work. The quality of the icing sugar used, the care taken in the making process and the storage of the icing will affect the finished result. Have a fine damp brush on hand whenever you use Royal Icing so that you can knock down any points, remove mistakes and tidy up any excess.

Royal Icing – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

Sugar Syrup

Sugar Syrup is used to moisten the cake surface in order to get the rolled out coverings to adhere to it. Flavourings may be added to compliment the flavours in the cake.

Sugar Syrup – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

 

Sugarpaste with Dyocel

This paste is easy to make, very “rubbery” and has a prolonged drying time.

Sugarpaste with Dyocel – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.

Sugarpaste with Tylose

This is the first paste I used for making flowers. It dries quickly and can be rolled until very thin. I changed to the Tylose / Dyocel combination paste to assist pupils who were finding that they were breaking a lot of petals etc., when they transported the flowers and foliage made from this paste, to and from classes.

Sugarpaste with Tylose – click here and the recipe will open in a new window as a PDF file.

You may distribute these freely as long as you acknowledge the author and website.