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Sugar paste recipe of 01-04-2011 [Updated on 26-07-2018]
The sugar paste (pdz) is a paste made with powdered sugar, water, gelatin and glucose, the sugar paste is white and can be colored with food dyes and worked like plasticine to create covers and decorations of cakes and sweets. It was a long time that I wanted to try to do the pdz but I have always held back because it was necessary to use glucose and I imagined that many of you would have had problems finding it. So I went looking for a glucose-free sugar paste recipe and found this one in which honey is substituted. The decorative advantage that is offered by this modeling dough with a very elastic consistency is therefore undeniable, even by those who, who love traditional cakes, usually turn up their noses towards novelties. Quick and easy to prepare, it is a great alternative to the marshmallows fondant that I tried my hand at some time ago.
How to make Sugar paste
Procedure for preparing the sugar paste
Soften the gelatine in the water
Once softened, pour everything into a saucepan adding the honey.
Melt completely then pour the liquid into a food processor in which you have put the icing sugar.
Work the sugar paste until the mixture becomes a ball. you will see that initially separate balls begin to form and then all group together on one side.
Remove the pdz from the robot and work it a little longer with your hands on a pastry board sprinkled with icing sugar.
Knead it until the dough becomes nice and smooth.
The PDZ must be malleable
If you want to color the pdz, divide it into blocks and add a few drops of paste or liquid dye in each one, then work with disposable gloves until the color is completely absorbed.
And here are the sugar paste loaves I made today ready to be used as soon as inspiration comes;)
N.B. The loaves can be kept out of the fridge even for a few months as long as they are closed in food bags and then placed in an airtight container.
If necessary, take the pdz back and heat it for a few seconds in the microwave or in the oven for a few minutes and add, if necessary, a little water to soften it.
Cake with Chantilly cream and chocolate decorated with sugar paste
For the sponge cake: with electric whips, whip the whole eggs and sugar for at least 25 minutes. Whip until the dough becomes light, fluffy and fluffy and its volume has tripled.
Begin to combine the flour a little at a time using a sieve and mix with a wooden spoon.
Incorporate the flour from top to bottom.
Grease and flour a 24 cm cake pan and pour the dough into it.
Bake at 180 ° C for 30 minutes. It is important not to open the oven during cooking, otherwise the sponge cake risks deflating.
At this point let it cool.
For the custard: heat the milk with the vanilla.
In a saucepan pour the egg yolks and sugar and whisk with an electric whisk for about 15 minutes until the mixture is frothy and whitish. Add the sifted flour and mix to incorporate it well into the mixture of egg yolks and sugar. Always stirring, add the milk slowly.
Put on the heat and without stopping stirring bring to a boil, lower the heat and simmer for 2-3 minutes until the cream thickens, add the chocolate and let it melt.
Pour the cream into a bowl to stop cooking and cover with plastic wrap until it has cooled.
For the Chantilly cream: bring the milk to the boil with the grated lemon zest, half the sugar, vanilla and salt.
With the electric whisk, whip the egg yolks with the remaining sugar and then add the sifted flour.
At this point, strain the milk to remove the grated rinds and add half a vial of lemon flavoring. Add the mixture to the boiling milk slowly so as not to form lumps.
Cook until the cream thickens. The cream will be quite thick, this is normal. Bring to a boil, always stirring with a wooden spoon. At the end turn off the heat and add the rum.
Let it cool by covering the cream with the transparent paper attached to the cream itself to avoid the formation of the skin.
Mix the whipped cream a little at a time with the cold cream, stirring gently from bottom to top.
Make 3 discs from the sponge cake.
Insert the first disc inside a snap ring.
Stuffed with the chocolate cream, cover with the second disc.
Fill with the Chantilly cream and finish with the third disc.
Let it rest in the fridge for 4 hours.
Remove from the opening ring and cover with the well-spread white sugar paste.
Sugar paste simple recipe
Now the sugar pastehas become within everyone's reach, also because decorating cakes or cupcakes with sugar paste is really simple, just a little passion and patience and then once you get the hang of it, it becomes fun to create new subjects with which to surprise our children or friends!
Prepare the sugar pasteit is really very simple, and you will find that it is more difficult to say than to do it, moreover it costs much less to make it than to buy it ready so why not try it.
Just follow the ingredients scrupulously and that's it !!
ingredients for the sugar paste
- 450 gr. of powdered sugar
- 50 gr. glucose (you can use honey, but if you want to get the white pdz then no, because honey still colors a little)
- 30 gr. of water
- 5 gr. of isinglass
As I said before, just respect the ingredients scrupulously and you will have no difficulty:
Put the glucose and water in a small bowl and shred the gelatine sheets, put everything in the microwave for a few minutes, look at it, the water must absolutely not boil, go out, give it a spin and if it is not completely liquid, put it back inside, or if you do not want to use the microwave, put it in a saucepan, and melt it on the stove, but I recommend, it must not boil.
In the meantime, put the zav in the blender and as soon as the mixture of water and gelatin is completely liquid pour it into it, operate the mixer and wait a few minutes, it will immediately form a ball, transfer it to a work surface dirty with powdered sugar and knead it a little. some more.
As soon as you work it a little with your hands it will form a nice dough.
I recommend you cover the sugar paste with cling film because it tends to dry out immediately.
Now you can use it so white, rolling it out with a rolling pin or coloring it with food dyes, the best are in gel or powder, because liquid dyes tend to moisten the sugar paste.
What is important is that when rolling out the sugar paste you must always have the work surface dirty with icing sugar or corn starch, otherwise it tends to stick to the surface !!
I just have to wish you good fun ^ __ ^ if you want to stay updated on all my recipes, follow me, numerous as always, on my facebook page THE RECIPES OF THE HEART
Well it was my eighteenth birthday, about 4 years ago, and sugar paste was not at all known in Italy, but since I have always been a particular girl, and that I would never be satisfied with the banal cakes, I decided to delve into a little 'on American cooking sites and find out how to make these cakes that looked like plastic. I didn't use the recipe I'm going to give you now, but a recipe with marshmellows. I let you imagine what a mess, but in the end the cake turned out well, and everyone was amazed at the beginning, they didn't know what was decorating that cake, they didn't understand how I did it. yet I had the much desired cake.
The recipe that I insert is the easiest one, without glycerin, if you want the more complicated but silky sugar paste recipe, click HERE
For the recipe of VEGAN sugar paste click HERE
If you want the recipe WITHOUT GLUCOSE, and then with the honey, click HERE
for about 600gr of pasta:
500g of powdered sugar
1 sheet of gelatin (about 6gr)
80g of glucose
2 tablespoons of water
1 teaspoon of butter at room temperature (use the crisco to obtain a perfectly white paste)
Melt the water, glucose and gelatin previously soaked in cold water and well squeezed in a saucepan. Pour the hot mixture (you must never boil it) over the icing sugar.
Start kneading (a mixer will help you a lot in this job!) And finally add the butter. You will thus obtain a soft dough. Put it in a sheet of cling film and let it rest for 12 hours, in this way the sugar will have time to absorb the excess water.
To color it, use only gel or powder dyes, since liquid ones are bad and will loosen the sugar paste, obviously color it after 12 hours.
Do not do as it is written in many forums, which recommend mixing the freshly prepared pdz on the work surface with more sugar until you get the right consistency for use! There is nothing more wrong! As in all recipes, even that of sugar paste has a balance of doses. if you add sugar you only make the dough hard and not elastic. You will see that this little trick of mine will simplify your life-). Leda helped me a lot with her recipe.
This image, on the other hand, explains very well how to put the puff pastry on the cake.
Sugar paste - Recipes
450 grams of powdered sugar (zav)
30 g of water
4 gr isinglass
50 gr glucose
7/8 gr seed oil
Put the gelatin sheets to soak in cold water (not the 30 g of the recipe), in the meantime put the glucose and water (the 30 g) in a saucepan, turn on the flame very low and melt everything ( be careful NOT to bring to a boil). Add the softened and well squeezed isinglass, remove from heat and melt well.
Put the ZaV in a bowl, add the glucose and the oil through a sieve, mix until a soft ball is formed. Let it rest for a few hours before using it.
1 kg of powdered sugar
80 grams of water
10 gr of isinglass
100 grams of glucose
22 gr of butter
1/2 vial of aroma to taste
Soak the gelatin in 80 grams of water and leave it for 10 minutes. I cut it with scissors into very small pieces. Prepare the container with the icing sugar and the aroma.
In a bain-marie melt the glucose together with the butter and finally add the glue together with the water in order to obtain a transparent liquid. Put the mixture directly on the sugar and mix first with a wooden spoon and then work it by hand until a homogeneous mixture is obtained.
Source: Pasticciti bungled
650 gr of Powdered Sugar (ZaV) (I use the one from LIDL)
250 gr of corn starch (AMIZEA from "Il Molino CHIAVAZZA")
100 grams of glucose
60 grams of water
4 sheets of gelatin // [about 8-10 gr]
20 gr of seed oil
10 drops of aroma to taste
Put the gelatin sheets to soak in cold water (not the 60 g of the recipe), in the meantime put the glucose and water (the 60 g) in a saucepan, turn on the flame very low and melt everything ( be careful NOT to bring to a boil). Add the softened and well squeezed isinglass, remove from heat and melt well.Put the ZaV and corn starch and the flavoring in a bowl, add the glucose and oil through a sieve, mix until ready it will form a soft ball. Let it rest for a few hours before using it.
Source: Stefania's sweet Creations
RECIPE N & # 176 4
450 grams of industrial icing sugar
6 gr of gelatin
30 ml of cold water
70 grams of liquid glucose
8 gr of glycerin for food
16 gr of butter at room temperature
Put the gelatin in a saucepan with cold water and wait for it to be completely absorbed by the gelatin.
Then put the saucepan on the fire in a bain-marie so that the gelatin melts, then add the glucose, butter and glycerin and, still in a bain-marie, mix until everything is well blended.
Be careful not to boil the mixture. Put the sugar in the robot and operate it a little with sugar alone in order to remove any lumps, then pour in the liquid and continue to operate until the sugar has absorbed the liquid.
At this point (do not worry if it is reduced to crumbs) remove it from the bowl and place it on the work surface and knead it with your hands as for homemade pasta until it becomes smooth. If you don't have a robot, everything can be done by hand.
RECIPE N & # 1765
With Adragante Gum
450 grams of powdered sugar
5 gr of gelatin (isinglass)
30 gr of water
50 grams of glucose (or honey)
1 teaspoon tragacanth
Put the icing sugar and tragacanth in the food processor. In the meantime, soak the gelatine in the water. Leave it for about 10 minutes. After this time, add the glucose to the mixture and put everything on the fire. It must go on a very low heat until it becomes like water, it must not boil. You can also use the microwave.
At this point add the liquid mixture to the sugar, and operate the robot. Once ready, the consistency is very similar to that of plasticine, or fresh pasta.
Source: Sugar paste Sweetwins decorated cakes
500g of powdered sugar
1 sheet of gelatin (about 6gr)
80g of glucose (you can also use honey, but this will give a lot of flavor to the sugar paste)
2 tablespoons of water
1 teaspoon of crisco (or softened butter)
Let the gelatine soften in a small bowl that you have filled with cold water.
In a saucepan, put glucose, glycerin, water and the well-squeezed gelatin.
Melt over low heat without bringing to a boil.
Pour over the icing sugar and mix.
Finally add the crisco.
The crisco is a vegetable margarine imported from the United States that has the only advantage of being perfectly white, while the butter gives the sugar paste a light cream color.
This recipe is great for coating cakes because it doesn't get too hard once dried, and this will help you when cutting the cake!
If you want to shape the pdz, add 1 teaspoon of cmc for every 500g of sugar paste and remove the crisco (or butter) from the ingredients.
This will help make the pasta dry faster and will help keep its shape without your character "sitting down".
When you have finished kneading, put the mixture (it will be quite soft) in the transparent film and let it rest for 12 hours at room temperature.
this way the sugar will have time to absorb excess moisture.
Source Leda intorta
RECIPE N & # 176 7
Anti-Humidity Summer Version
900 grams of powdered sugar (I use the eridiana which has starch)
75 grams of water
12 grams of isinglass
130 grams of glucose
22 grams of butter
aroma in vials to taste (I love vanilla)
Soak the gelatin in 75 grams of water and leave it for 10 minutes.I cut it with scissors into very small pieces.Prepare the container with the icing sugar and the essence I put half a vial
In a bain-marie melt the glucose together with the butter and finally add the glue together with the water in order to obtain a transparent liquid.Put the mixture directly on the sugar, mix first with a wooden spoon and then work it by hand until a homogeneous mixture is obtained . it is now ready to be colored.
RECIPE N & # 176 3
400 gr Zav without starch (LIDL)
100 gr corn starch
50 gr light honey
10-15 gr water
3 sheets of isinglass
a few drops of aroma
Put the gelatin sheets to soak in cold water, in the meantime put the honey and water in a saucepan, turn on the flame very low and melt everything (be careful NOT to bring to a boil). Add the softened and well squeezed isinglass, remove from heat and melt well. Put the ZaV and corn starch and aroma in a bowl, add the honey through a sieve, mix until a ball is formed. Let it rest for a few hours before using it.
This paste is very hard, but working it for a long time maybe slightly greasing your hands with seed oil or margarine will soften. it can be rolled out very thinly without having to use starch or zav on the work surface.
Good mood recipes
I thought that making sugar paste was more difficult, but with this recipe that a friend of mine gave me I was really happy, it was very easy to make it and so I was able to shape my first cake. you can shape the dough as you like flowers, butterflies, houses, landscapes. and then I promise that as soon as I have the dye I will prepare a dessert of a thousand colors. Here is the recipe and photos of my first work.
- 450 g of powdered sugar
- 70 g of honey
- 7 g of gelatin sheets (isinglass)
- 30 g of water
- 20 g of butter
- soften the gelatine in the water for about ten minutes, then put it in a saucepan with the butter and honey, put them on a stove and let them melt slowly over low heat. Take a food processor and put the sifted icing sugar in it, turn on the robot and slowly verateci inside the ingredients that you have melted and you will see that a homogeneous paste will gradually form. Then put it on a cutting board and finish kneading it with your hands sprinkling with a little icing sugar. When you are done wrap it in cling film and place it in the refrigerator for a couple of hours. Take it out and leave it for about 12 hours. Now you can melt your imagination and form whatever you want.
Reduced dose for a small amount of sugar paste to make decorations
4g gelatin sheets (or isinglass)
17g of water
250g of powdered sugar
40g of honey
1 or 2 vials of dye
Break the gelatine into sheets and place it in the water. Put the honey in a saucepan, add the water and gelatin, turn on the heat and melt the gelatin. When the mixture is homogeneous, turn off the heat. Add the dye (e.g. a vial of red to get the pink, 2 vials of yellow to get the bright yellow) and mix. Place the icing sugar in a bowl and pour the contents of the saucepan. Start to turn and mix the sugar with the mixture, when it is no longer possible to use the spoon (because it hardens), work with your hands until you get a stick after 10 minutes, to spread to cover the cakes or to make decorations (flowers , roses, letters.)
Sugar paste recipe for dessert decoration
Sugar paste, also called PDZ as an abbreviation, fundamental basis for the cover of decorated sweets. It can also be found on the market, but it can also be easily prepared at home, resulting in significant savings! This type of recipe also includes the honey as an ingredient, and this makes therather sweet dough!
If you don't like the sweetish taste, I recommend making sugar paste with glucose, following this recipe: Sugar paste with glucose
Let's see together the recipe photographed and how to prepare the sugar paste.
500 gr. of powdered sugar
60 gr. from honey
6 gr. of gelatin in sheets
30 gr. of water
16 gr. from butter
here is the sugar paste with glucose
Soak the gelatin in water for about ten minutes. Put the sifted icing sugar in a bowl. (I used Kenwood at the highest speed.)
Put the butter and honey in a saucepan, as soon as the butter is melted, add the water with the gelatin.
Keep stirring until the gelatine is completely dissolved. Pour the mixture into the bowl with the sugar and mix well until everything is well blended.
As soon as you are no longer able to turn with the spoon, start working it by hand until you get a nice compact dough. Store the sugar paste wrapped in cling film and closed in an airtight container. The pasta should be stored in a dry place and can be kept for a long time. (After some time and tests, I could see that it also keeps well in the fridge, indeed .. if kept in the fridge, when used, it does not ooze and the cake remains dry and not shiny!)
Here is the sugar paste, ready to use!
Come and discover my other recipes for desserts and decorated cakes and choose your favorite!
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- If you have landed on this page, maybe you wanted to do one easy decoration or cake decorated. Go ahead on the page I recommend other recipes for easy to make decorations. Decorations for making flowers in gum paste or gum paste, decorations in sugar paste and isomalt.
Many tutorials to make flowers and subjects in gum paste, doilies decorated with brush embroidery or royal icing. Find the recipe to make the sugar paste and sugar paste glue for decorating cakes.Royal icing to make small decorations and gum paste or gum paste, very useful paste for making puppets or delicate flowers, because they are small, like hydrangeas, or because they have to be kept for a long time.
The tableting, useful for making casts of objects, and for making objects that must remain rigid. Simil decorgel, excellent homemade jelly, to decorate fruit desserts or Plastic chocolate, excellent for making flowers as an alternative to sugar paste, to make drapes to decorate cakes, decorations for cakes and much more, unlike sugar paste, it is very delicate to work, and must be worked quickly, because it is the warmth of the hands softens. Pasta with cereals, excellent for making decorated cake structures.
Cover a cake with sugar paste and repair damaged sugar paste.
Come and discover the other decorated cakes and choose your favorite!
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There are plenty of recipes for sugar paste and various variations: P From that with honey to vegan, from that with glucose to that with glycerin, today I'm talking about the latter.
Generally glycerin is little considered, certainly it is a little available ingredient, but lately it is more easily found, precisely because many people use it. So go to the pharmacy and ask for glycerin, it doesn't cost much and I guarantee you the paste is more silky.
For the glycerin-free sugar paste recipe click HERE
For the recipe of the sugar paste with honey click HERE
For the vegan sugar paste recipe click HERE
6 g of gelatin
30 ml of cold water
70 g of liquid glucose or honey
8 g of glycerin for food
16 g of butter at room temperature
450 g of industrial icing sugar
Put the gelatin in a saucepan with cold water and wait for it to be completely absorbed by the gelatin.
Then put the saucepan on the fire in a bain-marie so that the gelatine melts, then add the glucose, butter and glycerin and always stir in a bain-marie until everything is well blended.
Be careful not to boil the mixture for this the bain marie must be hot but not boiling. Put the sugar in the robot and operate it a little with sugar alone in order to remove any lumps, then pour in the liquid and continue to operate until the sugar has absorbed the liquid.
At this point (do not worry if it is reduced to crumbs) remove it from the bowl and place it on the work surface and knead it, with your hands as for homemade pasta until it becomes smooth.If you do not have the robot everything can be done by pouring the liquid in a bowl with the sugar and mix with a spoon, then knead by hand. I keep it in the pantry wrapped in plastic wrap and then put in the bags to freeze
Note: If you need a higher dose not to double the doses, but to replicate the recipe.
To know how to color the dough and how to coat the cake click HERE seeing towards the end of the post
Sugar paste - Recipes
Good morning !
Today I have in mind a thousand ideas and a thousand changes that I would like to make, at the end of September (like January) is the month where you can sum up a bit and decide how to proceed or rather how to "start" the new working year. I hope to be able to realize at least half of everything I have in my head!
But let's see today's tutorial! Let's see how to make a lion: 3
1. Prepare the brown and orange sugar paste.
2. Model a teardrop shape for the lion's body.
3. With the rounded leaf tool, engrave 2 curved lines to make the thighs.
4. Shape 2 triangles and engrave 2 vertical lines on the shorter side to make the little fingers. Glue the triangles to the base, on the line of the legs to make the legs.
5. Model 2 cylinders and slightly bend one of the ends. Cut the fingers and glue in the upper part of the body to make the legs.
6. Shape a ball for the head. Make sure it's the right size.
7. Glue a ball of brown sugar paste to make the face.
8. Glue a small orange triangle on the nose to make the nose and with the smile tool engrave the mouth. With a toothpick or awl engrave small dots on the nose.
9. With the food marker draw the eyes.
10. To make the mane, roll out the brown sugar paste and cut out many circles. Divide each circle into 2 parts and glue them all around the head.
11. Glue a second round of brown semicircles.
12. Model the ears and glue them to the sides of the face.
Glue the head to the body and your lion is ready!
I love it: 3 I hope you like it too!