More Cake Decorating...

It seems that I forgot to add some recipes for items that are useful in cake decorating.

Gluten free/Corn free/Dairy free Pastillage

1 tablespoon gelatin
Scant 1/3 cup water
4 cups powdered sugar (use corn free confectioners sugar recipe as per above) - lightly spooned in a cup
1/2 cup arrowroot - lightly spooned in a cup
pinch of cream of tartar
Food coloring (optional)

1. Sprinkle the gelatin over water in a small heatproof glass cup and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a few seconds in a microwave on high power). Remove from heat.

2. Combine the sugar, arrowroot and optional cream or tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until the sugar is incorporated.

3. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the pastillage seems very dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread.

4. Pastillage is easier to work with if it has rested for at least 1 hour. It dries very quickly, so it is important to cover to prevent drying. Wrap in a cloth rubbed with a bit of white shortening, then tightly in plastic wrap, and place it in an airtight container.

5. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable oil spray. Pastillage can be rolled as thin as 1/16-inch. It dries and holds it shape very quickly.

6. If stored pastillage seems very stiff, a few seconds in the microwave make it pliable. To give it the look of real marble, dab it with a bit of coffee concentrate or brown food color and knead only until the color streaks.

recipe was modified to be corn free from the original found on baking911.com


Gluten free/ Corn free Modeling Chocolate

10 ounces semisweet chocolate (coarsely chopped chunks or chips)
**Use a gluten free/ corn free brand of chocolate like Ghirardelli or Dagoba**

1/3 cup golden syrup (i.e. Lyles Golden Syrup) or simple sugar syrup (see recipe below)

   1a. Microwave Instructions: In a shallow bowl, melt the chocolate in microwave (be careful so that the temperature does not exceed 100 degrees F. Lower the cooking time if your microwave wattage is high) for 2 minutes; stir. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth. Proceed to step # 2
 
   1b. Double Boiler Instructions: Place the chocolate in the top of a double boiler over hot water and stir until melted. Proceed to step # 2
 
   2. Add syrup to the chocolate and mix well (scrape all the syrup into the chocolate with a rubber spatula).
 
   3. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
 
  4. Pour mixture onto a waxed paper sheet and spread with the spatula until it’s about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours.

This recipe was modified to be Gluten free/Corn free for the original found on cakecentral.com


Simple Sugar Syrup

2 parts sugar
1 part water


1. Bring the water to a boil.

 2. Dissolve the sugar into the boiling water.

 3. Once the sugar is dissolved completely, remove the pan from the heat.

recipe found on http://cocktails.about.com/od/mixology/r/simple_syrup.htm

Gluten Free and Corn Free Baking

Recently I have become obsessed with cake decorating. I started researching how to make fondant, buttercream, and pastillage. I started to feel a bit defeated because it seems that all the recipes use corn syrup and confectioner's sugar (which contains cornstarch). I have modified some of the following recipes using gluten free/corn free ingredients.

Corn Free Confectioners/ Powdered Sugar 

1 cup unbleached cane sugar
1 tablespoon cream of tartar or potato starch or tapioca starch or arrowroot

Blend ingredients in a blender until a fine powder forms

*Be sure to choose a sugar that doesn't contain corn syrup such as C&H pure cane sugar

*If you use cream of tartar, it will come out tasting tart. Use only if you are making lemon or lime icing or something similarly tart or sour.

 Recipe was found on recipezaar.com

I also found a recipe for gluten free, corn free fondant, dairy free fondant:


Allergen Free Fondant 

2 cups sugar
1 cup water
1/8th tsp cream of tartar

Using candy method bring ingredients to 238F. Finish as per fondant method.


For more reference on these methods go to:


http://www.candymaking.net/Fondants.html

or for a fondant that requires no cooking

No-Cook Fondant

1/3 cup unsalted butter, room temperature
1 pound confectioners sugar (see corn free recipe above)
1/4 cup golden syrup (i.e. Lyles Golden Recipe) or simple syrup (see November post for recipe)
1 tsp vanilla extract (make sure it is gluten free i.e. Simply Organics or the Costco brand Kirkland's)
1/2 tsp salt

1. Using a standing mixer with paddle attachment, beat butter until creamy and smooth.

2. Add sugar one cup at a time. Beat until it forms a smooth dough.

3. Add syrup, vanilla, salt, and beat to combine.

4. Use fondant immediately or store in an airtight container for future use

Yields: 4 cups

Recipe adapted to be gluten free/corn free from the book Field Guide to Candy


This recipe was found on a message board through yahoo.

Gluten Free/Corn Free Buttercream Frosting

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract (use a gluten free extract. It is best if you can find one that is clear)
4 cups sifted confectioners' sugar (remember, substitute with the corn free version)
2 tablespoons milk*

Yields: About 3 cups of icing.

1. In large bowl, cream shortening and butter with electric mixer, then add vanilla.

2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
*For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

*It may be possible to make this dairy free by substituting soy, rice, or almond milk or regular milk.

This recipe was modified from the original found on wilton.com