How do you make daffodils from sugare paste?

i enjoy making sugar flowers for cake decoration and would like to try daffodils for a cake but dont want to go to the expense of buying a book or DVD

How do you make daffodils from sugare paste?
Here is a recipe. Then you can shape the gumpaste into anything you want to. Or you can buy the premade stuff by Wilson





1 heaping tablespoon Glucose or corn syrup


3 tablespoons (1/4 cup) warm water


1 tablespoon Gum Tragacanth, also known as Gum-Tex


1 lb. sifted confectioners’ sugar (or more)





Heat glucose and water till just warm. Mix Gum-Tex with 1 cup of the sugar and add to glucose mixture. Mix well. Gradually knead in enough sugar until you have used about 3/4 pound.





Gum paste handles best when aged, so store in a plastic bag at least overnight, then break off a piece and work in more sugar until pliable but not sticky. Always keep well-covered. Follow directions for tinting and rolling out gum paste.





NOTE: Decorators with hot hands will prefer making a firmer paste using the 1/4 cup of water. Even less water can be used if a firmer paste is desired. For ivory colored gumpaste all or part dark corn syrup may be substituted for the light corn syrup.





Tylose Gumpaste - Best for hot weather.





Tylose is an alternative product to use in making gumpaste instead of gum tragacanth. The advantage of the tylose is that the paste is less expensive,, easier to make, holds up better in humidity and is whiter in color. The 55g container makes approximately 3 pounds of finished gumpaste.





The following recipe will make approximately 2 pounds of gumpaste.





4 - Large Egg Whites


1 - 2 lb. bag 10x powdered sugar


12 - Level teaspoons Tylose (Available in our online store)


4 - Teaspoons shortening (Crisco)





1. Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.





2. Turn the mixer on high speed for 10 seconds to break up the egg whites.





3. Reserve 1 cup of the powdered sugar and set aside.





4. Turn the mixer to the lowest speed and slowly add the remaining sugar. This will make a soft consistency royal icing.





5. Turn up the speed to setting 3 or 4 for about 2 minutes. During this time measure off the tylose into a small container.





6. Make sure the mixture is at the soft peak stage. It should look shiny, like meringue and the peaks fall over. (If coloring the entire batch, add the paste color at this stage, making it a shade darker than the desired color.)





7. Turn the mixer to the slow setting and sprinkle the tylose in over a five second time period. Next, turn the speed up to the high setting for a few seconds. (This will thicken the mixture.





8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 1 cup of


powdered sugar. Place the shortening on your hands and knead the paste, adding enough of the reserved powdered sugar to form a soft but not sticky dough. You can check by pinching with your fingers and they should come away clean. Place the finished paste in a zip-top bag, then place the bagged paste in a second bag and seal well.





9. Place in the refrigerator for 24 hours if possible before using to mature the paste.





10. Before use, remove from refrigerator and allow the paste to come to room temperature. Take a small amount of shortening on the end of your finger and knead this into the paste. If you are coloring the paste, add the paste color at this stage.





11. Always store the paste in the zip-top bags and return to the refrigerator when you are not using the paste. Will keep under refrigeration for approximately 6 months. You can keep the paste longer by freezing. Be sure to use zip-top freezer bags. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing into the freezer.











I hope this helps