When demonstrating I am often asked to explain the difference between the gums we cake decorators use. When making modeling paste I prefer to use gum tragacanth rather than its synthetic substitute CMC basically because gum tragacanth gives me a firmer paste and I find it easier to work with.

The proportions I use in the UK are 1tsp to 250g sugarpaste. Knead the gum into your sugarpaste and… Continue reading

Tags: Agar agar, Clear gel, Clear set gel, CMC, Gum tragacanth, Tylose

Tags: CMC, Gum tragacanth, sugar shaper, white fat

Usually the simple answer to this is that either, the paste hasn’t been kneaded enough or the consistency of the paste isn’t correct i.e. it is too soft and stretchy or it is too hard and dry.

Tags: CMC, fondant, sugarpaste