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tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
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 Posted:
Sat Oct 04, 2008 2:04 pm |
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I'm not sure what I did wrong but maybe someone can help me out. I've tried a variety of different fondant and gumpaste recipes and products to figure out what really works best for me. Recently, I ordered some tylose powder because I could add it to fondant to make gumpaste (or so I thought.  ) This would work well if I wanted gumpaste and fondant to match exactly.
So, I had some fondant, Satin Ice I believe, that I had colored a burgundy color. I added Tylose powder according to the directions and make some roses and rose petals. I was able to roll it extremely thin, thin enough to see through, but it didn't get hard. I made roses and rose petals over 3 weeks ago and they are still flexible!  My roses and petals travelled safely to OSSAS but why are they still flexible?
Does anyone have any advise? Thanks! |
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bashini
Forum Addict
Joined: Sep 19, 2006
Posts: 860
Location: Surrey, uk
Birthday: Mar 31
Gallery Supporter Member
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Sat Oct 04, 2008 2:16 pm |
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Hi, actualy can't figure out why that happened. Did you use 1/2 teaspoon of tylose to 250g fondant? Is it the weather over there? |
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tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
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Sat Oct 04, 2008 3:06 pm |
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I actually ended up adding more than that because it wasn't drying. It hasn't been humid and everything I've made that didn't use this mixture dried fine. This has remained completely flexible but holds it shape. I'm totally baffled as it's the first time I've used Tylose and didn't expect this at all. |
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paolacaracas
Forum Addict
Joined: Sep 05, 2006
Posts: 806
Location: caracas-Venezuela
Birthday: Aug 20
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Sat Oct 04, 2008 6:56 pm |
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I like gum tragacant better, it dryes harder. |
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bashini
Forum Addict
Joined: Sep 19, 2006
Posts: 860
Location: Surrey, uk
Birthday: Mar 31
Gallery Supporter Member
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Sun Oct 05, 2008 2:51 am |
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tracycakes, I normaly use CMC powder. But all these stuff are same. I don't know whether its anything to do with the fondant. Hope somebody can help you out. |
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k8memphis
Forum Fanatic
Joined: Mar 21, 2005
Posts: 1302
Location: Memphis 10 C
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Sun Oct 05, 2008 3:11 am |
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What did you use to color your mixture?
Think that kept too much moisture in there for it to firm up all the way maybe? |
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JenniferMI
Forum Addict
Joined: Nov 12, 2006
Posts: 760
Location: Manistee, Michigan
Birthday: Dec 22
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Sun Oct 05, 2008 10:02 am |
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I would guess with a dark color like that, it probably was the color.
I use a modified version of Nick Lodge's recipe. I LOVE it! If you want the recipe, just e-mail me, I'm happy to share it.
Jen 
cakebabe1@aol.com |
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tracycakes
Forum Addict
Joined: Feb 27, 2007
Posts: 746
Location: North Little Rock, Arkansas
Birthday: Apr 24
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Sun Oct 05, 2008 4:32 pm |
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Thanks everyone! I used Americolor Red with a little black. I thought maybe it was the additional color but on Amazing Wedding Cakes, the Cake Atelier was making the blood red roses and saying that they dry faster with a lot of color. It could be the type of color used. I'll try it on something besides dark colors and see what happens. Thanks everyone! |
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