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renshaws black sugar paste
In his tutorial paul uses renshaws black sugar paste which seems to be a lot firmer than the renshaws black sugar paste that i have. What can i add to make it firmer to work with? Thanks
In his tutorial paul uses renshaws black sugar paste which seems to be a lot firmer than the renshaws black sugar paste that i have. What can i add to make it firmer to work with? Thanks
Hi Barbara
You can knead a little tylose powder into the paste to firm it up. A reasonable amount is 1 teaspoon to 500g of paste. Knead it in and let it rest for about an hour for the tylose to activate fully. Please don’t add any more than that because you’ll end up with gumpaste.
Hi thank you for your reply. Does renshaw do different qualities of sugar paste because mine looks very different to the one Paul uses?
Renshaw’s pastes are all pretty soft. The black, chocolate and deep red seem to be more soft than the other colours because it takes such a lot of dye to make them deep. How about trying the Carmas Massa black which comes in the foil packaging. Paul is using this brand more now than the Renshaw’s. Take a peek here:
http://www.thecakedecoratingcompany.co.uk/brands/massa-ticino
… you can get it in lots of other cake supply stores, including Cake Stuff.
Hi I love how you get back so quickly! I did look at one of Paul’s tutorials and he referred to the Carmas Massa sugar paste…so i bought some yesterday!
May i ask a question that i’ve asked before but cant remember where?? ‘Ive at looked at your chart for how to increase the ingredients to make a larger cake and to multiply each ingredient by the number in the row/column. Does that work for reducing a cake size but i deducingt the ingredients by that number?
Hi Barbara
To reduce the size of a cake, you have to go through the same process as for scaling up a cake. First find the recipe size, then go along that line until you come to the target size (size you want to bake). eg so if you want to make an 8″ cake and a recipe is for a 10″ cake, go to the first column till you get to the line for the 10! tin, follow the line across to the 8″ column at the top. The answer will be 0.8. Repeat this method for reducing any size cake. Hope this makes sense. x
ps sorry for late reply, just came back from our holidays, trying to catch up on washing and ironing!!