**RECIPE** Mexican Modelling Paste Ingredients : 225g Icing - TopicsExpress



          

**RECIPE** Mexican Modelling Paste Ingredients : 225g Icing Sugar 15g Gum Tragacanth 30ml Cold Water Method : 1. Place the Icing Sugar and Gum Tragacanth into a clean,grease free bowl and mix together. 2. Add the cold water and stir until it becomes crumbly yetdamp enough to bind together. 3. Turn it out onto your work surface and knead untilpliable. 4. Wrap in cling film, place in an airtight container andleave for 24 hours at room temperature. 5. Your paste will now feel very firm. 6. Knead the required amount between your palms. 7. Continue kneading until the paste has softened and readyto use. CakeBaker x
Posted on: Fri, 17 Oct 2014 08:28:46 +0000

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