Hello everybody and Happy Monday!
As I mentioned in the previous post, today I show you a couple of creations made in the course of cake design that I affectionately gave my hubby! Too good!
Obviously there was a quid pro quo, and the course is a little advanced, but that’s okay, because something with the “PDZ do-it-yourself” I did.
I enjoy it a lot and the teacher is very good.
Place here the recipe to produce the pdz which is a bit different from the honey that I have already posted, in fact, the pasta is really the most malleable and moldable! It’ is perfect.
Sugar paste modeling
Sugar paste modeling, method for preparing the dough sugar
- 1 kg of powdered sugar
- 170ml of glucose
- 10 grams of gelatin
- 16 ml glycerol
- 70ml of water
- 32 of butter
- Place in a saucepan the water and gelatin sheets for 10 minutes.
- When they are soaked and will have absorbed all the water, put the pot on the stove in a double boiler and melt completely.
- Add the sugar and continue to stir until the mixture turns out to be fluid and homogeneous, then add the glycerin and butter, being careful not to boil it.
- In a large bowl put ¾ of the powdered sugar and add the liquid mixture immediately.
- Operate the electric whisk for a few seconds and then gradually add the remaining sugar.
- Within a few minutes you will form a compact ball and sticky.
- Knead a little on the floor and if necessary, icing sugar.
- Wrap the dough in plastic wrap ready sugar and store in an airtight container at room temperature.
- It will keep up to 2 months.
If you want to make a sugar paste more useful for modelling you have to add one teaspoon of CMC per 250 g of sugar paste.
Bye Bye see you!