Thursday, Dec 20 2007

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Moulding Paste

(excellent for moulding shapes like flowers, animals, etc.)

Ingredients:
900 gms. sugar approx.
1 tsp. white cooking fat
1 tsp. gelatine or agaragar crystals
1-1/2 tsp. water
Colour as desired

Method:

1. Sift icing sugar, pouring 2/3 into a bowl.
2. Keep remaining aside.
3. In a small pan, soak crystals in water for an hour.
4. Add fat, heat on low, stirring slowly, till liquid is transparent.
5. Do not boil.
6. Pour onto sugar in bowl, mix well.
7. Knead in more icing as required, for mouldable consistency.
8. Dust hands with cornflour before moulding.
9. Keep kneaded icing in a ziplock plastic bag, till required.
10. Prepare a few days ahead, at leisure, since moulding is a timeconsuming procedure.

Note: To fix pieces on icing topping, melt some sugar or candy, dot area to be affixed with it, mark dot on corresponding place on icing, place carefully, allow to cool and join.

Making time: 20 minutes
Shelflife: 1 week or more, refrigerated, moulded dried pieces, 3-4 weeks, refrigerated carefully.

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