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Topic: Work in progress: plastic chocolate & marshmallow fondant : MORE ADDED!  (Read 2716 times)
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Cabin Fever
« Reply #10 on: March 19, 2010 07:37:19 PM »

Your cats are looking really cute. I've been wanting to try this myself, good to see someone else trying it!  I wouldn't mind the recipe for the sugar paste if you have it. Yours looks so good I may have to break down and give it a try.  Looking forward to seeing your finished product!
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alhrayth
« Reply #11 on: March 20, 2010 01:48:23 AM »

Your cats are looking really cute. I've been wanting to try this myself, good to see someone else trying it!  I wouldn't mind the recipe for the sugar paste if you have it. Yours looks so good I may have to break down and give it a try.  Looking forward to seeing your finished product!

Hi! I actually did post the finished cake a while ago (the party I brought it to was on Valentine's day), you can find it here:
http://www.craftster.org/forum/index.php?topic=338238.0

then a few weeks ago I made another one, quite simple, with two figurines:
http://www.craftster.org/forum/index.php?topic=339305.0

The paste recipe is very simple (I have it in metric measurements only, sorry!)
30ml water
5g gelatin (we have it sold in some weird transparent sheets like this picture:http://www.buttalapasta.it/img/carne-gelatina-13.jpg)
50 gr honey
450 gr confectioners' /powdered sugar

To make it I put the bits of gelating to soften in the water for a few minutes in a small pot, then I put it on the stovetop to warm up and melt better, adding the honey. It doesn't have to boil, just to warm up and melt together well.
Then I'll put most of the sugar on my tabletop, in a little mound with a hole in the middle where I'll pour the honey/water/gelatin mixture.... and work it all together in a ball. A bit trick at first because it'll try to run around everywhere, but with a bit of patience the result is a soft ball of dough, with a faint honey aroma.
You need to let it cool down well, or it will be too soft to wortk with (and I don't want to add too much sugar or the end result will be brittle and cracky), I found it even bette rif it had been prepared at least one day in advance.
it can be stored for a while NOT in the fridge, rolled up tightly in clingfilm.

I hope you'll post your experiments too!!
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Cabin Fever
« Reply #12 on: March 20, 2010 08:16:49 AM »

Thanks for the recipe, your finished cakes are too cute!  I'm definitely going to have to try this.
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