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Chef ‘s Nicolas Lodge – Gumpaste Recipe one of a Kind

Chef ‘s Nicolas Lodge – Gumpaste Recipe one of a Kind

Today I would like to share the best and only gumpaste recipe I have used through the years, for me this recipe is the best for modeling figures and due to its elasticity for making flowers.  Nicolas Lodge is one of the best instructions I have known.  I was fortunate enough to meet him in person this year at SoFlo 2016 and had the honor of discussing my competition entry with him, he gave me very good advise on what I could have done better, he is such a nice guy that I felt proud that he took time to give me advise.  I hope you enjoy this recipe as much as I do.

Gumpaste Recipe


  • 125 g fresh or pasteurized egg whites • 725 g + 100 g powdered sugar (10x if available)
  • •30 g tylose powder
  • •20 g vegetable shortening

An alternative to using fresh or pasteurized egg whites:

• 105 g water
• 20 g albumen powder (dried egg whites)

Soak the dried egg whites for approximately 20 minutes, stirring occasionally. Once dissolved, strain into mixing bowl and continue recipe.


1-Place the egg whites in a stand mixer bowl, fitted with the at paddle or scraper paddle attachment.

2-Turn the mixer on high speed for 10 seconds to break up the egg whites.
3-Turn the mixer to the lowest speed; slowly add the 725 g of powdered sugar to make a soft consistency royal icing.

4-Turn up the speed to setting 3 or 4 for about two minutes.

5-Make sure the mixture is at the soft-peak stage. It should look shiny, like meringue, and the peaks should fall over. (If coloring the entire batch, add the paste, gel or liquid color at this stage, making it a shade darker than desired)

6-Turn the mixer to the slow setting and sprinkle in the tylose over a five-second time period. Turn the speed up to the high setting for a few seconds. This will thicken the mixture.

7-Scrape the mixture out of the bowl onto a work surface that has been sprinkled with some of the reserved 100 g of powdered sugar.

8-Place shortening on your hands and knead the paste, adding enough of the reserved powdered
sugar to form a soft but not sticky dough. You can check by pinching with your fingers; they should come away clean.

9-Place the finished paste in a resealable plastic bag, then place the bagged paste in a second bag and seal well. Mature the gumpaste for 24 hours if possible before use, keeping in a cool environment.

10-When you are ready to use the paste, cut off     a small amount and knead in a little vegetable shortening into the paste. If coloring at this stage, knead the color into the paste until the desired shade is achieved.

When not in use, the paste will need to be stored in the refrigerator.

11-Before use, remove from refrigerator and allow the paste to come to room temperature. Knead a small amount of shortening into the paste.



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