How to make sugar paste

Sugar Paste - The Magic of Decorative Sweets

Dear cooking enthusiasts, today I invite you to discover together the secrets of an essential recipe in the art of pastry: sugar paste! This is the magical ingredient that transforms any simple cake into a work of art, bringing a touch of elegance and refinement. Over the past three years of experience using this recipe, I have gathered some tricks and tips that I am excited to share with you. So, let’s get to work!

Preparation Time
- Preparation time: 20 minutes
- Baking time (for preparing ingredients): 0 minutes
- Total time: 20 minutes
- Number of servings: Approximately 800 grams, enough for a cake of up to 2 kg

Basic Ingredients
- 5 grams of gelatin granules
- 60 ml of cold water
- 2 tablespoons of honey (any type of honey is suitable)
- 50 grams of palm oil (if solid) or 55.5 ml of palm oil (if liquid)
- 50 grams of cornstarch (for rolling out)
- 600-700 grams of powdered sugar
- Almond essence (optional, for a subtle fragrance)

Step by step: Guide to making sugar paste

1. Hydrating the gelatin
Start by hydrating the gelatin. Place the gelatin granules in a bowl and add the 60 ml of cold water. Let them swell for 5-10 minutes. This step is essential to ensure a smooth texture of the paste.

2. Sifting the powdered sugar
In the meantime, sift the powdered sugar. Even if it is store-bought, it may contain larger crystals that won't dissolve well in the mixture. Using a sieve, you will obtain a fine powder, ideal for a homogeneous sugar paste.

3. Melting the gelatin and honey
After the gelatin has hydrated, transfer it to a small saucepan. Add the two tablespoons of honey and heat the mixture over low heat or in a double boiler. Important to remember: do not let the liquid exceed 40 degrees Celsius, otherwise the honey becomes toxic and the gelatin loses its properties. Stir gently until the gelatin and honey are completely dissolved.

4. Adding the essence
Once the mixture is homogeneous, you can add the almond essence if you desire an extra flavor. Mix well to evenly distribute the aroma.

5. Incorporating the powdered sugar
Start adding the sifted powdered sugar, one tablespoon at a time, constantly mixing with a spatula or wooden spoon. Continue adding sugar until the mixture becomes thick enough that it can no longer be easily stirred. This is a crucial step that will define the final texture of your paste.

6. Kneading
Transfer the remaining powdered sugar to a large bowl, making a well in the center. Pour the gelatin and honey mixture into this well. Let it cool slightly, then start kneading with your hands. The paste is ready when it becomes elastic and no longer sticks to your hands or the bowl.

7. Elasticity test
A simple trick to check if the paste is ready is to press gently with your finger. If the marks do not fade immediately, the paste is perfect for use.

8. Rolling out the paste
Place the paste on a surface greased with palm oil or dusted with cornstarch. Choose palm oil to retain the moisture of the paste, but if you prefer cornstarch, be careful not to use too much, as it can dry out the paste more quickly.

9. Covering the cake
Before covering the cake, make sure it is coated with a thin layer of butter. This will help the sugar paste adhere better and will prevent moisture from interacting with the cake. Then, take the sheet of sugar paste and carefully lay it over the cake. Use your fingers to smooth and shape the paste, ensuring it fits evenly over the entire surface.

10. Finalizing
After shaping the paste, trim the excess at the base of the cake. The leftover sugar paste can be stored in plastic wrap or airtight bags at room temperature for later use. When you want to use it again, let it come to room temperature and knead it again until it becomes elastic.

Useful tips
- Hydrating the gelatin is essential: Make sure to respect the hydration time to achieve a uniform texture.
- Powdered sugar: Sifting is a crucial step; do not skip it to avoid lumps!
- Elasticity test: This is the simplest way to check if the paste is ready for use.
- Sugar paste and buttercream: If you want to improve the stability of the cake, use a buttercream under the sugar paste to insulate the cake from moisture.

Variations and combinations
You can experiment with different flavors by adding various essences, such as vanilla or orange. Also, for a touch of color, you can use food coloring to achieve the desired shades. Sugar paste can perfectly complement other dessert recipes, such as cupcakes or pastries, giving them an elegant and appealing look.

Nutritional benefits
Sugar paste, although not a staple food, contains ingredients that, in moderate amounts, can be considered acceptable for sweetening desserts. However, excessive sugar consumption is not recommended, so use it in moderation.

So, my dear ones, now you have all the information you need to create perfect sugar paste! Don’t hesitate to experiment and add a personal touch to your recipes. Remember that every detail matters in the art of baking. Good luck in the kitchen, and don’t forget to share your results with loved ones! I am here for any questions, suggestions, or concerns you may have. Happy baking!