Sugar paste

Sugar paste is an essential delicacy in the art of cake and pastry decoration, giving them an elegant and refined appearance. This simple sugar paste recipe is perfect for those who want to learn how to create their own sweet ornaments. Whether you want to decorate a wedding cake, a birthday cake, or bring life to festive cupcakes, this recipe will surely become a reliable ally in your kitchen.

Preparation time: 20 minutes
Cooling time: 24 hours
Number of servings: enough to cover a 20 cm cake

Necessary ingredients:

- 60 ml water
- 5 g gelatin (approximately 1 sheet or 1/2 teaspoon granules)
- 2 tablespoons honey (for added flavor and texture)
- 50 g palm oil (or vegetable oil, but palm oil provides better consistency)
- 50 g starch (to prevent sticking)
- 500-600 g powdered sugar (make sure it is high quality)

Step-by-step preparation:

1. Hydrating the gelatin: Start by hydrating the gelatin. Put the gelatin in water and let it swell for about 10 minutes. This step is crucial as the gelatin needs to be active to provide the desired consistency of the sugar paste.

2. Melting the gelatin: Once it has swollen, you know it's time to melt it. You can do this either in a double boiler or in the microwave. If you choose the microwave option, make sure not to overheat it – 10-15 seconds should be enough.

3. Adding honey: Once the gelatin is completely melted, add the honey. This will bring a delicate taste and pleasant aroma to the paste. Mix well to combine the ingredients.

4. Incorporating the oil: The palm oil should be semi-solid (you can leave it at room temperature to soften a bit). Add it to the gelatin and honey mixture and mix well.

5. Mixing the dry ingredients: In a separate bowl, combine the 2 tablespoons of powdered sugar with the starch. Mix them well to ensure there are no lumps.

6. Forming the paste: Gradually add the gelatin, honey, and oil mixture into the bowl with the powdered sugar and starch. Use a silicone spatula to mix the ingredients. Slowly add the remaining powdered sugar (approximately 500-600 g) and start kneading with your hands. The paste will begin to come together and become less sticky.

7. Kneading: Continue kneading until the paste no longer sticks to your hands. This process may take a few minutes, but it is essential for achieving a smooth and homogeneous texture.

8. Cooling: Once the paste is ready, wrap it in plastic wrap and place it in the refrigerator to harden. It is recommended to let it rest overnight to achieve the best consistency.

Practical tips and useful information:

- Calories and nutritional benefits: Approximately 370 kcal per 100 g, mainly from the powdered sugar. Sugar paste has no significant nutritional value, but it is a popular choice for adding an artistic touch to cakes and pastries.

- Creating vibrant colors: You can add food colorings to customize the sugar paste. It is recommended to use gel colorings as they will not affect the texture of the paste.

- Possible variations: Instead of honey, you can try corn syrup or maple syrup to add a different flavor. You can also use coconut oil for a tropical taste.

- Maintaining the paste: Sugar paste keeps well in an airtight container in the refrigerator for a few weeks. Make sure to wrap it well in plastic wrap to prevent drying out.

- Frequently asked questions:
- Can I use another type of sugar? Powdered sugar is essential, but you can experiment with different types of sweeteners, although the result may vary.
- How can I remove sugar paste from cakes? Lightly moisten a knife with warm water to cut it without damaging the decoration.

- Serving and combinations: Sugar paste pairs perfectly with chocolate or vanilla cake, but can also be used to decorate cupcakes or fruit cakes. It offers a pleasant contrast with fruit glaze or cream cheese.

This recipe will not only enhance your decorating skills but will also add a personal touch to your sweet creations. Try experimenting with different shapes and colors, and the result will surely be appreciated by everyone who tastes your creations. Sugar paste – a simple ingredient that can transform an ordinary dessert into a work of art!