Sugar Paste

Sugar paste is widely used in the decoration of cakes and sweets, and its preparation is fairly simple. Here’s how to make it.

Ingredients

• 500 g of sifted powdered sugar
• 1 tablespoon of honey (or glucose)
• 1-2 tablespoons of water
• 5 g of sheet gelatin (or 2 teaspoons of powdered gelatin)
• Juice of 1/2 lemon

Preparation

1. Soak the gelatin in cold water for 10 minutes. If using powdered gelatin, dissolve it in 2 tablespoons of hot water.
2. In a small pot, heat the honey together with the lemon juice and 1 tablespoon of water, without bringing it to a boil.
3. Squeeze the gelatin well and add it to the pot with the honey, stirring until completely dissolved.
4. Pour the liquid mixture over about 400 g of the sifted powdered sugar and start working it with a spatula or a wooden spoon.
5. When the mixture begins to thicken, transfer it onto a pastry board or work surface sprinkled with powdered sugar.
6. Knead the sugar paste with your hands, adding the remaining powdered sugar a little at a time until you get a homogeneous and malleable mass.
7. If the paste is too sticky, you can add more powdered sugar until you reach the desired consistency.
8. The sugar paste is now ready to be colored with food dyes and used to decorate sweets and cakes.

Make sure the paste is smooth and free from lumps. If you are not using the sugar paste immediately, store it wrapped in clear film and in a sealed bag to prevent it from drying out.

Curiosity

Sugar paste has very ancient origins, and over the centuries, it has been used to create elaborate decorations not only for desserts but also to mask less presentable dishes in European aristocratic cuisines. Today, it is a fundamental element in cake design because of its versatility and the elegant finish it gives to desserts.