Thursday, October 18, 2012

Gumpaste Open Peony and Filler flowers

My first gumpaste open peony with filler flowers!
Here is how to make an open peony, Shiv's Sweet Delight, she kindly explained step by step with photos which is even more awesome. Thank you for a great tutorial, Shiv! :)

And the last photo is my working station. Recently, I've been falling in love with gumpaste flowers. The more I get to know, the more I love it!

This is very nice Nicholas Lodge's GUMPASTE RECIPE I would like to share with you,

4 large fresh egg whites
2 pound bag of powdered sugar 10x
12 level teaspoons tylose powder (you can find this at
4 teaspoons vegetable shortening

1. Place the egg whites in a heavy duty mixer bowl fitted with the flat paddle.

2. Turn the mixer on high speed for 10 seconds to break up the egg whites.

3. Reserve 1 cup of the powdered sugar and set aside.

4. Turn the mixer to the lowest speed and slowly add the remaining sugar.

5. Turn up the speed to medium and beat for about 2 minutes. During this time, measure the tylose into a small bowl.

6. Mixture should look thick and shiny, like meringue. If coloring the entire batch, add the color at this stage, making it a shade darker than the desired color.

7. Turn the mixture to slow and sprinkle the tylose in over a 5-second time period. Next, turn the speed up to high for a few seconds.
This will thicken the mixture.

8. Scrape the mixture out of the bowl onto a work surface that has been sprinkled withthe reserved 1 cup of powdered sugar. Place the shortening on your hands and knead the paste, adding enough sugar to form dough that is soft but not sticky. You can check by pinching with your fingers -- they should come away clean. Wrap in plastic wrap and place in resealable bags.

9. Place in the refrigerator for 24 hours if possible before using, to allow paste to mature.

10. Before use, remove from refrigerator and allow the paste to come to room temperature. If needed, take a small amount of shortening on your fingertips and knead into the paste. If you are coloring the paste, add the color at this time.

11. Always store the paste in resealable bags and return to refrigerator when you are not using. Paste will keep under refrigeration for
approximately 6 months. You can keep the paste longer by freezing. If you will be freezing a batch of paste, allow it to mature for 24 hours in the refrigerator first before placing in the freezer.

12. Make approximately 2 pounds of paste.

Good luck!


  1. Oh, wow. That looks so real! Nice job, Katie!

  2. Hi Katie, your work is incredible. I would love to create a peony half as good as this one you have made! I live in Australia and it is hard for us to find a good variety of peony cutters unlike the USA and Canada. I have tried to make it several times but mine does not look anything like your one. Would you be able to share please which cutter/s you used for this peony. There is another peony that you made for which you used the cutters by Colette Peters but it looks different to this one. Did you use only rose petal cutters for this one? And if so, which size do you recommend?
    Warm Regards

    1. Hi Anita, yes i used two different size rose cutters and they were the largest size.