Products Below:






















Follow pastrysampler on Twitter
...for the latest articles, specials, and features on pastrysampler.com



My items on eBay

 

 

 

 

 

Home > Recipes > Sugarcraft > JEM Petal Paste Page copy protected against web site content infringement by Copyscape

How to Make the JEM Petal Paste For Sugar Paste Flowers

by Renee Shelton

JEM is a South African based company that produces cutters specifically designed for sugar paste art. According to their website, the name JEM comes from the owner's name: Jill Elaine Maytham. JEM's petal paste recipe is included in some of their special cutter packs, and if the literature is lost, the recipe is hard to track down.

Here is the basic recipe for JEM sugar petal paste that can be used for both floral displays and other decorations. The JEM petal powder is a binder or thickener for sugar paste recipes, and if that isn't available use Tylose powder (which is readily available in the U.S. in candy and decorating shops).

Note: This mixture uses raw egg whites. While it is intended to be for display sugar art pieces only and not for consumption, make sure younger and older people or people with compromised immune systems do not taste or eat the sugar dough for health reasons.

Ingredients:

  • 1 egg white
  • 1 cup powdered sugar, sifted twice, and more as needed
  • 2 rounded teaspoons JEM petal powder (or Tylose powder)
  • Shortening, as needed
  • Water, as needed

Procedure:

  1. Measure and sift the powdered sugar twice. Sift extra powdered sugar and keep on hand if you need it.
  2. Place the egg white in a bowl (free from any yolk or shells) and break up the white with a fork.
  3. Add in the powdered sugar slowly, and beat until the mixture is soft peaked. Scrape down the sides if needed.
  4. All at once add in the JEM Petal Powder. The mixture will begin to get thick. Continue to mix and add in any additional sifted powdered sugar if needed to reach the desired consistency. If the mixture is too hard, add in water a drop at a time to get the desired consitency.
  5. Take a small amount of shortening and rub it on the palms of your hand. Then take a scraper and remove all of the sugar dough onto a work table. Knead until the mixture is smooth.
  6. Use the sugar paste mixture to make flowers or other sugar art displays. Store the sugar paste in a sealed container in the refrigerator.

JEM

 





 

Index of Recipes
Pastry & Baking Charts
_______________________

Cake Recipes
Frosting, Buttercream,
Icings, Glazes

Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes


Charts below are in:
Adobe Pdf files
Conversion to Metric
Conversion to US
Equivalency & Common Measures
General Oven Chart
Ice Cream Scoop Measures
Measures, Equivalents and Substitutions
General Can Sizing
Metric Units of Measure
Sugar Stages
Temperature Conversions

   
Copyright © 2005-2012 Beach Cuisine Inc. and Beach Cuisine®.
Beach Cuisine® is a registered trademark.
Copyright © 2012 Renee Shelton. All rights reserved.
Searching for a tool, piece of equipment, recipe or method? We just might have what you're looking for! Use the search box below
We Are Direct Distributors for These Companies
Ateco Brand Pastry TipsMatfer Bourgeat Brand Pastry TipsBakery Crafts Brand Pastry TipsWilton Brand Pastry TipsMagic Line Brand Pastry Tips
 
Copyright is held by Renee Shelton, Beach Cuisine Inc, or by respective owners.
\

Beach Cuisine® is a registered trademark. All rights reserved. Please do not reprint articles without permission.
PastrySampler.com is a division of Beach Cuisine, Inc.

Save This Page