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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.


  • 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


  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.




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Copyright © 2012 Renee Shelton. All rights reserved.
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