Wilton’s GumTex

This product has allowed our flowers to be extra delicate. Ok maybe what I am saying is not news to a lot of people anymore but it still sure is deserving to be appreciated.

Back then whenever we need to make flowers for cakes, we use our good ol’ thumb and pointfinger to pinch those petals. Easy enough once you get the hang of it but is becomes a pain when you make at least 30 pcs of those 8-petal roses, not to mention the different sizes!

We use the confectioner’s sugar+glucose+glycerine+eggwhite mixture and the flowers turn out nicely enough. The mixture seems to be grainy though but at the time we weren’t that conscious about it. Then we started dusting the dough with cornstarch and it started getting quite smoother so we kept it.

Using the tools for modelling fondant and paste made the work even easier with more uniform output. but we still found ourselves getting some rough textures on our output.

so we came in contact with a tub named GumTex. we figure, why not try it and so we did.

Result is way better that our previous flowers and we were able to make even bigger ones this time. Setting and firming up of the petals became faster too.

the only setback is the unusual smell the powder mix has during kneading and the color it tints the paste. the base dough is colored off-white but it fades and lightens as you continue to knead. Once you follow the instructions to the letter, you get highly pliable dough.

so I would recommend use of the powder if you want the smoother results but if you are rather squirmish about the additional chemical into the icing…I guess we’ll have to research what it is actually made of but definitely the item is safe for consumption…it is made for icing in the first place! so I guess you can experiment on shapes and styles easier with this and the paste is more forgiving when you shape it.

38 comments on “Wilton’s GumTex
  1. michi says:

    i envy you, this is one thing that i want to learn. i hope i can bake my own cake with icing and flowers. i only bake banana bread and cupcakes.=)

    • zenithlen says:

      you will even get better than me, 🙂 just keep on practicing. i only started with ready mix hotcakes! you know the Maya Hotcake Mix? heheh! and you already are in the quickbread and cupcake level!

  2. Noel says:

    nice article…keep it up the good work.

  3. great post and believed me, the flower on the wedding cake we had 7 years ago is still entirely saved up in a glass bottle perfectly now.

    • zenithlen says:

      Wow! I believe you JT 🙂 sugar pieces can be stored for a very long time. just keep them away from moisture and sudden change of temperatures. the colors would fade in time and white tends to become creamy in color but the whole piece would always be intact.

  4. rj's chef says:

    very informative post. will take note of this post for future reference

  5. Clint says:

    Thanks for sharing! Very helpful!

  6. Violy says:

    When I transferred to my new house my parents gave a big oven. But the Only thing I’m using as of now is the stove! Haha… I should try baking soon… 😉

    • zenithlen says:

      Yes you should! It seems intimidating at first but once you’ve at least tried it, you find that it isn’t that hard. You just have to be patient and careful in following recipes. No better teacher in baking than experience. Then again it is true for most things in life too.

  7. ralph says:

    never really thought it’s that hard, manual palang gingawa ung mga flowers for the cake… it’s my daughter’s fav. thanks for the info. Yahweh bless. http://trunklocker.blogspot.com/2012/01/to-write-or-not-to-write.html

    • zenithlen says:

      yes which is why for cakes that have those intricate designs, most decorators ask for at least two weeks preparation time. thanks for posting!

  8. Nancy says:

    Oh it has been my dream to learn how to do the stuffs of your expertise. To me it is simply an amazing skill.

    Good luck to your business and more clients for you this year!

  9. yuuki says:

    i have a friend who is into cakes too, i’ll share this to her…

    a little suggestion if i may, maybe if you placed some pictures, we non bakers could visualize your point…

  10. Kay says:

    Sana you posted pictures. I’m more visuals kasi but this is a pretty useful tip.

    • zenithlen says:

      Thanks! we do intend to upload pictures too. just had to work around it first. 🙂 this week we’ll do Angry Birds figures with the dough. we will also post the recipe with the GumTex powder so that if you have the time, you can try it too.

  11. julie says:

    One big frustration of a “frustrated cook” like me is designing cakes. I just don’t have the talent to make icings and stuffs. I once made a mocha cake and it was a disaster. I mean the decorations. But it tasted good enough. I think I should start practicing again.

    • zenithlen says:

      in terms of baking, utmost focus and patience is required. just practice, practice and practice. 🙂 maybe do one icing at a time and work on your piping skills first. what did you do in your previous icing recipes?

  12. tatess says:

    Cornstarch has lots of other uses aside from a glossy sauce thickener .I love to bake but I never tried making flowers for cake yet.

    • zenithlen says:

      in our kitchen use, cornstarch not only can smooth the fondant, we can also use to bake finer textured sponge fingers then toast it to crisp broas. 🙂

  13. my cousin loves to bake cakes and cupcakes… im her food critique.. hehehe i love sweets kasi

    • zenithlen says:

      i have my siblings and husband take on that role. they love cake trimmings too which is why they like it whenever we get 3D cakes. means we have “chip offs”. 🙂

  14. That’s resourcefulness. At last, you’ve found it!

  15. Well done! I haven’t tried to make flower icing. Maybe bacause its not my cup of tea. Thanks for shring it’s worth reading your blog. Keep trying and expirementing it will soon come up into masterpiece.

  16. Cha says:

    You were talking about the only setback which is the unusual smell the powder mix has during kneading and the color that tints the paste. Do they affect the general taste or is it negligible? As a customer will you want a smoother flower design or you will want a better taste?


    • zenithlen says:

      once the dough is shaped and allowed to set the smell gets diffused and as you knead the color tends to lighten. so i believe it is negligible especially if you only use the dough for the cake accents. i still use the fondant from scratch on the icing i cover the cake with. we always want our clients to add their celebration cakes as an item in the buffet. personally i’d stick to the from-scratch fondant directly on cakes. the ready-made products allow ease in production and more consistent output so quality isn’t sacrificed either, although i does tend to put the cake cost higher.

  17. Bien Nonoy says:

    creative way in doing your cakes. 🙂 I definitely love cakes.

    • zenithlen says:

      thank you! we got a lot of design ideas online too. for thomas, we had to look at a lot of the sketches and actual toys. for the angry birds, the design is based on a picture we found on the net but we made some changes.

  18. arcee says:

    you must be a true artist and writer as well. keep it up!

  19. rj's chef says:

    i would love to see photos of the end product 🙂

  20. oh baking! i wish i could try it too. my mom was patient enough to do the manual finger-shaping of the cake flowers. i’ll mention gumtex to her 😉

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