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Culinary Institute of America

Molding Ueaves Using a Gum Paste-Pastillage Mixture

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About
  1. Massage together equal parts of gum paste and pastillage. Roll out ¼ in/0.6 cm thick.
  2. Place the desired mold over the rolled sugar paste and cut to the shape with a sharp paring knife, using the mold as a template.
  3. Place the cut shape in the mold and press it down firmly with the top of the mold. Carefully peel the molded shape away from the mold and drape it over a curved object, such as a rolling pin, or place on a flat work surface. Allow to dry for approximately 1 hour.
  4. Shift the shape slightly to ensure that it does not stick to the rolling pin or other surface. Allow to dry completely.

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