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Pastillage




Source of Recipe


Adapted from a little of everywhere


List of Ingredients




4 cups sugar
1 envelope of unflavored gelatin
4 tablespoons of water
1 Tablespoon of citrus juice (or other flavoring)





Recipe



Mix gelatin with water and add the flavoring. Let stand for 5 minutes or until the gelatin absorbs the liquid.
Warm over a pot of boiling water until gelatin is dissolved. Add food color if desired, a few drops for pastel colors and more for bold colors. Add 3 cups of sugar and begin kneading with oiled hands if its for covering a whole cake. If it sticks to your hands, add more sugar until soft but not sticky.
Put paste on a surface greased with shortening to roll it out. Roll it a quarter turn at a time, to one sixteenth inch thick.
make desired designs for cake (i.e.) strips. bows, flowers, etc....
Use ordinary household kitchen items to make curved shapes. Set some flowers in custard cups to give a curve to the petals,or ruffle the edges of petals like making lasagne noodles. Roll them cornicopia fashion, or drape over a water glass or jar for downward curved pieces. Use like modeling clay.
Roll pieces large enough to cover a whole cake if that is your intention, and smooth it over the cake and down the sides to eliminate any bubbles trapped under the sugar paste.