Pastillage
HISTORY OF PASTILLAGE
·
The
origin of pastillage date as far as the 17th century when sugar icing was
invented, and it was used to decorate wedding cakes, but due to sugar costs, it
remained a luxury for the wealthy. British created royal icing, pastillage, and
rolled fondant, since they were major sugar importers. Pastillage became
popular in the 19th century when Queen Victoria’s wedding cake was decorated
with this sugary dough.
·
Since
then, and into the 20th century, when inventions such as chemicals, tools, and
machinery pastillage had become more artistic, and common. They also used
wooden moulds to make intricate sculptures of buildings, towns, people,
decorations, and woven baskets, all out of pastillage
INTRODUCTION
Pastillage
is sugar based dough used for decorating and creating decorations for pastry,
showpiece work and decorative moulded forms. The consistency of the dough it is
much like clay or play-dough where you can knead it and roll it out, this
easier to be shaped or handle. This pastillage is worked then allowed to dry,
setting up to a hard sugar based decoration; pastillage also can be formed and
sanded to remove any rough sports after it has completely dried by depending on
their mixture. Pastillage have a lot of recipes out there and have a most same
ingredient. Basically, the ingredients that have in pastillage it are icing
sugar, gelatin, water and some cream of tartar. The function to adding cream of
tartar it is as a bleaching agent and it also can be replaced with other acidic
ingredient such as lemon or vinegar.
Fondant
usually will be used to make a cake decoration and sugar flower, there are two
type of kind of fondant it is poured and rolled. Poured fondant is a sweet
paste usually used as an icing or filling for cakes and others pastries. It is
made mainly of sugar, water and corn syrup. The rolled fondant is a more like
sweet dough. The ingredient also remain same as poured fondant just the
different to make it more pliable dough, gelatine or glycerine is added to have
a strong base. Same as a pastillage fondant also need to be added with cream of
tartar sometime to have an extra stability and as a bleaching.
Sugar flower
it is the flower that made using a fondant. Now days the demand toward sugar flower
for their wedding cake or other function increasing rapidly. However, achieving
the realistic detail of some flower can be time consuming and it will make them
expensive to produce. Filigree it is ornamental work made of lines formed into
delicate tracery, light, showy and fragile this that make a cake look special.
Royale
icing is a hard white icing that made from softly beaten
egg whites, icing sugar and lemon or lime juice, sometime using cream of tartar
as a bleaching agent. It is normally used to decorate wedding cake, gingerbread
house and many other cakes and cookies either as a smooth covering or in sharp
peaks. Glycerine is often added to prevent the icing from setting too hard went
using it. Royale icing is also used to make decorations such as flowers and
figures for putting on the cake. The
royal icing is piped into shapes which are allowed to harden on a non-stick
surface, sometimes this type of icing decoration can be called as a flat icing.
These also can be arranging to create edible decorative effect on a variety of
sweet foods but the glycerine must be omitted for this purpose.
INGREDIENTS
A
|
750
|
3.2 cups
|
Icing Sugar Mixture
|
Lump free
|
B
|
70
|
9.5 Liter
|
Water
|
Cold
|
C
|
18
|
17 gram
|
Gelatine (powder or leaves)
|
Not soaked yet
|
D
|
30
|
3.2 Ml
|
Glucose Syrup
( approximately 43BE )
|
Firm ( approximately 43BE )
|
E
|
1
|
0.2 teaspoon
|
Cream of Tartar
|
|
869
|
METHOD
STEP
|
ACTION
|
DETAIL
|
CONDITION
|
1
|
MEASURE
|
Weigh all the
ingredients.
|
Double check
|
2
|
PLACE
|
Place the icing mix
in to a mixing bowl with a hook mixer type.
|
|
3
|
MIX
|
Put cold water and
gelatine in a pot on a stove and mix it as it heats up.
|
Lump free mixture
|
4
|
ADD
|
Add glucose in to
the pot with the gelatine.
|
Cold
|
5
|
HEAT
|
Heat until it
reaches boiling point for a few seconds ( stir time to time)
|
Heat until it
reaches boiling point for a few seconds ( stir time to time)
|
6
|
POUR
|
Pour the hot
gelatine liquid on to the icing in the mixer.
|
Pour the hot
gelatine liquid on to the icing in the mixer.
|
7
|
MIX
|
Mix at a slow, then
medium speed.
|
Mix at a slow, then
medium speed
|
8
|
STORE
|
Once mixed, remove
from mixer and wrap in air tight plastic bag. Be sure to remove the
pastillage from the mixer while it is still warm to avoid difficulties.
|
Once mixed, remove
from mixer and wrap in air tight plastic bag. Be sure to remove the
pastillage from the mixer while it is still warm to avoid difficulties.
|
STEP:
1. Firstly,
draw paper template shape on manila card and cut it.
2. On a work surface generously
dusted with icing sugar/ corn starch.
3. Knead
the dough by adding icing sugar, as needed until the dough no longer sticky.
4.
Roll out the dough using the rolling pin.
5.
Cut out the desired shapes with cutters referring to paper
templates.
6. Allow the pastillage to dry for
12 hours and flip every 3 hours.
7.
After the pastillage dry, sand papering
the pastillage and brush the dust.
8.
Gluing the pastillage to form a box
shape using royal icing.
9.
Let it dry.
ROYAL
ICING
95 gm
|
Egg white
|
0.3 gm
|
Cream of tartar
|
500 gm
|
Icing sugar
|
PROCEDURE:
1. In
a mixer, combine the egg white, cream of tartar and half of icing sugar mix
well at a low speed.
2. Pour
the half of icing sugar on the mixer. If the mixture too soft, add more icing
sugar.
PROBLEM ENCOUNTERED
The problem that occur during the
process of making this pastillage it is the dough cannot be to smooth because
it will affect the pastillage went it become dry or it will change their shape
easily. Moreover it also might be difficult to be handling. The dough also
cannot be exposing for too long to avoid the dough will become hard. The
temperature to dry the pastillage also cannot be too dry or too wet. The effect
from that situation will occur if the atmosphere to dry the pastillage will
crack and if the atmospheres to wet the shape of pastillage will changes and
will affect the time to be dry.
Another problem that was occurring it is
from the health perspective. To making a royal icing paste it must using a
white egg. The traditional was prepared with fresh egg white. Although highly
unlikely, there is a very small chance of salmonella poisoning from the
improper stored and handled eggs. Furthermore, the glaze in egg that use in
making a icing paste normally will stuck in piping bag this will make a big
problem and affect the quality of royal icing that will be produce.
The glycerine is added to make the icing
from become too strong but this type of addictive cannot be used if the
decorations are for edible item. This will affect the human health if take in
excess quantity. The water that be used to make a dough pastillage also will
affect the result of pastillage, so the water that are used to make a dough it
is a pure water or filter water to avoid
the zinc or other metal material that mix with the water are not included in a
dough. This problem will affect the colour of dough.
The pastillage art is also will take a
time to be made, even a small part of the sugar flower will take at least three
week to be finish. This will be problem if the decoration item not set his will
affect the quality of the sugar flower itself
RECOMMENDATION
On the whole, the recommendation that we
can make it is the pastillage need to use filter water or pure water to avoid
the colour may changes. The quantity of water also a big element that needs to
be focus, the measurement of the water must be accurate to prevent the dough
become too soft. The storage of the pastillage room temperature also needs to
be cared to avoid the pastillage change in their shaped.
Royal icing that traditionally used
fresh white egg can be replace with the meringue powder or ready to use
pasteurized, refrigerated egg whited (wet eggs) can be used with similar
result. This alternative will prevent from salmonella infection through a
contaminated fresh white egg.
The increasing concern of nut allergies
this royal icing also used together with marzipan to decorate the cake, it is
becoming increasing for these to be substituted with fondant. The nut allergies
person will have the alternative to eat a cake decoration. To prevent the
piping bag from stuck with the galaze, the galaze need to be removed before the
egg needs to be measure. The galaze it is the join part between egg white and
egg yolk.
The pastillage item such as sugar
flower, icing sugar or fondant will take a long hour to be finish. To make it
more efficient, make a different flower in a same time or make a lot of same
flower earlier to avoid the flower damage. It is also one of the alternatives
as a bake up plan if the something might happen.
The time consuming that need will
increase the value of this flower making. Furthermore it also costing the cake
décor if the flower damage to prevent from that situation happens ,the flower
need to be store at safe place or cover with the box. Some cases the sugar
flower will cover with the soft sponge.
Tags:
RECIPE
2 comments
What quantity of vinegar can you use to replace cream of tartar in the pastillage recipe?
ReplyDeleteWould you like to hire me as an editor for your page? I spotted countless grammatical errors that make this impossible to read.
ReplyDelete