Make Your Own Mallow Russe Flower Paste

This easy-to-make flower paste (gumpaste) has been a favourite of sugarcrafters for decades. I just love its smooth, elastic texture, and the fact that it can be rolled out really thinly. Moreover, it doesn't dry out too quickly, allowing more working time on the fine and fiddly parts of flowers, where attention to detail really matters. But in spite of its popularity, the principal ingredient, Mallow Russe, remains inexplicably difficult (if not impossible!) to get hold of from retail cake decorating outlets.

However, the creators of Mallow Russe have generously given me permission to offer smaller units of their product to sugarcraft enthusiasts, so you can now buy it here! Simply follow the recipe below to make around 175g of beautifully flexible paste, perfect for making the most delicate sugar flowers, or combine Mallow Russe flower paste with an equal quantity of sugarpaste to create a versatile modelling medium.
	White Mallow Russe 100g pack: £1.00 + P&P (enough for 2 batches of the recipe below) Please read Delivery & Returns before ordering
Please note: not suitable for vegetarians — contains gelatine.

 

Recipe for Mallow Russe Flower Paste
A.	50g/2oz 5ml/1 teaspoon 5ml/1 teaspoon	Mallow Russe Water White vegetable fat (shortening)
B.	100g/4oz 10ml/1 dessertspoon 5ml/1 teaspoon	Icing (confectioners') sugar Cornflour (cornstarch) CMC or Tylo Powder (Tylose, Tylopur)
Plus extra white vegetable fat for kneading, and extra cornflour as required.
Method
Microwave ingredients “A” until melted (about 30 seconds) or warm over a bowl of hot water until melted. Sieve ingredients “B” twice into a bowl. Make a well in the centre and incorporate ingredients “A”. Rub your hands liberally with white fat, then pull and knead the paste until smooth. Add extra cornflour if it's sticky. Wrap paste tightly in a plastic bag and place in an airtight container. Leave to mature overnight. It will feel quite hard when cool, but will soften when worked in small pieces. This paste freezes well. Simply cut into portions, wrap each piece tightly in freezer film or plastic, place inside an airtight container, and freeze until required.