instant gelatin
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
cmc (Carboxy Methyl Cellulose)
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
cold water
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
cooking fat
2 tsp
9.84 ml
egg white
1 pc
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
powdered sugar
2 cup
500 g
17.50 oz
16.50 fl oz
lemon juice
to taste


Today we would like to share a very useful recipe for a ductile gumpaste. Try to make it!


For the gumpaste:

  • 12 g instant gelatin | 0.40 oz
  • 12 g CMC (Carboxy Methyl Cellulose) | 0.40 oz
  • 35 g cold water | 1.25 oz
  • 1-2 tsp cooking fat | 2.00 tsp
  • 1 egg white | 1.00 item
  • 50 g glucose | 1.75 oz
  • 500 g powdered sugar | 17.65 oz
  • a few drops of lemon juice | 0.00 to taste


  1. Soak the gelatin in water. When the gelatin swells, place it in a water bath, and stir until dissolved; then add the fat and the glucose, and mix well until smooth.
  2. Sift the powdered sugar in a mixer bowl; add the CMC, and make a dimple in this mix; pour the gelatinous mass, the egg white and a couple of the lemon juice drops.
  3. Whip the liquid part a little with a hand mixer, and then knead it in a mixer with a hook tool, until it forms a ball. The sugar paste should be fluffy, dense and viscous.
  4. Sneeze it with the cooking fat, and pack it in a tightly tied bag (so that there is no air inside).

Store the paste in the fridge or a freezer. Let the gumpaste warm up to the room temperature before use.

Isn’t this recipe simple?