5/25/2011 4:54 PM
When I first bought this gum paste and mixed it up I was
disappointed with the color. I wrapped it up as instructed The next day when I saw the darker red flecks in the gum paste were still there I was ready to throw it away.
I got out the bag and read the back then started kneading it on the pastry board rubbed with a little crisco. The flecks gradually disappeared and the rich red color emerged. It takes a bit longer to fully blend this gum paste but it is well worth the extra time to get the vibrant red.
I could not ever again make red sugar roses without this red gum paste blended into my fondant. The white gum paste makes the red looked washed out and it takes so much red food dye to achieve this perfect color in such a short time. The velvet texture almost guaranties the the thinnest flower paste imaginable.