Recipes

1. Sieve half of the icing sugar and the gum tragacanth into a bowl and place in a warm oven.
2. Sprinkle the gelatine over the water and heat gently until all the gelatine has dissolved. Add the trex and warm the mixture until all the fat has melted.
3. Place the warm sugar, egg white and gelatine mixture in a bowl and beat with a mixer or a wooden spoon. The more this is beaten the whiter it should become.
4. Meanwhile, sieve the remaining icing sugar and warm this in the oven.
5. Gradually mix in the remaining icing sugar, when the mixture becomes too stiff put it on the work surface and knead in the remaining icing sugar.
6. Wrap the paste in cling film and allow to rest overnight before use.
7. The paste can be stored for some time wrapped in cling film in the fridge or can be frozen.

Mix together equal quantities of flower paste and ready to roll icing (RegaI lce). This is ready to use immediately and can be stored wrapped in cling film in the fridge.

1. Place the water in a bowl and sprinkle the gelatine over it.
2. Heat gently until all the gelatine has dissolved.
3. Add the liquid glucose and mix it in.
4. Gradually add the icing sugar, beating with a mixer or a wooden spoon until the mixture becomes too stiff to mix. Knead in the rest of the icing sugar on a work surface until the paste no longer feels sticky. Add more or less icing sugar as required.
5. The gelatine paste may be used immediately or can be stored by wrapping it in cling film and placing it in an airtight container in the fridge for a few days.

Method 1 - using a mixer

1. Add the albumen to the water in a small bowl and mix together, this will look very 'gloopy' do not worry! Leave the mixture for about 30 minutes stirring occasionally.
2. Strain the albumen through a clean pop-sock or tights into the mixer bowl.
3. Sieve the icing sugar into the bowl.
4. Mix on the lowest speed for around 10-15 minutes, or until stiff peaks are formed.
5. Store in an airtight container at room temperature.

Method 2 - by hand

1. Add the albumen to the water in a small bowl and mix together, this will look very 'gloopy' do not worry! Leave the mixture for about 30 minutes stirring occasionally.
2. Strain the albumen through a clean pop-sock or tights into a large bowl.
3. Sieve the icing sugar into a bowl and add to the albumen a spoonful or two at a time, beating well between each addition. This should take between 10-15 minutes to incorporate all the icing sugar.
4. Store in an airtight container at room temperature.

1. Boil the water and sugar together and allow to cool, weigh 2oz of the sugar syrup.
2. Melt the chocolate over a bowl of hot water or in a microwave slowly. Take care not to burn or to get any water in the melted chocolate.
3. Add the liquid glucose and the sugar syrup and mix well.
4. Allow to cool wrap in cling film and leave for 24 hours before use.

Boil the milk. Add the dry ingredients to the egg and add this mixture to the boiled milk. Cook out as you would normally do for ordinary custard, but slightly longer. When you are ready to use add the single cream, or enough to make the consistency that you require.

Melt the chocolate together with the water and castor sugar and simmer for 15 minutes. Allow to cool and when cold and ready for use, add the single cream, or enough to make the consistency that you require.

Beat the butter and icing sugar together until light and fluffy and add 1 egg white and a tablespoon of flour. Beat well, add remaining egg white and flour gradually, and beat together well. The consistency should be of a paste texture. Let the mixture rest well before using, or preferably freeze for a few days before use.