Comments on: Mexican Paste

By: Kayleigh

Kayleigh — Sun, 05 Feb 2012 17:44:16 +0000

Thanks for the tips, I found mexican paste really expensive to buy, so I’m sooo glad I came across this recipe (it hadn’t even occurred to me that I could make it!) I’m going to give it a go this week, will let you know how I get on! xx

By: Sheila

Sheila — Tue, 13 Sep 2011 21:15:36 +0000

@Una Mexican paste cannot be cut into shapes once it goes hard as it will just break. The beauty of Mexican paste is that it can be rolled very thinly and will keep it shape while being handled. Once dry it will remain very hard unless kept in a damp environment. I am sorry but I cannot think what you may have seen on the cooking programme.

By: Una

Una — Sat, 10 Sep 2011 16:39:43 +0000

Hi. Can Mexican paste be rolled out and then cut into shape after it goes hard? I’ve seen some sort of icing being used like this on baking shows.. Is this what they’re using? Thanks.

By: Sheila

Sheila — Mon, 15 Aug 2011 22:48:27 +0000

@Suzanna – So sorry to hear you are having problems making Mexican Paste. There is no doubt you kneaded it sufficiently, but before you give up, I suggest you do try to add a little more water, but only a drop or two at a time. If it looks like breadcrumbs then it is definitely too dry. Once you have a ball (albeit a bit dry and cracking easily) then you can start to knead to get it smooth. I It could be that the hot weather is having an effect as I must admit that I make a batch in December ready to decorate my Christmas cakes then freeze the rest for projects throughout the year.

By: Suzanna Heath

Suzanna Heath — Mon, 15 Aug 2011 11:41:51 +0000

Hi there, I have now attempted this recipe for Mexican paste(using CMC instead of Gum Tragacanth). I kneaded it for about 45 minutes and resisted the temptation to addmore water as per your advice on here, and it still was crumbly like breadcrumbs. I thought, maybe it will solidify overnight, so I pu it in a plastic bag and wrapped it up tight in a plastic container and this morning, it is still like breadcrumbs. Is there any hope for it, or should I throw it away and try with the real thing, Gum Trag? any advice would be gratefully received. thanks a lot.

By: Suzanna Heath

Suzanna Heath — Wed, 10 Aug 2011 20:43:36 +0000

Thanks very much for your time, I will have a go tomorrow, can’t wait!!

By: Sheila

Sheila — Wed, 10 Aug 2011 20:34:56 +0000

@Suzanne – CMC can certainly be used to make Mexican paste. I would use the same quantities as stipulated in my recipe. It does take a long time to mix all the powder in so do not rush into adding more water.

By: Suzanna Heath

Suzanna Heath — Wed, 10 Aug 2011 08:39:09 +0000

Thanks for that. Could I use the CMC to make Mexican paste? and would it be in the same quantities as the Gum Tragacanth?

By: Sheila

Sheila — Tue, 09 Aug 2011 22:49:22 +0000

@Suzanna – CMC can certainly be used in the same way as Gum Tragacanth. It may be that your fondant was slightly drier this time which is why it became crumbly. I would suggest only making a small amount at a time (a ball the size of a small satsuma) and adding just a pinch of CMC. Kneed well and leave in a sealed bag to allow the CMC to become absorbed into the fondant.

By: Suzanna Heath

Suzanna Heath — Tue, 09 Aug 2011 09:19:15 +0000

Hi there, Could I use CMC (Gum Tragacanth substitute) at all? I have bought it in bulk. I have found that using the same quantities as gum tragacanth previously used, the mixture went too dry and crumbly so I had to add some more fondant to make it right again. thanks a lot.