Pastrima is ideal for many cake decorating techniques, especially for decorations which will be cut and served with the cake. Whilst Pastrima's handling and setting properties are firm, your work will remain totally edible, with a pleasant vanilla flavour.
Break off a piece of Pastrima and knead gently on the work surface until smooth and malleable. A small quantity of fine icing sugar is used for dusting, to prevent sticking. Any desired colour is added at this stage.
Pastrima is now ready to use for Moulds, Garrett Frills, Flounces, Swags, Drapes, Appliqué, Bas relief or Plaques
All of these techniques involve pinning out Pastrima and cutting the desired shape, using either cutters or a template. Use a light dusting of fine icing sugar for dusting and "polish" the top surface of the work with the palm of your hand prior to cutting out the shapes.
Cutter Lace ~ pin Pastrima out on a surface smeared with a little white fat. This will promote some sticking so that when removing the lace work the cut-out pieces will remain on the work surface. F or full instructions on cutter lace work refer to Orchard Products Book Number 8 by Pat Ashby.
Stencils ~ pin out Pastrima as for cutter lace work. For full instructions on modern stencil technique refer to "Creative Stencilling" by Sarah Gleave.
Moulding ~ Pastrima is easy to use with any of the very wide range of moulds, plastic or silicone, now available from a variety of manufacturers. It is well suited to the deeper style of mould where the mellow texture of Pastrima will ensure a good definition followed by a firm set to ensure ease of handling.
Condition the paste by kneading and then roll into a ball or sausage shape of a size suitable for the mould. Dust the mould well with cornflour, (this is easily applied using a small muslin bag), and then press Pastrima gently into the mould.
Smooth the paste from the edges of the mould towards the centre to ensure a clean outline. Invert the mould and tap gently onto the work surface so that the moulded item will drop out.
Allow to dry on the surface before brushing away any excess cornflour and applying the final colouring or decoration.
Modelling ~ Pastrima may be used for modelling figures and novelty items. These will set firmly but remain soft enough to be edible. If a harder set is required mix a quantity of hard setting Pastiche flower paste with Pastrima.
Sugarcraft and Clay Gun ~ Pastrima works well with these guns but should be softened slightly by the addition of white fat prior to use.
Smocking ~ For smocking add 65 grams of a soft sugar paste to each 100 grams of Pastrima.
Upon exposure to air, Pastrima will start to dry and form a crust. Always keep spare paste covered with polythene while working.
After use the paste should be tightly wrapped and sealed in its original silver plastic bag and kept in the airtight tub supplied. Kilogram rolls supplied in clear polythene should be overwrapped (eg in a black bag) and kept away from the light.
In this packaging pure Pastrima will keep well for several months without refrigeration. The paste may be frozen to further extend its life.
Pastrima is temperature sensitive and so will be stiff when cool and softer when warm. We recommend that you store it at a temperature to suit your needs ~ room temperature suits most.