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Keto Gum Paste for Keto Wedding Cake

I started experimenting for my keto wedding cake!!!! Very exciting to start figuring out what my wedding cake is going to be made from. I wanted a few things for sure for my wedding cake. It had to be gluten free (maid of honor and future mother-in-law are celiac), no horrible dyes and somewhat keto! I already had my keto cake recipes and filling I could use but had to test making bigger cakes and figure out how much filling and frosting I would need for the cake layers. So the keto wedding cake series was shot, which you can find on YouTube.com/Ketoupgrade . The only new things I had to figure out was keto fondant to cover the cake and keto gum paste to make my roses and cake topper for my wedding cake.








So this blog is about my second layer which is my fiancés favorite flavor combo, lemon and raspberry. I used my keto vanilla cake recipe and did some tests to make it a lemon cake

( https://www.youtube.com/watch?v=nsXZ8mjJvac ). All I did to make it lemon flavored was add 2 lemons worth of lemon zest to the dry ingredients and I used 2 tablespoons of lemon juice to make my buttermilk instead of 1 tablespoon of vinegar. And it turned out pretty good, if I was eating this layer I would definitely add some liquid stevia to sweeten the cake a little more. But my fiancé doesn't like very sweet desserts. I used 2-9inch cake pans to fit nicely on top of my 12" bottom layer. This made the cake cook a little bit faster than the original 2-8inch round cakes. I suggest 22-24 minutes instead of 24-26 minutes.


The filling for this cake was my keto raspberry jam recipe from my thumbprint cookies

( https://www.youtube.com/watch?v=SpGCjUchUKM&t=30s ) The only thing I changed was adding some lemon juice, about 3 Tbs., to 12 oz. instead of 8 oz. of frozen raspberries. Because I did a bigger batch I also added more allulose, from 3/4 Cup to 1 1/4 Cups. I had to test if that was enough jam to fill three layers of cake. In the video it was enough but I would like to do a thicker layer and I also didn't cook it down enough. So I remade this layer for the final video and will be remaking the first layer with more filling also.


When building a wedding cake there are a few tips and tricks I wanted to share with you guys. I don't know if anyone is going to make a keto wedding cake but if you are this is the video and blog for you. To make a professional wedding cake or any cake for that matter, it is always a good idea to have a filling barrier to make sure the filling doesn't squish out and to make sure the edges are nice and completely filled. I used a lemon buttercream frosting for this layer because I wanted a frosting that would compliment the raspberry filling. I didn't make it super sweet and add a whole lemon worth of juice to the buttercream. I am going to need to make a bigger batch for my final wedding cake because I need more frosting on the outside to compliment the cake if people don't eat the fondant on the outside of the cake. In the video I used 2 sticks of soft butter 1 Cup of powdered monkfruit/erythritol bland, lemon juice and pure powdered monkfruit probably more than 1/8 tsp. but I just kept adding until it was no longer tasting like butter. It turned out a tiny bit sweet and tart and lemony.





To make the barrier I just put the lemon buttercream into a piping bag with no tip and piped a line of frosting around the outside of the cake as thick as I thought the filling was going to be. Then fill with the filling, making sure the filling is very even all the way through the layer and it is not above or below the barrier. If you have too much or too little filling even out the barrier to match how much filling you have in the layer. This is very important if you are stacking another cake on top of this layer, otherwise it won't make much of a difference in the cake beside the appearance of the final product. If the barrier is too high above the filling the cake will look sunken in, if too much filling above the barrier you will have a domed cake. The best way to make sure you are level is to get down low at the level of the cake to check the level of the filling.





Now onto the keto gum paste!! I found a regular gum paste recipe on-line and all the ingredients were keto except for the powdered sugar. The only special ingredient was cellulose gum, I didn't try to use any other kind of gum because I am in kind of a time crunch and when it worked I ran with it. I need to make about 40-50 roses for my wedding cake so I don't have much time to spare. And I made be trying to make my cake topper out of gum paste also. Everything is pretty crazy right now. But following the recipe using powdered monkfruit/erythritol worked, it took some testing on how to make it colored without using food coloring. I figured out black using black cocoa powder and a red gum paste using flavored beet powder.


The powdered sweetener I used was powdered monkfruit/erythritol blend. I'm not sure about other powdered sweetener, I know allulose powder isn't fine enough to use for this recipe. And no matter how much you blend sweeteners in a coffee grinder or blender, you aren't going to get it fine enough to not be not grainy in gum paste, fondants and frostings. I just got a bag of powdered bocha sweet but I have never experimented with it and didn't want to use it all to make gum paste or fondant if I didn't know how it would work.



Consistency after adding egg whites, sticky ball after adding cellulose gum, adding color and more powdered sweetener



The only other ingredients are 2 egg whites and a tablespoon of oil, I used avocado oil because it's healthier and a neutral flavored oil. You start with some powdered sweetener and 2 egg whites, mixed well then add the cellulose gum and it becomes super sticky. Then just add more powdered sweetener and the cocoa or beet powder and mix until no longer sticky. Then just slowly fold in the oil. It has to rest for a few hours in the fridge, but then can be left out. Once it has chilled for a few hours when you go to work with it, you may need to add more powdered sweetener if it is too soft of a dough to work with.



Mixing, kneading, adding oil a little at a time and kneading



Non-sticky ball, wrap double and chill for a few hours before adding more sweetener to get the right texture.


Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


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When I went to shoot the final video, I found that my red gum paste was really soft, but I was out of powdered sweetener. So I will be reshooting the final video and I did some more testing on the red gum paste. The black gum paste was surprisingly easier to make and work with and required a lot less powdered sweetener. I also watched some tutorials on making gum paste roses to make them look more realistic. I unfortunately got a subpar education at pastry school on working with these things because I had a teacher that had never taught before and I didn't learn as much as I should have, for how much I paid. I definitely am not an expert on making roses by any means!


Black Gum Paste Recipe


120g Powdered Sweetener

2 Egg Whites (60g)

9g Cellulose Gum (CMC 1 Tbs.)

30g Black Cocoa Powder (about 4 Tbs.)

30g Powdered Sweetener

13g Avocado Oil (1 Tbs.)

Arrowroot Powder to roll

Coconut oil or Vegetable Shortening to smooth dough to roll out


Instructions:

  1. Start with a clean bowl, and a bunch of pre-sifted powdered sweetener, add 120g of powdered sweetener to the bowl along with the two egg whites and mix up well

  2. Sprinkle the one tablespoon of cellulose gum on top of the mixture and mix well with a rubber spatula until a sticky ball forms and no lumps of cellulose remain

  3. Once a sticky ball is formed add the black cocoa powder and 30g of powdered sweetener and mix until it is not too sticky

  4. Put onto a clean work surface and knead until all the dry powder is mixed in

  5. Slowly add oil a little at a time, kneading in, until there is no oil on your work surface

  6. Wrap double in plastic wrap and place in a ziplock bag and place in the refrigerator for a few hours to relax

  7. When ready to use let come to room temperature before using, can knead to warm up

  8. Roll out with arrowroot powder to make whatever you like, it's basically an edible clay to play with

  9. If not using within a few days, store in the refrigerator


Red Gum Paste Recipe


120g Powdered Sweetener

2 Egg Whites (60g)

9g Cellulose Gum (CMC 1 Tbs.)

30g Beet Powder (6 scoops)

150g Powdered Sweetener (plus 40-55g more to get right consistency)

13g Avocado Oil (1 Tbs.)

Arrowroot Powder to roll

Coconut oil or Vegetable Shortening to smooth dough to roll out


Instructions:

  1. Start with a clean bowl, and a bunch of pre-sifted powdered sweetener, add 120g of powdered sweetener to the bowl along with the two egg whites and mix up well

  2. Sprinkle the one tablespoon of cellulose gum on top of the mixture and mix well with a rubber spatula until a sticky ball forms and no lumps of cellulose remain

  3. Once a sticky ball is formed add the beet powder and 150g of powdered sweetener and mix until it is not too sticky

  4. Put onto a clean work surface and knead until all the dry powder is mixed in, add more if still too sticky

  5. Slowly add oil a little at a time, kneading in, until there is no oil on your work surface

  6. Wrap double in plastic wrap and place in a ziplock bag and place in the refrigerator for a few hours to relax

  7. When ready to use let come to room temperature before using, can knead to warm up

  8. Roll out with arrowroot powder to make whatever you like, it's basically an edible clay to play with, after adding all the powdered sweetener it wasn't a dark red anymore so I added some black gum paste into the red gum paste

  9. If not using within a few days, store in the refrigerator


Color of the red after figuring out the gum paste recipe. More pink than red!


Red gum paste after adding some of the black gum paste to it.

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