A vegan sugar mold recipe.
I wouldn't imagine you would want to eat these, although you can. I didn't bother putting nutritional information because of that.
This recipe is great for making everything from wedding bells to go on top of a vegan wedding cake, fancy eggs for Easter and sugar skulls for Dia de los Muertos.
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In a mixing bowl mix together the dry ingredients only: sugar, xathan gum powder and cream of taratar. After you have the dry ingredients well mixed, add half the water. Keep adding until it becomes like wet sand. You will know you have enough water when you can take the mixture in your hand and form a blob that holds together. The mixture is ready for the molds.
Smash the sugar mixture into your mold and remove excess sugar by scraping the top with a spatula. Place a magazine or book on the back of the mold and flip them over on it and let them slowly release from the mold. Let them dry overnight or at least 8 hours before you decorate them.
The cement icing recipe is used to glue or decorate the sugar molds. With a teaspoon mix together the ingredients in a small bowl. Test the icing to make sure you have the right consistency. Place a small amount into a decorating tip and push it through with your finger. If the icing keeps the shape of the decorating tip that means you are good to go. If it's too thick add a bit of water. If it's too thin add a little more confectioner's sugar. Add water slowly by the drop, it can very quickly become too thin. It's good to have a water dropper handy for this.
You can also decorate them, like I did, with things created with vegan gum paste or vegan marzipan. I created the flowers for the eggs pictured above by using a flower press from Wilton, which makes it very easy to create flowers.