CMC is short for the man made product Carboxymethyl Cellulose, it is used in the food industry as a thickening agent also called Tylose and an alternative to Gum Tragacanth. When working with sugar we can use it in a variety of ways.

450g (1lb) Renshaw's regalice

Knead 1 tsp of CMC into the sugarpaste. The sugarpaste will start to thicken as soon as the CMC is added. This is now modelling paste and can be used straight away. The paste will gradually thicken more over the next 24 hours, and depending on what you are using the paste for, a little more can be added to make it even firmer. Please note though that by doing this shortens your working time as it dries out much faster, so you'll have to work fast!!

Also be aware that differences in weather conditions like temperature and humidity can effect it and so adjust the amount used to suit.

Store in an airtight container or double bagged.

¼ teaspoon CMC powder

Mix with water and leave to stand until powder is full absorbed (this will take a few hours, I make mine in the evening and leave it overnight).

the glue should be smooth and of slightly thick consistency. If the glue thickens even further over the next few days then add a small amount of water to it and shack well.

Store in a jar (or an airtight container) and keep refrigerated, use within 1 week.

When using, brush a thin layer of glue over the item you wish to stick and then leave a moment for it to become tacky, then press into place and stick.

2tsp CMC

Work the ingredients together, it will start to thicken immediately. Knead on a work surface sprinkled with icing sugar until it becomes a dough, if it is sticky keep adding icing sugar until it is smooth and crack free. Use immediately or store in an airtight container and refrigerate or freeze until needed. Bring back to room temp before using.

When making pastillage you'll always have left overs, roll it into long thin sausages and cut into lengths of about 10cm (4"). Leave them on a sheet of foam to dry out for at least 24 hours and then store in an airtight container.

The sticks come in handy when you need added support when modelling, usually to hold heads in place and bodies straight.

If you haven't got any leftover pastillage and only need a small amount especially for sticks then use the following amounts.

1tsp stiff peak royal icing

¼tsp CMC

Royal Icing

Traditionally used for covering and decorating cakes, today we find it a more specialised form of cake decorating.  Still it has it's place and uses and is an invaluable medium when cake decorating.