Mexican Paste Recipe | The Gumpaste Alternative Decorators Swear By
Chef Alan TetreaultIn this tutorial: What You'll Need · Mixing the Paste · Kneading the Dough · Dividing and Storing · Re-Kneading After Curing · Freezing for Long-Term Storage
Mexican paste is one of the most versatile mediums in cake decorating – ideal for crisp lettering, delicate lace pieces, butterflies, and small decorations that need to hold their shape. In this quick tutorial, Chef Alan Tetreault demonstrates how to mix GSA's Mexican Paste Mix (or make it from scratch), knead it into a smooth dough, and store it so it lasts for months.
What You'll Need
- GSA Mexican Paste Mix – a pre-measured dry mix that contains everything except water
- Cold water – six level teaspoons (adjust for humidity)
- Mixing bowl – for combining the dry mix and water
- Shortening – a small amount for greasing hands during kneading
- Work board – a smooth, clean surface for kneading
- Cling film or press seal wrap – for wrapping individual portions tightly
- Resealable plastic bags – for double-wrapping and freezer storage
↪ From-Scratch Recipe (Optional)
For decorators who use large quantities, Chef Alan Tetreault shares a simple scratch recipe:
- 8 oz (half a pound) confectioner's sugar (10X)
- 3 level teaspoons gum tragacanth
- 6 level teaspoons cold water
Mixing the Paste
- Empty the entire bag of GSA Mexican Paste Mix into a bowl.
- Measure out six level teaspoons of cold water and pour it in.
- Stir until the mixture comes together – it should look rather dry and pick up all the sugar from the bowl.
💡 Tip: In high-humidity environments or during summer months, start with five teaspoons of water instead of six. Add another half to full teaspoon gradually only if the paste feels too dry. Working without air conditioning increases ambient moisture, so less water is needed.
Kneading the Dough
- Turn the mixture out onto a clean board.
- Apply a small amount of shortening to both hands.
- Knead the dough until it becomes smooth and pliable – pick up all the small stray pieces as you go.
- If the paste feels too soft, sprinkle a little confectioner's sugar onto the board and continue kneading.
The finished paste should feel soft and smooth with no crumbles or dry spots.
Dividing and Storing
Because Mexican paste dries very quickly when exposed to air, Chef Alan Tetreault recommends dividing and wrapping it immediately:
- Divide the dough into five or more equal pieces – smaller portions mean less waste, since only a small amount is needed at a time.
- Wrap each piece tightly in cling film or press seal wrap.
- Place all wrapped pieces inside a resealable plastic bag and press out as much air as possible.
- Leave the bag on the counter overnight (at least 12 hours) to let the paste cure.
⚠️ Do not refrigerate Mexican paste. Store it at room temperature during the curing period. Refrigeration can negatively affect the texture.
Re-Kneading After Curing
The next day, the paste will feel very hard and crumbly – this is completely normal. Many decorators assume they have done something wrong at this stage, but Chef Alan Tetreault reassures that the paste just needs to be re-kneaded.
- Unwrap a cured piece and press down firmly to begin breaking it up.
- Apply a small amount of shortening to both hands and knead it directly into the paste.
- Continue kneading until the hard, crumbly texture transforms back into a smooth, pliable paste.
- Pick up any stray pieces from the board and incorporate them.
💡 Tip: After re-kneading, rub a thin layer of shortening over the entire outside surface of each ball before wrapping. This prevents the outer surface from drying out during storage and makes the paste much easier to work with the next time it is unwrapped.
Freezing for Long-Term Storage
Once the paste has been cured overnight and re-kneaded, it is ready for long-term freezer storage:
- Wrap each re-kneaded portion tightly in cling film.
- Place wrapped portions in a resealable plastic bag.
- Store in the freezer – Mexican paste keeps for months this way.
When ready to use a piece, remove it from the freezer, let it come to room temperature, and re-knead with a little shortening. It will be very hard again after freezing, but it softens right back up with kneading – just like after the initial cure.
💡 Tip: Dividing into small portions before freezing means only the amount needed for a project has to be thawed each time, keeping the rest sealed and preserved.
This tutorial is part of Global Sugar Art's library of free cake decorating videos by Chef Alan Tetreault. Browse all tutorials →
