Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Pastillage By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/2 pounds Use this recipe to make the fence for Martha's Spring Garden Cake. Use pastillage just after kneading. Ingredients 5 cups plus 2 ½ tablespoons confectioners' sugar, plus more if needed 6 tablespoons cornstarch, plus more for dusting 2 teaspoons powdered gelatin 1 large egg white Juice of 1/2 lemon Directions Sift confectioners' sugar and cornstarch into bowl of an electric mixer. Set aside. In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let stand 5 minutes. In a medium heatproof bowl, combine egg white and 1 tablespoon water. Set bowl over a pot of gently simmering water; stir continuously until warm to the touch, about 2 minutes. Remove from heat; add gelatin mixture. Stir until dissolved. If gelatin does not dissolve completely, return mixture to double boiler; stir until completely dissolved. Remove from heat, and immediately add to cornstarch mixture. Add lemon juice; mix on low until mixture comes together. Do not overmix. If it appears too dry, add a few drops of lukewarm water, if it appears too wet, sprinkle in confectioners' sugar that has been sifted. Transfer pastillage to a clean work surface dusted lightly with cornstarch. Knead until smooth, 2 to 3 times. Using a pastry brush, dust off excess cornstarch. Form into a ball, and wrap in plastic wrap. Chill up to 24 hours (bring to room temperature before rolling). To roll, take a small piece of pastillage from the ball; place on a clean work surface dusted with cornstarch (keep the rest wrapped). Roll small piece out to 4 1/2-by-5 1/2-inches and 3/16 inch thick. Cut lengthwise into eight 1/2-inch strips. For top of fence, cut a half-moon along top edge of pickets; use the edge of a 10-inch bowl as a guide. The longest pickets (on both ends) should be 5 1/2 inches tall, the shortest (in middle) 3 3/4 inches. With a spatula, transfer pickets to a parchment-lined baking sheet to dry at least 6 hours. Repeat steps 6 and 7 four times. For posts, roll out a 3/16-inch-thick piece of pastillage. With a paring knife cut into a 3-by-6-inch rectangle. Cut rectangle lengthwise into five 1/2-inch-wide strips. Cut top of each post to a point. Transfer posts to a parchment-lined baking sheet to dry, at least 6 hours. Immediately after icing cake, apply pickets and posts 1/2 inch apart around perimeter. Print