Combine the icing sugar, Tylose powder and cream of tartar in a bowl and mix well.
Put the gelatine in a small bowl with 5 teaspoons of cold water, stirring until well combined. Microwave on medium for 1 minute until the gelatine is completely dissolved. Add to the icing sugar mixture along with the egg white.
Combine the Copha and glucose, add to the mixture and beat in an electric mixer fitted with a paddle attachment on high speed for 5 minutes (be careful it can be a bit rough on your mixer).
Store in an air tight container in your fridge until ready to use.
TIP: You can make this this in a double batch, but use only 500g icing sugar. It comes out quite tacky, but you then knead it up to the correct consistency with an extra 100 g of icing sugar just before using.
You need to work quite quickly when using flower paste as it dries quickly once exposed to air. Keep any unused pieces wrapped well to avoid it drying out.
If the flower paste doesn't knead smoothly and has creases when rolling and working with it, knead a small amount of copha back into it to give it a little extra suppleness.
This type of paste is mostly used when making flowers for tops of wedding cakes, or larger flowers that need to be able to hold their shape. The decorations can be kept and when stored correctly will last and last.