There are various sugar displays which are used for the decoration such as Gum paste, Fondant icing, Pastillage and marzipan.
- Gum paste: it is a soft and pliable sugar dough but unlike fondant, it dries completely hard. This makes it perfect for creating detailed cake decorations like roses, daisies and other flowers. It is also slightly more durable than fondant so it can be rolled out into thin layers to create ruffles without a fear of tearing. Gum paste dries out very quickly too so it must be covered while working with it. Though it is edible, but it should not be used for displays on cakes as it does dry quite hard and can be difficult to eat.
- Fondant icing: Fondant is an edible sugar dough used for decorating that is must more versatile than gum paste, as it doesn’t dry. It can be used for covering cakes or make fun decorations. Fondant comes in many colours and is easily to customize with food colouring to fit as per needs. While fondant can be used to make cake topper figurines and cake decorations as well, it won’t create fine details like gum paste, as it cannot be rolled out thinly without tearing and it will not dry or hard as gum paste will.
Storage of gum paste:
- Don’t store fondant or gum paste in the refrigerator, as this will cause them to harden and become unusable.
- To store, cover with a thin coating of solid vegetable shortening and wrap tightly with plastic wrap. Place in an air tight container and store at room temperature for up to two weeks.
- Pastillage: it is a type of sugar paste icing that dries firm like gum paste, it includes sugar, water and a hardening agent (often tyloses) and can be molded, shaped by hand or imprint.
Uses of Pastillage:
- It dries quickly, if work to be done fast, it will set far faster than gum paste.
- It is very strong and hard, which means it keep its shape and won’t sag.
- It does better in humid conditions than its softer counterparts for ex. Wedding on beach, Pastillage is okay with that.
- Pastillage is sturdy enough to be gently ‘sanded’.
- Pastillage is probably not the best choice for all over coating for a cake; its too firm and has a somewhat bland flavour.
- Marzipan: marzipan is a confection consisting primarily of sugar, honey and almond meal (ground almonds). It is often made into sweets; common uses are chocolate covered marzipan. It can also be used in biscuits or rolled into thin sheets and glazed for icing cakes.
Modelling paste is an icing that has been strengthened and dries harder than sugar-paste. It is more elastic and as the name suggests, is perfect for modelling with.
CAKE MODELLING TOOLS:
This set is double-ended and from left to right includes:
- Blade and shell tool
- 5-6 star tool
- Bone tool
- Stitch/cutting wheel tool
- Scallop and comb tool
- Bulbous cone tool
- Ball tool
- Flower-Leaf Dresden tool
- Serrated and taper cone tool
Tools and materials
- 5 4in hexagonal cake cards coated in Renshaw Sapphire Blue Ready to Roll sugar paste
- Rolling pin
- Small palette knife
- PME double ended tool set
- Small scissors
- Variety of piping tips or small circle cutters
- Rainbow Dust Edible Glue or water
- Renshaw Ready to roll sugar paste in Sapphire Blue, Baby Blue, Lincoln Green, Pastel Green and Tiger Orange
- Rainbow Dust Tylo Powder