Types of Sugar used in Sugarcraft

TABLE OF CONTENT

What Is Fondant / Pettinice / Ready to Roll icing ... ?

What are the problems with this Type of Sugar Covering ... ?

What is the difference between Flower Paste, Tylose Paste, Modelling Paste, Mexican Paste, Gum Tragacanth Paste, Diocel Paste ... ?

When do I Use Royal Icing ... ?

What Is Fondant / Pettinice / Ready to Roll Icing.. ?

These are the names used by different manufacturers to describe the white roll out covering of cakes.

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What are the problems with this type of Sugar Covering... ?

Each manufacturer's recipe has a slightly different consistency and this results in each brand needing different handling. If you are having problems with medium, try another brand. See the recipe page for a home made version. The homemade recipe must be used immediately it is made.

Other problems faced are:-

The icing is too firm - Place the icing in a plastic bag in the microwave for a few seconds on LOW until the icing becomes more pliable.

The icing is too soft - Knead icings sugar into it.

There are hard bits in the icing - Remove any hard pieces before you kneed the icing as they will cause it to tear once you place it on the cake.   

Air bubbles form in the icing - This happens when too much icing sugar was used on the kneading surface.

The icing is becoming dry - This is sometimes from using too much icing sugar in the kneading and roll out. Try using vegetable fat on surfaces.

Sugar ants and cockroaches love this medium and the only way round this situation is to be very clean while working and poison around the base of cupboards etc. Be very careful not to let your work come into contact with poison – it is an edible art form.

These pastes are all basically the same. they are used to create decorations on cakes. Every cake decorator I know has their own favourite recipe an will avow that theirs is the best.

Some of these pastes take longer to dry than others and are therefore more suited to modelling. Some are able to be rolled very thinly and others resist the effects of humidity better than others. Some use ingredients that are hard to source and others are complicated to make. Experiment with them and see which one suits you best.

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When do I use Royal Icing ... ?

Royal icing is a liquid form of icing. It is usually used in conjunction with a piping bag and nozzle .I use royal icing to finish off the area at the base of the cake, between the cake and the board. I also use it as an attaching medium for heavier objects and things like Holly Leaves and berries onto a cake at Christmas. It is of course used do do fine decorating work on cakes such as extension work, embroidery etc.

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