Using Fondant, Gumpaste, Modeling Chocolate, 50/50 or Pastillage: Compare

Using Fondant, Gumpaste, Modeling Chocolate, 50/50 or Pastillage: Compare

Hello this is Christina, thank you for
popping back or popping in, if it’s your first time, and welcome to my channel!
This is one video that I wish, I had to watch, when I was first starting out on all
this sugarcraft Malarchy of mine and that it’s going to be about two types of
pastes, that are commonly used in sugar craft: what are they good for
and what are they not so good for at all and what could be used instead of them.
So I really hope you enjoy this video and thanks for watching. You might want to pause here to read the
labels, but these pastes are what I found to be the most commonly used in sugar
craft, so these are the ones I’m going to cover. Okay, so the first one I’m going to
discuss is MODELLING CHOCOLATE. There are many uses for it, the one I use it for, is to make figurines with it. it’s cheaper and more readily available
than professional figurine paste, so, yeah, and it has this lovely lovely
elasticity and smooth finish to it, far beyond what a fondant would allow so
it’s fantastic for figurines. There are disadvantages though. It gets way too hot and
floppy so when you make legs or arms and things like that,
it doesn’t work very well. It’s okay for sitting figures but for
standing is just a lot harder to use. However, for faces and things like that,
it’s beautiful, because it stays fresh for a long time, you can smoothen it up
nicely… so yeah… fantastic. When modelling chocolate dries is quite
crumbly and is actually quite weak and non stretchy which gives it certain
limitations for making flowers. That said, though, it is possible to make
nice delicate petals with it, so it really is all about matching the right
medium to the task at hand. I try to imitate making wired petals, and it’s just just
a no-go, so yeah… right paste for the right purpose.
The second in the menu is GUM PASTE. Gumpaste is lovely. it’s irreplaceable, if
you like making your flowers. You could have a homemade one or a bought one. I
much prefer homemade one because it’s just more efficient and nicer to work
with, ( EXCEPT…SEE UPDATE in comments) it’s nice and stretchy you can roll it really thin, which is brilliant for
flowers. For figurines it’s a bit too bumpy for my liking,
not really ideal, and it dries a bit too soon, works okay with veiners – you just
need to press it in really hard or choose more kind of… pronounced, clear
veiners. It comes up with realistic enough flowers across the range, and it’s
very very fragile, so watch out for when everything is dry: don’t drop it!
And now of course we have the undisputed king of sugar craft and caking FONDANT.
Now. Fondant is extremely versatile. You probably know as much about it as I do,
or most of you do anyway, so I’m going to keep it short, but… yeah… fondant is good
for covering cakes, cupcakes, even making flowers for cakes as much as cupcakes
they just need to be quite basic and you have to transport it really well. So if you are bit
scared of gum paste / flower paste then fondant is your friend! Once fully dried
is a little bit crumbly, great for our cupcake decorations really… not much of a
choking hazard! So, these are just things I’ve done using fondant and… yeah…
generally, great. One thing, though, although it may seem like an obvious
choice, I would try to avoid, if possible, using it for making little models little
figurines. It doesn’t blend very well, it’s a bit soft and it cracks easily which
would make a fantastic job into something that’s actually not as
presentable as could be. So these two pastes are very similar, though not
identical in consistency, so , for that reason, I’m kind of bunching
them together. The Mexican paste, I must admit, this one is not actually a real Mexican
paste. I’m not sure what real Mexican paste is, it’s a bit of a mystery to me, but I
have been told that this mix I have, is similar to Mexican paste in its purpose, and what
it is, is a mix of fondant and tylose powder that makes this consistency.
It’s not quite as durable and crunchy as flower paste but kind of nice and…
well… as you can see, it’s just this nice delicate way that it folds around and
responds to all the veiners and it just makes really really nice realistic
looking flowers. Even as a beginner, you would come up with a lovely result. The
downside of it is, that of course, it is not as durable as gum paste so
you can’t really transport it very well. It’s very hard to wire it, although
possible and also it doesn’t really keep for a long time and is very responsive to
humidity so… it’s a good tool to have, not necessarily one that you would
want to use all the time. And now we have the 50% fondant and 50%
gumpaste, the famous 50:50 . It’s very stretchy very nice very very easy to work with. I
mostly use it for little stripes on cakes. I use it for bars for cages I have
a separate tutorial for that, and I use it for all of those things that
need not to slump on you quite so badly when making cakes as you just rolled it
out, but need to firm firm up and hold its shape a little bit better… so yeah
the 50-50 is very much recommended! It’s a small but very useful tool.
Okay…last but not least, it’s PASTILLAGE I hope I’m pronouncing it correctly,
although probably I’m not, so, I do apologise if I’m not pronouncing it
right. Basically, it’s similar to gum paste in what it does. It’s good for
stand-up toppers. Some people use it for novelty shoes. Basically it’s
very very strong and sturdy material out of which you could shape or cut out
things. It dries quicker and stays sturdier than
gumpaste. I mostly use it for a stand-up numbers and sometimes initials and some
kind of special effects… like you could make a birdcage with it… or this
heart-shaped topper you could see in a minute. Once, I got stuck because I was
making a figurine for someone urgently and I just didn’t have enough time to to
dry the modeling chocolate out of which I was going to make it and I was
just panicking and I tried pastillage and actually it worked for this and dried well
and this character just stood how it was meant to stand on the cake so saved
my day! So yeah… good for some special effects and it has an untapped potential
as far as I could see. Well this is the end of this video – it was one of my
favourites and I hope you found it useful. subscribe like etcetera etcetera and see
you again soon! xxx

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26 thoughts on “Using Fondant, Gumpaste, Modeling Chocolate, 50/50 or Pastillage: Compare”

  • fantastic!!!!! finally after months of searching  i found a very intelligent person who actually tells you the difference between the sugar pastes…!! thankyou and THUMBS UP….

  • If you've mixed fondant into modelling chocolate, it's no longer modelling chocolate anymore- it's a modelling chocolate and fondant blend.

    Do you have any videos where you're comparing plain modelling chocolate with no fondant in it to other things?

  • Пожалуйста, можно рецепт шоколадной пасты для моделирования. Я по английски ну совсем не понимаю С уважением

  • Thanks so much for this tutorial.
    I have to make some castle towers about 7" tall. What would you suggest please.💜

  • Доброго дня . Подскажите где вы приобретаете Mexican past's. Спасибо за видио

  • I'm self taught cake decorator, going on 2 years now. This video is SO incredibly helpful!!! Thank you!! I've played with all mediums other than pastillage, learning as I go, and I struggle with what to use for which task! Wish I had known about pastillage last year when I made a semi truck cake! 😄

  • You might want to also try 50/50 fondant and modeling chocolate. You can play with different ratios and see what it does. But for me, it's completely awesome. It retains all of the great character of modeling chocolate but "they tell me" that it doesn't melt. I'll let you know if that's true after I send a piece to a beach wedding here in Florida. LOL

  • Thanks for all the info. I use Pastillage for my flowers and will NEVER use gum paste again. To each his own, right? Excellent video, thanks!!!

  • Hello!!! Here's the recipe:

    1 pound (16 ounces) of Confectioners Sugar
    1.5 Tablespoons of Tylose
    1/4 cup of warm water

    I keep it covered in plastic the same way anyone would while working with gum paste, however, I do work steadily because it dries quickly. I've learned that If the dough starts to feel drier compared to the covered batch, I knead shortening into what's in my hand until I get the consistency I want. Yes, it still dries hard as a rock. I've also used the pastillage glue to make it pliable again. Why not, it's just wet pastillage incorporated into dry pastillage. This may take a little practice, but it's do-able. If it gets too sticky add shortening; if still not what you want add some good pastillage to it. THIS WILL WORK!

    I make the glue thick. Just add water to a piece of thinly rolled pastillage or the crumbly pieces left over while making the dough. I just keep adding pastillage until I get the thickness I want. Depending on how badly I need the glue, I will help it dissolve by stirring and breaking it up in the jar.

    I roll it thick or thin, it veins wonderfully. I actually dropped a rose on the table while in the process of making it, and it didn't break. Scared the mess out of me though…I do not suggest doing this on the regular. The only difference (I find) is that it dries a lot quicker than gum paste. Love this stuff…gonna make some more today!

    Hope this helps.

    I'll be glad to send pictures of a cake board, topper and cake board that I made using pastillage.

  • Any 50/50 that I've ever heard anyone talk about was fondant and modeling chocolate. This mix is amazing for realistic and detailed sculpted cakes.