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Sugar Paste is an edible icing used to decorate or sculpt cakes and pastries. It is made from sugar, water, corn syrup and our special blend of natural gums, and glycerol that are heated and cooled to produce a dough like consistency. It is a type of sugar dough that can be rolled out to cover your cake for a sleek, smooth finish. Confect sugar paste has half the sweetness compared to any of its competitors making it much more nutritious & diabetic friendly.

It is also gluten free, nut free, dairy free, trans fat free and lactose free. Typically people try to make their own sugar paste recipes at home, which is hard to use on your cakes. However, using ready to roll Confect sugar paste saves you preparation time and gets you right to decorating without sacrificing taste or quality!

Can I eat it?

Yes, you can and it tastes great!

Yes, you can and it tastes great! Because we use premium quality ingredients in Confect Sugar paste, the texture of the taste is silky smooth and melts in your mouth. So no need to peel the sugar paste off! Confect sugar paste is available in an extensive range of colours and in a delicious vanilla ice cream flavour. You will enjoy this flavour and find it a nice addition to the cake since it complements how cakes are enjoyed traditionally…with ice cream!!!

How To Use It?

Sugar Paste is used to cover a cake and for decorating it as well. The mouldable, shapable nature of sugar paste makes it the perfect medium for everything from small ribbons and bows to elaborately moulded sculptures.

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Fondant vs Sugarpaste

Fondant and sugar paste are the same thing. Sugar paste is the professional reference, which ensures differentiation between itself and gum/petal paste which is also used in similar applications.

You can buy white and color it yourself although if you are set on doing this make sure you use a gel colourant as opposed to liquid food color. Otherwise you can buy sugar paste in lots of different colors and even mix them together to get unique colors. Sugar paste can be kept for up to nine months in an airtight container or you can even freeze it and it will last forever!

We find that many newbie cake decorators become easily confused with all the different names given to the soft roll out icing that we use these days to cover most of our cakes. However, to sum it up, basically yes, sugar paste is the term most widely used in the UK for this soft icing and the term fondant when used in the US, is the US equivalent.

Sugar Paste vs Pastillage

Pastille is a paste mixture used for making moulded decorations. Works especially well on flowers and leaves, used to decorate wedding cakes. It is rolled sugar paste without any of the softening ingredients (glycerin corn starch or shortening). It is used mainly for decorative ribbons, 3-D shapes and appliqués because it dries bone-dry and crusts more quickly than Sugar Paste. It is a paste for decorations composed primarily of confectionery sugar. There are many recipes depending on the smoothness desired and these are closely guarded secrets. Of course there exists for less exacting among us simple recipes but which prohibit a real work of smoothness or precision.

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Sugar Paste vs. Gum Paste

Sugar Paste and Gum Paste may appear to be similar, however gum paste is much denser and more elastic as it may be rolled super thin and formed into sugar flowers and other decorative pieces that will eventually dry hard and so as to maintain their structure and shape. Gum paste is generally not consumed but more the finished pieces are put aside and treasured as keepsakes. Gum Paste is suggested to be used for decorative pieces only. Like sugar paste is pliable dough which is often used for cake decorating. However, instead of gelatin it is made using egg whites, confectioners’ sugar, and shortening. While sugar paste will remain soft, gum paste dries quite hard and is better suited for decoration on a cake than for, say, covering an entire cake.

The flavour of Confect Gumpaste is exactly like Confect Sugarpaste, it’s tastes like vanilla marshmallow! Unlike most other Gumpaste its a very soft & pliable product making it very easy to work with especially for beginners! It dries quick, but not so quickly that a beginner would have trouble working with it.

When working with gum paste always keep what is not being used tightly covered. If you don’t want a piece to dry right away, keep it tightly covered between two sheets of plastic wrap.

Gum paste should never be used to cover a cake as it dries rock hard.

When making the choice between gum paste and sugar paste for modeling items such as bows, flowers, and characters, gum paste is going to be the best choice.

Confect Gum paste can be rolled very thin so your flower petals will look more realistic. Using gum paste for modeling will help avoid the drooping and breakage that can happen with sugarpaste modeling.

It’s always sad to hear when customers attempt to make bows, ribbons or crowns out of sugarpaste and are extremely discouraged with how difficult it was. We always encourage them to try it again with gum paste as it proves every time to be easier to model with.

Sugar Paste VS. Modelling Chocolate

Modelling Chocolate is a chocolate paste made by melting chocolate and combining it with corn syrup or simple syrup and then kneading until it reaches a stiff, pliable consistency. Used like clay, this Modelling chocolate can be moulded into a variety of shapes that are not as easily performed with the softer sugar paste. Modelling chocolate can be made from white, dark, semi-sweet, or milk chocolate. White chocolate is the easiest type to tint in colors.

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What is Modelling Paste?

Modelling paste is a highly sought after form of decorative paste ideal for handcrafting gorgeous figurines for your cakes. It’s an ideal Paste to use for its superb modelling properties. The paste hardens without drying which means it retains malleability. It is suitable for figure modelling and can be rolled out to an exceptional thinness, Confect provides Modelling Paste that is strong and elastic and provides a delicious taste and aroma.

Confect Modelling paste guarantees excellent results during the modelling work, maintains its shape over time and tastes good.

Very elastic, it may be reduced to a thickness of 1 mm. The presence of pure fat allows the creation of 3D modelling and not dry yet.

You can start modelling a 3D figure in the morning and finish it in the evening. Confect Modelling Paste is currently available in white and the essential skin colour & is both durable and malleable in equal amounts. Confect Modelling Paste fast becoming a popular modelling paste.

It can be rolled thin & does not crack easily and dries quickly, all the qualities you would want quality modelling paste.

The modelling paste contains a good amount of bakery fat meaning not only that the paste will set quickly, it will not dry out, allowing you to easily fix any mistakes that may have been made by accident.

Since Confect paste sets so quickly, you will find it saves time when modelling detailed 3D figures and cake toppers which you which you could potentially have completed in less than a day!

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