Cake Stuff also recommend Flemings Covapaste- another top quality trade sugar paste fondant icing available in white and ivory, with good covering properties and a lovely, almost fudgey, vanilla flavour. Covapasteis aimed at professional bakers with pinning and sheeting equipment as it slightly more elastic than other brands, but can just as easily be used by home bakers and cake decorators.

Spread shortening over the ball of fondant and cover with plastic wrap. Place it in a Ziploc bag and let stand overnight. Once you have finished smoothing the Sugar Paste, use a small, sharp knife to trim away the excess. Any excess Sugar Paste can be kneaded and placed in an airtight container or sealed bag and stored away from heat, humidity and bright lights. I am not very fond of using food colours and I rarely use them. However, I wanted to try them to see the result. Why not take your cake to the next level and flavour your sugar paste with Ingenious Edibles Flavoured Concentrated Icing Sugars? They come in various flavours, including indulgent salted caramel, nostalgic strawberry milkshake, zingy lemon drizzle and, of course, classic vanilla. Difference between sugar paste and fondant THE SUGAR PASTE’s soft texture means it has a long working time, so you don’t have to worry about it drying out by the time you come to finish your cake. It also means you can smooth out any imperfections in no time at all!They both have different ingredients with Sugar Paste Icing being made from icing sugar, gelatine, corn syrup and water and Royal Icing containing icing sugar and egg whites. This makes them rather different from each other.

Ingredients; Sugar, Glucose Syrup, Potato Starch, Vegetable fats (Coconut, Hydrogenated Palm Seed), Water, Xanthan, Aroma, Potassium Sorbate, Carboxymethyl Cellulose, Food Colouring (E133, E122*), Citric Acid Sugar, Glucose Syrup, Potato Starch, Vegetable fats (coconut, Hydrogenated Palm Seed), Water, Xanthan, Aroma, Potassium Sorbate, Carboxymethyl Cellulose, Citric Acid. Put a metallic bowl over a panwithwater and put on the heat.Stir until the gelatine is dissolved. Add the glucose, glycerin and shortening, stirring until well blended and runny.Don not let it boil. Shortening is an ingredient which is not used in Greece. After discussing thiswith my friend Eftychia of Dream of Cakes, who is a fondant expert, I decided to experiment and use a substitute.

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Powdered gelatin was also difficult to find. Now that I have made the fondant, I can easily make the recipe with gelatin sheets as well. A s with any top quality product, Massa Ticinois more expensive than other brands and there's not a lot we can do with the price, but Cake Stuff are committed to offering our customers the best possible prices in the UK. D on't be put off by the price - many customers claim that Massa Ticino is no more expensive than other brands because (1) you can roll very thinly so actually use a lot less and (2) its performance avoids re-covering due to tears, elephant skin etc