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Welcome to Fondant 101.
Sugar paste, also called gum paste, is similar to rolled fondant, but hardens completely—and therefore is used for bigger cake decorations, such as bride and groom figures, bigger flowers, etc. Sugar paste is made mainly of egg whites, powdered sugar, and shortening. Tylose can be added to make gum paste more pliable for detailed work.
Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted sugar syrup, produced by processing fondant with invertase. [1] Fondant fancies are a type of cake typically coated in poured fondant. [2]
Buttercream, made primarily of sugar and butter; Fondant icing, heated water and sugar, sometimes with gelatin-like stabilizers Rolled fondant is rolled out like sugar cookies; a stiffer version can be used like sugar paste for three-dimensional sculptural modeling. Poured fondant is a thin, pourable glaze. Ganache, melted chocolate and cream
Pastillage: A thick sugar paste made with gelatin, water, and confectioner's sugar, similar to gum paste, which is moulded into shapes, which then harden. Tablet: A crumbly milk-based soft and hard candy, based on sugars cooked to the soft ball stage. Comes in several forms, such as wafers and heart shapes.
Fondant is a mixture of sugar and water used as a confection, filling, or icing. It may also refer to: Chocolate fondant, a type of dessert (usually cake) Fondant icing, a type of chalky icing commonly used on decorative cakes; Poured fondant a type of liquid fondant used to fill chocolates