How to make Pastillage (like Gum Paste but dries harder) - Recipe

A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger.
For full recipe details, adjustable recipe calculator please visit www.yenersway.c...

[@mychewyboocakesncrafts8201]

I just did a recipe with 2c powdered sugar. 1½ tablespoon of tylose and ¼c of water...mixed with paddle attachment...worked nearly as well as your recipe! Your recipe hardens within seconds... both are awesome! Thank you...

[@roostermandesignstudio7788]

What is the temperature of the water?

[@mychewyboocakesncrafts8201]

@@roostermandesignstudio7788 room temp

[@b_re_ake_free_NL]

I guess that's why you need to work superfast and add oil. How is your version holding the complicated shapes and gravity defying cakes? How long does it extend the drying time? Thank you

[@mychewyboocakesncrafts8201]

@@b_re_ake_free_NL Yerners recipe yields way more paste ...the simple recipe I used, takes longer to dry, but holds its shape well ... turns into a tough glass...

[@b_re_ake_free_NL]

@@mychewyboocakesncrafts8201 thank you for sharing

[@alisonscurr4395]

Just made some for the first time. Feels right so hoping when I come to make things with it, it works ok. Thank you for saving me a fortune on suga/gum paste.

[@agnesgichane3768]

Hey sir. I tried making the pastillage. It was dry but I decided to add 2 tablespoons of boiling water and it came out perfectly. It was quite cold when I did and I think that played a role in it being too dry. Other than that...I will still use this recipe. Thank you sir. Be blessed.

[@marynzom5102]

Thank you sir, your tutorials are always detailed with clear understanding

[@lorrainemc6593]

Thank you Chef Yeners for a GREAT tutorial!! I have re-played this video and also the one on your website probably 100 times. Finally today I got up the nerve to make the recipe. I am shocked at how easy it is to make! It turned out great!! Thank you again!! hugs :)

[@eileengomez8701]

Thanks

[@mamahshhh3472]

Hi Chef, I have manage to make this two weeks ago. What a great paste. So easy to handle. And soo easy to make. Love it... 😘😘😘

[@bibisapuay7905]

Salam.. dri malaysia ke? boleh tnya,glucose tu klau di mlaysia jenis yg mcm mna ya. Boleh di beli d mna? tq😊

[@beenasuresh9023]

Love u and ur techniques. Reslly u are a talented, skilled genius with a heart of gold. thats why u share all the details with us. msy gif bless u with good health and happiness. Love from India.

[@sandyl7436]

Thank you very much chef. I shall look around again. Appreciate your generosity on sharing all your experties and experiences.

[@andreavalpiani9078]

hello chef!! In any way, I wanted to thank her for everything and her professionalism!! I can ask you politely if you could point out a good sugar paste recipe to cover the cakes... to do at home... similar to the one they sell. I tried to look at her website where the recipes are indicated but I did not find it. thank you very much in advance!!

[@TheFakeyCakeMaker]

Yener's recipe for fondant kzbin.info/www/bejne/qXfMdpRsbLmbirc

[@robertwheelock7444]

It's just what I need for making homemade M&Ms/Hersheyettes and homemade Skittles!!!!

[@gishgirl39]

hello General, Excellent tutorial. I love the way you put the camera so that the audience could see everything clearly..just so professional Thank you from Pastry Chef in CT

[@hudaalsanan]

thank you soo much I have done this recipe and it works very good with me and dry fast and the figures which made of it becomes lighter in wight and very hard thank you for sharing

[@carlagreathouse2761]

I'm TOTALLY making this!!! So excited! ❤

[@miavoursbeescakes1039]

great recipe. Thank you so much ..... i m using it in almost all my decorations.

[@vijayalakshmi-sg6sp]

Hello sir , thank you so much for your tutorials..

[@carmenfilipescu6060]

Thank you for yours recipes!

[@zyedaph]

Hi Sir Chef! May I ask what the surface of your working table is made of? I love your videos and your work! I'm subscribed to your website and I'm learning so much! Thank you!

[@Yenersway]

Its just a laminate benchtop. Thanks

[@sharynbreval5504]

How long can you keep pastillage and how? You are a star please keep giving out your Way.

[@hristinapencheva8442]

Hello! I was wondering, so you have a tutorial on how to make sugar modeling paste or a recipe for it?

[@Tiffany181187]

another question, how long do decorations etc last once made? as in how far in avance can you make decorations and them still be ok to use? thanks :)

[@Yenersway]

Tiffany Millar Pastillage pieces can be kept years. make sure no dust no moisture and no ants. Never put in the fridge . You can also prepare your decorations mounts before. Thanks

[@Ninahs]

señor usted es un maestro

[@mitabakingclub]

Your my fav.thanks for teaching me❤️

[@Yenersway]

My pleasure 😊

[@anne-mareebarendrecht9824]

Hi love all your tutorials , I tried making this today as I would love to make the coconut palm tree, I measured all ingrediants as to your recipe but my past didnt look antyhing like yours does, mine looks more like large lumpy bread crumbs.. Where do you think I have gone wrong? Your help would be very much appreciated :)

[@Yenersway]

I do not know what exactly happened. 1. hot liquid was not completely melted and homogenized 2. you lost the liquid amount during heating. 3. did not mixed enough 4. Try to mix it by hand and gelatine mixture solidify before the paste developed. please read this www.yenersway.com/blog/tips-tricks/how-to-handle-and-work-with-pastillage/

[@noyflipz]

Hi chef..thank you for sharing this very helpful and informative tutorial..i have a question..i''m currently living in a tropical country...is pastillage best to use in a rainy season? Is it not gonna moist like fondant when there is a rain? hope you can reply to my question..thanks chef

[@Yenersway]

For that situation additional albumin powder it helps.

[@antoinetteborg4357]

Thank so much for all your tutorials. You are the best teacher and chef. I have learned so much watching. Would like to ask a question please. Can I use gelatin leaves instead of powder and can you give me the radios for how much leaves to water please? Thank you again.

[@Yenersway]

Yes, you can. Same amount

[@antoinetteborg4357]

Thank you again for your reply.

[@MsAngelinet]

Hi chef, How do you add colour to the pastillage? Thank you for your wonderful tutorials.

[@Rhyan1a]

Glucose powder is the only available here in this country. Is it possible to use it? How? Thank you so much for your tutorials vids. I learnd a lot

[@turleyite]

What did you use for the final covering on the wedding cakes that you travelled 2000 km with? Your tutorial taught me things I had not seen before. Thank you.

[@Yenersway]

I covered the cakes with fondant and sprayed with pearl dust and alcohol mixture and let them dry overnight in the air conditioned room before packing them the next day.

[@turleyite]

@@Yenersway thank you.

[@shikhaserene]

@@Yenersway what can I use instead of alcholol for mixing dust if it's for small babies?

[@norhamizaidham9797]

Hi chef. Thank you for the recipe. Is it possible to make without stand mixer?

[@Yenersway]

Yes, Takes a little effort. Make sure you use a wooden spoon first when you add the hot liquid to Icing sugar so you don't burn you hands. When the heat bearable then you continue mixing by hand. Some starch standby, it is quite sticky.

[@norhamizaidham9797]

@@Yenersway Thank you chef. Semoga sihat selalu. 💕

[@norhamizaidham9797]

Hi chef...finally i made it. Better yet i used microwave to melt everythings, using my hand to mix and it turned out great! I loved this recipe. It wa so easy. Thank you so much.

[@lorettapersaud4269]

Great recipe!! Can this be used to make sugar flowers since it dries faster than gum paste?

[@qasimzaffar5881]

Thank you so much for your amazing tutorials! I don't have much experience with pastillage. How long would a 1-2mm petal take to dry eg like for a rose? I hate waiting for a layer of petals to dry on a gumpaste flower before adding the next layer. And also are they soft enough to be frilled and veined the same way as gumpaste?

[@Yenersway]

usually pastillage used for very dry and rigid items and need to work very quick. like tree, walls and high items. For some flowers like you say roses is not the right paste but If want to make lilies with individual vired petals then it is good . Any way I would suggess mix the gum paste and pastillage will be the best way of making pastillage good for flowers.

[@qasimzaffar5881]

Yeners Cake Tips - Yeners Way Thank you so much for your quick reply. I will definitely try mixing the two!

[@ymg9082]

@@Yenersway Thanks for taking the time and doing these amazing videos. Do you have a recepie for the gumpaste?

[@ahmadelhndy9285]

Good morning, thanks for the valuable lessons you provide to us and we learn a lot from them ..... Please answer my question about a comparison between gum paste made from gelatin and gum paste made from egg white .... and the shelf life of the dough made from it after shaping and drying

[@Yenersway]

Do you mean Gum Paste or Pastillage, I am asking because it will determine my answer.

[@agnesgichane3768]

Dear sir, thank you so much for all your tutorials. They are amazing and am trying each one of them. About pastillage, must I use cream Tartar..if yes, is there a substitute ingredient that can serve the same purpose. Thanks and keep doing what you are doing. You are a blessing. Thank you

[@Yenersway]

lemon juice or citric acid please, thanks

[@agnesgichane3768]

Thank you.

[@andreavalpiani9078]

hello chef!! congratulations really ! I tried her pastillage and it's really perfect!! almost like a sugar paste but that's dry!! I can politely ask you one thing: the tartar cremor what is it for?? What is its effectiveness in the recipe?? thank you very much in advance!! I follow her with a lot of passion!! It's the best!! Really!! He has a remarkable dowry and perfect precision!!

[@andreavalpiani9078]

I correct myself...cream of tartar

[@Yenersway]

Cream of tartac is the acidic component of the recipe. It has the duty to make the paste pliable . Lemon juice or white vinegar can do the similar effect.

[@andreavalpiani9078]

@@Yenersway thank you very much!! Cream of tartar 1 GR..... Lemon juice or vinegar 1 GR or more??

[@EQMFeitadeLuz]

thank you very much! You are awesome !!!

[@mariarivera1421]

Hello, I enjoy watching your videos. I recently tried to make your pastillage recipe but the smell of the gelatin was really bad. The pastillage came out smelling horrible and was really crumbly. I tried adding more water but it didn’t help. Could you let me know where I went wrong? Thanks so much.

[@jeandsouza4316]

Thanks will surely try the recipe ☺️

[@range4824]

Hi Chef, wanted to ask for a replacement of gelatin if we don't consume gelatin and the procedure to incorporate it. Love from India.

[@estherrodriguez9082]

Excelente trabajo❤️

[@ElisSweets]

Hi Chef, I would appreciate if you can tell me, how can I color pastillage? Thank you, and keep with your excellent work,you are the best 😄👏👏👍

[@Yenersway]

For pastel tones, mix with any type of colours, for deep colours I use powder

[@ElisSweets]

@@Yenersway and when do I put the powder color in?

[@alvitocabral]

Hi Yerner - Thanks so much for showing us this.. I'm a bit a confused though - what is the difference in the ingredients used here (in pastillage) vs for gumpaste (with gelatin, not egg whites)? From what I can tell, they seem to be the same, though tylose is added to the gumpaste whereas Cream of Tarter is added into pastillage? Is that the only difference?

[@gracekallai3113]

Hello Chef yeners, thanks for the good work always. Now! Why is it that my fondant icing keeps on breaking?

[@samtagorda]

Found it! Yay!🤗

[@indunilwijesekara2753]

thanks you very much about recipe i will try to make

[@rajyasreeghosh3155]

Hi sir awesome recipe......but sir can I use corn syrup instead of glucose syrup....tia..!!!!!

[@senthilkumarkasimani6266]

Hello Chef, Thanks a lot for the best recipe and tutorials! I tried this recipe yesterday but I used 1Tsp of Lemon juice instead of cream of Tartar (it is not available here). But I finally got a kind of big marshmallow dough, So it is not stretchable. Can you please explain what is wrong in that or how can I make it pliable dough? Thank you very much in advance!!

[@Yenersway]

You have incorporate too much air. Wait till next day and give a bit of heat in microwave and knead again. Done.

[@senthilkumarkasimani6266]

@@Yenersway Thanks a lot chef! I'll try :) :) :)

[@lavazza42]

Hi yener I love this recipe i have just done it and is it a soft texture?

[@Yenersway]

Yes it is soft when heated in the microwave (do not overheat), but it dries and gets hard very quickly. If you want it to be softer for longer, you can add a little bit more water into it (not too much).

[@danafidler8815]

Yeners Cake Tips - Yeners Way How do you recommend coloring the Pastillage, while it is mixing or after it is completely mixed and kneaded? Thank you in advance for any information you provide! Have a blessed day!

[@shiebakes2706]

Hi can i use these gumpaste for humid and rainy season? Is the cake with gumpaste toppers will be wet or moist after taking out in the fridge ????

[@em_c1484]

Hi chef. Ive made this, i used your recipe and method to a T. If i use it immediately it works perfect and the carriage wheels turned out perfect. But after 24/48 hours in a sealed bag ive found the surface became a bit oily - also its quite crumbly and requires heat and alot of kneading to bring it back, but ive had to bin some hard, crumbly bits that wouldn't soften. Have you any tips on where i went wrong please? Thank you.

[@Yenersway]

just use some more water to recondition.

[@em_c1484]

I wil try that. Thanks very much for your response.

[@dorothygrierson2740]

Fantastic.

[@janehammond8024]

Thank you

[@miggy5337]

Appreciate all your work. I work with agar powder instead of gelatin. Do I apply the same amount of agar as u do with the gelatin?

[@Yenersway]

I dont think it will work but you must try to see.

[@miggy5337]

@@Yenersway THANKS I appreciate it will do.

[@monicacanales1622]

Mr. Yener you are great. Ich habe a Question . Ist this Sugar Icing Mix The normal Powder Sugar? God bless you . You are an Artist.

[@cd1471]

I too have this question

[@franniebabe]

Thank you for the recipe, what happen if you put CMC or tylose to the pastillage mixture afterward? Or is it not necessary? Thanks again

[@Yenersway]

Any kind of sugar mixture like royal icing, pastillage or rolled fondant with an addition of CMC or tylose (pretty much the same thing) will make the mixture more firm and more elastic. This is basically what gum paste is. For pastillage, adding a little CMC/tylose is just a matter of whether you want to make it firmer and more elastic while working with it. It will still dry bone hard regardless.

[@hassansarah874]

thank you so much for this video 😍😍

[@changeusername56]

thank you for sharing your . I cant wait to try it. can you please tell me if the pastillage will last for 1-2 or ??? weeks... and whether to keep it in the fridge or freezer... I love all your videos your a real master at work..thank you

[@Yenersway]

bluesky1 yes you can feeze for years. refrigerate for few month room temp for 1 or 2 weeks as you said. Air tight bag and box. Thanks

[@josygiani3022]

Thank you 🙏🏼

[@kathishiu8701]

Hi. this pastillaje should be mixed with fondant as the gumpaste or used pure?

[@smitaaji3722]

Chef do I need to use a mixer.can I use a hand blender to do the same

[@Yenersway]

yes but for a small recipe. Once the mixture combined ,do not forse the mixer ,continue by hand

[@gajendrakatara1831]

Please chef make make video how to make fondant .(sugarpest)

[@abigailmero8824]

Hi Chef Yener can this pastillage recipe be used to make castle cake pillars?

[@andreavalpiani9078]

Bello chef!!excuse me, when j store in the bag , how many degree?? Frigor or temperature ambient ? J can colour che pastillage??

[@Yenersway]

4 C, yes you can color

[@susheelakrishnappa4660]

Hello sir,I don't have a stand mixer,can I use hand blender instead?

[@SugaretCakes]

thank you for the great tutorial. how long do i have beat the mixture for, please ?

[@Yenersway]

+SugaretCakes After scraping down another minute or two. Medium speed

[@iqbalfarina753]

thanks for recipe sir plz tell me the replacement of cream of Tartar in this recipe.

[@nilushaperera4335]

Hello chef! I have a question. I made gazebo from pastillage two weeks ago and put it in room temperature.(my country has tropical weather) Then it was totally dry and hard But now it appears little dots like water on pastillage gazebo. Please tell me how to fix it?🙏🙏🙏

[@Yenersway]

Hi Nilusha, It sounds like it may be due to un-melted gelatin grains. Make sure when you heat the gelatin with glucose and water, that you bring it to a boiling point and mix very well. You can double check that it is all melted by dipping the back of a spoon and having a close look. Visually, it should be a clear and even liquid. Hope this helps. Thanks

[@ahmedmajidh7010]

hi! from where I come there's no corn syrup or glucose available.. is there a substitute for those ingredients? please I need your advice.. thank you.

[@danzsweetdreams4851]

can you replace the glucose with corn syrup?

[@deborahbowdidge7303]

Hi there,i dont have cream of tarter,could i leave it out? or use something else? ty

[@Bubaluve]

Can you use powdered glucose I have never seen liquid glucose in my country only powdered or corn syrup.

[@patrickyasay1220]

Do you recommend putting it in the fridge to mature or is it ready to use straight away? Thank you.

[@Yenersway]

Ready to use . Thanks

[@sweetfoods8782]

Sir we can keep it a lots of days fondent

[@ghumakkarbandeybydheeraj6212]

Hello is this for figures making??

[@rosaliekirkland4262]

Thanks for this recipe. I am making a pastillage gift box. Can you tell me approximate drying times?

[@Yenersway]

Rosalie Kirkland Small pieces for few hours. Large pieces depending on the size of the piece . To reduce time of drying add more icing sugar .

[@natashangwakeham7588]

Hello Chef is this suitable in very humid country? Thank you in advance.

[@Yenersway]

you need AC

[@natashangwakeham7588]

Yeners Cake Tips - Yeners Way Thank you Chef. But once it has set I should be ok or do I still need AC?

[@FaizAlikunju]

Hi Sir, I made a batch of Pastillage as per the recipe in youtube but my pastillage is not drying even after 24hrs.. I placed then in a closed oven with light on, then it dried. But after a day, the dried pieces are back to soft and workable condition. What may have possibly gone wrong ?

[@georgia270772]

Dear chef, thank you for the recipe! What else can I use instead of tartar? Because I think that I will not find it in super market.

[@Yenersway]

Citric avid or lemon juice

[@georgia270772]

Thank you very very very very much!!!!!!!!!!!!!!!!

[@johannakitchenboss9761]

43BE is for the glucose……? I’m gunna use liquid glucose is that good or do you mean something else? I’m in uk - would someone direct me please? Thank you in advance x

[@sujatabml7399]

Sir what should we use instead of gilatin

[@sabienlsb]

Hi. I Would like to ask if this is going to the same result oppose to making pastillage with tylose?

[@annlyll202]

Hi just a quick question. Can i use pastillage to cover my cake? Or could we mix it with fondant to not make the fondant sweat that much? I hope you'll reply

[@Yenersway]

pastillage is for making toppers not covering the cake thanks.

[@alphanobita9161]

Can you please make a video on how to stabilize whipp cream with colour.my cream gets melt

[@dinidumaduranga8717]

Hi chef ..How long can you keep it?

[@Yenersway]

If you use 202 1g for a kg ( preservative) you can keep in room temperature for weeks. If not because of gelatine ( protein) you can keep in room temperature 4-5 days , in the fridge 2-3 weeks , in the freeze for a year. This is for as dough in the air-tight bag and the box. If you have a piece made from pastillage and completely dry you can keep for years on the shelf.

[@vijayalakshmi-sg6sp]

Plz tell me,can i use hand mixer instead of stand mixer

[@Yenersway]

Yes, but not with whisk , with dough hook.

[@kendraborczuch-kitts8935]

Hi Mr. Yener, can I use light corn syrup for this recipe?

[@Yenersway]

Yes you can!

[@yvy0503]

Can you please tell me what you use for kneading the dough? Is it powdered sugar or cornstarch? Thank you!

[@Yenersway]

yvy0503 Cornstarch. Thanks

[@fbzcab759]

What is firm glucose? I only have glucose syrup. Is that the same? thanks

[@mamahshhh3472]

Hi Chef Yener, to make cartoon figurine cake topper, which one is better? Gumpaste or Pastillage?

[@Yenersway]

Both for different purposes

[@mamahshhh3472]

@@Yenersway Thank you... 👍👍

[@najwanm235]

Thanks for this sharing and can I use corn syrup if yes how many grams?

[@Yenersway]

use corn syrup more then glucose , reduce the water accordingly.

[@taniafarahalam7853]

@@Yenersway how much corn syrup i have to use??and reduce the water??

[@bhavanisri8515]

Wow... how long can that be stored and how please?? I mean room temp or fridge??

[@Yenersway]

You can keep in the room for a week plus longer keep in the fridge.

[@bhavanisri8515]

@@Yenersway thnq sir

[@brenyoung2967]

My PASTILLAGE looks nothing like yours did. Mine was very, very dry and unmoldable. Is there a way to fix it? I used gold sheet gelatin, would that make the difference?

[@guziarostegui]

Hi, your recipe calls for sugar mix, What kind of sugar is it? Is it confectioner sugar? or you added something extra to the sugar? Thank you!

[@Yenersway]

+guziarostegui I am using ICING SUGAR MIX which is pure icing sugar mixed with 5 percent starch to avoid lumps. It is premix. If you don't find that you can use pure icing sugar.

[@guziarostegui]

+Yeners Way - Cake Art Tutorials Thank you!!! your work is beautiful!!! I love it. Thank you for the tutorials!

[@foodsandtravelsnepal2122]

Thank you so much sir for sharing your expertise. It's an honour for a beginner like me to learn from you ... I am from Nepal and Nepal is like a third world, most of the common things are also unavailable here ...cream of tartar is unavailable here , is there a substitute for cream of tartar so I can make a cartilage too?

[@Yenersway]

Lemon juice

[@sandyl7436]

Dear Chef Yener. I have difficulty on finding glucose in my country. May i know if there's any substitute to it please? Appreciate your reply, thank you. I live in Malaysia, hot and extremely humid here so pastillage would be the only choice to go with.

[@Yenersway]

Hi Sandy I worked in Kuala Lumpur years ago and always used glucose. Try to find because anything else will not do the job. Thanks.

[@rafidahyacob-munsey7364]

Glucose is easily purchased at bakery supply store in Malaysia

[@zombiesRus_1]

will decorations hold up in humidity, unlike gumpaste

[@Senay593]

Angela very good question i d like to hear the answer too.

[@zombiesRus_1]

I privately messaged him and he said it will not soften once dry

[@Senay593]

thats brillant Angela!Thanks for letting me know x

[@zombiesRus_1]

your welcome

[@namaaja]

Hi Mr Yener, what is icing sugar mix? Did you mean just confectioner's sugar?

[@Yenersway]

Powder sugar mixed with 5% corn starch . Starch for avoiding lumps.

[@hafedhahafedha1445]

Thank you chef,what can I use instead of tartar cream

[@Yenersway]

Citric acid.

[@hafedhahafedha1445]

@@Yenersway Thank you chef

[@ggrazka401]

Dear Yeners cake tips I just tried your recipe but added 1 tablespoon of tylose and now has a problem with joining the individual parts in the figurine, they do not want to stick even though I use glue. Could it be because of the addition of tylosy ? I will appreciate any advice. Thank you

[@Yenersway]

use very little egg-white, it always work. if you sue too much parts will slips.

[@guziarostegui]

Hi again, I live in a very humid placem will this recipe work good with flowers?

[@Yenersway]

Some flowers like lilies are good. For some flowers, you have to add gum paste. Humidity? yeah, it will be affected.

[@guziarostegui]

thank you! I think that I got another recipe that dries really hard and the texture of the flowers is excelent

[@bae_hyolyn4710]

Can i use oven or boiled water rather than microwave?