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

[@samib6440]

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! 😄

[@samib6440]

CAKELOSOPHY I've seen a few of his KZbin videos and am subscribed to the website absolutely love watching him work, he makes it seem so simple and effortless, so much talent!

[@hanandoaibes8456]

Hi christena would you plz. Show us your gumpast and modelling chocolate Thank you sooooo much

[@helenjennings4164]

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....

[@rebeccahealey4668]

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.

[@judyfleming6269]

Mexican paste is like gumpaste but dries even quicker than gumpaste. It dries very hard and can be rolled very very thin. It works incredibly well for flowers.

[@TorraKimbul]

I have found myslef refering back to this video multipul times in my last four years of cake work, so I just wanted to leave a quick coment to say thank you! It is still useful and a great side-by-side too look at when I'm choseing what would work best for each new deisgn I want to atempt. Thank you!

[@terrijohnson459]

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.

[@staceyy2827]

Hello, newbie follower here!! This is EXACTLY what I have been looking for, so glad to have found you, this is an excellent tutorial!! Many many thanks for the sharing :)

[@rhubarbe87]

Exactly what I was looking for! Thank you!!

[@frechstudios3129]

Thank you so much!!! This is so helpful!!!

[@flamingomtn]

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

[@flamingomtn]

We just had a hurricane and power was out at the shop for 9 days. I had just finished a REALLY intricate piece that had both modeling chocolate pieces and 50/50 modeling chocolate and fondant. After 9 days in 95 degree heat without air conditioning and in extremely high humidity, the modeling chocolate leached out all of the lecithin and was a crumbly mess. The 50/50 pieces were just fine...no problems. I haven't tried it yet but they also say that covering cakes with 50/50 is an absolute dream and it tastes much better than plain fondant. No elephant skin and it's super easy to fix any seams or problems.

[@wendyayala4454]

This is what I use to cover my cakes..I love working with it!

[@sliewood]

I've been using 50/50 (homemade) modchoc and fondant to cover cakes for years as I quite loathe the taste of fondant and can't bring myself to inflict it on anyone else. It's not pure white but I've never had a single complaint and I love working with it. If I can, I also panel with 75/25 MC / fondant which also works well. The taste is so superior and I hate working with fondant at the best of times so win win. I use gumpaste for my flowers and they last for years but MC works well if you keep everything chilled. Your video is a fantastic idea and if it'd been around 40 yrs ago- that would've been even better!!! Many thanks and happy caking 🎂

[@akinoladamilola6017]

Thank you so much for these tips. Would have to ask, which of these is best to be used for a castle 🏰?

[@terrijohnson459]

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!!!

[@Kt-cn2rq]

So modeling chocolate figurines, fondant cover cakes, gum paste is for flowers.

[@horizontbeskrajneinovacije6440]

Thank you...great video...

[@hamidehorra4849]

Thank you! This was so helpful.

[@louiselyon3849]

Hugely helpful thank you!

[@tumiriba]

I live in a hot humid country.. how can I stop my fondant from sweating?

[@raniahezkial8269]

Thank you! Very useful video! Which one would work best to decorate brownies? Thinking of making small decorations to put on brownies, but I need them to work well if refrigerated as well! Fondant or modelling chocolate? Thank you! X

[@shikhaserene]

Tgank u for details.. can I have recipe for Mexican paste ...

[@karingulashireesha1596]

Hellomam, this video is very helpful and could you please share all the recipes in one video and do you know about maco paste

[@melenelewis5975]

Extremely helpful thanks....I am self taught enjoying a hobby. does pastillage roll out very thin also? I am wanting to make a stand-up bow with sugar bells attached and not sure if I sould use gum paste or pastillage.

[@cakes3D777]

Great tutorial 👍👍 thanks u🎂🎂🎂

[@nyriagarcia468]

Thank Yoooou! ! ! ! ...This video was incredibly helpful

[@ArtsyKitchen]

hi justwanted to ask .. how to keep fondant from moisture? i have used fondant home made

[@Dr.A.R.]

hello i am new to sugar art, i have always worked with buttercream, i am still learning about all the terms. in your video GUMPASTE VS SUGAR PASTE, you said they both are same but here you have mentioned fondant AKA sugarpaste, can you please clarify? bdw your videos are amazing

[@Christina_Wallis]

Hi, thanks, fondant is something you cover cakes with, gumpaste and sugar paste is someting you make crunchy durable thin rolled flower petals with ( fondant petals is more someting for cupcakes. All my videos, except maybe those uploaded in the first year or two of my channel , are made out of cold porcelain air dry clay , because I preffered working with it and switched, the techniques are similar in most ways excuse the possible typos

[@shrutigupta9723]

Can we apply 2d figures of 50/50 fondant and gum paste on a semi fondant whipped cream cake??

[@m-land]

Thanks a lot

[@nilushaperera4335]

How to store pastillage creations on humid weather for long time?please respond!

[@ganjikuntapravallika776]

Can u plz share recepies for foundant,gumpaste and sugar art

[@sofiaandseanchannel4377]

Hello, i would really a great help if you can share your recipe. Tank you and advance.

[@yvonneamos9677]

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

[@yvonneamos9677]

CAKELOSOPHY Thanks so much. It's for hollow towers, no cake inside. I'm battling awful humity here in Australia ATM.

[@nishascakesandpastries]

Can I use 50/50 fondant and gumpaste for toppers and figurine

[@ganjikuntapravallika776]

Thank u

[@Deebiijaer]

please tell me what is a sugar paste. what is it used for. mass a icing sugarpaste

[@Deebiijaer]

Thank you very much very useful

[@tiffanywilson2285]

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?

[@tiffanywilson2285]

Basically comparing everything you have here with each other but also adding in pure modelling chocolate renaming the modelling chocolate you have in this video; "modelling chocolate and fondant blend (or something like that)" and adding in regular modelling chocolate (one that has no fondant added into it).

[@prettypaperthings]

she said she mixed it for figurines, she didn't say she mixed it for everything or that the one here was mixed. she also said you have to match the right consistency to what you're working with.

[@prettypaperthings]

she said she mixed it for figurines, she didn't say she mixed it for everything or that the one here was mixed. she also said you have to match the right consistency to what you're working with.

[@Artfulbakestudio]

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

[@Artfulbakestudio]

CAKELOSOPHY Спасибо большое. Удачи вам во всём:)

[@sugarboogerbymashi3138]

how to made those

[@azrafatima5925]

Recipe for all these please

[@vibue]

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

[@vibue]

CAKELOSOPHY спасибо за ответ. Да хотелось бы для моделирования, я до сих пор немногую найти подходящий рецепт. А цветочная паста у вас по рецепту от Татьяны Хегай? Если другой с удовольствием испробовала бы. Спасибо

[@yamrajpandey4329]

really I'm enjoying... I want to make fondant can you give me recipes?

[@samib6440]

Don't be scared!! I prefer making my own fondant and find not only does it taste better but it also holds up better and isn't as problematic as store bought (Though I've only used wilton) The Artisan Cake Company has an awesome marshmallow fondant recipe!

[@josef3519]

please give as traduction in arabic please and thanks so mush

[@mananakoncelidze2275]

irinahka zdrastviute.mojno na russkom iazike etot rolik smotret.

[@mananakoncelidze2275]

spasibo.vi super.mnogo nauhilas uvas.budu rada drujit svami.bog svami.amin