Ok, I did my fondant class like 2yrs ago in class, and I hated working with fondant. Maybe it was the lack of time in the class and I felt pressured, not sure. Then I came home and tried working with it...fondant just seemed so hard to handle for me.
So here I am 2yrs into making cakes and I love it, and Im getting alot better as I go....but what is easier fondant or gum paste? and why?

What does gum paste taste like compared to fondant? ANY HELP IS APPRECIATED....I loved Edna's video on calia lillies, it taught me alot...so before I head into the kitchen once again to try FONDANT....lets talk about GUM PASTE....

Fondant stays more pliable for a longer period of time but GP dries hard.. and will stay in place easier

Gumpaste dries completely hard so you use it for making flowers that need to be thin petalled and look very realistic. Fondant is used of course to cover the cake and to make decorations that remain pliable to attach to the cake sides or more freestyle type flowers.

Typically you don't eat gumpaste, most of the time people keep the gp decorations because they will last practically forever if kept out of humidity. HTH

Glad someone asked this question...I've never used gumpaste but have seen that it's very popular when making flowers.

boyyyyy now I feel reallll dumb....sorry had surgery like 2wks ago, and my senses arent all back....when I asked what gp tasted like. So since Im not very mobile, you can bet Ive been sitting here at CAKE CENTRAL school....

trying to learn all I can...and read all I can.

I bet the reason you have trouble with fondant is the humidity. You'll have the same trouble with gumpaste. Houston is even more humid than San Antonio.

Try marshmallow fondant. I bet you'll be happier with it.

And other people have asked what gumpaste tastes like, so it's not a weird question. The first time I ever made some, I sampled a bit to see what it tasted like...and the answer was, not anything I would ever eat on purpose The wilton stuff, anyhow, tastes just like the gum-tex powder smells.