Pastillage is rolled Fondant without any of the softening ingredients (glycerin corn starch or shortening). It is used mainly for decorative ribbons, three dimensional shapes and appliqués because it dries bone-dry and crusts more quickly than Fondant.
1 tablespoon gelatin
Scant 1/3 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)
4 cups powdered sugar (lightly spooned into measuring cup)
1/2 cup cornstarch
Pinch of Cream of Tartar (optional)
1. Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let
stand for 5 minutes. Set into a small pan of simmering water and stir until the
gelatin is dissolved. (This can be done in a microwave on high for a few seconds).
2. Combine the sugar, cornstarch and optional
cream of tartar in a large bowl and make a well in the center. Add the gelatin
mixture and stir with a lightly greased wooden spoon until blended. Mix lightly
with greased hand and knead vigorously in the bowl until most of the sugar
is incorporated. Turn onto a smooth, lightly greased surface such as Formica
or marble and knead until smooth and satiny. If the Pastillage seems dry, add
several drops of water and knead well. If it seems too sticky, knead in more
powdered sugar. The Pastillage will resemble a smooth, well-shaped stone. When
dropped, it should not spread.
3. Rolled Pastillage may be used at once
but seems to work more easily when allowed to rest for several hours. It is
important to keep Pastollage covered to prevent it from drying. Wrap tightly
in plastic wrap and place in an airtight container. It will firm slightly upon
4. When ready to roll out, spray the work
surface and rolling pin with nonstick vegetable spray.