I got a new book for my birthday and it talks a lot about covering cakes in Sugarpaste. What is the difference in Sugarpaste and Fondant? Taste, texture, workability?
I have taken the 3 Wilton courses, I mostly work with buttercream. I have worked with fondant a little.
Hiya,
I'm not an expert by any means as I've only made a few cakes but my last one I covered in sugar paste and I have to say I found it a lot easier to work with. It seemed to smooth out easier and just seemed a lot more user friendly. I dont think you can tell the difference looking at the cake, its the playboy one in my pics if you wanna have a look. Taste wise Im not sure as she only had the cake yesterday and I've had no reports back yet!
stacey
I thought sugarpaste was the UK term for fondant???
Sugarpaste is the European term for rolled fondant. Maybe there's a slight difference in the ingredients - I haven't seen American recipes with Tylose, which is a key ingredient in my homemade sugarpaste. I find the recipes without tylose very difficult to work with.
Quote by @%username% on %date%
%body%