1. Yes.
2. Wrap it in plastic and either refrigerate or freeze.
You're welcome.
Not quite sure of the actual definition of sugar paste- think it's the same as gum paste though- again, not quite sure.
Either way, wrap that stuff up air tight in the bag it came in and then in the little plastic tub as well (if it came in one). If not, I'd put it i one so little air gets to it. I keep mine on the shelf.
1.Sugar paste is fondant. 2. just wrap it in plastic and put in an airtight container, fondant shoudn't be put in the fridge there is no need. And it's definately not gumpaste.
sugarpaste can be gumpaste, but in this case I suspect you have fondant.
It isn't good to assume, because terms aren't always universal from country to country. Fondant can mean rolled fondant (which IS sugarpaste to some) but to others fondant means poured fondant. Some sites refer to fondant as sugarpaste, some refer to gumpaste as sugarpaste. No one is right, no one is wrong - it is just not always universal.
ALL of them do?
I have the complete book of cake decorating with sugarpaste by Sylvia Coward in front of me. She uses the term "sugarpaste" to cover everything - including fondant, glace icing, gumpaste (which she terms modelling paste), and pastillage and plastic icing (which to me looks like fondant as well, though the recipe is slightly different). I don't see the term flowerpaste at all.
But you are correct in that is how I have seen those terms in many books. But I also see them used differently.
I don't think anyone is right or wrong on this, it just pays to ask questions sometimes. Some people use the terms interchangeably.
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