This is a two-part question:
Is pastillage difficult to work with? I am making a cake tonight that resembles a box of truffles. The cake is covered with sides of pastillage (the box). Since I haven't worked with pastillage, I was going to make the box out of color flow.
Part II: I bought gold luster dust because I want the box to be a shimmery gold color (like Godiva). The woman at the shop recommended I buy a bottle of flavored oil and dip the brush in the oil land the luster dust to mix it and make the dust easily spreadable. Will the oil damage the colorflow (it will be dried).
TIA,
Toni
I would think the colorflow box wouldn't be very sturdy but I've never used colorflow in that way before. I know the shortening in BC breaks down colorflow but I don't know about oil. Also, I've have used lemon extract with the luster dust to paint it on fondant and royal icing pieces, but this might break it down too.
I've tried both pastillage recipes here on CC. One is just wrong--the liquid ammounts are off and it doesn't work. The other one works beautifully.
It works just like fondant, basically, but you have to work FAST because it really does dry quickly. It's also not stretchy stuff, so it's not ideal for some types of modeling. But for rolling out and cutting sides of boxes it would be superb!
Colour Flow is brittle and will break easily...I made 2 crosses in colour flow last weekend for a cake this weekend. I am glad I had a spare because without warning it broke when I peeled it off the wax paper 
..I ended up using the other one (less good)
I think you would pull out your hair if you tried to do it in colour flow...others might have a different experience...
modthyrth,
Which pastillage recipe is the good one?
I have worked with pastillage a couple of times, and I never had a problem with it. You must remember to keep it covered with plastic when you are not using it, as it dries very quickly.
And do not roll it very thin, like you would gumpaste. It is meant more for structural purposes and heavy pieces, so go for it, I would say about 1/8 inch thick for what you want to do.
If you are not confident about working with either, you can try chocolate clay.
Theresa 
http://www.cakecentral.com/cake_recipe-1587-0-European-Pastillage.html is the pastillage recipe that works. The one called "european pastillage." The one simply called "pastillage" doesn't have enough liquid.
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