Ok, so I've been wondering for a while....Is there a difference between gum paste and pastillage? I've seen it used almost interchangeably. I was wondering if it was something similar to the folks across the pond calling fondant sugar paste or if there was something more substantial.

Thanks!

Pastillage is alot harder when it dries. It also feels more brittle. It can be rolled thinner than gumpaste too. I've never seen a pastillage figure and I'm not sure that it can be used for that purpose. I think gumpaste is more suitable for flowers and making animals etc. I think pastillage dries faster too because I know you have to be really careful it doesn't dry out while you're working with it.

Gum paste is primarily for delicate/small work.

Pastillage is a stronger medium that is often rolled thicker and used for large pieces, especially structural elements/supports. It dries very quickly and is usually left white and then airbrushed if color is needed.

HTH
Rae

Hoping this post gets a response, I know it's over 6 years old.  In desperate need to find a medium that will hold one stuck into fondant.  Looking pastillage, it sounds as if it would hold better than gum paste and not go soft. [postimage id="3767" thumb="900"]

For the snowflakes IBBaking? Gumpaste is the way to go. Pastillage is for a model of the Taj  Mahal ! Lol x 

Even though this is a zombie thread I'll add my 2 cents in. The basic difference between pastillage and gumpaste is that pastillage has no gums in it. The binder in it is just gelatin, so it dries very quickly and isn't as easy to use for shaping things. They use it for things like the large sugar sculptures they make in competitions because you can make big sections of things from it and it has a very fast drying time. For making things like flowers it tends to dry out too quickly for me, so I never use it for anything.

pastillage can just shatter or crack on you -- it's not as resilient --

for those snowflakes and initial i would use fondant mixed with a good amount of corn starch and some flavoring --

another idea for the initial is pate choux -- light as a feather -- very reliable --

Thank you for the responses everyone.  

You can make them all out of gum paste.  Just don't make them exceptionally thin.

Allow them to dry for a very, very long time [like 2 weeks, on a piece of foam, turning over daily] or put them in the oven on parchment on a cookie sheet at the lowest setting for an hour. You an also just put them in the oven for several hours with just the oven light on and no heat. 

Let them cool and then let them sit for a day before using them.  Dip the parts that will be inserted in the cake into melted chocolate.  This way, the moisture from the cake won't get to the gum paste and the insertions will be very sturdy.

you can also make 'tabs' on them so you have a definite piece to stick into the cake

Yep.  Coat those in chocolate when they're completely dry and you're good to go.

And, a warning---straight fondant WILL NOT DRY enough--it stays damp in the middle for weeks and then becomes brittle when re-hydrated.  You must use gum paste.

Thank you, I gave it a practice run.  Looks like I'll be safe using gumpaste. 

Just saw this post. I thought pate choux is a pastry? Will it dry hard enough to use as a structure?

structure? if you do it right -- make small pieces to put together -- i saw jacques torres make a tiered structure to put bon bons or something on -- but yes it cooks up great -- like make a gingerbread house type thing -- i mean it's possible but pate choux becomes structural when it's piped thin -- not in sheets --

but yes pate choux makes wonderful lettering and things -- you've seen the pate choux swans of course -- i've used it for a lot of things -- most bakers do not use it

good description @costumeczar. 

here's a couple tutorials

https://www.cakecentral.com/recipe/46412/make-pastillage

https://forums.egullet.org/topic/69493-demo-intro-to-pastillage/

I only use pastillage for the heels and soles for high heeled shoes and, yes, it is rolled out much thicker than most other applications.  lizabu earlier mentioned that pastillage could be rolled thinner than gum paste.  I definitely have not found that to be the case.  On the contrary, my pastillage is difficult to roll thinner than perhaps 1/8 inch and it tends to be very brittle.  It has it uses, but they are limited.