Howdy,
I found a recipe for pastillage (I think it was on this web site) and I have a question:
Is pastillage the same thing as gum paste?
Thanks. 
Christy
No. Pastillage, while made with almost the same basic ingredients, dries super fast and super hard. It is best for structural components of sugar pieces.
Theresa
Pastillage is like those candy cigarettes we had as kids. It dries hard but will break fairly easily if you're not careful. It cannot be rolled thin like gumpaste, but it is great for making structures and buildings, like playingwithsugar said.
Thank you both. I tried to google for that answer, but couldn't come up with anything.
Christy
Best intro to pastillage I've ever read...little bit long.
http://forums.egullet.org/index.php?/topic/69493-demo-intro-to-pastillage/
i use it to make people , table, ets, i have a pic in photos of the ace of cakes people , I made all them and tables, etc, cakes with pastiallage. i love working with it. i have a friend that makes all her flowers with it , because she likes that they don,t break as easy as g/p flowers. hth i also used it to make my wagon and mixed it with g/p to make my tractor this year. i am going to start using it to make my flowers and leaves,etc. for the cakes i enter the fair with. it is hot , humid,etc. always that month(oct) and some of my peices get soft(g/p) and mess up. anyway,i do love to work with it.
Best intro to pastillage I've ever read...little bit long.
http://forums.egullet.org/index.php?/topic/69493-demo-intro-to-pastillage/
Hey, you, get out of my e-gullet! Just kidding 
Theresa
Theresa, did you write that article? So much patience to explain all that!
No, I'm just joking around, getting a bit territorial over that forum in general.
Most of those articles are written by professional chefs. I love it there.
Theresa
Well some are pros. I mean I've written several things over there & I don't consider myself a chef. I'm a professional cake decorator and a baker. It's got stuff written by tons of different foodies some of whom are chefs. They have also lost tons of members too. Used to be loaded with folks.
What's your name over there, Theresa?
Guess mine. 
I'm going to hang around there more often then. I love cooking. I've been there occasionally.
Well some are pros. I mean I've written several things over there & I don't consider myself a chef. I'm a professional cake decorator and a baker. It's got stuff written by tons of different foodies some of whom are chefs. They have also lost tons of members too. Used to be loaded with folks.
What's your name over there, Theresa?
Guess mine.
I already know yours, girlfriend.
Theresa
Hi K8!!! I've been meaning to say hello ever since I noticed you here. I love reading your posts, you always bring logic and common sense into the conversation.
W. DeBord
P.S. The only thing worth reading over there anymore is VERY advanced chocolate work.
Wendy!!! Hey--Great to 'see' you!!! You still pastry chefin' at the country club??? Gosh I remember the big big big spreads you'd do--so cool!!!!
re: your PS. >>and so true about egullet & the chocolate work--not to mention favorite oldies but goodies by you & me!!!
Well shoot on the lay off! And for sure about these tough times. I could never get it together when things were good much less now. Methinks the stars ain't gonna be in line for some time. But if the skies above Memphis start looking promising--I would so pitch in and help you launch!
Great to touch base with you, CakeBuddy.
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