European Pastillage

Pastillage is rolled Fondant without any of the softening ingredients (glycerin corn starch or shortening). It is used mainly for decorative ribbons, three dimensional shapes and appliqués because it dries bone-dry and crusts more quickly than Fondant.

European Pastillage


  • 1 tablespoon gelatin
  • Scant 1/3 cup cold water (optional: replace 2 tablespoons water with rosewater, orange flower water or freshly squeezed lemon juice)

  • 4 cups powdered sugar (lightly spooned into measuring cup)

  • 1/2 cup cornstarch

  • Pinch of Cream of Tartar (optional)


1. Sprinkle gelatin over the water in a 2-cup heatproof glass measure and let stand for 5 minutes. Set into a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a microwave on high for a few seconds).


2. Combine the sugar, cornstarch and optional

cream of tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a lightly greased wooden spoon until blended. Mix lightly with greased hand and knead vigorously in the bowl until most of the sugar is incorporated. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the Pastillage seems dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The Pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread.


3. Rolled Pastillage may be used at once

but seems to work more easily when allowed to rest for several hours. It is important to keep Pastollage covered to prevent it from drying. Wrap tightly in plastic wrap and place in an airtight container. It will firm slightly upon standing.


4. When ready to roll out, spray the work

surface and rolling pin with nonstick vegetable spray.

Comments (1)


Hi can you tell me the best method of joining pastillage. I have to make a box with ribbon as a cake topper. How do I go about it.