Fondant versus Gum Paste
Fondant
Fondant is a type of icing dough that can be used both for covering cakes and for making icing decorations. It is manipulated much in the same way as play-dough.
It can be rolled into sheets and draped over cakes or cut and shaped to make icing decorations such as flowers, ribbons and bows. Fondant can be made in advance and stored in an airtight container in the refrigerator.
Pros
• Dries to a smooth and satiny finish and is easier to decorate than softer icings such as buttercream and cream cheese icings.
• Dries to a softer finish and is less vulnerable to chipping than royal icing or gum paste.
Cons
• Some brands taste terrible. (Marshmallow fondant is easier to work with and tastes much better.)
• Its leather-like consistency means few people actually enjoy eating it. It is common for guests to peel off the fondant layer before eating their cake.
Gum Paste
Gum paste is fondant with a little added ‘gum’ to make it more pliable. If fondant is the play-dough, gum paste is the modeling clay. It is ideal for molding and sculpting intricate figures and shapes. Gum paste not only could, but should be made in advance as it gets better with age. Properly packaged and stored, dried gum paste flowers will keep nicely for many years. To color gum paste you can mix in a little pre-colored fondant.
Pros
• Easily molded into three-dimensional decorations and makes for the most life-like flowers.
• Can be rolled out much thinner than fondant making it the better choice for finely detailed decorations.
Cons
• Maybe THE most tasteless of all the icings!
• Dries to a brittle hardness and is susceptible to chipping and breaking.
• Must be kept protected from air until you are ready for it to harden.
Fondant
Fondant is a type of icing dough that can be used both for covering cakes and for making icing decorations. It is manipulated much in the same way as play-dough.
It can be rolled into sheets and draped over cakes or cut and shaped to make icing decorations such as flowers, ribbons and bows. Fondant can be made in advance and stored in an airtight container in the refrigerator.
Pros
• Dries to a smooth and satiny finish and is easier to decorate than softer icings such as buttercream and cream cheese icings.
• Dries to a softer finish and is less vulnerable to chipping than royal icing or gum paste.
Cons
• Some brands taste terrible. (Marshmallow fondant is easier to work with and tastes much better.)
• Its leather-like consistency means few people actually enjoy eating it. It is common for guests to peel off the fondant layer before eating their cake.
Gum Paste
Gum paste is fondant with a little added ‘gum’ to make it more pliable. If fondant is the play-dough, gum paste is the modeling clay. It is ideal for molding and sculpting intricate figures and shapes. Gum paste not only could, but should be made in advance as it gets better with age. Properly packaged and stored, dried gum paste flowers will keep nicely for many years. To color gum paste you can mix in a little pre-colored fondant.
Pros
• Easily molded into three-dimensional decorations and makes for the most life-like flowers.
• Can be rolled out much thinner than fondant making it the better choice for finely detailed decorations.
Cons
• Maybe THE most tasteless of all the icings!
• Dries to a brittle hardness and is susceptible to chipping and breaking.
• Must be kept protected from air until you are ready for it to harden.