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Almond Paste

Patissland - Cake design

Almond paste for pastry

Almond paste for covering, modeling, frangipane, and galette: white, colored, pre-rolled almond paste. Brands Saracino, Renshaw, Funcakes.

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Box of 6 red almond paste roses→Box of 6 gold almond paste roses→Box of 6 white almond paste roses→Renshaw almond paste ready to unroll - 400g→White almond paste - 500g→Lawn green almond paste - 250g→

Our almond paste collection includes all references for traditional pastry and cake design. White almond paste for frangipane and King’s cake, colored almond paste for modeling flowers and figures, pre-rolled almond paste for cake covering. Compositions ranging from 50% to 66% almond for different textures and flavors depending on use. Professional brands Saracino, Renshaw, Funcakes.

Almond paste for cake covering

To cover a layer cake or a wedding cake, choose almond paste with 50-55% almond content (balance of elasticity/flavor). Pre-rolled almond paste sheets save valuable production time: unroll, place on the ganached cake, smooth with a smoother. Available in white, ivory, pastel colors.

Almond paste for modeling and decoration

Almond paste modeling allows you to create flowers, animals, and festive subjects. Softer texture than classic fondant but less firm: prefer almond paste for thin petals, fondant for structures. Patissland also offers ready-to-use almond paste roses: white, gold, red, ideal for wedding cakes and elegant birthday cakes.

Almond paste for frangipane and galette

The 66% almond paste is the key ingredient of classic frangipane (King cake, pithiviers, conversation). Almond-rich texture, pronounced flavor, ideal for traditional French recipes. Count 200g of almond paste for a 24 cm cake.

How to color almond paste?

Use a concentrated gel food coloring (1 drop per 100g of paste). Knead thoroughly to distribute evenly. Avoid fat-soluble colorings: they do not disperse in almond paste which mainly contains sugars. Prefer water-soluble or gel colorings.

Almond paste or fondant paste for a wedding cake?

Almond paste: better mouthfeel, pronounced taste, culinary interest. Fondant paste: better visual result, whiter and smoother, cheaper. Common compromise: coat with buttercream, cover with a thin layer of almond paste, then fondant paste for the final look.

How to store almond paste?

At room temperature (18-22°C), hermetically sealed in its original film or cling film. Storage 6 to 12 months depending on the brand. Avoid the refrigerator which hardens the paste and makes it brittle. If it has hardened: knead for 1 minute by hand to soften it.

Difference between 50% and 66% almond paste?

The percentage indicates the almond proportion in the composition. At 50%: balanced sugar/almond, soft texture, ideal for modeling and covering. At 66%: rich in almond, dense texture, intense flavor, essential for frangipane and traditional pastries.