Pâte à sucre cake design Saracino Renshaw Smartflex - Patissland

Sugar Paste

Patissland - Cake design

Sugar paste for cake design

Sugar paste for cake design: cake covering, figurine modeling, pre-rolled sugar paste. Over 50 colors and pro brands Saracino, Renshaw, Funcakes.

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Blue sugar paste multipack 5x100g→Essential Colors sugar paste multipack 5x100g→Pink sugar paste multipack 5x100g→Primary sugar paste multipack 5x100g→Pastel sugar paste multipack 5x100g→Marshmallow sugar paste - 250g→

Our sugar paste collection includes over 50 color references and brands for professional and amateur cake design. Covering sugar paste to cover layer cakes and wedding cakes, modeling sugar paste for figurines and flowers, pre-rolled sugar paste ready to use. International professional brands: Saracino, Renshaw, Smartflex, Funcakes, PME. Gluten-free compositions available depending on the reference.

Covering sugar paste

The covering sugar paste is the base of cake design: it is rolled out to 3-5 mm then covers the butter ganached cake. Flexible, elastic, hardenable. All colors available: pure white for elegance, deep black, reds, pinks, blues, metallics. 5×100g multipack for occasional workshops.

Modeling and rolled sugar paste

The modeling sugar paste (or flower paste) is firmer: it holds sculpted shapes better. Ideal for figurines, flowers with fine petals, ceremonial subjects. The pre-rolled sugar paste sheet saves valuable production time: unroll, place on the ganached cake, smooth with a smoother. Calibrated thickness at 3 mm, consistent quality.

Multipacks and color sets

Patissland offers 5×100g multipacks by theme: pastel, primary, essential colors, pink, blue. Ideal to start cake design without investing in 20 separate packs. Discovery boxes for Christmas, Easter, weddings with suitable colors.

How to cover a cake with fondant?

1. Cover the cake with buttercream then refrigerate for 30 minutes. 2. Roll out the fondant on a work surface dusted with cornstarch or powdered sugar, thickness 3-5 mm. 3. Lift the fondant with the rolling pin, place on the cake, smooth from the center to the edges with a smoother. 4. Cut off the excess with a cutter.

Industrial or homemade fondant?

Industrial: consistent texture, 12 months shelf life, time-saving, ideal for regular production. Homemade: cheaper, can be flavored, but sometimes uneven texture, short shelf life (1 week). Professional pastry chefs prefer industrial for reproducibility.

How to prevent fondant from cracking?

Several causes: fondant too dry (knead for 1 minute by hand before use), cake not prepared (buttercream smooths the edges), temperature too cool (work at 20-22°C). If cracks still appear: smooth with a finger using a little water or beaten egg white.

Is fondant suitable for allergy sufferers?

Depending on the brands: Funcakes and Renshaw offer gluten-free fondant. Check the label for other allergens (egg, milk, soy, nuts). Brightly colored coverings may contain specific dyes to check according to dietary restrictions.