A thick sugar paste, similar to gum paste, that can be molded into different shapes and forms. When dried, it is hard and brittle. Unlike gum paste, pastillage dries much quicker and stronger. Made with gelatine, water and icing sugar, it hardens quickly and can only be shaped or molded for a short while by hand. If handled too long, surface will begin to dry and crack. It can also be rolled in a variety of thicknesses and cut in to shapes to dry and join later.

After hardening, sand paper can be used to achieve very smooth and even textures. Perfect material to produce very small to very large sugar toppers or centerpieces to decorate cakes. Can be used for making structures like buildings, gazebos, carriages, boat sails etc. Yes, you can eat it, but its primarily used to make a statement rather than consuming as it dries very hard. Pastillage’s disadvantage is that you only have a short time to work with it but it’s quick firmness gives a huge advantage to cake decorators who require a quick response from materials.

For information on handling pastillage, see our article on how to handle and work with pastillage.

If you would rather purchase a premade pastillage powder mix, check out our very own Yeners Pastillage will give you the perfect pastillage, everytime!


The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.
Weight Per Unit: 850
Number of Units: 1
A 750 3.2 cups Icing Sugar Mixture Icing sugar mixture, also known as confectioners' sugar or powdered sugar, is pulverised granulated sugar crushed together with a small amount (about three percent) of cornflour. This icing sugar is great to use when making icing for kids' birthday cakes or dusting sweet treats. Lump free
B 70 5 tablespoons Water Cold
C 18 1 tablespoons Gelatin Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. (powder or leaves) Not soaked yet
D 30 2 tablespoons Glucose Syrup

Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.

Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some of the glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced.

( approximately 43BE )
Firm ( approximately 43BE )
E 1 0.2 teaspoon Cream of Tartar

Cream of tartar, also known as potassium bitartrate or potassium hydrogen tartrate, is a byproduct of winemaking. It is known as cream of tartar in context with cooking. It is the potassium acid salt of tartaric acid (a carboxylic acid).

In food, cream of tartar is used for:

  • Stabilizing egg whites, increasing their heat tolerance and volume
  • Stabilizing whipped cream, maintaining its texture and volume
  • Anti-caking and thickening
  • Preventing sugar syrups from crystallizing
  • Reducing discoloration of boiled vegetables

Additionally it is used as a component of:

  • Baking powder, as an acid ingredient to activate baking soda
  • Sodium-free salt substitutes, in combination with potassium chloride

A similar acid salt, sodium acid pyrophosphate, can be confused with cream of tartar because of their common function as a component of baking powder.


Recipe Calculator Tool

Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.

STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.

STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.

STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.

Custom Weight Per Unit (grams) Custom Number of Units


1 MEASURE Weigh all the ingredients. Double check
2 PLACE Place the icing mix in to a mixing bowl with a hook mixer type.
3 MIX Put cold water and gelatine in a pot on a stove and mix it as it heats up. Lump free mixture
4 ADD Add glucose in to the pot with the gelatine. Cold
5 HEAT Heat until it reaches boiling point for a few seconds ( stir time to time) Heat until it reaches boiling point for a few seconds ( stir time to time)
6 POUR Pour the hot gelatine liquid on to the icing in the mixer. Pour the hot gelatine liquid on to the icing in the mixer.
7 MIX Mix at a slow, then medium speed. Mix at a slow, then medium speed
8 STORE Once mixed, remove from mixer and wrap in air tight plastic bag. Be sure to remove the pastillage from the mixer while it is still warm to avoid dificulties. Once mixed, remove from mixer and wrap in air tight plastic bag. Be sure to remove the pastillage from the mixer while it is still warm to avoid dificulties.

Important Notes

  • Icing sugar mix has 10 percent starch. As a result, this makes it a reasonably lump free and smoother dough.
  • If you use pure icing sugar you must sift and add some starch.
  • Small adjustments with the amount of water makes a big difference to how hard or soft it is.
  • If you use corn syrup which is more runny than glucose, recipe will need to be balanced by adding more icing sugar to the mix or reducing the amount of water.
  • If you boil the water more than a few seconds, there will be a reduction in the amount of water due to evaporation, so you may need to adjust recipe.
  • You can use pastillage immediately after producing it.
  • If you store it, you will need to recondition it back to a workable state by heating it up in a microwave. Be careful not to heat it up too much or you will not be able to knead and work with it because it will be too soft, sticky and hot to touch. Only do 10 - 15 seconds (depending on the amount being used) at a time to make sure you do not heat it up too much.
  • While making pastillage, you may also heat up the gelatine and water in a microwave (instead of on the stove) but ensure that the container being used is microwave safe and can handle hot temperatures. Also allow room for rising. Keep watch and only heat up a couple minutes at a time to make sure it doesn't overflow when reaching a boil.
For more information on handling pastillage, see our article on how to handle and work with pastillage.


  1. fionachu says:

    Hi, would like to ask, my country only have sell 45BE instead of 43BE. I alrdy try make it yesterday and the texture lump & dry

    1. Serdar Yener says:

      Hi Fiona, take a microwave safe bowl. Make sure soak the gelatine in the water (amount stated in the recipe) first and add the glucose. Bring to the boiling point ( do not boil, you will loose the water amount) Mix till all melted and lump free. Mix with the icing sugar. Add more water if you desire softer version.

  2. Katya Koceva says:

    Hello! Is this paste suitable for warm weather? And for damp weather? Thanks!

    1. Serdar Yener says:

      There is no paste made out of sugar has the ability to stand against the wet weather. You have to use confectioner glaze to protect.

  3. Jessica Sale says:

    Thank you for this recipe! I absolutely love it and used it many times. Is it possible to make the recipe vegetarian? I suspect the answer is no but I would love to know!

    1. Serdar Yener says:

      Yes, the answer is no, but you can search for recipes with no fat no gelatine.

  4. Nisha Parekh says:

    Hi, I need help I followed the recipe, however I used leaf gelatine and used a total of 7 leaves. Once I added the glucose to the water and gelatin mix there seemed to be a lot of liquid when I added the liquid to the icing sugar there was just too much liquid I ended up using 1.5 kg of icing sugar. I’m not really sure what went wrong. Please help

    1. Serdar Yener says:

      In your question, you are not mentioning all ingredients in gram. Please double-check the recipe. You need 18g gelatin ( 9 leaves) / 30g Glucose / 70g water for 750g Icing sugar

  5. Samantha Babin says:

    Hello, my name is samantha and I am from Ontario, Canada.
    I have tried to make this recipe twice and no success! I don’t know if it is the wrong hook attachment for my KitchenAid mixer OR I am not using a firm enough glucose syrup.
    When I pour the syrup from the pot into the mixer and go slow then to medium speed, the recipe mixture doesn’t come together as it shows in your video.
    AHHH!!! Please help. I don’t know what to do. I followed the instructions exactly.

    1. Serdar Yener says:

      just add a little more water when it does not get together.

    2. Jessica Coldwell says:

      I had the same problem. If you measure by weight the ratio isn’t right. 750 grams of icing sugar is too much for the amount of liquid. I’d used 360 – 400 grams and it worked

  6. Joy Kling says:

    Thank you so much for this recipe! I tried it and it turned out fabulous! I did use corn syrup in place of glucose and needed to add a little more water to get the “dough” to come together but it reminded me of my shaggy bread dough so, drip, drip until the dough hook pulled it all together. To the gentleman that asked about an extruder. Yes! This pastillage is an excellent medium for an extruder. I made delicate stamen for my cherry blossom flowers that stand up like they’re supposed to since they’re now hard. I appreciate all your videos. Your life experience with cakes and your ingenuity with hardware make you a fine toolmaker as well. Thanks again.

    1. Serdar Yener says:

      Thank you, Joy, I appreciate your recognition.

  7. Khandker Farine says:

    Sir, it is a privilege to learn from you. Thank you so much for
    Giving us this opportunity. I i have a question regarding pastillage
    Structure. If i make the parts 10 days before assembling
    It on the cake, how should i store them. Is it a good idea to prepare these
    Days before the program.

    1. Serdar Yener says:

      Yes, you prepare pastillage decorations days before and just keep them in the room temperature. It will melt in the fridge.

  8. Deirdre Kettle says:

    Made this last week first time ive tried it, turned out well but gets a few cracks n wrinkles, read through all the question and answers from previous posts so guess I just need to add a bit of water when it goes like this, and oil on my hands if it starts sticking to my hands, a little corn flour if it sticks to the surface when rolling. thanks for the turorial and all the reply’s you have given to people. (hope ive got all that information right)

  9. cebart says:

    Hi Chef, My problem is that, because of Covid-19, I am on a small island with very no tools to work with. I want to make a cake for a senior lady turning 93, I can only find blue and red food colors here. I want to make a basket of flowers because she loves flowers. Ii don’t have access to a microwave and I only have a small hand mixer. What can you suggest? The birthday is August 28.

    1. cebart says:

      Chef, can pastellage be made completely by hand without a mixer? I only have access to a very small hand held mixer at the moment.

  10. Nancy Wang says:

    Also, I’m wondering if it is at all possible for you to do a tutorial about coloring the pastillage? I tried coloring using gel color but when I tried to achieve dark green, the pastillate became really soft and will not hardened. Thank you.

    1. Serdar Yener says:

      Yes I do read your messages every few days. let me go through a few important points for doing pastillage covering your questions.
      1.When you heat the mixture of gelatine and glucose our aim is melting the gelatine 100%, check the mixture with the back of the spoon and make sure there is no little points. You can add a little water later on if you lose during boiling.
      2.Pastillage is always a little soft, sticky and bouncy after mixing, the reason is too much air incorporated. Next day when you condition it the air will be reduced and the elasticity turns much better. You can also use starch instead of icing sugar for kneading.
      3. For deep colour best to use powder colours. If gel colours used more icing sugar necessary to make it firm again.
      Don’t stop asking, I will answer.. Good luck. Note: You will find soon Yeners Pastillage on the shelfs.No microwave needed. FTI

      1. Emine Pala says:

        That would be awesome. Yeners Pastillage on the shelves, we can order directly from you or only retailers?

  11. Nancy Wang says:

    Good evening sir. Not sure if you are still checking this comments but I just tried making your pastillage and came out a messy goo. It seemed like it was too wet. So, after I took it out of the mixer, I kneaded it by hand with more icing sugar. I’m hoping I did the right thing. It’s resting now but I noticed the elasticity is not there. I did not boil the water/glucose/gelatin for too long. Like your video, as soon as it was boiling, I poured it into the mixer… I used Caullet glucose syrup. I hope that is ok… Please let me know. Thank you.

    1. Serdar Yener says:

      Look like you did nothing wrong. When you mix pastillage you probably aerated too much and become bouncy rather than elastic. Just keep it till next day and give few second in the microwave and knead again. Sorry for late reply.

  12. Angela Galati says:

    Hi there chef ,how do I know what my icing is ..? I’m in Australia and it’s CSR soft icing mixture ?

  13. Kay Tracy says:

    I see the cream of tartar in the ingredient list, but I am not seeing when to add it. I will presume when sifting the sugar, but I want to be sure.
    Thanks you.

  14. madre54 says:

    why does my pastiliage crack? im trying to do the storks neck but it starts to crack on me

    1. Serdar Yener says:

      You have to knead to smooth texture and try to do things as quick as possible. To make it easy add a little water into the paste.

  15. Celeste Gaines says:

    Hi Chef, how long should I expect a 1/2 inch thick piece of pastillage to dry? One dry, is it possible to drill a hole in the bottom and insert a small dowel/stick? If not—will pastillage creamed (like icing) be secure enough to hold pieces together. I am creating a bridge and made individual pieces for the bridge truss. Thank you for your time!

    1. Serdar Yener says:

      Few days. Yes, you can drill but why don’t you make a hole with straw and let dry while the paste was still soft. yes, you can soften the pastillage with additional egg white or water for merging and gluing.

  16. Faiz Alikunju says:

    Hi Sir,

    I made a batch of Pastillage as per the recipe in youtube but my pastillage is not drying even after 24hrs.. I placed then in a closed oven with light on, then it dried. But after a day, the dried pieces are back to soft and workable condition. What may have possibly gone wrong ?

    I feel that my gelatine was not good or it burned in the bottom of the saucepan while boiling or may be both… will that be a reason ?

    1. Serdar Yener says:

      Yes, try microwave . if not you have to heat the mixture while you mixing.

  17. Pauline Whalley says:

    Hi Chef,
    In your pastillage recipe, you mention in the notes that if using pure sugar to add some starch, what do you recommend using as the starch?

  18. Anita Jandrasec says:

    Hi Chef

    Can pastillage be used in a clay/fondant extruder or is it too firm? If it can be used, do I have to modify the recipe or coat it in shortening to help it to move through the extruder? I want to make a competition piece so needs to be made of sugar paste, pastillage or similar sugar-based product and I want perfectly uniform spaghetti-shaped lengths and I imagine an extruder would be the best way to make them.

    1. Serdar Yener says:

      pastillage will not passed from extruder unless will softened with some extra water . trial & error

  19. Anita Jandrasec says:

    Hello Chef, in your ingredients list you mention glucose syrup and in brackets you write (approximately 43BE), what does this mean? I am looking at a jar of Queen Glucose Syrup right now and I can’t find anywhere on the labeling, any mention of 43BE. Can I still use this glucose syrup for making pastillage or is there a specific brand or type of glucose syrup I’m supposed to use? if so, where do I find it in Australia (I’m in Brisbane)? Thank you in advance.

    1. Serdar Yener says:

      you just have to use thick glucose not the carn syrup. check from cake decoration suppyers. Bake Boss!

  20. Linda Powers says:

    Chef, for Pastillage, should the powdered sugar be pre-sifted then measured to 750 g or measured 750 g then sifted? I think my recipe is too firm. Please advise. Thank you.

    1. Serdar Yener says:

      Both is same. If your pastillage is too hard add more water before or after mixing.

  21. Violet Sammut says:

    Hi Chef

    Thank you for your recipes. You explain everything in so much detail and with so much passion that it shows you love doing this ‘job’. Actually it doesn’t look like a job but a hobby for you 🙂

    1. I’ve tried making pastillage for the first time, and it came really nice. Just to confirm, I have stored it in and air-tight container and placed it in my cupboard. Should it harden stored like that (as mine did)? When I was kneading it (when making it), I had to soften it in the microwave for a few seconds as it was so hard that I couldn’t knead it.

    2. Another thing, when doing figures, how do I choose between pastillage, fondant and gum paste? Sorry if maybe it is something obvious, but I’m new to this, and I want to do it the right way.

    Thanks very much once again

    1. Serdar Yener says:

      All depends what is your figurine . if it is standing realistic animal, pastillage. If it is cute sitting puppy gum paste . If it is reindeer with horns, the body is gumpaste and the horns are pastillage. You can also mix two together

  22. Goldengirl02 says:

    Hello Chef Serkan
    Can glucose be substituted for corn syrup? And will I have to do anything else to it ?
    Thank You

  23. Beckie Osborn says:

    I usually place my finished cakes in a cardboard box in the cooler to store them.
    can I place my pastillage topper/ pieces on the cakes that are in the cooler.?
    My fear is to come in the next mornig..open the box to find a wilted piece on my cake. ..
    Thanks so much for sharing your knowledge!

    1. Serdar Yener says:

      I am sorry to hear that. Pastillage is very hydroscopic substance. I reccomend to keep the topper separate from the cake which is need to be kept in the fridge. The other way to avoid the problem is spraying the completely dry piece with confectioner glaze.

  24. Deepika Bhawar says:

    Hi chef….
    Can i use agar agar powder instead of gelatin to make it vegan

  25. Sonia Nadeau says:

    Bonjour M. Yener,
    I try to do this receipe of pastillage. First time, I have do with sheet gélatine. it doesn’t stick. I think the reason was of the way I did this gélatine. So, I did a second time with powder gélatine. It did not work neither…. I think the reason is the way I prepar the gelatine. So, when you say to add gelatine, do we have to prépare de gélatine before ? If yes, it’s means that the water you say to add is for the receipe and not for the gélatine ? I hope I am clear because I speak french.

    1. Marti Thew says:

      I had trouble making this, too, but yesterday, I finally got it right. I put the water in the pan and gently poured the powdered gelatin on top of the water, not stirring until the gelatin soaks up all of the water (blooms). At that point, I turned on the burner and started heating the gelatin mixture on a fairly low temperature. I kept heating and stirring occasionally until the mixture was totally clear, meaning that the gelatin was completely dissolved. Then I added the glycerine, stirred it in and waited for it to boil. I let it boil for maybe thirty seconds, then poured it into the mixer. I hope this helps you.

      1. Serdar Yener says:

        I use always microwave and place the glass bowl on a scale before and after, if water missing because of boiling I will just add more on.

        1. Faiz Alikunju says:

          Hi Chef, out of curiosity, what the reason to BOIL the gelatine and glucose mixture ?

          1. Serdar Yener says:

            It should not be boiled just to the boiling point that all melt together without lumps. We do that to incorporate gelatine to Icing sugar.

      2. Michelle Bayless says:

        Did you use Glycerine or Glucose? I understand they are different products.

  26. shain hahsemi says:

    hi Chef, i just finished watching your Nemo cake video, i was wondering if you coverer the fish with Pastillage, can you cut in to it and eat it when the Pastillage gets hard or is this just for display.

    1. Serdar Yener says:

      No pastillage is not for covering cakes. it dries very hard and test is not the best. use fondant

  27. chomsy says:

    Hello, chef Yener
    Pelase, if i’m to use pure icing sugar,
    what quantity of starch should I add?
    Secondly, is there any difference between
    starch and corn flour?

    1. Serdar Yener says:

      You don’t have to add any additional starch if you use only pure icing sugar. If you add 5 % starch it is also good . So it is not a big matter. Corn flour is a starch. Thanks

  28. barbara tirado says:

    My pastiage is crumbly and won’t hold shape. I microwaved and tried to kneed but eventually it starts to separate. Should I add more water slowly and knead until it remains smooth?

    1. Serdar Yener says:

      Sorry for my late reply. yes, the only problem with pastillage dries very quickly. The solution is the water. Either water is too much reduced during the prep by boiling too long especially for small recipes or by reheating too many times in the microwave. Put back in microwave for few seconds till a little warm and add a spoon of water at a time and keep kneading until smooth. Keep the unused part in the plastic bag while you working with.

  29. Kristy pavitt says:

    Hi I’ve only just found you and I think the way you teach is amazing, to make the pastrillage for the 750g icing sugar should I replace 10g with corn flour to add starch ? I’m in the UK many tthanks xxx

      1. Kristy pavitt says:

        Thank you xxx

  30. creationnoucy says:

    Hello chef ca i ask if le gelatine 180 bloom or 200 bloom
    Thank you

    1. Serdar Yener says:

      It is okay to use any of that. 200 will be dried harder but the paste acts the same.

  31. Sadia Mirza says:

    Sir any substitute for cream of tarter which can be used in this recipe?Thanx

    1. Serdar Yener says:

      Citric acid powder. Just a pinch

  32. Ying Ou says:

    Hi Yener,

    I’m a recent subscriber and have tried your Pastillage recipe, but have a few questions in regards to it:

    1. What is the effect if you added additional cream of tartar to your recipe?
    2. How do you colour your Pastillage?
    – if you use airbrushing, do you buy airbrush colours or mix gelpaste with vodka?
    – If you use gelpaste and vodka could you suggest a good ratio of gelpaste vs vodka?
    – Can you hand paint the Pastillage sculptures or would airbrushing be best?
    3. Can you mix Pastillage with fondant like you would with Gumpaste?

    Apologies for the bombardment of questions as this is the first time I’ve used Pastillage.

    Thank you in advance 🙂

    1. Ying Ou says:

      One more question:

      4. Once the Pastillage sculpture dries, how long does it keep? Will it be forever or will it go mouldy over time?

      Thank you

      1. Serdar Yener says:

        Once the complete moisture dries, pastillage will last quite many years . 2 problems; dust and humidity in the air. Ants won’t like it.

    2. Serdar Yener says:

      A1. It is not a big deal. Little whiter and just feels nicer. You can do without it,
      A2. Just water will do Vodka dry faster. How much liquid? all depends on how light you want the color and just liquid enough to be able to use the airbrush.
      A3. Yes especially for things does not need to be too dry and you need a long time to finish.

      1. Ying Ou says:

        Thank you Chef for answering all my questions 🙂

  33. David Walker says:

    hi chef ,wihs are the proportions that i have o use on the icing sugar if i use corn syrup

    1. Serdar Yener says:

      The question is not clear to answer. Sorry. Please ask again differently.

  34. Monica DiFranco says:

    What is the difference between pastillage and royal icing?
    And with pastillage available why would anyone bother doing color flow?
    Could pastillage be strong enough to make ornaments, such as to hang on a Yule tree?

    1. Serdar Yener says:

      Himmmm!! It is a very broad issue.
      Royal icing possible to pipe but there is air inside . It breaks easy after dry, but nice to eat and you can bite.
      Pastillage you can not pipe you have to shape it, roll and cut or model. Very hard at the end which makes it possible to hold other things on it or as you said do something and hang on a tree. Hard to bite!!

  35. Akir Andres says:

    I am very happy with this recipe. Still I have always the same problem and I don’t know what I do wrong. When I try to color (Wilton icing color) it, it becomes coarse, crumbly and easily breakable. I tried adding more powder sugar or water but this didn’t help. What can I do?

    1. Serdar Yener says:

      I am guessing you are trying to make deep tones by adding large amount of colours. It is sometimes the case that enzymes in the some colours will break the proteins ( gelatine in pastillage ). Add some water and tylose . Using powder colours also good idea. I hope that helps.

      1. Akir Andres says:

        thank you very much you are amazing. I put in some tylose and now it is working again 🙂 it happend also with little amount of colour that it turned crumby but now everything is fine again. thanks alot

  36. Carmen Almeida says:

    Tengo una duda, se que cuando la gelatina se la calienta mucho, pierde su acción, pero usted pide llevarla a punto de ebullición, entonces en este caso que sucede, el estar combinada con glucosa y agua, evita que la gelatina muera.?

  37. Frances King says:

    For the Pastillage Paste can you just half or quarter the recipe ingredients to make small amounts?
    I can’t get the calculator to work.

    1. Serdar Yener says:

      Yes, of course, you can do that. Make sure if you do the small recipe the water is not evaporated while you heating.

  38. amychiu123 says:

    Hi Yener

    I just made twice, it came out very sticky, looked like royal icing. Is it because I used light corn syrup? or because of sheet gelatin, not powder?

    1. Serdar Yener says:

      Light corn syrup is not 42 B that is why it is happened not because of gelatine. Add a bit more icing sugar, it will make it workable.

  39. Carlene Danielek says:

    i have made this recipe 3 times and it never incorporates all of the sugar. It seems very stiff.but workable. What could be the problem?

    1. Serdar Yener says:

      Losing the liquid when you boil the glucose, water, and gelatine. Please place the pot on the scale and top it up the water if it is the case. Any way if you are not happy with the texture add more water till you are happy . That will be no problem.

      1. Carlene Danielek says:

        thank you!

  40. Michael Gray says:

    Hi there. Just made a batch of your PASTILLAGE and was wondering if you can freeze it to use later and how long does it keep for.

    1. Serdar Yener says:

      Hi Michael, yes you can freeze pastillage for a long time, year plus no problem. You have to double pack & air tight in a small amount like 250 g.each.


    Hi i made pastillage 2 time in secend time my pastillage was very bad and i ask question from you and you guide me and i change some material and second time my pastillage is great sory for my bad english thanks mr yener for your attention

    1. Serdar Yener says:

      No problem, I am glad to hear that. My English also not the best. Thanks


    i use modified staarch or normal starch?

    1. Serdar Yener says:

      Normally I dont use starch in pastillage but if you want to, modified or normal starch can be added. Thanks


    hi dear serdar.i made pastilage step by step with your recipe but finaly my pastilage is rough and i sense coarse grained or rough seed with my fingers .i mix powder sugar with starch powder and so seive them thank you

  44. nozkamil says:

    selam bir sorum olacak pudra şekeri icing sugar mi

  45. nozkamil says:

    hello chef yener I am new to all this I what to make the castel topper I tried to make pastillage . the recipe says 70gr water do I measure on the scales , I did try but it was crumbly so I put more water to get a dough I made it in the end but it was drying after 2 minutes I can’t find what I have done wrong (and I think I put 10gr gelatins I can’t remember ) I was very nervous because I was doing something new . and I love your site it is wonderful

    1. Serdar Yener says:

      I would suggest , you try to make larger recipe and keep the remaining pastillage in the fridge (air tight). Small recipes are unpredictable.

  46. Elfenrots says:

    Hello Mr. Yener, Thank you for this recipe. I love working with pastillage and now I can make it myself. I made it once, and it worked very well! Now I want to use your recipe again and I noticed an inconsistency in the definition for the icing sugar mix. Because I can’t get this mix, I add corn starch to pure icing sugar. In the ingredient section, the pop-up for icing sugar mix says there’s about three percent corn starch in the mix. The important notes section says ten percent. I can’t remember what I did last time :-(, can you help me out here? Thank you so much!

    1. Serdar Yener says:

      Hi, all what I would like to say is, it is not really critical how much starch in the icing mix. The starch is there only for making icing sugar does not get lumps. 3 percent or 10 will not cause any significant difference in final pastilage texture. THANK YOU

  47. ddd1951 says:

    Good evening Chef Yener,
    When is the best time to add the gel color to the pastillage while in the mixer or hand knead into it? Thank you

    1. Serdar Yener says:

      Hand knead is much better . You have to make your bulk pastillage always white and mix the colour to smaller portion accordingly. Otherwise, you have to make new batch for each color.Thanks

  48. FATIHA BOURNOT says:

    bonjour chef
    j’aime beaucoup ce que vous faites ,j’adore vos belles idées,merci beaucoup,
    je voulais vous demander est que vous pouvez nous faire la recette de la gumpaste parceque la votre est magnifique.

    1. Serdar Yener says:

      Merci pour tes compliments. Pour la pâte de gomme , je n’ajoute 2 % tylose au glasure royal ou peu moins de fondants .

  49. CHEFBUHLER says:

    So where it is humidity sensitive would I be able to air brush it? Thanks!

  50. laykoon Huang says:

    Help! There are still no instructions for adding the cream of tartar. Do I add it to the icing sugar mixture in the mixing bowl, or to the liquids and gelatin in the pot and bring to a boil? I need the answer quickly !!

    1. Serdar Yener says:

      Into the icing sugar, please . thanks

  51. Yste says:

    hi, how can i add color to pastillage? whisch is better, gel or powder? Thanks

    1. Serdar Yener says:

      Gel colours are easier to mix but deep colours make the pastillage softer. If that happened add more icing sugar.

  52. Cherryse says:

    I am totally confused. I have the gelatin in packet form but they are 1.8g each. Do I use 10 packets?

    1. Cherryse says:

      Well it seemed to come out okay… but how long does it take to dry? We are very humid here, is that going to make a big difference once it IS dry? (I tried the butterfly but the wings drooped. It is raining outside so I figured that was it but am hoping that this doesn’t happen once the butterfly is on my cake!) Could I have used too much gelatin? I guessed at what the amount was to use.

      1. Serdar Yener says:

        Pastillage is very humidity sensitive substance. Air condition room is a necessary environment.

    2. Serdar Yener says:

      1 sheet gelatin leaves IS 1.8 to 2 g.

    3. Cheryl Aggarwal says:

      I followed the recipe exactly and it worked. I find I have to work quicker using this paste than when I’m working with modelling paste. It also dries harder. The only thing missing from the instructions was adding the cream of tarter from the ingrediates which I did add. Also I always use a weighing scale in either metric or imperial measures, I don’t understand accuracy of cups.

      1. Serkan Yener says:

        Hi Cheryl, glad it worked out 🙂
        I have a chat with my dad about the missing instructions for the cream of tartar.
        Yes we always prefer to use grams over anything else as it is the most accurate.

  53. Linda clouseau1@videotron. says:

    Hi, is it possible that there is a mistake in the quantity of icing sugar? In grams it is written 750 grams but when converted to cups the recipe calls for 3 1/2 cups. 1 cup of icing sugar weighs 125 grams so the cup quantity is under 750 grams. I tried the recipe weighing in grams but it was way to dry so I added water.

    1. Serdar Yener says:

      I will check this and let you know.

  54. Naomi Fukuda says:

    Hi Mr Yener. I Just tried to make pastillage and followed all the steps in your recipe but it went wrong. I dont know what happened. When i pour the gelatine mixture in to the mix icing sugar (in my country we call it azúcar impalpable, hope its the same ) and started to mix by haND it never turno in to a dove. It looks like granule. Plis i Need help! Thanks…

    1. Naomi Fukuda says:

      corrections: it never turn in to a dough. it never join and looks like grainy. i hope you can help me. thanks!

      1. Serdar Yener says:

        Hi Naomi I check the (azúcar impalpable) in the net It look a little coarse but I don’t think it is the reason. I recommend you to use leave gelatine and thick glucose syrup ( 42 b) . Try again and let me know the result . Also please read the article How to handle pastillage .Dont give up We will get there.

        1. Naomi Fukuda says:

          Thanks for your support Mr. Yener! Well i tried again! this time i did just half of the recipe and it turn better. I could make the dough but its not so smooth like yours and it cracks. I put it in a bag and keep it in a container in the fridge. I will see it tomorrow how is it. i will not give up 🙂 !!

          1. Serdar Yener says:

            If it is cracking too quick and getting difficult to work with, along the the water been lost . Just add water during kneading , you have happy days.

    2. Sergii Brambila says:

      Maybe too late but…..

      The main reason why you falling with the recipe is the “Azúcar impalpable”, that’s bcs icing sugar and what you call “Azúcar impalpable” aren’t the same ingredients, Azúcar impalpable is a kind of icing sugar that contains a part of corn starch, that amount allows to don’t get wet, you can’t mix Azúcar impalpable into mixtures, actually they will not get combien. I’m not sure about the name in english.

      Try with regular icing sugar (Azúcar glass, Azúcar pulverizada)

  55. Mi-Jin Howarth says:

    Hi..thank you for awesome tutorial always.. I want to make black pastillage .
    I already made white one n keep in air tight container. ive done with other colour pastillage few times.. but not sure about black..
    if I want to super black need to put lots of black food colour n worry about getting soft sticky..so I buy precoloured black fondant.. but not sure with pastillage.
    what is best option for black pastillage?
    I was going to make carriage with black n gold.
    do u recommend just make carriage with dark grey then paint them with black ?

    1. Serdar Yener says:

      Hi Mi-Jin making deep black pastillage is possible without getting sticky and wet by using powder colours or strong gel colours how ever You can also produce your main piece. Let it dry and air brush few layers with black. If you don’t have black powder or gel colour mix blue yellow and red equal and check the tone . The result will be either greenish or reddish. Use opposite colours more to balance.

  56. Mirela Mestrovic says:

    hello Mr.Yener.

    I need 1500grams pastillage but it won`t calculate for me it says that i need be a paid subscribe but i bought 3 turtoials fom you?
    Could you give me the measure for 1500 grams?

    Thank you

    1. Serkan Yener says:

      Hi Mirela, Thank you for your message. We have now made adjustments so that anyone who has made a purchase will have access to the recipe calculator tool (not just subscribers). Please try again and you should be able to use the tool. Hope this helps, thanks 🙂

  57. Linda Carr says:

    I would like to make the pastillage but haven’t because I need it in teaspoon, tablespoon and cup measurements please. I’m looking forward to try the horse and carriage as soon as I can make the pastillage

    1. Serdar Yener says:

      We just resently add the new alternative measurements system to all our recipes . Please check it up in recipes section. Thanks

  58. Yoly Sanez says:

    Hi Chef, Do I have to keep de pastillage in the fridge or room temperature?

    1. Serdar Yener says:

      if you don’t add 202 you have to keep it in the fridge. 10 days in the room temp is okay.

  59. Yoly Sanez says:

    Hi Chef, I would like to know what is the difference between pastillage and gum paste?

    1. Serdar Yener says:

      pastillage contents no fat, that makes the result rigid in short time. It is important to build stronger structures for example a tree can holds birds on it. Gum paste has fat will not dry the same unless keep it days long. Having said that making figurines is easier with gum paste . Gum paste has much longer working time than pastillage. Thanks

  60. Dr Asheena Batra says:

    Thanku Serdar for all this bfull stuff but can u plz share the eggless version of pastilage, fondant n royal icing. plz…..
    Thanku :-))

    1. Serdar Yener says:

      There is no egg in Pastillage . The others i did not finalize yet . Will be shared later . Thanks

      1. Dr Asheena Batra says:

        sorry for wrong question… can i use veg gelatone instead of gelatine?

        1. Serdar Yener says:

          I think vegan gelatine is the closest to normal gelatine . I did not try to make pastillage with that but its look like possible . We can only find out if we try . Let me know the result

    2. aJoy2cre8 says:

      I recently read an article where they explained that you could take the juice out of a can of garbanzo beans, and that liquid has the same structure as egg white and, they say, can be used any way that egg whites are used.

  61. Darling_lin says:

    Chef yener , may I know how long can I keep this ? Just store in room temperature will do ? Hope to heard from u soon <3

    1. Serdar Yener says:

      Hi Sherlin because you don’t use any preservative keep it in a plastic bags and air tight containers in the fridge for few months .Ig you keep in room, in about week you notice mold on surface.

      1. Darling_lin says:

        Thank you so much for the reply chef yener <3

  62. Ana Rijo says:

    Hello Chef,
    The recipe calls for “icing sugar mix”, is this the regular “confectioner’s sugar 10x” we find at the supermarket?
    Aso, can you color pastillage? How?

    1. Serdar Yener says:

      Icing sugar mix is pure icing sugar + 5 percent starch ( use as anti caking)
      you can could pastillage best with gel colours

      1. Ana Rijo says:

        Thank you Chef!!

  63. Wynce Fong says:

    Hi, may I know what is the function of cream of tartar in the pastillage recipe? 1ts means i teaspoon? thank you for reply.

    1. Serdar Yener says:

      It is an acid ,it makes the dough smoother and less grainy, and it’s bleaches it to give it a whiter appearance. you can replace with lemon juice if you want.

  64. Sharon Siriwardena says:

    Chef pls help the Pastilliage is still not going my way.
    it is not warm when I knead it. It is nice and pliable but the moment I roll it into a cylinder shape and allow it to stand up it crinkels like elephant skin. I tried to cut a window on the
    cylinder after it dried out a bit( about 5 minutes ) but it starts to crack
    IF i lay it flat to dry no issues but I loose that cylinder shape because it becomes
    flat on the side I lay it down. What is going on???

  65. Sharon Siriwardena says:

    Chef pls help. I made the Pastilliage.it looked ok but when it dries fir example if I try to make a cylinder shape and get it to stand. It wrinkels up and I see crack marks on the shape.
    why is that? What am I doing wrong? ?

    1. Serdar Yener says:

      What you doing is probably shaping the pastillage while it is still warm. knead it till it is body temp and shape it. Can you tell me more about what is happened.

  66. Stacy Zimring says:

    What brand of solid glucose are you using? I can only find a liquid version. Thank you

    1. Serdar Yener says:

      I am also using liquid glucose the only diffrence is it is more thicker. You can use the one you find. If you think the result is too hard add more icing sugar. Thanks

  67. Sharon Siriwardena says:

    Hi Yener got all the stuff for the Pastilliage recipe. Quick
    question can I just use a scraper and hand mix the Pastilliage mix instead of the mixer?

    1. Serdar Yener says:

      It is quite firm dough . If you don’t have the mixer . use hand but not hand mix.

  68. Lisa Kaatman says:

    Chef Yener,
    Hello from the US! I am a brand new member and very excited to have found you!
    I have a quick question. If I were to use light corn syrup instead of glucose, what would the recipe the recipe be?
    You are a true talent and inspiration. Thank you so much for sharing your talents with the rest of us!
    All the best,

    1. Serdar Yener says:

      Corn syrup will do the same job. You may add a little more icing sugar if you fill it is too soft

  69. Jeyaluxmy Kathiravelu says:

    Hi Chef yener, Can I use liquid glucose for Pastillage? If I can use liquid glucose, please give me alternative measurement. thank you.

    1. Serdar Yener says:

      I am just guessing . 15 % more glucose syrup. 10% less water. Thanks

  70. luciene masironi says:

    Hi,, could you explain the difference between CMC and Tyllose??
    Thank you.

    1. Serdar Yener says:

      CMC :
      Carboxymethyl Cellulose is pretty much the man made cheap version of gum tragacanth and does the same thing but is easier to find.

      Tylose Powder:
      Is the same as CMC but a different chemistry name… I am not a scientist so I don’t really know exactly how they are different but you will often see companies label a packet with both CMC and Tylose at the same time.

  71. Lourdes Figueroa says:

    Hello Chef Yener,
    I was wondering if you had a tutorial in dying the gumpaste different colors and specially deep colors, and how would it affect this recipe if I want to do it deep red color?

    1. Serdar Yener says:

      well ! deep colours you can not get with liquid colours. Either gel colours or powder colours should be used. If you use powder colours you mix the powder with minimum amount of water first. than you mix with gum paste.In a few hours you will sea some spots on the surface .that means colour is not yet dissolved in to the texture. You have to keep the paste till next day and mix again.

  72. Nada Faraj says:

    Dear Yaners
    Thanks for your great art, I make pastillage but the dough I get it not like yours I feel it very hard and not smooth and difficult when I knead it. Thanks

    1. Serdar Yener says:

      Dear Nada
      Please read the post How to handle Pastillage in our site. i am sure this post will answer some of your questions. The most importent thing is how much water you have in the recipe. The amount of water makes the paste smooth and applyable or hard and difficult to work with. Specially for small recipes the amount of water is easily reduced for few reasons 1. too long boiling the gelatine mixture. 2. too often use microwave
      There is 2 main problem to trouble shoot 1.Too hart and difficult to work with / add water and knead 2. Too soft / add icing sugar and knead.. Thank you.

  73. Francine Kotler Elfassy says:

    Hi. I’m not clear on the recipe for pastilliage made without gelatine. In one response you say to add a spoon of CMC (I assume 15 grams?) to royal icing ingredients and in another response you say to add 1 tsp (5 grams?) cream of tartar as well. I might be mixing up 2 different recipes, but would appreciate it if you could clarify this for all of us who prefer not to use gelatine. Thank you.

    1. Serdar Yener says:

      Hi Francine
      Thank you for your question. CMC is not a real substitute for gelatine . First of all we have to understand the difference between Fondant and Pastillage . Fondant contains fat and will never dries 100 percent bone hard. Pastillage has no fat and dries brittle hard. If you take gelatine out and replace with CMC in pastillage recipe I am not sure with result becouse I never tried. But If you ask what can i use instead of pastillage so that dries like pastillage I would say CMC and Royal Icing Mixture 1.5 percent CMC will turn 1:6 Royal icing in to a dough will dries like pastillage but not not act like pastillage . So If I say spoon or tsp this will make the dough softer or harder. It is all depends what you going to do with that. Don’t forget every dough or every paste has variations of softer or harder condition to achieve different things. So 15g CMC 140g egg white 860g Icing sugar mix should clarify the clouds.

  74. Sonia Quintarelli says:

    Good afternoon Chef Yener, would I be able to turn this recipe into rolled fondant by adding glycerin and shortening? if so, how should I adjust your recipe. Or will you be uploading one in the near future.

    Thank you so much in advance.

    1. Serdar Yener says:

      yes you can add shortening and glycerin in to pastillage to achieve a kind of fondant but also CMC taylose is needed. you just have to trail and error. I am working on one fondant recipe without marshmallow or gelatine , not yet perfected yes will be uploaded.

  75. Sonia Quintarelli says:

    Good afternoon Chef Yener, would I be able to turn this recipe into rolled fondant by adding glycerin and shortning? if so, how should I adjust your recipe. Or will you be uploading one in the near future (very near 🙂 )

    Thank you so much in advance.

  76. KYRKI says:

    Hi chefs.
    I whould like to ask you. I made the pastillage resipe a few times. Some times thought following the same steps my pastillage comes out more like gumpaste to touch and it doesnt harden. Have you any idea why this happens?

    1. Serdar Yener says:

      Hi Kyrki
      Did you replace any ingredients with something else. Please give me more detail info to diagnose your problem.

      1. KYRKI says:

        Hello chef and sorry for the late response. I did not replace anything from your original recipe. Every time i make the same steps. I saw a post in the tips and tricks section

        elaine grant 1 month ago
        I made the pastillage first time and it was great. However, I have just made it again, and it is sticky and spongy- can I save it??

        Serdar Yener 1 month ago
        yes . what is happened , you whip too much and add too much air in to it . it turns to a mush mellow. Dont worry just wrap and keep in air tight container in the fridge . when you start using you going to heat in microwave and knead it . it will back to normal condition. thanks”

        It seems that i have the same problem but heating and re kneading it does not help.
        I even tried to do it by hand so i don’t have to much air in it but it didn’t help either.
        I made the toadstool and so many other projects with pastillage but now i can’t make it right.
        Please help me

        Thank you in advance.

        1. Serdar Yener says:

          hi Kyrki I am dying to help you but I am confused. Please Don’t worry about Elaine’s problem explain exactly what kind of ingredients you using what kind of gelatine etc. Take a few photo of that texture you don’t like and send me . After all these is only two problem with pastillage TOO SOFT add icing sugar , TOO HARD add water.. That is what I do nothing else.. Hear from you

  77. Victoria Coyle says:

    Hi Chef!
    I made the above recipe by hand as I didn’t have the correct attachment for my mixer.
    the result is quite lumpy. How can I make it smooth?
    Thanks in advance

    1. Serdar Yener says:

      Okay hear is the solution. Probably the gelatine solution was not hot enough. even the dough is lumpy. Just place in microwave and heat till all get really soft and keep mixing on the table till smooth. start with wood spoon first and get your hand in after little cool down. Store it in plastic bag

  78. elaine grant says:

    Would the measurements in grams be the same in millitres???

    1. Serdar Yener says:

      exactly same for water and very little difference in other liquid ingredients. But the answer is NO for non liquid ingredients like flour sugar etc. Thanks.

  79. jodi morgan says:

    Hey chef!

    I can’t find icing mix in the UK so was wondering if you have the sugar/starch ratio? And what type of starch is best?

    Thanks x

    1. Serdar Yener says:

      just use 5 percent corn starch in pure icing sugar . sifting is necessary. Thanks

  80. Carmel says:

    So light corn syrup can be substituted for glucose for those of us in the US???? and if so, please correct me if I am wrong…30 g is roughly 2 Tbs or 1 oz?

    1. Serdar Yener says:

      Yes you are right. But light corn syrup is softer . I recommend little more syrup and little less water.

  81. Raja Kayani says:

    Hi yener, I am a Muslim and live in UK, I can’t use animal gelatin. Can I use Agar Agar in this recipe and how?. Thanks

    1. Serdar Yener says:

      you can not use agar agar . please search for beef gelatine. Thanks

      1. Raja Kayani says:

        Thank you very much for reply. Actually I couldn’t find any HALAL Beef gelatin in UK. Thanks again for quick reply.

        1. Serdar Yener says:

          if you add a spoon of tylose (CMC) to royal icing ( 100 egg white + 600 icing sugar) you will get a paste similar to pastillage and drys very hard

          1. Raja Kayani says:

            Thanks for the recip. I will try that..

  82. Zareena Molla says:

    please can you do the recipes in cups measurements

  83. rajan kumar says:

    Hi chef, will u please advice me to make gum paste wirhout gelatine. Is there any other substitute of gelatine in pastiliage receipe? Please suggest

    1. Serdar Yener says:

      100g egg white
      600g icing sugar
      1 ts cream of tartar
      15g CMC ( tylose)

      1. Raja Kayani says:

        Thanks for recipe. I will try that..

      2. Deepika Bhawar says:

        Hi chef….
        Can i use agar agar powder instead of gelatin to make it vegan

  84. Grisel Borgos says:

    Hi chef Yener. I want to ask you on the pastillage recipe when you say to use firm approximately 43BE. What is 43BE? I want to make the paste for this week and I don’t know what it means. Thank you.

    1. Serkan Yener says:

      Hi Grisel, thanks for your question.
      BE is short for Baumé which is a density measurement in degrees. Plain water is 0°Bé. As soon as you add sugar or other substances, BE will increase . 43BE is very thick glucose and pours with very slow motion. Having said that, less runny glucose (less than 43BE) will have a similar resulting pastillage. Using a glucose that is less than 43BE will just result in a softer pastillage and this may be easier to work with for beginners. Corn syrup is a softer glucose which can be found in supermarkets and can be used for this recipe. Hope this helps! Thanks

  85. Lisa Swan says:

    Good Evening Mr. Yener,
    Is there a way or option to be able to print out the recipe?

    1. Serkan Yener says:

      Hi Lisa,
      Unfortunately there isn’t any special way to do this. The only way would be to use your browsers print button. In future we may implement a special print function. Thanks!

    2. Bonnie says:

      just copy It & paste it to a letter & email it to yourself.

  86. Norma Deleon says:

    Can you please do the pastillage in cups and ounces

    1. Serkan Yener says:

      Hi Norma, yes, I have plans on implementing conversion options for all recipes. I will get around to this as soon as I get a chance. In the mean time, please try to use googles unit converter. Just google ‘grams to ounces’. Thanks

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