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.

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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.

Ingredients

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.
Note: The Recipe Calculator Tool will only work for subscribers.


Weight Per Unit: 850
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 750 26.4 ounces 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 2.5 ounces Water Cold
C 18 0.6 ounce 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 1.1 ounce 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.

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Method
STEP ACTION DETAIL CONDITION
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.
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116 Comments

  • 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.?

  • 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.
    Thanks

  • 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?

  • 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?

  • 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.

    • Serdar Yener

      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

  • i use modified staarch or normal starch?

  • 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

  • selam bir sorum olacak pudra şekeri icing sugar mi

  • 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

  • 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!

    • Serdar Yener

      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

  • 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

    • Serdar Yener

      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

  • 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.
    merci

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

  • 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 !!

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

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

    • 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.

    • Serdar Yener

      1 sheet gelatin leaves IS 1.8 to 2 g.

    • 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.

      • 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.

  • 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.

  • 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…

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

      • Serdar Yener

        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.

        • 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 🙂 !!

          • Serdar Yener

            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.

  • 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 ?

    • Serdar Yener

      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.

  • 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

    • 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 🙂

  • 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

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

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

    • Serdar Yener

      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

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

  • 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
    Regards,SHERLIN

  • 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?
    Thanks!

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

    • Serdar Yener

      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.

  • 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???

  • 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? ?

    • Serdar Yener

      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.

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

    • Serdar Yener

      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

  • 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?

  • 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,
    Lisa

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

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

    • Serdar Yener

      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.

  • 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?

    • Serdar Yener

      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.

  • 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

    • Serdar Yener

      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.

  • 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.

    • Serdar Yener

      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.

  • 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.

    • Serdar Yener

      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.

  • 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.

  • 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?
    Ioannis

    • Serdar Yener

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

      • 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.

        • Serdar Yener

          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

  • 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

    • Serdar Yener

      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

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

    • Serdar Yener

      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.

  • 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

  • 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?

  • 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

  • please can you do the recipes in cups measurements

  • 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

  • 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.

    • 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

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

  • Can you please do the pastillage in cups and ounces

    • 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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