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If you\’ve never used them before, you probably couldn\’t tell fondant from gum paste. Both are used to make all kinds of cake decorations, but there are times when one is more appropriate than the other.

Fondant creates a beautiful, porcelain-like finish to cakes. Basic rolled white fondant is made of unflavored gelatin, water, glycerine, and liquid glucose. A fondant covered cake does not need refrigeration and it will help to preserve the cake. If you are using a filling that does require refrigeration, you\’re better off covering your cake in buttercream. Flavor wise, fondant is very sweet and chewy. For a better tasting fondant, you can make marshmallow fondant. The flavor resembles cotton candy and the chocolate version is like tootsie rolls. It\’s inexpensive to make your own at home, but you can purchase it if that\’s more convenient for you. Fondant and gum paste can be shaded any color you desire with paste food coloring. The liquid food coloring you buy at the grocery store will make them sticky and the color is not intense enough to achieve deep shades. Black fondant should be made with chocolate fondant, as you start out much closer to the desired shade. You can get very artistic with the colors, introducing luster dusts to accent or highlight your designs. You can even paint with luster dust by combining it with either vodka, lemon extract or almond extract. These three liquids evaporate quickly so you don\’t make a sticky mess.

There are so many different fondant cutters and silicone molds available to create flowers, leaves, lace appliqus, etc. The designs are simply attached to the cake with a little water. You can create an elegant drape on a cake simply by laying a section of fondant over skewers to create folds, then attaching it to the cake with a dab of water. You can paint the fondant or spray it with an airbrush. The possibilities are endless.

Fondant can also be used to cover the cake board. Impression mats can be pressed into the fondant to create beautiful patterns, both on the cake board and the cake. Fondant can be shaped into some decorations. It\’s best used for flat designs or making things like bows, which don\’t require too much flexibility. Gum paste is much easier to use for making flowers and figures because it is softer and more pliable. Gum paste is edible but it dries very hard, making it more suitable for saving a creation as a memory of a special occasion.

The recipes for gum paste are similar, but the main ingredient in gum paste which gives it a softer texture is gum tagananth. You can make a recipe at home using this ingredient or by purchasing gum paste mix found in most craft stores. It needs to be stored completely protected from air so it doesn\’t dry out. Wrap well in plastic wrap and place in an airtight container. You can use the gum paste for 2 weeks after it\’s made.

After kneading either one, they are rolled out on a clean surface dusted with cornflower. The rolling pin should be dusted, too. Add additional cornflower if there is any stickiness. For creating smaller designs, the mini rolling pin that comes with rings is a great tool. The rings allow you to roll the mixture out to a certain thickness without guessing. Once you get the hang of working with fondant and gum paste, you are only limited by your imagination.

Theresa Happe is a baker, cake decorator and author of Cake Decorating Corner, where you will find hundreds of cake decorating ideas

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