[Sca-cooks] Re: Cake Class

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Elise Fleming:
>Selene is correct.  Royal icing flowers, while eventually hard like
>gum paste, aren't the same thing.  Fondant is like gum paste.  An
>observation of mine:  Fondant, pastillage, gum paste, Mexican gum
>paste all seem to be basically the same thing.  There are variations
>in some of the ingredients, such as an added fat.  But generally,
>one can form objects by hand, with cutting tools, or in molds, from
>any of those.

I take it you're referring to the somewhat less shiny, rolled fondant
paste, and not true fondant, which is kind of an opaque, thick syrup
that you pour while warm...

Adamantius