DIFFERENCE BETWEEN FONDANT AND PASTILLAJE

What is the Difference between  Fondant  and  Pastillaje  ?  A very common question I posed followers and then a try to Clarify.

For years, in Colombia before venturing Into This sweet art and beyond, the word "frosting" topped all naming Referring to masses to decorate cakes.  Cover type pastillaje spoke to differentiate mere frosting used to make cake decorations.

Especially Latinos, as Whether Consumers, clients or suppliers, we are accustomed to use bad for all the term "frosting".

When i came to this country (USA), I Learned to name the covers cakes as "fondant" and frosting as "gum paste."  I Learned to handle for many applications fondant and put aside the frosting.  The fondant is available as Industrial market good and noble just That Serves as cover or as adding a little frosting CMC.

Fondant what?

Fondant  is the generic With Which l @ s @ s Bakeries named any cover cakes.

Fondant  means "melts" and Refers to the physical property That Manages to melt in the mouth.

The fondant itself, is a basic setup Also called fondant for pouring liquid or fondant (Poured Fondant).

Preparing Fondant?

Fondant Fondant or pour liquid
is Widely used in confectionery to cover cakes, petit fours, cakes, biscuits, sweets in General and for fillings.  It is prepared with water, glucose and sugar.  First a syrup with water and sugar, soft ball About to Poured into cold be a work surface and Quickly with a spatula or scraper and whitens Until It Becomes a soft dough is made.  It is saved and used must be heated in a double boiler or microwave.

Fondant to Extend  
The fondant to extend (rolled fondant) is made ​​Basically With unflavored gelatin  ,  glucose  ,  glycerin  ,  hydrogenated vegetable fat and powdered sugar.  With These ingredients, the household level we can Achieve a good ground to cover cakes.  If you need more elasticity is added CMC.

Industrially the fondant is made of more technical way and other ingredients are added That Improve Their quality, and preservatives That allow it to keep longer in good condition.

Other names That are Given to extend the fondant are:  
American Fondant  
Fondant Icing  
Extended Fondant  
Fondant Extended Cold  
Rolled Fondant  
Fondant Elastic  
Elastic Mass  
Laminated Pasta  
Pasta American  
Pastillaje Fondant  
cakes for Pastillaje

With These names covers Known for cakes but could only call "covered" in a simple and short.

. There are many variations of the recipe for fondant to extend, Which are made ​​using the same ingredients in different proportions, Replacing or adding some other ingredients to Improve texture and flavor  Among the best Known They are:

Laminated cover  Suede Cover  Cover Australian  Satin cover  fondant Marshmallows, Clouds, sponges, Candy  Fondant Honey