Sugar Paste Buying Guide

First of all, what is sugar paste?

It is a paste, coloured or not, made from sugar, glucose syrup, water, oil (vegetable or palm) mainly. It also contains additives, preservatives and flavourings which differ according to the brand. The recipe may vary according to the manufacturer and the country.

It is mainly used in cake design to make wonderful decorations on cakes.

For the history lesson, in France the first traces of the use of sugar paste date back to the Middle Ages around the 17th century. At that time, it was used to create flowers or beautiful structures to be displayed on the tables of the rich. It was abandoned two centuries later, only to be taken up again by Anglo-Saxon confectioners. And much later it will return to France.

Nowadays, sugar paste can be used to make truly artistic creations!

SUMMARY

1. There are several types of sugar paste

Covering sugar paste: To cover the cake entirely or partially. It must have a supple texture for malleability, a good elasticity so that it does not crack or split during the break, but also a certain firmness so that it does not take on flaws (fingerprints, small creases) too easily. It can also be used to make decorative elements with a cookie cutter for example.
Modelling paste (gumpaste): For modelling characters, objects and flowers that will enhance your cake. It is also very useful for small ornaments made with silicone moulds. It is enriched with tylose or CMC, a food additive that will make the dough firmer and harder. The modelling will need time to dry (24 to 48 hours minimum) to be completely hardened. Be careful, a humid climate can prolong the drying time, on the contrary a hot and dry climate will decrease it.
Flower paste: This is a modelling paste specially designed to make flowers or any other floral decoration. You can roll it out as thinly as a sheet of paper for a more realistic result.
Coloured sugar paste: paste to which gel or paste colouring is added (you can also colour it yourself) to obtain the desired colour.
Sugar paste on a roll: Pre-decorated or not, ready to use, since to make your work easier, this paste is spread out evenly beforehand. All you have to do is place it on your cake or, if you wish, make shapes using the cookie cutters for example.
Flavoured sugar paste: sugar paste to which a flavouring has been added, chocolate, lemon, etc.
Tropical sugar paste: As the name suggests, it is a paste made for tropical climates. It is resistant to heat and humidity. It is perfect for thermal shock, refrigeration and the heat of summer or hot countries.

To help you choose the perfect sugar paste for you according to your use, the climate in which you are, the decoration you want to make, Planète gâteau has created this buying AND using guide. Sugar paste will no longer hold any secrets for you.

2. First of all, here are some basic tips when using sugar paste:

Storage of sugar paste:Your sugar paste, in its airtight packaging, must be stored away from light and humidity. Sugar paste cannot be frozen. Once you have opened the packaging, you can store the excess by wrapping it in cling film and sealing it in an airtight box. This way, your leftover sugar paste will not dry out and can be used again.
Colouring the sugar paste:it is very important, if you wish to colour your own sugar paste, to use a gel or paste colouring agent, so as not to alter the texture. If you use a liquid dye, your sugar paste will become too soft and it will be difficult to work with. Once the dye has been incorporated, leave it to rest for an hour or so to allow the pigment to set properly, and remix before use. Colouring is a good alternative when you want a particular colour that does not exist in the range of the product you wish to buy. As we will see later, Planète gâteau offers a wide range of colours to facilitate this step. It should be noted that dark colours are the most difficult to obtain without altering the texture. It is advisable to use already coloured doughs for black, red, brown, blue and generally speaking, dark colours. Pre-coloured pastes are a great time saver. Please note that these colours may rub off on the skin when you knead the dark coloured pastes. You can use gloves (as well as when using dyes). Don't worry, the colour will come off when you wash your hands.
Turning sugar paste into modelling paste:It's very simple! Add a teaspoon of CMC-Tylose to your sugar paste. Knead so that your powder is well incorporated, then leave it to rest for two hours, well packed to avoid drying out your paste. Before using it, knead it again to make it more flexible. You can now create your own modelling! Roll out your sugarpaste into a circle that is larger than the size of your cake, this will prevent the edges from cracking as you pull on them to stretch them when covering. If your sugar paste is a little dry, work it with a little crisco or other vegetable fat. If it is a little sticky (often due to the heat), sprinkle your work surface with icing sugar or cornstarch. Be careful not to use too much sugar, as this will alter the texture of the dough and make it too dry. If your sugar paste is too hard to work with because it is very cold or very firm, this is especially true of tropical sugar pastes. You can heat it up for a few seconds in the microwave. This will allow you to soften it and it will be easier to work with. Be careful, however, to keep a minimum of firmness, as your sugar paste will be difficult to work with if it is too soft and, above all, it will become sticky. Some sugar doughs are not fans of being microwaved. We will mention this when describing them. Five to ten seconds are enough for 500g of dough. It will soften slightly without becoming sticky or dry afterwards.

Do not put the modelling clay in the microwave, as this will dry it out.

As a general rule, the softer sugar pastes are best worked in a cool place (max 20 degrees), and the firmer (tropical) ones at room temperature (not less than 20 degrees). This rule will make your work easier.

Another important thing to know about working with sugarpaste is that not everyone has the same body temperature. Some people will always have cold hands, others will have warm and sweaty hands. And you can imagine what will happen next... these people will find it easier to get the sugar paste to stick to their fingers. If you have hot and sweaty hands, work in a cool environment (below 20 degrees). Find the right temperature to avoid this inconvenience and don't knead your dough too much.

3. Myth busting

We would now like to dispel some myths about sugarpaste.

The first one: Sugar paste is not good. First of all, we all have different tastes, everyone is free to like it or not. Some people love it, even if we agree that this is not the majority. Children are often fond of it too. If you spread your sugar paste thinly enough it will be more pleasant and less disgusting. Think also of flavoured sugar paste for the more difficult ones.
The second: I can't put my cake covered in sugar paste in the fridge. This is FALSE! There are sugar pastes specially designed to withstand heat and humidity (the ideal if you can is to have a ventilated fridge, but this is by no means compulsory). Therefore, prefer tropical sugar pastes. As an aside, a cake covered with non-tropical sugar paste, especially when it comes out of your fridge, will ooze, it is said to sweat. This is quite normal, it comes from the thermal shock between the temperature of your room and that of your fridge. This is simply condensation. Let it dry for thirty minutes to an hour (sometimes more for some). Tropical sugarpastes sweat very little or not at all.
Last myth: Another myth we have heard before is that you can't work with icing sugar, again this is FALSE. On the contrary, icing sugar is very useful to prevent the sugar paste from sticking to the work surface if it tends to be a bit sticky. You just need to measure it out. Sprinkle icing sugar lightly on your work surface and spread it out so that you have a thin film of icing sugar. Indeed, if you fill your dough with icing sugar, it will become dry and may crack. If this happens, add a little crisco to soften it.

What is crisco?

It is an American brand of vegetable fat, used mainly to soften the sugar paste and to help erase small cracks or defects.

Now that we have seen the different types of sugar paste and their uses, we will present and analyse each brand according to their properties and the most important criteria to help you choose the ones that will suit you best. Each sugar paste has its own qualities, some are similar. After reading this guide you will have all the information you need to find YOUR cake design allies.

Let's take a look at the most important criteria:

The texture smooth, silky, soft, satiny	Flexibility for a crack-free cover	Firmness for a sugar paste that will not take flaws too easily (such as fingerprints for example) and for making small die-cut elements or finishes such as strips and other decorative elements
The elasticity which will allow you to spread your dough thinly without tearing	Taste	Tropical properties to resist heat and humidity
The colour range	The brilliance of white	Diet halal, kosher, vegetarian, gluten free etc...
Packaging	Value for money	Weaknesses that will help you decide!

4. Covering sugar pastes

The cake planet

When you open the package, you will surely find it very firm. And this is one of its greatest assets. Thanks to this texture, the Planète gâteau sugar paste will not easily take on flaws such as fingerprints or small creases.

You will have to knead it well until you obtain a smooth and homogeneous texture. Your sugar dough will be more supple but will remain firm.

You can spread it thinly without it cracking or tearing with a light touch of icing sugar.

The Planète gâteau sugar paste has a smooth and silky texture that will leave you with a perfect and flawless finish, and also beautiful right angles!

Ideally, work at a room temperature of 18 to 20 degrees. It can be stored in the refrigerator, but may tend to ooze. Just let it dry for 30 minutes to an hour.

The Planète gâteau sugar paste is perfect for covering, but also for details and small decorative elements thanks to its firmness. You can use it for cookie cutters, even very thin ones, by sprinkling it lightly with icing sugar or cornstarch, it will not stick and will keep its shape. You can also use it in silicone moulds.

If you want to colour it, use a paste or gel dye.

It can be made into modelling clay by adding CMC.

This very fine powder without taste or smell will give it the ideal texture to create your modelling.

Its white is brilliant! As its name suggests, it is an intense white.

The Planète gâteau sugar paste has a wide range of 18 bright and vivid colours. Their brilliance remains intense even after several uses.

The packaging is also a plus! The colours and the intense white are available in 250g loaves.

You will find the intense white in 1kg loaves, and in 5 and 10kg buckets. This airtight bucket will be very practical for a good conservation.

With a delicious vanilla flavour, Planète gâteau sugar paste is light and pleasant to the palate.

It is certified halal and kosher. It is gluten-free and suitable for vegetarians. It is one of the only ones without palm oil!

Its price/performance ratio is unbeatable.

Weaknesses: It is difficult to work with and to spread because of its firmness when covering. It does not have great elasticity compared to Smartflex for example.

The Renshaw extra

Its greatest asset: its incredible flexibility!

Renshaw extra sugar paste is incredibly soft, making it really malleable, easy and quick to work with, knead and spread. This is a great advantage for cake covers. With Renshaw extra you can achieve beautiful right angles quickly and easily, and a silky smooth finish.

Forget about putting it in the microwave, to avoid ending up with a sugar paste that is too soft. I would also advise you to work in a cool environment below 20 degrees (ideally around 16 to 20 degrees). This will allow your sugar paste to keep a certain firmness to avoid small defects as much as possible. Do not hesitate to work with a little icing sugar. Once you have mastered Renshaw extra sugar paste, it will be a great ally for you!

Renshaw extra has a very good elasticity, you can spread it thinly, but due to its extreme softness you should prefer a coverage of 2 to 3 mm to avoid imperfections. It can easily pick up fingerprints if spread too thinly.

It is not tropical but has similar properties. It is resistant to heat and humidity, as well as to the thermal shock of being placed in the refrigerator.

If you work with it in optimal conditions, you will be sure to adopt it!

You will be delighted by its delicate vanilla taste.

Renshaw Extra White Sugar Paste is a bright white sugar paste that comes in 250g, 1kg, 2.5kg and 10kg loaves. It is also available in a 1kg container with a nice marshmallow and lemon flavour. You will find it in red and black in 1kg loaves.

This sugar paste is certified kosher, suitable for vegetarian diets and gluten-free. It is also titanium dioxide free.

An excellent price/quality ratio for this sugar paste.

Its biggest weakness: as you will have understood, Renshaw extra sugar paste is so flexible that it will easily take on flaws and imperfections. We recommend it for experienced people who have a good command of covering.

The Renshaw "Roll it

Renshaw PRO sugar paste becomes Renshaw "Roll it "!

You will also find it under the name "fondant icing" in English-speaking countries.

If you knew the old renshaw pro recipe, forget everything you knew about it! Renshaw has modified its recipe and presents us with a sugar paste that is very supple while keeping its firmness. It doesn't stick to your fingers, you won't get any colour residue on your hands when you knead it.

Roll it" sugar paste is one of the most malleable and flexible sugar pastes, so it is best to work with it in a room between 18 and 20 degrees for an optimal result.

When you open the packet, this sugar paste is already very soft, but you will have to knead it for a few moments to obtain a perfectly smooth paste.

You can roll it out thinly without it cracking or tearing. The "Roll it" will give you a smooth and silky finish, soft to the touch and without defects. If a small finger or nail mark appears due to clumsiness, don't worry, it will be easily erased.

Thanks to its bright white colour, you will get a perfectly finished cover!

Roll it" is really pleasant to work with and to taste, with its delicate vanilla flavour. This sugar paste is light and not very sweet.

Its range of colours will satisfy all your desires with no less than 24 colours available in 250g loaves.

You will also find Renshaw's white "Roll it" sugar paste packaged in 1kg loaves.

Renshaw has created small packs of sugarpaste in themed colours: pink gradient, blue gradient, Halloween colours, pastel colours, primary colours. Very handy for having small quantities of different and specific colours.

This product is certified halal, kosher and wheat gluten free. It is suitable for vegetarians. Beware of allergic persons, it may contain traces of nuts.

We are here again at a very good price/quality ratio

Weaknesses: Renshaw "Roll it" is firmer than Renshaw Extra but is still very flexible and can take small imperfections less than the Extra. It does not have as much elasticity as its sister product, so it should not be stretched too much when covering.

The Funcakes

Funcakes sugar paste has a very silky, smooth, extra soft texture, very pleasant to the touch! It is very supple and malleable, very easy to work with.

This sugar paste is best worked at room temperature, ideally 20 degrees. You will need to knead it well until you have a smooth, homogenous paste. If the dough is cracked on the edges of your circle, take it back and knead it until it is completely smooth. This is the most important step in obtaining a perfectly smooth and crack-free cover.

With good elasticity once the ideal texture has been reached, Funcakes sugar paste can be rolled out thinly with a touch of icing sugar, a very thin film so that it does not dry out. It will not stick to your fingers or the work surface.

Also note that Funcakes is not a big fan of heat. Do not exceed 22 degrees in your room or it may become slightly sticky. It also does not do well in the refrigerator. The heat shock will make it ooze and it will take a long time to dry.

With Funcakes sugarpaste you will obtain a soft, satin finish with a brilliant white colour when used in the right conditions.

Blemishes can easily be removed with a hair straightener or by gently rubbing with your fingers.

This sugar paste is firm enough to make small elements.

You can add CMC Tylose, a powder that will help to harden it into a modelling paste.

You can also colour it as you wish with a paste or gel dye, but not liquid dye so as not to alter the texture.

Funcakes has a huge palette of 29 colours!

This sugar paste has a delicate vanilla flavour, but is also available in a variety of flavours such as marshmallow, chocolate, salted caramel or strawberry.

For packaging, you can buy Funcakes sugar paste in 250g, 1kg and even in 12.5kg boxes for the white colour.

This affordable sugarpaste is certified Kosher-D (Halavi- trace of milk), Halal, wheat gluten free and suitable for a vegetarian diet.

Its weaknesses: it tends to crack if you don't knead it enough. And it can't stand heat or being put in the fridge, it oozes a lot.

The POP of MODECOR

POP sugar paste of MODECOR has an incredible silky texture! It will leave you with a perfectly smooth and incomparably soft finish. After opening the packet, knead it until you obtain a nice smooth and supple texture. It is very pleasant to work with because of its texture.

POP sugar paste combines softness and firmness for a perfect, silky, flawless coverage. The firmer your sugar paste is, the fewer defects you will have, such as small creases or fingerprints. And they are easily erased with this sugar paste by rubbing lightly with a smoothing tool or your finger.

You will obtain perfect right angles.

POP has a very high elasticity and can therefore be spread very thinly without cracking or tearing.

It is also perfect for any other decorative element thanks to its firmness. POP sugar paste can be used for decorations in cookie cutters or silicone moulds, such as ornaments without deforming.

Beware, she is not a big fan of the microwave. If overheated, it will become sticky. Aim for a temperature of about 20 degrees where you use this sugar paste. And if you really find it too firm or too hard to work with, a short passage of maximum 5 seconds for 500g of sugar paste. It doesn't like to be put in the fridge either.

The POP sugar paste has a delicious caramel taste. You can taste it immediately when you open the packet, it's very pleasant.

Its white is brilliant, one of the most beautiful! You can colour it with paste or gel colouring, or turn it into modelling clay by adding CMC.

With a range of 12 colours, the POP is available in 250g bars for all colours including white and 1Kg for white.

This is a very good value for money.

Weaknesses: It can be hard to work with for covering as it remains quite firm. It is more sensitive to heat and humidity than others, such as Funcakes.

5. TROPICAL COVER SUGAR PASTES

The Smartflex Velvet

The greatest quality of this tropical Smartflex sugar paste is its incredible elasticity! It can be rolled out extremely thinly while maintaining a good opacity. You will be able to cover your cake with a smaller quantity than with other sugar pastes.

It will also withstand the covering of a tall cake. Smartflex does not crack or tear.

Once your cake is covered, it will keep a smooth and silky feel.

Smartflex sugar paste does not easily take on flaws due to its firmness and if there are any you can easily rub them out with a smoother or with your finger by rubbing gently.

When you open the packet, the Smartflex has a very firm texture, you will need to knead it well to make it supple again, if this is a bit difficult, separate it into small parts which you will knead one by one and then put together once it has softened. A second, quicker option is to put it in the microwave: 5 seconds for 250g is more than enough. For a larger quantity, put it in the microwave in 5 second increments and stop as soon as it softens.

If your sugar paste is stored in a cold room, let it come to room temperature before mixing it. Keep in mind that this is a tropical sugar paste and is best worked at at least 20 degrees. If you are working at lower temperatures, warm it up for a few seconds and spread it quickly.

The firmness of Smartflex Velvet makes it an advantage when it comes to shaping small parts. It is even suitable for making ornaments with silicone moulds.

Smartflex sugarpaste is perfect to withstand high temperatures but also humidity. You can store your cake in the refrigerator.

You will enjoy its delicious vanilla taste.

It does not contain titanium dioxide and is gluten-free and lactose-free.

For the packaging, you will find it in 250g to 1kg loaves in an opaque packaging thus protected from the light. It is also available in 7 or 10kg buckets for the white colour.

For those who don't like the taste of sugar paste, there are white chocolate and almond flavoured sugar paste.

Smartflex Velvet sugarpaste has a nice range of 11 pastel and bright colours.

It has a very good price/quality ratio.

Its weakness: when the packet is opened, it is hard to knead and can be difficult to spread because of its firmness.

The Saracino

Saracino sugar paste is very firm when you open the packet, but will become soft again once it has been well kneaded. A light blast in the microwave will make this step easier. This is a tropical sugar paste, so it is best to work with it in a room at least 20 degrees Celsius to get the most out of its malleability.

It remains very soft after kneading for optimal workability. When you knead it, you will feel a slightly grainy texture, which will fade as the blanket is smoothed.

It has the particularity of being very elastic. It is surprisingly elastic when you spread it out, as it has a slight shrinking movement. This can also be felt in the texture in the mouth. In terms of elasticity and flexibility, this sugar paste is just behind its Smartflex colleague! It can be rolled out very thinly, it does not crack or tear. Small flaws can be smoothed out very well. We advise you to spread it with a little icing sugar.

Once your cake is covered, the Saracino will leave a smooth, satin finish with a beautiful white colour.

Saracino sugar paste is very resistant to tropical climates, high temperatures and refrigeration.

The white colour is packaged in 1 kg and 5 kg buckets. Very practical for storage. You will also find blue, black and red in 500g loaves.

It may contain traces of cereals, soya and milk. It is certified kosher.

Its weaknesses: when you open the packet it is difficult to knead. Its price is high compared to other sugar pastes and will not suit all budgets. Its texture in the mouth is a bit peculiar, similar to that of chewing gum due to its elasticity.

Pastkolor new on Planet Cake

This tropical sugar paste has a delicate lemon taste. Its texture in the mouth is a little different from the others due to its wheat flour content.

Pastkolor sugar paste is perfect for tropical climates as it is heat and humidity resistant. If you want to keep your cake in the fridge, this is the product for you!

When opened, it is a very firm sugar paste like most tropical sugar pastes. When well kneaded, you will have a very pleasant paste to work with, with a good flexibility while keeping its firmness. If you find it too hard to knead, you can put it in the microwave for a few seconds, just to soften it a little. Ideally, work it at 20 degrees or above. Below this temperature it will be a bit hard.

Spread your Pastkolor sugar paste on a work surface lightly dusted with icing sugar.

Thanks to its firm texture, it does not easily pick up small marks or flaws, which will be erased very easily.

With its extra elasticity, you can spread it thinly without it cracking or tearing. With Pastkolor, you will get a silky smooth texture for your blanket with the added bonus of an immaculate white.

It is also very suitable for small elements or ornaments. You can use it in silicone moulds with a little icing sugar or with cookie cutters.

Pastkolor sugar paste is available in 250g loaves for its 12 colours and you can find the white in 1kg.

It is suitable for vegetarians and vegans.

This is good value for money.

Its weaknesses: it is difficult to knead out of the packet and will be hard to spread below 20 degrees. Its texture in the mouth is very particular due to its wheat flour content.

The Sweetkolor, a new favourite at Planète gâteau!

Saracino sugar paste is very firm when you open the packet, but will become soft again once it has been well kneaded. A light blast in the microwave will make this step easier. It is a tropical sugar paste, so it is best to work with it in a room at least 20 degrees Celsius to get the most out of its malleability.

It remains very soft after kneading for optimal workability. When you knead it, you will feel a slightly grainy texture, which will fade as the blanket is smoothed.

Once your cake is covered, the Saracino will leave a smooth, satiny cover with a beautiful white colour.

Saracino sugar paste is very resistant to tropical climates, high temperatures and refrigeration.

The white colour is packaged in 1 kg and 5 kg buckets. Very practical for storage. You will also find blue, black and red in 500g loaves.

It may contain traces of cereals, soya and milk. It is certified kosher.

La MassaTicino

With its pleasant vanilla flavour, MassaTicino is a premium tropical sugar paste. It is not affected by heat or humidity. You can store your cake in the refrigerator without any worries.

As a rule, tropical sugarpastes are very firm and more difficult to work with, but this is not the case with this one, like its colleague Sweetkolor, it is incredibly supple and malleable while still keeping its firmness.

You won't need to knead it much so it will be extremely easy to work with even in a cooler place.

The Massa Ticino should ideally be worked around 20 degrees so as not to make it too soft.

Lightly dust your work surface with icing sugar and you will be able to roll out your sugar paste thinly thanks to its incredible elasticity without it cracking or tearing.

Your cake will be sublimated by its soft and satiny texture. You can easily erase small imperfections with the straightener or by rubbing gently with your finger.

Massa Ticino sugar paste is also very good for making small decorative elements with a cookie cutter for example.

This sugar paste is white as snow!

You can colour it with paste or gel dye, and turn it into modelling clay by adding CMC.

For the Massa Ticino, you will find a range of 10 colours, the main ones, in 250g loaves. The white, red and black are available in 1kg loaves and finally you can have the white in a 7kg bucket. This rigid seal is very practical and will allow you to preserve the product in the best possible way.

It is gluten-free, dairy-free, free of artificial colouring and suitable for vegans and vegetarians.

The price of this sugar paste is a bit high compared to others, but you won't be disappointed with its quality and extreme malleability, its satin texture and its immaculate white.

Its weaknesses: first of all its price, which will not suit all budgets. And because of its flexibility, it can take on faults more easily than firmer sugar pastes.

6. MODELLING PASTES AND FLOWER PASTES

Saracino modelling clay

Saracino has a very wide range of modelling clay. She is undoubtedly the queen in this field. The only limit is your imagination. You can model people, flowers and objects. You can create ornaments with silicone moulds and small decorations. Saracino modelling clay remains firm and hardens quickly so that your modelling will not sag.

It has a good combined taste of vanilla and caramel.

This modelling clay is very easy to colour. But planète gâteau offers you a very complete range of colours that will make this step easier with no less than 14 colours! You can also mix several colours together to obtain a particular colour.

If you needed to use a lot of dye and your dough does not harden enough, you can add a little CMC tylose.

Saracino white modelling clay is available in 1kg and 5kg buckets. Black, red and flesh colour are also available in 1kg buckets. All colours are available in 250g loaves.

It is gluten-free and contains no hydrogenated fats. It may contain milk, nuts and eggs.

It is certified kosher.

The modelling pastes are always more expensive than the covering sugar pastes, this is a good value for money as it is one of the best!

Weakness: Saracino modelling clay was not designed specifically for flowers and does not have as much elasticity as flower clay, so the petals obtained will be a little less fine. It is really to be preferred for modelling.

Squires kitchen flower paste

Its reputation is well established. Squires Kitchen flower paste is the favourite of purists who create high-precision sugar paste floral decorations.

Thanks to its elasticity, you can spread it as thin as paper to obtain petals that are as real as life.

It is very soft and malleable which makes it a very easy paste to work with. You can colour it with paste or gel colouring in the colour of your choice.

Squires Kitchen flower dough has the particularity of drying and hardening extremely quickly. It immediately takes on the desired shape without sagging or deforming and crusts within the first few minutes. This is why we recommend it for designers who already have some experience, precise and quick gestures.

If you are creating petals, you will be able to assemble them after only 30 minutes (compared to a minimum of 1 to 2 hours for most other flower pastes).

You should therefore carefully store modelling clay that you are not using in the packaging provided for this purpose, removing the air to prevent the clay from drying out.

It is gluten-free.

Squires Kitchen is available in white in 200g and 1kg, and in Ruby red 100g. The packaging is very thick and has a zip opening. Your dough will be protected from light and humidity for optimal storage.

The price is much higher than other modelling pastes, but the quality is incredible! Don't hesitate to test it and maybe keep it under your arm for special occasions!

Its weaknesses: as you will have understood, its price is very high, the highest on the market. Moreover, it can be difficult for beginners because of its drying speed.

Squires Kitchen modelling clay

Squires Kitchen's 200g beige modelling clay will be your ally in making faces with great precision.

Very easy to work with once kneaded, this paste hardens quickly, which is an asset as it will not sag.

Recommended for people who are already experienced in this field, as it can be worked on quite quickly due to its speed of drying.

You can use it in a specially designed silicone mould to make this step easier for you if you are new to face modelling.

Face mould link

You can also use it to create beautiful flowers.

Squires Kitchen modelling clay will leave you with a perfect finish for precision work.

Thanks to the zipped bag, you can keep the excess sugar paste without it drying out in its original packaging.

It is gluten-free and suitable for vegetarian diets.

May contain traces of nuts and egg.

Squires Kitchen is known for its quality, and of course the price is also high.

Its weaknesses: the same as for the flower paste, a very high price and to be preferred by the experienced because of the speed at which it hardens. You will have less time to rework it.

Renshaw flower dough and modelling

Our versatile Renshaw modelling clay is of the highest quality. It is suitable for modelling figures, small animals or small elements, as well as for making flowers with petals that are as fine as they are real.

When you open the packet, you will need to knead it well until it has a smooth and homogenous texture.

For modelling, Renshaw is perfect because it hardens quickly and does not sag. It will keep the shape you have modelled it into. It takes 24 to 48 hours to dry completely for a small figure like a bear. But within the first few hours, your modelling will already have hardened well.

For flowers or other floral modelling, you can use very fine petals, which will crust over in the first few minutes to keep their shape. You can use silicone vein moulds for an even more realistic effect.

It will take about an hour for your petals to be dried and ready to form your flower.

Handle your petals with care, once dried they become hard and brittle which is quite normal.

It is available in 9 different colours in 250g loaves, and 1kg for the white modelling clay.

Its weakness: you will obtain a less precise work than with the saracino for modelling or the squires and the sugar flower for flowers.

Smartflex flower paste

The Smartflex white flower dough is firm when you open the packet, but will become soft again after a few moments of kneading. Spread it with a light touch of icing sugar.

It is so elastic that you can make flower petals that are as real as life! It will keep the desired shape until it has hardened completely.

Allow a minimum of 2 hours for the petals to dry, depending on the temperature of your room. Leave them to dry in a dry place, as humidity will lengthen the drying time.

Don't hesitate to bring along cookie cutters and veiners to help you make your flowers and foliage.

You can colour it with the colour of your choice using paste or gel dye. Liquid dye is of course not recommended.

Smartflex flower dough is available in 250g loaves and also in 1kg loaves.

The price will delight you, it is among the lowest. It is a very good value for money.

Its weakness: its drying time is rather long compared to other flower pastes.

Smartflex modelling paste

Wonderfully malleable once well kneaded, you can shape Smartflex modelling clay as you wish, it will keep the shape you give it until it dries, always keeping its smooth and silky texture. It is very pleasant to work with and fulfils all the criteria you would expect from a good modelling clay. It does not sag and starts to harden within the first hour of shaping.

Allow a minimum of 48 hours for complete drying. It is best to dry your creation in a room at room temperature and away from humidity.

It is available in 250g white loaves.

You can colour the Smartflex in any colour you like with a paste or gel colouring agent and create infinite possibilities with a very good price/quality ratio!

Its weakness: as with flower paste, the drying time is longer than with other modelling pastes.

The SUGAR FLOWER STUDIO

I love this flower paste with its incredible creamy texture! You will be surprised by its high quality! This is the luxury range offered by Smartflex and created especially for a great cake designer named Robert Haynes.

It does not stick to the work surface, to the fingers or to the vein! No more icing sugar! It is really impressive on this point, even with hot or sweaty hands it will not stick!

When you open the package, knead it for a few moments and you will discover the combination of softness and firmness of Sugar Flower Studio.

The elasticity of the Squires kitchen will give you true to life petals with incredible finesse.

This wonderful paste has the advantage of not drying too quickly, it starts to crust after one to two hours depending on the temperature of your room. This will give you time to work your petals one by one without cracking when you refine it. And to rework them if necessary.

The Sugar Flower Studio is exceptional because it does not suffer from humidity, it does not melt, it does not deform. You can place the flowers on the cake and they are very resistant to refrigeration.

It has a delicious strawberry candy smell! And of course it tastes delicious!

Allow 2 hours drying time before assembling your petals or foliage.

Sugar Flower Studio is available in 250g loaves.

It is gluten-free, lactose-free, nut-free, dairy-free and suitable for vegan and vegetarian diets.

And the icing on the cake! Compared to its exceptional quality the price is really very attractive!

If you try it, you won't be able to live without it!

Its weakness: for people who want a quick drying, it crusts more slowly than Squires Kitchen.

A short summary of the most important criteria and the brands that have the strongest points for tropical and non-tropical sugar-coated pastes:

The smooth, soft and silky texture: In first place the winner is undoubtedly the POP, followed by the cake planet, the funcakes. Generally speaking, they all have a smooth and pleasant texture. The first ones are the ones that really stand out.	Flexibility for malleability: The number one is undoubtedly the Renshaw extra and the Renshaw Roll It. You will also find funcakes, sweetkolok, Massa Ticino, saracino (when well kneaded and at the right temperature)	Firmness In order to avoid easily taking flaws and to shape smaller elements such as strips without deforming or sagging: in the top 1 it is the cake planet that stands out, followed by the POP, the Sweetkolor, the Smartflex and the Funcakes. Generally speaking, the firmest are the tropical ones.
Elasticity Allows the sugar paste to be spread as much as possible without cracking or tearing for perfect coverage: and the winner is undoubtedly the Smartflex! Shortly followed by the Saracino. It is important to stress that all the sugar pastes offered by Planet Cake are of the highest quality! None of these brands crack or split when they are processed under optimal conditions.	The taste So this is a question of taste I would say! Vanilla, caramel, lemon, marshmallow, there is a wide enough choice for you to find one... to your taste!	Tropical properties All the tropical sugar pastes offered here are very heat and humidity resistant. You can work on your cake in the hottest regions or during the summer heat without worrying. They will also be your ally if you want to keep your cake in the fridge without it oozing out and the sugar paste getting all sticky. The tropical ones are as mentioned above: Smartflex, Saracino, Pastkolor, Sweetkolor, Massa Ticino and as a bonus the Renshaw extra which also has tropical properties.
The colour range At the top of the list of brands with the largest colour range is Funcakes! But also Renshaw Roll It, Planète gâteau and POP. Don't forget that you can colour all of them as you wish using paste or gel colouring. I repeat, no liquid colouring which will alter the texture of your sugar paste.	The brilliance of white They all have a beautiful bright white colour, but some stand out with an even more immaculate white. And the champions of white are Funcakes, Pastkolor, POP and Massa Ticino.	Packaging For each brand you will find a choice that will suit your needs. They are all available in 250g and 1kg loaves. Others such as Planet Cake, Renshaw Extra, Funcakes, Smartflex and Saracino are available in 5 to 10kg buckets for larger quantities!
Value for money The big winner in terms of budget is undoubtedly the cake planet. Followed by PastKolor and SweetKolor.

Planète gâteau offers you quality sugar pastes adapted to all budgets and are on the whole at an affordable price.
Small remark: by choosing the biggest packaging the prices will be more interesting.

Score out of 10	GASPING PLANET	RENSHAW EXTRA	RENSHAW ROLL IT	FUNCAKES	MODECOR POP	SMARTFEX	SARACINO	PAST KOLOR	SWEET KOLOR	MASSA TICINO
TEXTURE	9	9	9	9	9	8	8	8	9	9
NO COLLAN	7	8	9	8	7	8	7	7	9	8
FLEXIBILITY	6	10	10	9	8	8	9	7	9	9
CLOSED	10	7	8	8	10	9	7	10	9	8
ELASTICITY	7	9	7	7	8	10	10	9	8	8
TASTE	10	10	9	8	9	8	6	5	8	9
TROPICAL	NO	NO	NO	NO	NO	YES	YES	YES	YES	YES
COLOUR RANGE	9	-	10	10	8	8	-	8	-	7
GLOW OF WHITE	10	8	8	10	10	8	8	10	9	10
PRICE	10	8	8	7	8	8	7	9	9	6

In conclusion, we advise you to choose not one but several preferred sugar pastes according to the use you will give it. For example, a softer brand for the cover, another because it is tropical and you can keep your cake in the fridge.

Or, a brand that will be stronger for small decorative elements, and one that has a wide range of colours or one that is more attractively priced.

Their weaknesses will help you determine which ones you can't work with, as this may change over time with experience.

The same applies to modelling pastes. Take advantage of their advantages and strengths for each criterion! Don't limit yourself to one brand of sugar paste. Take advantage of the range of choices available to you, each of which could be an asset depending on your needs.

And above all TEST! Don't hesitate to test as many as you can, that's how you'll know which ones suit you best.

Remember that all sugar pastes are good when used in their optimal conditions. Get to know yourself about the way you work, the temperature of your hands, the environment in which you work your sugar paste.

Don't hesitate to change brands as the seasons go by, one will be more suitable for cold weather as it is easier to use, another will be better for summer and hot weather like tropicals.

" This document is the result of a gigantic real comparative test work carried out by several Professional Cake Designer over several months. The content of this document is the exclusive property of the PLANETE GATEAU©, registered trademark, and may not be distributed or reproduced, even partially, without its written permission."