Found this info. on Pastrywiz.com
Sugar paste
An icing sugar and gum based paste, also referred to as Pastillage or roll-out icing. Use for covering cakes and for modelling flowers or sculptures.
Sugarpaste - An icing sugar and gum based paste.
Sugarpaste, rolled fondant and roll out icing are all the same. They are just different names used in different countries.
Sugarpaste, easy to mould, shape, color and roll out and you don't have to wait for the sugarpaste to dry before finishing the final decoration on the cake. Also you can add gum to it so that it will dry harder for modeling flowers or sculptures.
Recipe:
1 lb. icing sugar (powdered sugar, XXXX sugar)
3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional, see note above)
5 tsp. water
3 tsp. powdered gelatine
Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water
2 tsp. white fat
2 tsp. liquid glucose
melt with the above
1 egg white
Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours.
For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth.
From my understand pastillage is used alot when building larger pieces. Maybe it is stronger than gumpaste?
Pastillage recipe from: http://www.shavkin.com/recipes.htm (scroll down about half way)
Diane's Pastillage Recipe - Use either of the Gum paste Recipes, above, and leave out the glucose. (Link listed above)
Royal Icing
2/3 cup water (warm)
1/4 cup meringue powder (obtained in cake shops)
1 tsp cream of tartar
2 lbs sifted, confectioner sugar
2 Tbsp gum arabic (optional)
Dissolve meringue powder in water, completely. Whip at high speed until frothy (should look like beaten egg whites). Add cream of tartar and remove from mixer. Fold in the sugar. Place back on mixer, and with paddle, beat until dull looking (slow speed). Sprinkle in gum arabic through tea strainer. DO NOT pour. Store in glass container only and rebeat before using. Note: Gum arabic is used when "strength" is required for piping work such as when making lace points or other fragile items.
here is the link to the cake i keep refering to
http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=lastup&cat=0&pos=-22552
rach1 made it.
Pastillage is classified as "edible", but I doubt even the most die-hard-sugar addicted-child would try it 
It would be a tooth-buster for sure--sort of like sweet formica or floor tile......
Rae
Hiya
The pastillage on the castle cake is edible..but if you dont want ot break you r teeth on it ..I wouldnt bother..The kids just like to break it open to get the sweets out..once they have the sweets you can forget about the towers......
The pastilage icing I use comes in packets and you just add water to it..You must work quickly on it as it hardens very quicky and starts to skin.....
When making the towers..I used kitchen roll insides wrapped in cling film....basically roll out your pastillage icing and wrap round the tubes..using water to stick together or edible glue..Once wrapped leave them to dry overnight...The next day slide the off the tubes gently and leave the insides to dry out...You will now find they are extremely hard and they will stand upright..when securing to the board use some sugarpaste to stand them up in..cos if they are slightly uneven this will compensate.....The turrets are icecream cones turned upside down..and then wrapped in sugarpaste and dusted with lustre powder to give a lovely sheen..
I hope that helps..Always keep your pastillage wrapped at all times as it dries quikly..if you want to colour your icing add colour to the water then add to the mixture
If you need anything else just shout.....
If you cant get pastillage icing....here is a recipe
makes about 12oz/375g
1 egg white made up from dried agg allbumen
345g (11oz/2 and 3 quarter cups) icing (confectiooners) sugar
10 ml (2 tsp) gum tragacanth
1/ put egg white in a bowl add icing sugar only add 280g or 9oz of icing sugar..a little at a time and mix well
2/ Sprinkle gum trag over top , put mixture aside for 10 mins
3/ turn mixture out onto a surface and knead in remaining icing sugar
4/ double wrap in cling film and store in an air tight container until required
Hope that helps
Rach x
Quote:
Hiya
The pastillage on the castle cake is edible..but if you dont want ot break you r teeth on it ..I wouldnt bother..The kids just like to break it open to get the sweets out..once they have the sweets you can forget about the towers......
The pastilage icing I use comes in packets and you just add water to it..You must work quickly on it as it hardens very quicky and starts to skin.....
When making the towers..I used kitchen roll insides wrapped in cling film....basically roll out your pastillage icing and wrap round the tubes..using water to stick together or edible glue..Once wrapped leave them to dry overnight...The next day slide the off the tubes gently and leave the insides to dry out...You will now find they are extremely hard and they will stand upright..when securing to the board use some sugarpaste to stand them up in..cos if they are slightly uneven this will compensate.....The turrets are icecream cones turned upside down..and then wrapped in sugarpaste and dusted with lustre powder to give a lovely sheen..
I hope that helps..Always keep your pastillage wrapped at all times as it dries quikly..if you want to colour your icing add colour to the water then add to the mixture
If you need anything else just shout.....
If you cant get pastillage icing....here is a recipe
makes about 12oz/375g
1 egg white made up from dried agg allbumen
345g (11oz/2 and 3 quarter cups) icing (confectiooners) sugar
10 ml (2 tsp) gum tragacanth
1/ put egg white in a bowl add icing sugar only add 280g or 9oz of icing sugar..a little at a time and mix well
2/ Sprinkle gum trag over top , put mixture aside for 10 mins
3/ turn mixture out onto a surface and knead in remaining icing sugar
4/ double wrap in cling film and store in an air tight container until required
Hope that helps
Rach x
Hello!
I need to make a castle cake and I've been doing a little research on the internet. I've made just one castle cake before and I made the towers out of cake but for the one I'm doing now I'm thinking of using either gumpaste or pastillage. I'm really happy I found this post and I have a few questions that I hope you will be able to answer.
1. Any preference? Or will they both (i.e. gumpaste and pastillage) do the job equally well?
2. If you buy ready made pastillage can you color it using paste/gel colors just like with any other ready to roll icing?
3. Once you wrap the pastillage around kitchen rolls covered in plastic wrap...how do you dry them overnight? Lying them down flat or standing upright?
4. As I've heard that pastillage dries really fast, will there be time to use an impression mat on it before covering the kitchen rolls? Or does this depend on how fast one can work? :)
Really hope to hear from you and thanks so much in advance!
-Rohini-
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