Pâte d'amande Fun Cakes Renshaw - couverture et frangipane Patissland

Almond Paste

Patissland - Cake design

Almond paste for pastry

Almond paste for covering, modeling, frangipane, and galette: white, colored, and already rolled almond paste. Brands Saracino, Renshaw, Funcakes.

View all products ↓

Box of 6 red almond paste roses→Box of 6 gold almond paste roses→Box of 6 white almond paste roses→Renshaw almond paste ready to unroll - 400g→White almond paste - 500g→Lawn green almond paste - 250g→

Our almond paste collection includes all the products needed for traditional pastry and cake design. White almond paste for frangipane and Galette des Rois, colored almond paste for modeling flowers and figures, and already rolled almond paste for covering cakes. Compositions ranging from 50% to 66% almonds offer different textures and flavors depending on the use. Professional brands Saracino, Renshaw, Funcakes.

Almond paste for covering cakes

To cover a layer cake or a wedding cake, choose almond paste with 50–55% almonds (a balance of elasticity and flavor). Almond paste already rolled into a sheet saves valuable production time: unroll it, place it on the ganache-covered cake, and smooth it with a smoother. White, ivory, and pastel colors available.

Almond paste for modeling and decorating

Almond paste modeling allows you to create flowers, animals, and festive figures. Its texture is softer than classic fondant but less firm: choose almond paste for delicate petals and fondant for structural elements. Patissland also offers almond paste roses ready to place: white, gold, and red, ideal for elegant wedding cakes and birthday cakes.

Almond paste for frangipane and galette

66% almond paste is the key ingredient in classic frangipane (galette des Rois, pithiviers, conversation). Its almond-rich texture and pronounced flavor make it ideal for traditional French recipes. Allow 200 g of almond paste for a 24 cm galette.

How do you color almond paste?

Use a concentrated gel food coloring (1 drop per 100 g of paste). Knead thoroughly for even distribution. Oil-soluble colorings should be avoided: they do not disperse in almond paste, which consists mainly of sugars. Prefer water-soluble or gel colorings.

Almond paste or sugar paste for a wedding cake?

Almond paste: the best mouthfeel, pronounced flavor, and culinary benefits. Sugar paste: better visual finish, whiter and smoother, and less expensive. A common compromise: coat with buttercream, cover with a thin layer of almond paste, then use sugar paste for the final look.

How should almond paste be stored?

At room temperature (18–22°C), tightly wrapped in its original film or cling film. It keeps for 6 to 12 months depending on the brand. Avoid refrigerating it, as this hardens the paste and makes it brittle. If it has hardened: knead it by hand for 1 minute to soften it.

What is the difference between 50% and 66% almond paste?

The percentage indicates the almond proportion in the composition. At 50%: a balance of sugar and almond, a supple texture, ideal for modeling and covering. At 66%: rich in almond, with a dense texture and intense flavor, essential for frangipane and traditional pastries.

Going further

Discover our collections too: sugar paste · modeling paste · food coloring.