Fondant: the complete Patissland selection for cake design
Fondant is the signature ingredient of cake design: it allows you to cover a cake with a smooth, professional finish, model figures and characters, create edible flowers, or make fine decorations. Patissland offers one of the largest French selections of fondant, covering all uses (covering, modeling, flowers), all sizes (100 g bags to 1 kg jars, pre-cut blocks, ready-to-use rolled fondant), all colors (white, black, red, pink, blue, green, yellow, brown, purple, gold, and over 50 shades in total), and the best brands on the market.
Find here the reference brands sold at Patissland: Saracino, Renshaw, Smartflex, PME, and Fun Cakes. For specific uses, browse our sub-collections: covering fondant, modeling paste, rolled fondant, and marzipan.
What is fondant
Fondant, sometimes called fondant icing or sugarpaste in English, is a malleable dough made from powdered sugar that works like edible modeling clay. It mainly consists of powdered sugar, glucose or corn syrup, a little water, and depending on the recipe: gelatin, vegetable fats, flavorings, and food coloring.
Its smooth and flexible texture allows it to be rolled very thinly, then applied to a cake for a flawless finish, or worked by hand to shape decorations. With a few basic tools (rolling pin, smoother, scalpel) and some practice, you can achieve results worthy of a professional shop.
For enthusiasts who want to try homemade production, check out our homemade sugar paste recipe, one of the most viewed on our blog.
The different types of sugar paste
Not all sugar pastes are equal, and each type is optimized for a specific use. Choosing well saves time and ensures a clean result.
- Covering sugar paste : soft, elastic, designed to be rolled out in large sheets and cover a cake without cracking. It is the most used for layer cakes and number cakes. See our covering sugar paste section.
- Modeling paste : firmer and less elastic, perfect for sculpting characters, flowers, and relief objects that need to keep their shape and dry properly. See our modeling pastes.
- Rolled sugar paste (ready to use) : already rolled to the ideal thickness, just unroll and place on the cake. A time-saving solution ideal for beginners or quick productions. See our rolled sugar pastes.
- Tropical sugar paste : formulation more resistant to heat and humidity, designed for hot climates or outdoor summer celebrations. Holds better without sweating or softening.
- Marzipan : base made from ground almonds and sugar, more flavorful and natural. Traditionally used for marzipan figures and certain European cakes. See our marzipan section.
- Flower paste (gum paste) : very fine and dries quickly, essential for making sugar flowers with translucent and sturdy petals.
Patissland sugar paste brands
Patissland selects only brands approved by professional and advanced amateur pastry chefs. Each has its own specific features.
- Saracino : premium Italian brand, renowned for the quality of its modeling and covering sugar pastes, its wide range of colors, and the precision of the result. Widely used by high-end cake design pastry chefs. See the Saracino collection.
- Renshaw: historic English cake design reference, leader in the UK market. Known for its reliable sugar paste, mild taste, and very wide color catalog including professional shades (extra yellow, snow white). See the Renshaw collection.
- Smartflex: premium Italian signature brand, specializing in high-performance sugar pastes, notably the Smartflex Velvet range which is very flexible, ideal for covering large cakes and complex pieces. See the Smartflex collection.
- PME: English brand recognized for its cake design tools and accessible sugar pastes, perfect for beginners or occasional baking. See the PME collection.
- Fun Cakes: versatile Dutch brand, whose sugar paste range is appreciated for its value for money and availability in convenient sizes (250 g, 500 g, 1 kg). See the Fun Cakes collection.
Patissland also offers a budget range Sweet Value, ideal for tight budgets or learning purposes.
Sugar paste by color: find the right shade
With over 50 colors in the catalog, Patissland covers the entire color range needed for cake design. Here are the main color families available.
- White sugar paste: the most used base, essential for covering all cakes. Available in several whites (snow white, ivory) depending on the desired finish.
- Black sugar paste: a shade difficult to achieve at home, purchased pre-formulated for a deep and even finish (ideal for Halloween, Harry Potter, modern elegance themes).
- Red sugar paste: classic red, cherry red, burgundy. Highly requested for birthdays and Valentine's Day.
- Pink sugar paste: pastel pink, bright pink, fuchsia. Star of baby showers and little girls' birthdays.
- Blue sugar paste: sky blue, navy blue, turquoise. Highly popular for baby showers for boys, sea themes, Frozen.
- Green, yellow, orange, brown, purple sugar paste: complete palette for all themes (animals, dinosaurs, unicorns, safari, parties).
- Gold fondant: metallic finish for wedding and prestige cakes.
To customize a precise shade, add our food colorings to white fondant: knead gradually until you get the desired shade.
Fondant usage tips
- Prepare the cake: your layer cake or number cake should be well chilled and smoothed with ganache or buttercream before applying the fondant. A thin, well-smoothed layer ensures a flawless finish.
- Work the fondant: take the fondant out of its bag, knead for a few minutes to soften before rolling out. If sticky, dust the work surface with powdered sugar or cornstarch.
- Roll to the right thickness: between 3 and 5 mm for covering (the thinner, the more elegant; but too thin, it tears). Use a rolling pin and thickness guides for an even result.
- Apply to the cake: gently roll the rolled-out fondant onto the rolling pin, then unroll onto the cake. Smooth from the center to the edges with a smoother, then cut excess with a scalpel or pizza cutter.
- Decorate: add cutouts with cookie cutters, sugar flowers, modeled figures, pearls, or royal icing inscriptions.
- Store the cake: at room temperature (never in the fridge, which causes condensation and makes the fondant sweat) under a dome or in a cake box for 24 to 48 hours maximum.
- Store unused fondant: wrap tightly in contact, place in a zip bag, keep at room temperature (never in the fridge). Keeps for several months when sealed.
For essential complementary tools, find our pastry rolling pins, smoothers, cookie cutters, embossers, and work mats.
Fondant and special diets
Patissland offers a selection of fondant suitable for specific diets. Always check the individual product sheet for exact certifications.
- Gluten-free sugar paste: most Saracino, Renshaw, Smartflex, and Fun Cakes references are naturally gluten-free (icing sugar does not contain gluten). This is indicated on each product sheet.
- Vegetarian and vegan sugar paste: some sugar pastes contain animal gelatin, others do not. References without animal gelatin are suitable for vegetarian and often vegan diets.
- Halal and kosher sugar paste: several references are certified halal or kosher, check each product sheet.
Patissland, the cake design reference in France
Patissland is one of the largest French stores specializing in cake design and pastry equipment and ingredients. Our sugar paste section includes several hundred references, constantly updated to follow brand novelties and sector trends.
Fast delivery across France and Europe, click and collect available at our Osny (95) store. Earn points on all your sugar paste orders with our Members Benefits loyalty program.
FAQ – Sugar Paste
Which sugar paste to choose for beginners?
To start, favor a white covering sugar paste from a recognized brand (Saracino, Renshaw, Smartflex, or Fun Cakes). The covering is more forgiving to work with than modeling pastes: it tolerates small rolling errors. White allows testing without wasting bright colors and remains easy to color later if needed. Choose a 250 g or 500 g pack for your first trials.
How much sugar paste is needed to cover a cake?
As a guideline: for a round cake 18 cm in diameter and 10 cm high, count about 500 g of sugar paste. For a 24 cm × 10 cm cake, plan 800 g to 1 kg. For a 24 cm × 15 cm layer cake, start with at least 1 kg. It's better to have a little extra than not enough: the surplus keeps for several months.
How to prevent sugar paste from cracking?
Three main causes: dough too dry (knead longer before rolling out, add a touch of vegetable fat if needed), dough rolled too thin (go for at least 4-5 mm), or cake moist underneath (make sure the covering ganache is well set and cold before applying). For tall pieces, choose a specially flexible dough like Smartflex Velvet that better supports height.
Can a cake covered with sugar paste be stored in the fridge?
No, sugar paste does not tolerate the refrigerator: it absorbs moisture from the cold air and starts to sweat as soon as it is taken out. Keep your covered cake at room temperature, under a cloche or in an airtight cake box, for a maximum of 24 to 48 hours. If the filling requires cold (mousse, whipped cream), place the cake in the fridge for as short a time as possible and take it out 30 minutes before serving.
How long does sugar paste last once opened?
Well wrapped in contact film and placed in an airtight zip bag, sugar paste keeps for several weeks to several months at room temperature (cupboard, away from heat and direct light). Do not use the fridge. If it hardens slightly over time, knead with a few drops of water or a bit of fat to soften it again.
What is the difference between sugar paste, fondant, and gum paste?
The sugar paste and fondant generally refer to the same thing in French cake design (the word "fondant" is more used in English). Gum paste or flower paste is different: it is a finer and stiffer paste that dries very quickly, specifically designed to make sugar flowers with thin, holding petals. You will use it for decorative flowers, never for covering.
Is sugar paste edible?
Yes, it is a 100% food product. The taste is sweet, slightly vanilla-flavored depending on the brand, rather neutral. Many guests willingly eat it, others prefer to remove it from the cake to eat only the base. The Saracino and Smartflex brands are known for having a particularly pleasant taste, making them appreciated even by pure pastry lovers.
How to color sugar paste yourself?
Start with white sugar paste, add a few drops or a pinch of gel or powder food coloring (never liquid, which soaks the paste). Knead thoroughly between your hands until you get a uniform color. For intense shades (red, black), it's better to buy sugar paste in that color directly: the pigment concentration needed to make them at home disrupts the texture. See our food colorings.
