Pastillage has existed since the 17th century, long before any other commercial sugar pastes. It is a pliable sugar paste, like gum paste, that can be moulded into different shapes and forms. When dried, it becomes hard and brittle. Unlike gum paste, pastillage dries more quickly and is stronger. Original pastillage, which was made with gelatine, firm glucose, water and icing sugar, hardens quickly and can only be shaped or moulded for a short time. If handled for too long, the surface of the pastillage will soon begin to dry and crack. It can also be rolled into a variety of thicknesses and cut into shapes to dry and then join. Due to its challenging quick drying behaviour, it was not the preferred medium of most cake decorators, however it has the most reliable structural strength to achieve extreme edible toppers and centrepieces.
Chef Serdar Yener has worked with pastillage for over 40 years. In 2019 Yeners Way and Sugarin collaborated using their experiences to create Yeners Pastillage. All cake artists expectations have been taken into consideration, and extensive research completed to fine-tune the recipe and overcome the difficulties of common pastillage. Gelatine is replaced with alternate ingredients to achieve a vegan version. Yeners Pastillage is an easy to use version of pastillage, which allows cake artists to elevate their artistry to the next level.
Make your cake dreams come true with Yeners Pastillage!