Product Information Sugar Paste
Decorating a Cake?
Then roll out sugarpaste (sometimes called fondant) is the easiest and most popular way to cover your fruit or sponge cake base. It is easy to work out how much sugarpaste you will need - just use our Ready Reckoner as a guide, and remember to allow extra if you plan to cover your cakeboard too.
Sweet Success sugarpastes are designed to be as easy as possible to use, and also to taste less cloyingly sweet than some other brands. Order Now
Four varieties are available. Sweet Silk is our original brilliant white sugarpaste, designed to be as white as the royal icing you use to complete the decoration. It has a delicate vanilla flavour, but can also be flavoured and coloured as required for use on all sorts of novety cakes.
Ivory Silk and Moonlight Silk are our two bridal icing colours. Ivory Silk is a traditional ivory shade, and will match royal icing trim coloured with Sugarflair Caramel Ivory.
Moonlight Silk is a paler colour, perhaps best described as an antique white. It will match royal icing trim coloured with a very delicate shade of Sugarflair Melon.
Chocolate Silk is a roll out chocolate sugarpaste ideal for creating those fashionable chocolate wedding cakes, especially when combined with our new Death by Chocolate cake bases. Covering a cake with Chocolate Silk is much easier than using real couverture chocolate - it does not need tempering, and there is much less risk of it melting in a hot marquee!
Made with real 100% unsweetened Belgian chocolate, Chocolate Silk has a truly intense chocolate flavour. As it contains cocoa solids, which are one of the hardest fats available, it is also a very firm paste which needs warming slightly and kneading well to make it soft and pliable before use.
The ideal working temperature for Chocolate Silk is 28 degrees celsius, so if you have an electronic probe thermometer try testing the temperature before rolling out. If you try to roll out and use Chocolate Silk when it is not warm and pliable enough, you may find it cracks over the corners of your cake - a good tip when using it for the first time is to test the paste out first by covering an upturned bowl or dummy, to make sure you have it warm enough.