Gum paste

Gum paste is made from powdered sugar, a little water or egg white, and a gum such as tylose (CMC) or gum tragacanth, or sometimes gelatin, which gives it stretch and strength. It can be rolled far thinner than fondant, cut, veined and shaped into petals, leaves and figures.

Unlike fondant, which stays fairly soft, gum paste dries firm and almost porcelain-like, so delicate pieces hold their shape. It also dries quickly, so it is kept wrapped while working. Finished decorations are often dusted with edible color. Although technically edible, gum paste pieces are mainly decorative and are usually removed before the cake is served.