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The origin of pastillage date as far as the 17th century when sugar icing was invented, and it was used to decorate wedding cakes, but due to sugar costs, it remained a luxury for the wealthy. British created royal icing, pastillage, and rolled fondant, since they were major sugar importers. Pastillage became popular in the 19th century when Queen Victoria's wedding cake was decorated with this sugary dough. Since then, and into the 20th century, when inventions such as chemicals, tools, and machinery pastillage had became more artistic, and common.
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Is vinegar good for pastillage?
Pastillage dries much better with vinegar is present because it is an acid. Pastillage without it would take about twice as long without it.
How long does it take for pastillage to dry?
Pastillage typically takes about 24 to 48 hours to dry completely, depending on the thickness of the pieces and the humidity in the environment. Thinner pieces may dry faster, while thicker ones could require additional time. It's important to allow it to dry in a cool, dry place to achieve the best results. Once fully dried, pastillage will be hard and can be used for decorations or structures.
What is pastillage dough?
Pastillage dough is a type of fondant made from sugar, water, and gelatin, used primarily for creating decorative elements in cake design and sugar art. It dries hard and is ideal for constructing intricate shapes, figures, and decorations that can hold their form. Due to its quick-drying properties, pastillage is often used for making flowers, figurines, and other ornamental pieces that require stability. It is not typically eaten, as it is more about aesthetics than flavor.
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