Sugar paste, also known as as sugar gum or gum paste, is a sugar dough used in pastry-making to decorate cakes. It is made with icing sugar, water, gelatin and glucose. It is white, but can be colored with food coloring agents.
It is very useful in cake decorating, to cover cakes and to create decorations for cakes and cupcakes.
In order to use it successfully, sugar paste should be smooth, elastic and unsticky. You can make it by following this recipe or buy it ready.

First and foremost, I strongly suggest to make the cake a day in advance, and store it in the fridge firm up. Then, you need to level it as much as you can. Finally, cover it with something that may make it sticky: the most common choices are whipped cream, or butter cream, or jam. After that, put the cake back in the fridge for about 15 minutes.

Now you can finally start to cover the cake with sugar paste.
If you have it, put your cake on a revolving plate. Now proceed by sprinkling some icing sugar on a clean surface. Take your sugar paste, preferably at ambient temperature, and roll it out with a roller pin, preferably cold, till getting a sheet of 4-5 mm.

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Gently roll the sheet around the pin, and lay it over the cake.

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Let it adhere to the cake, using your hands and the specially provided smoother, to avoid folds and air bubbles, etc.

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Now cut away the extra paste round the base of the cake. Rewrap any surplus paste and store it for future use.

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Put the finish touch by wrapping the base edge with some sugar paste decorations, such as little balls, or a piping, or anything you prefer.

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Now you can decorate the surface of the cake with any sugar paste sculpture you like, like flowers, puppets, hearts, etc.
In order to stick them to the surface, just brush some water in the point of the base you’ve chosen for your decoration.

I suggest to store the cake in the fridge, and eat it within 2-3 days.