Glossary
Gum paste
A sugar paste that dries firm and rolls very thin, used mainly for delicate sugar flowers and fine details.
Gum paste is a sugar paste similar to fondant but formulated to dry harder and roll out much thinner, which makes it the standard choice for sugar flowers, fine lace work and decorations that need to hold a delicate shape once set. Unlike fondant, it is rarely used to cover an entire cake because it dries too stiff and brittle to cut cleanly at that scale.
The paste firms up as it dries in the air rather than needing heat or refrigeration, which lets a decorator build petals or leaves over several hours or days, thinning edges with a tool so they curve and ruffle like a real flower before they set permanently in that shape.
Look for a gum paste that rolls out thin without tearing and holds fine detail from embossers or veining tools. Store it tightly wrapped, since it dries out fast once exposed to air, even faster than fondant. A common mistake is trying to attach wet gum paste pieces to a finished cake, since moisture from buttercream or ganache can soften and collapse delicate dried edges.