This is a soft, pliable paste that dries hard. It is food grade on it's own, but is really intended for decoration only. Floral arrangements are often tied together with florist wire and tape, making it not really fit for consumption. The time and craftsmanship to make floral arrangements by hand is extensive, and these are best suited as keepsakes. They will last forever if kept properly.
Gumpaste flowers are a beautiful alternative to fresh flowers on a cake and make great keepsakes to share. With gumpaste I can also make beautiful bows, lace butterflies, and brush them with a luster dust to make them shimmer like satin.
Fondant
Fondant is an icing that is layered over buttercream. It gives a beautiful porcelain-like finish, perfect for wedding cakes and formal occasions. Even a cake iced in buttercream can be enhanced with fondant adornments such as drapes, lace, and edible pearls.
I like to use an excellent brand of fondant called "Satin Ice." It has a mild marshmellow flavor, and best of all, it disolves quickly in your mouth. It isn't chewy like traditional English fondants. It is made with the "American" pallete in mind. Another favorite: a white chocolate fondant known as "Choco-pan." Very yummy!
Royal and Buttercream icing
These can be used to pipe beautiful edible flowers. The royal icing is made of powdered sugar and dries hard and lightweight... perfect for small flowers and cascading flowers down the side of a cake. Buttercream icing is wonderful for making roses in icing as it stays soft enough on the inside that you can cut right through it.
Kransekake