Add an abundance of colour to your next cake with these handy tips and tricks for coloured fondant.
Tint a small ball or enough to cover a whole cake. The important thing is to add just a little of the concentrated icing color at a time, until you arrive at the exact shade you want and then make sure you have enough for the whole cake as matching your original colour could be an impossible task.
To make coloured fondant, start with a small piece of white fondant and using a toothpick or palette knife add dots of icing colour. Work your colour into the fondant until it’s evenly distributed. Work this small piece into a larger piece to achieve the desired colour. To test the colour is evenly distributed, cut the piece in half to check. The colour should be a solid colour all the way through rather than a swirl. Roll fondant into a ball, kneading until it's soft and pliable. You can make more elaborate colours by mixing different icing colours together. We suggest using a colour wheel as a guide.
When making deep colours, such as black, brown, red, orange or royal blue, use paste food colours in larger amounts than normal. It is best to make your coloured icing the day before it’s required as the icing will be exceptionally soft due to the large amount of colour pigment in the icing.
Sunlight or fluorescent light will cause some colours to fade. After the cake is decorated, place it immediately in a cake box and out of direct light or covered with a clean cloth. Pinks are especially susceptible to fading out. Pink and mauve can be reduced to almost white when exposed to sunlight: purples to blues: blues to gray: black to purple or green. Also remember; don’t wash your brushes near your finished cake. Just a drop of water will leave a permanent stain.