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How to colour Fondant!

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Colouring or Flavouring Fondant.


Roll a ball of fondant large enough to cover an entire cake. Add a small amount of concentrated icing colour at a time, until you obtain the exact shade you want. As with any icing, it is better to tint all of your fondant at once, as matching colours later may be difficult. If you’d rather not mix the colours yourself, use pre-tinted fondant, which is available in a variety of pastel, primary, neon, and natural shades.
Choose your favourite flavouring, natural flavours such as vanilla and almond, or candy flavourings. Candy flavourings are highly concentrated and should only be added in small drops. Be sure to flavour the fondant lightly so it does not detract from the flavour of the cake.
Colour Tips:
Deep colours:
When making deep colours, such as black, brown, or red, you will need to use more food-colouring paste than otherwise. It can take as much as
1 oz. of paste per cup of fondant to obtain deep colours. Deep colours are recommended as accent colours only.
Fading colours:
Sunlight or fluorescent light will cause some colours to fade. After decorating your cake, keep it in a cool room out of direct light.
Stain removal:
In nature, all deep colours (such as blueberries) stain. Luckily, none of them are harmful. Paste colours may stain teeth and skin. To remove stains, simply wash skin with soap and warm water. Bleach can be used on counter tops. For clothing, carpets, and upholstery, dab stains with lukewarm water, rinse thoroughly, then let dry. If colour is still visible, use a commercial cleaner. If a colour contains Red No. 3, first soak the stain with an acid such as vinegar or lemon. Proceed with lukewarm water, then let dry before using a commercial cleaner.
There are three different reds: blue-toned Christmas Red; orange-toned Red-Red; and blue-toned Red (no taste).
It can take as much as 1 oz. of red paste per cup of icing to obtain a deep red.
When icing is coloured deep red, a bitter aftertaste may be detected. Flavourless Red colouring should be favoured when using a large portion of red as it does not contain Red No. 3, which causes the bitter taste.
Leaf Green is a brighter green and contains more yellow than Kelly Green. Both of these greens require very little colour. The amount of colour needed depends on the tone of the green you want.
Hot Pink:
Use Rose colouring to obtain hot pink with good results. Rose Petal Pink is a soft, muted rose colour. Pink is a traditional pastel with a slight yellow tone.
Royal Blue has a red tone. Sky Blue has a yellow tone.
Daffodil Yellow:
Daffodil Yellow is an all-natural food colouring that does not contain Yellow No. 5, which many people are allergic to. Daffodil Yellow currently contains alcohol, which all the other colours do not.
When white butter cream is tinted a dark black, it can have a bitter taste. Instead, use dark chocolate icing with a small amount of Black colouring.
Brown colouring occasionally has a green overtone to it, which is caused by acid in the icing, such as lemon juice or cream of tartar. Avoid using acid when tinting icing brown. You can also eliminate the green tone by dissolving Brown colouring in ¼ teaspoon water before mixing it with the icing.
White-white is used for lightening icing that has been coloured too dark.
You can also use it to make white butter cream made with butter or margarine.

You will need:

1. Roll fondant into a ball, kneading until it’s soft and pliable. Using a toothpick, dot the fondant with icing colour or drops of flavour.
2. Knead colour or flavour into your ball of fondant. Use food-safe gloves to keep your hands stain free.
3. Continue kneading until colour is evenly blended. Add more colour or flavour as needed. Be careful not to add too much!

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