I know, I know, Wilton's stuff tastes horrible--but for what I'm doing I need the stiff, dry consistancy. So, if anyone has any advice, I need to know: What's the best method for achieving true vibrant blues and reds and maybe, maaaybe, blacks in Wilton fondant? Any color combos I should know about or should I be prepared to knead in color for hours?
Buy it already colored!
Hope an expert out there has a "secret". I would like to know as well!
When it comes to red, I prefer to purchase my fondant precolored because it takes so much color to achieve a vibrant red. I tried coloring (use Americolor) a small amount of fondant at a time, and it still took a lot of color. I found even the Wilton fondant would get very wet, sticky, and hard to work with after using so much color. Also no matter how much red I used, I still saw a pinkish hue. But that's just me. Others may have much better success with it.
I use chefmaster..It does needs a lot of color, but you can reach a deep black. It will get softer, so you can add some cornstarch or some tylose if you need for it to be in a drier consistency.
Here are the results! And yes, this is all Wilton white boxed fondant, colored with Wilton gel colors. I guess it's a testament to Wilton gel colors, if nothing else!
Yes! all three of these balls started out as ultra white Wilton fondant! I'm pretty happy, but I've already warned some of my family that it May not be such a good idea to EAT it