Has anyone had any experience using whitener gel in fondant? If so, how much should I use? And would I just use it the same way as any other colour gel?

Any advice is greatly appreciated!

Can I ask what you need to whiten your fondant for?...white fondant is pretty white to start with - or are you trying to lighten a colour that is too dark?

Hi Coral. I've made some chocolate fondant, the white chocolate is not truly white, it's an off-white colour, but I'd really like it to be pure white.

I have a similar question - I'm making a wedding cake - chocolate sponge with chocolate buttercream filling, but it needs to be white so I'm planning to cover it with whitened white moulding chocolate. I coincidentally saw this being done on a cookery show, so I've seen the results and now it works. The instructions on the side of the vial of powdered whitener says it can be added to melted white chocolate when making it into moulding chocolate, but there is no advice on how much to use. Can anyone advise? I'd be really grateful.

Zespri - in the US, you can buy Mercken's chocolate in super white. They are more expensive than the regular white chocolate wafers but help keep the fondant whiter.

really?! I want to go home immediately and try it, how can this be possible?! When you say violet, are we talking a specific brand/shade? I have a sugarflair one, that I'm pretty sure is called 'violet'.

We can't get Merkins here I'm afraid, so that's not an option.

The whitener I have is a gel. Perhaps tonight I'll experiment with some of that, and some violet. I love experimenting!


[quote="BlakesCakes"]

I generally use my Americolor violet. It's basic color theory--yellow is opposite violet on the color wheel, so they cancel each other out.

It works very, very well with buttercream made with butter.

With the modeling chocolate, it may diminish the yellow, but not bring it to a bright white because white chocolate is a more neutral, translucent off-white--not a true yellow. The whiteners contain titanium dioxide, which not only whitens, but also increases the opacity of the product.

Rae

maybe a bit of both! I'll do three experiments. One with a dab of violet, one with a dab of white, then one with a dab of each.