How Do I Knead Paste Colour Into My Fondant Without Incorporating Air Into It?

Decorating By pastrymaniac Updated 23 Sep 2014 , 10:14am by Siany01

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pastrymaniac Posted 22 Sep 2014 , 1:37am
post #1 of 9

Hi everyone,

 

when I work with white fondant I don´t face this issue (at least not so often or seriously) but when I have to colour it I end up incorporating a lot of air into my fondant which causes quite a few air bubbles. I still don´t know the correct technique to knead fondant and not do that I guess. 

 

Does anyone know any good video tutorial on this or fool proof method?

 

Thanks very much.

 

Cheers :)

8 replies
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kakeladi Posted 22 Sep 2014 , 3:48am
post #2 of 9

What kind of fondant (brand) are you using?   I never had such a problem.  Have you ever watch shows like Cake Boss?  Just watch how they do it.  Try watching these videos.  Just put a bit of color into the dough before you start.  http://www.wikihow.com/Knead-Dough    OR   http://allrecipes.com/Video/36/How-to-Knead-Dough/Detail.aspx

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Siany01 Posted 22 Sep 2014 , 11:30am
post #3 of 9

AI find you have to let it rest for a good few hours, preferably overnight after colouring. It lets the colour develop more and it allows the paste/fondant firm up again which helps with the air bubbles. Might not be the best way but it works for me.

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bakernoob Posted 22 Sep 2014 , 12:58pm
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Just as Siany01 said I always let mine rest after kneading in color. It is far too soft for me to work with if I don't.

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dukeswalker Posted 22 Sep 2014 , 1:28pm
post #5 of 9

I had this problem for a long time until I realized that they way I knead bread is NOT the way I knead fondant.  Instead of pushing the heel of your hand into it, turning, folding it over on itself and repeat - you push your heel of your hand into it, turn in, stand it on it's side, push it down onto itself and repeat.

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pastrymaniac Posted 22 Sep 2014 , 2:26pm
post #6 of 9

Thanks for the reply everyone.

 

I am using a premium brand of english fondant created for wedding cakes and I am very happy with it although it forms air bubbles a bit easier than the older brand that I used which was not as good.

 

I think my problem might be the same as yours dukeswalker, the way you described it is exactly how I do it :) !!  I also used to knead fresh bread dough and fresh pasta dough at work and old habits die hard... I will tryto knead differently and see some videos of other cake decorators kneading.

 

Thanks again, cheers.

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dukeswalker Posted 22 Sep 2014 , 2:46pm
post #7 of 9

Quote:

Originally Posted by pastrymaniac 
 

I think my problem might be the same as yours dukeswalker, the way you described it is exactly how I do it :) !!  I also used to knead fresh bread dough and fresh pasta dough at work and old habits die hard... I will tryto knead differently and see some videos of other cake decorators kneading.

 

Thanks again, cheers.

Me too!  I've been baking bread for years with my mom.  So when I heard the word "knead" I just went with what I knew.  After changing my method for fondant I no longer have bubbles in my fondant.

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Siany01 Posted 23 Sep 2014 , 10:13am
post #8 of 9

AI agree with the kneadin part, when I first started I did the same thing (knead as bread dough) but I changed and it eliminated the bubbles but I find when I colour I have to knead more like bread to get the colour even. If I fondant knead it doesn't get rid of the streaks so that's why I find resting is better after kneading in colour.

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Siany01 Posted 23 Sep 2014 , 10:14am
post #9 of 9

AOf even better don't colour it and just airbrush

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