Dark And Bright Fondant Tasty?????

Baking By patiese1 Updated 20 Aug 2010 , 9:33pm by Goldberry

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patiese1 Posted 7 Aug 2010 , 7:07pm
post #1 of 6

I know there are posts on this before but ...... I need to make a dark or bright fondant but because of having to put so much coloring in it its not very tasty icon_cry.gif . How do I make a bright or dark fondant taste better? I'm open to any and all suggestions.

5 replies
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patiese1 Posted 15 Aug 2010 , 3:01am
post #2 of 6

I guess no one has an answer for my problem. Do you just tell the customer they have to suck it up and deal? I'm new to all of this, so I don't want to tick off anyone. So no one knows how to make dark or bright color taste good?

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illustreeous Posted 15 Aug 2010 , 3:24am
post #3 of 6

add extract of ur choice! i usually add vanilla as the most simple one but i've used hazelnut all the way to lemon :]
be careful on the amounts! you can keep adding but there isnt any subtracting! Goodluck.

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GHOST_USER_NAME Posted 15 Aug 2010 , 3:50am
post #4 of 6

I'm sort of new to this as well but what has worked for me when I need a dark color is to paint the fondant with a mixture of extract and luster dust. You have to do it once it's placed on the cake. I used almond extract but you can use vanilla too.

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leily Posted 15 Aug 2010 , 3:57am
post #5 of 6

If your making the fondnt, add the coloring to the liquids before adding the PS. It uses a lot less color this way and doesn't taste bad.

otherwise order it precolored from Satin ice or Fondarific. Their colors taste close to the regular white.

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Goldberry Posted 20 Aug 2010 , 9:33pm
post #6 of 6

when I use royal icing (different I know) I use dust colours to get the brightness of colour. I'm not sure what is available in the states but I use House of Colur dust -please don't mistake this for dusting powder this is the real colour. I would also add a drop of the liquid colour too - this seems to make a big difference

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