White Fondant

Decorating By Cookies4kids Updated 29 Jan 2014 , 3:43am by AZCouture

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Cookies4kids Posted 28 Jan 2014 , 3:20pm
post #1 of 4

I love making fondant flowers for all my cakes, but am having trouble keeping it snow white.  I make the MM fondant and it is really nice and white at first, but it turns an off white after it has been stored for a short time. There is a noticable difference between the fresh and the older batch.  Can anyone help me with this problem?

3 replies
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LizzieAylett Posted 28 Jan 2014 , 10:23pm
post #2 of 4

You could always add white colouring to it?

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costumeczar Posted 29 Jan 2014 , 3:38am
post #3 of 4

The food coloring might be the best bet. My fondant and gumpaste do the same thing, there's a difference in color after a while and it's enough to notice if you have the new and old right next to each other. I think it's either the gelatin or tylose in it, it will just discolor eventually no matter what you do. The white food color might stop that.

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AZCouture Posted 29 Jan 2014 , 3:43am
post #4 of 4

AAnd don't add vanilla, that will surely discolor it. I add a dash of almond oil to mine. It's clear and not a fakey fake flavoring, so it tastes nice and stays white.

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