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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

Monday, March 8, 2010

Coloring Fondant to a Deep Hue


One of the biggest challenges I had when I started working with fondant was how to get a deep red, blue or black.  I usually ended up with a big sticky mess, finally deciding to go to the cake supply store and buy the premade colored fondant.   Using a large amount of gel can change the consistency of your fondant.

Others who have tried using only powdered cake colors find it compromises the elasticisty of the fondant, making it unflexible and difficult to work with.

So I have found several ways to make a deep colored fondant...
I will show the different methods using different colors.

Let's start with the color

BLUE
This method is effective when you need a small amount of fondant for decorating.

Knead blue gel into your fondant until it is a nice robin's egg blue. Your fondant will be barely sticky. Once you find it becoming rather soft stop adding gel color.
Mix about 1/2 tsp blue candy/cake powdered food coloring with a tablespoon of confectioners sugar.
Knead into your fondant.  If you desire a deeper hue, sprinkle a small amount of color
on top and knead into your fondant until your fondant is desired color.

 Double wrap your fondant in plastic wrap and place in an airtight container. It will continue to
deepen in color as it sets.
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Here is a technique for making fondant

BLACK
This method is for achieving a deep black without a lot of mess. It will, however, taste like chocolate!

The easiest way to acheive a nice black fondant is to start with chocolate fondant.

 It is a very dark brown, so by the time you knead in black candy/cake powdered color you will have a nice dark black hue.

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Here is another method to make a deep colored fondant.
I will demonstrate the color


RED
This method is effective when you desire a larger amount of fondant to cover an entire cake.

This  is an easy and tastier means to an end.
Make red candy clay using red candy melts.*
It is easy to make candy clay by mixing candy melts with white corn syrup.

Use around 2 parts white fondant to 1 part colored candy clay.

Knead your candy clay into your fondant.

Once your candy clay in incorporated into the fondant, you can deepen the color by adding powdered food color. Knead into the fondant. 

Keep adding powdered color until you achieve a deep red hue.
If your fondant is too soft, knead 1 tablespoon of confectioners sugar at a time until fondant is desired consistency.
Wrap with plastic wrap and place in an airtight container until ready to use.

 I used all three of these methods to color the fondant  used for myThomas the Train pictured below.


Try experimenting with different color candy melts, gels and powdered colors. The more
you practice, the easier it gets to get that dark rich color for your decorating needs.

*
CANDY CLAY RECIPE


1 lb Colored Candy Melts
1/3 cup light corn syrup
Melt Candy Melts following package directions. Stir in corn syrup and Blend will. Place mixture onto waxed paper and let set at room temperature until ready to use.  When ready to use,  knead candy clay until malleable before adding to fondant.


Tutorial and photography by Jacque Benson. copyright 2010 all rights reserved.
This material may not be reproduced without permission from the author.

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This Tutorial was generously contributed by

Jacque Benson
JellyMuffin.com graphics & Images

And to ALL of our Readers...

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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