Best 5 Tinted Fondant Recipes

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Tinted fondant is a versatile and delicious confection used to decorate cakes, cupcakes, and other desserts. Its smooth texture and vibrant colors make it ideal for creating intricate designs and adding a touch of elegance to any sweet treat. With a few simple ingredients and techniques, you can easily make your own tinted fondant at home, allowing you to customize the color and flavor to match your desired theme or occasion.

Here are our top 5 tried and tested recipes!

QUICK POUR FONDANT ICING



Quick Pour Fondant Icing image

This is a great fondant recipe that can be tinted with paste food color if desired. Pour over the top of cakes or petit fours to make a perfectly smooth and glossy surface. Excess fondant can be stored, tightly covered, in refrigerator for weeks. Reheat to use again. Recipe may be doubled or tripled.

Provided by MARCIAMOLINA

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 25m

Yield 20

Number Of Ingredients 4

6 cups confectioners' sugar, sifted
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract

Steps:

  • In a saucepan, combine confectioners' sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cake. Stir in the almond extract.
  • To cover cake: frost cake smoothly with buttercream (see Editor's Note) and place on a cooling rack with a cookie sheet underneath. Pour fondant over iced cake, flowing from center and moving out in a circular motion. Touch up sides with a spatula.
  • Excess fondant can be stored, tightly covered, in the refrigerator for about four weeks. Reheat over a double boiler just until pourable.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 39 g, Sodium 1.8 mg, Sugar 37.4 g

EASY FONDANT DECORATIONS RECIPE BY TASTY



Easy Fondant Decorations Recipe by Tasty image

Here's what you need: powdered sugar, red sugar paste, frosted cupcake, powdered sugar, pink food coloring, white sugar paste, frosted cupcake, powdered sugar, green food coloring, white sugar paste, fresh mint leaf, frosted cupcake, powdered sugar, white sugar paste, blue food coloring, frosted cupcake

Provided by Tasty

Yield 6 servings

Number Of Ingredients 16

powdered sugar
1 package red sugar paste
frosted cupcake
powdered sugar
pink food coloring
1 package white sugar paste
frosted cupcake
powdered sugar
green food coloring
1 package white sugar paste
1 handful fresh mint leaf
frosted cupcake
powdered sugar
1 package white sugar paste
blue food coloring
frosted cupcake

Steps:

  • Star: Sprinkle work surface with powdered sugar. Knead red Sugar Paste for a minute, until it folds easily and becomes more pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter. Use a star-shaped cookie cutter to cut out stars.
  • Use a pastry brush to brush off excess powdered sugar. Place a star on each cupcake.
  • Bow: Sprinkle work surface with powdered sugar. Place a few drops of pink food coloring on the white Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pink and texture is pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
  • Cut two strips that are 4x1 inches (10x3 cm) (these will be the sides of the bow). Roll up a paper towel to form 1 inch (2cm) wide cylinder. Fold a sugar paste strip over the rolled-up paper towel and press the two ends together (the paper towel will help keep the shape of the bow sides). Gently fold the pressed end into a slight wave shape. Repeat with the other strip and then press the two sides together to form the beginning of the bow shape. Carefully remove the paper towels.
  • Cut one strip that is 2.5x1 inches (6x2 cm) wide (this will be the middle of the bow). Roll the long edges of the strip up slightly, then wrap the strip around the middle of the bow. Press the paste together behind the bow to seal and trim any excess with scissors.
  • Cut two strips that are 2x½ inch (5x1.5 cm) wide (these will be the tails of bow). Cut a small diagonal piece off the top of one of the strips, then line up the two strips in the shape of a letter A with the diagonal edge pressed against the right edge of the other strip. On the bottom edge of the tails, cut out a small triangular piece to form a notch.
  • Use a pastry brush to brush off excess powdered sugar from both the tails and the bow.
  • Place the tails on the frosted cupcake first, then top with the rest of the bow.
  • Leaves: Sprinkle work surface with powdered sugar. Place a few drops of green food coloring on the white Vahile Sugar Paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly green and texture is pliable.
  • Use a rolling pin to roll sugar paste out to a thickness of 1 millimeter.
  • Select a mint leaf and press the leaf on the surface of the sugar paste, vein side down. Use a finger to gently press the leaf into the paste to create a print of the veins.
  • Still holding the leaf in place, cut the leaf out using a paring knife, tracing around the leaf. Gently remove the mint leaf and the excess sugar paste around the cutout.
  • Use a pastry brush to brush off excess powdered sugar from the leaf.
  • Place leaf on a frosted cupcake.
  • Flowers: Sprinkle work surface with powdered sugar. Cut off a quarter of the white Sugar Paste and set aside.
  • Place a few drops of blue food coloring on the rest of the sugar paste. Wearing gloves to prevent skin from staining, knead sugar paste until it is uniformly pale blue and texture is pliable.
  • Roll out half of the blue paste to a thickness of 2 millimeters. Use the wide end of a pastry tip to stamp out circles.
  • Pinch off pieces of blue paste and roll into balls that are about the size of an ⅛ teaspoon. Spread a little bit of white frosting on a blue circle and place the balls around the circle, leaving a space in the middle (5-6 balls will fit - these will be the petals).
  • Use the white sugar paste to roll another ball to place in the center of the flower. Gently press the edge of a paring knife into each blue petal to form a small notch.
  • Use a pastry brush to brush off excess powdered sugar from the flower.
  • Place flower on a frosted cupcake.
  • Enjoy!

Nutrition Facts : Calories 0 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams

DECORATING WITH FONDANT



Decorating with Fondant image

Provided by Food Network Kitchen

Categories     dessert

Yield NA

Number Of Ingredients 1

Fondant Tips

Steps:

  • Tip: Rolled fondant is versatile. It can be tinted, flavored, modeled, formed, twisted, imprinted, and shaped into numerous of decorative pieces.
  • Tip: Before applying fondant, a "sticky" surface should be applied to the cake which will help the fondant adhere to it. Many spread a thin layer of buttercream before laying out the fondant.
  • Tip: When using rolled fondant to make decorations from, roll it to 1/4-inch thick. Either place them flat on greased (use shortening) wax paper or over forms to dry for 24 to 36 hours. Use royal icing to adhere fondant pieces to a rolled fondant iced cake and for the fine decorating commonly used on wedding cakes.
  • Tip: The cake to be covered with rolled fondant must be cooled completely, preferably 24 hours, covered. This will tighten the crumbs and make the cake more solid.
  • Tip: How far ahead you cover your cake with fondant will depend on the type of cake, filling, icing, etc. you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake. If you're using a layer cake and/or perishable fillings or icings, then you need to do everything just a day or two before the event.
  • Tip: Fondant dries quickly, so while working with it, always keep excess well-wrapped in plastic, as well as the parts on the cake you are not working on.
  • Tip: Once wrapped, unrolled fondant keeps for 1 to 2 months at room temperature. Do not refrigerate or freeze. If it gets too hard, put it in the microwave for a few seconds to soften; it will be easier to knead.
  • Tip: To smooth out the fondant once it is put on the cake, use cornstarch on your hands to smooth out the fondant.
  • Tip: If tiny cracks appear in the surface of the fondant, knead it a little - the warmth from the kneading or pressure from the rolling pin will make it smooth and satiny. Do not use water to smooth out cracks - water dissolves fondant as it is mostly sugar. Instead, use a bit of shortening on your fingertips to repair small tears.
  • Add a few drops of vodka, lemon extract or clear vanilla extract. Use a small clean paintbrush to mix the liquid with the dust. Proceed to paint and decorate.
  • Tip: Cracking can also be caused if your fondant is rolled too thick. Fondant is heavy and if not rolled thin enough (1/4-inch thick is usually best) the excess can pull the fondant from the top of the cake causing it to crack.
  • Tip: To cover a crack, try rubbing a little of the same Fondant over the crack in a circular motion, then using a smother or your hands to rub it in.
  • Tip: If fondant pleats at the bottom, gently unpleat and smooth out with the palms of your hands. With the palms of your hands, rub slightly up on sides to form an even top edge.
  • Tip: Try to work with fondant in a cool room and on a cool surface. A warm room may make the fondant too soft and difficult to work with.
  • Luster Dust Tips
  • Tip: Luster dust gives colors a high sheen metallic-like finish. It can be used either alone or mixed with similar colored matte dusts to create a lustrous sheen, without lightening the color. They can also be used on gum paste, royal icing or any frosting recipe that dries hard and is firm to the touch. It is non toxic.
  • Tip: Luster dusts can be incorporated into buttercreams to add shimmer cake decorations.
  • Tip: When using luster dust, use an airbrush, blush brush or a small artist paintbrush to apply.
  • Tip: Because luster dust is not water soluble, never mix them together to make paint colors. Instead use white spirits like vodka, gin, clear vanilla extract or lemon extract - the dust will absorb into these liquids and result in a more intense color. They also dry faster.
  • How To Use:
  • Use a bowl, mix a small amount of the dusting powder with a clear spirit.
  • Luster dust comes in small, 2-gram, tubs. Carefully open the cap and, without breathing, put about 1/4 teaspoon into a very small cup.

TINTED FONDANT



Tinted Fondant image

Note: Ready-to-use fondant,from Wilton, 630-963-1818, www.wilton.com.#2 plain pastry tip (#700002),food coloring gels (#603201),from Sweet Celebrations, 800-328-6722 or www.wilton.com.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

Fondant
Food coloring gels

Steps:

  • Working on waxed paper, knead a tiny amount of food coloring into fondant. All the parts shown are made by gently forming the fondant as if it were clay. It's just sticky enough that you can press the parts together (lift the finished decorations with a thin spatula).

EASY MARSHMALLOW FONDANT



Easy Marshmallow Fondant image

This fondant is very easy to make and delicious. I am not certain exactly how much fondant this made, so I am guessing. I did have enough to cover a 3 tier cake.

Provided by Alia55

Categories     Dessert

Time 30m

Yield 3 lb

Number Of Ingredients 5

16 ounces marshmallows
3 tablespoons water
2 lbs icing sugar
Crisco
food coloring paste (optional)

Steps:

  • Place the marshmallows and the water in a large microwavable bowl.
  • Microwave on high for 30 seconds, stir and repeat until the marshmallows are melted. Be careful not to burn.
  • Add 3/4 of the icing sugar to the bowl.
  • coat hands in the Crisco and kneed the icing sugar into the marshmallow.
  • Kneed until the fondant is the desired consistency.
  • You can now tint the fondant the desired color and use to cover cakes.

Nutrition Facts : Calories 1660.9, Fat 0.3, SaturatedFat 0.1, Sodium 128.4, Carbohydrate 425.6, Fiber 0.1, Sugar 383.5, Protein 2.7

Tips:

  • Use high-quality fondant: This will ensure that your tinted fondant is smooth, pliable, and easy to work with.
  • Start with a small amount of food coloring: You can always add more color, but it's difficult to remove it if you add too much.
  • Knead the fondant well: This will help to distribute the food coloring evenly and create a smooth, consistent color.
  • If the fondant is too sticky, add a little bit of cornstarch: This will help to dry it out and make it easier to work with.
  • If the fondant is too dry, add a little bit of water or glycerin: This will help to soften it and make it more pliable.
  • Store the tinted fondant in an airtight container at room temperature: This will help to prevent it from drying out or becoming contaminated.

Conclusion:

Tinted fondant is a versatile and easy-to-use decorating ingredient that can be used to create a variety of beautiful and creative cakes, cupcakes, and other desserts. By following these tips, you can easily create your own tinted fondant at home and use it to create your own unique and delicious treats.

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