Coloring & Rolling Fondant - How2Heroes

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Coloring & Rolling Fondant

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Fondant icing is not just for professional bakers and cake decorating reality stars. Let Erin Erler of Cakes by Erin show you the basics of coloring, rolling and working with fondant. Take your cakes to the next level with a few ingredients, simple tools, and a lot of creative freedom. Get decorating!

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Techniques » Coloring & Rolling Fondant

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<p> Fondant icing is not just for professional bakers and cake decorating reality stars. Let <a href="http://how2heroes.com/videos/profiles/about-erin-erler">Erin Erler</a> of <a href="http://www.cakesbyerin.com/">Cakes by Erin</a> show you the basics of coloring, rolling and working with fondant. Take your cakes to the next level with a few ingredients, simple tools, and a lot of creative freedom. Get decorating!</p>

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cake, cake decorating, fondant, icing a cake

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Ingredients

white or colored fondant
colored food gel or paste (if needed)
cornstarch

Equipment

latex-free gloves
silicone mat (or marble work surface)
thin, nonstick rolling pin
fondant smoother
craft blade or sharp paring knife

How-to

Cut off a large enough piece of fondant to cover your cake when it is rolled out
To color, hold in gloved hands and squeeze some food coloring gel or paste atop. Add the color sparingly. You can always add more, but adding too much can make the fondant sticky. Start to knead the color into the fondant, stretching and folding until there are no streaks of white remaining
If satisfied with the color, lay a nonstick silicone mat atop work surface. A marble surface is great to work on, if available. Coat the mat or surface lightly with cornstarch
Roll out fondant thinly, but not so thin that it will tear when covering your cake
Pick up and lay over cake. Start by using your hands and smooth the fondant over the cake, assuring that no air pockets, tears or bumps affect the finish. Use the fondant smoothing tool to mold the top and sides of the cake to a smooth and even shape
Use a craft cutter or a sharp paring knife to trim the excess fondant along the bottom of the cake. The excess can be re-used if wrapped tightly in plastic and kept in a sealed container and room temperature. Smooth out the bottom edge with the fondant smoother tool. Continue to decorate as desired, or learn how to make Fondant Flowers and do decorative Filigree Piping

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Erin Erler

Erin Erler has been decorating cakes since 2000, beginning with a character cake she made for her daughter's first birthday. She is a self-taught baker, learning through experimentation. Erin practiced frosting & piping at home and watched cake decorating shows on television. One driving force behind the start of her bakery was her son's nut allergy, as she decided that the safest way to assure that baked goods were nut-free was to make them herself. Thus, Cakes By Erin was born in Haverill, MA. She offers anything from custom cakes to whimsical desserts, with creativity as the driving force behind every creation.