How to Marble Fondant

Fondant is a beautiful addition to both homemade and professional cakes. Solid colors of fondant can become bland after awhile and learning to marble fondant will give cakes a dose of imagination. Marbled fondant is the combination of two or more colors blended together in a tie-dye fashion. The twisted fondant is then rolled out into a sheet and applied to the cake as desired. This marbled look can be achieved in a matter of minutes.

Difficulty: Moderate

Instructions

Things You'll Need:

• Fondant
• Toothpicks
• Gel food color
• Vegetable shortening
• Rolling pin

Instructions

1. Split the fondant into two equal portions. The entire amount of fondant that is used will vary depending on what it is going to be used for. Smaller amounts of fondant will be used to hand decorate a cake or figure, whereas a large amount will be used to cover an entire cake or cake board.

2. Roll each portion of fondant into equal-sized balls. Dip a toothpick into the gel color of choice and wipe toothpick onto one ball of fondant. It takes very little gel to color a very large amount of fondant. Begin to knead the ball of fondant to incorporate the gel color. Repeat for the second ball of fondant with an alternate color, or leave it white. Marbled fondant often looks best with one portion of colored fondant and one portion of white fondant.

3. Roll each ball of fondant into a snake-like rope. The rope should be about as thick as a roll of quarters and will vary in length depending on the amount of fondant used for each project. Place the two ropes of fondant side by side. Twist the fondant ropes to give them a spiral pattern much like a candy cane.

4. Fold the twisted fondant ropes in half and gently squeeze them together. Twist the ropes, fold and twist again until the desired marbled appearance has been achieved. For a greater variance in color, twist and fold only a few times. For a more combined look, twist and fold many times. Be cautious not to over-twist and fold; that would cause the colors to fully combine into one solid color.

5. Mold marbled fondant into a ball and place on a surface coated in a thin layer of vegetable shortening. Smooth counter tops are ideal for working with fondant. Apply a thin layer of vegetable shortening to the rolling pin. Use the rolling pin to flatten out the sheet of fondant so that it is ready to apply to the cake surface.

Tips & Warnings

• Gel colors are very concentrated and will not thin down your fondant or buttercream icings.
• Do not use liquid food coloring because it will make the fondant sticky and difficult to work with.

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