DISCOVER
×

How to make animal print fondant

Updated April 17, 2017

Fondant, a sweet sugar dough, is a great tool in a decorator's arsenal, elevating an ordinary dessert into something special. Fondant is only available in monochromatic shades, so making different coloured patterns with it must be done by hand. You can get around this by using a simple mixing technique to create complex patterns, including wild-animal prints with ease.

Divide the fondant into pieces for each colour. Add food colouring to each piece, colouring the fondant according to the animal print you want to replicate -- black and white for zebra print, black and orange for tiger.

Use a rolling pin to roll out the fondant you intend to use as the background colour to roughly the size of the cake. The background colour will be the base of the animal-print design. Zebra print will use white as the background and tiger print will use orange.

Knead the secondary colours into appropriate shapes for detailing the animal print you are creating. For example, black stripes for zebra and tiger prints or multicoloured spots for leopards. Vary the size and thickness of the coloured shapes for a more natural look to the pattern.

Arrange the coloured shapes on top of the rolled background-colour fondant to mimic the animal print you want. Gently press the shapes into the background to secure them.

Run a rolling pin over the pattern pieces to seal them with the background and increase the overall size of the rolled fondant. Roll the fondant back and forth if you want to make the fondant longer, which will stretch the animal print. Move the rolling pin from side to side if you want to widen fondant and make the pattern thicker.

Tip

Change the colours to various greens and use the same technique to create a camouflage pattern.

Warning

Do not leave fondant out in the air or it will become hard and brittle.

Things You'll Need

  • Fondant
  • Food colouring
  • Rolling pin
Cite this Article A tool to create a citation to reference this article Cite this Article

About the Author

Rivka Ray has been writing professionally since 1978, contributing to publications such as the National Review Online. She has a Bachelor of Arts in English from the University of North Carolina and a Bachelor of Science in medicine from the American College in Jerusalem. Ray has also taught English as a second language to adults.