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How to Tint Fondant Flesh-Colored

Updated July 20, 2017

Fondant can be tinted any colour with the right combination of colours. Tinting fondant is similar to tinting icing, but gel food colouring should be used instead of liquid so that it mixes with the thick texture of the fondant. You can make the flesh colour as dark or light as you want by adding a little rose or brown gel food colouring to make the flesh the colour that you need it to be. Fondant will keep refrigerated for up to six months when it is kept in an airtight package, so wrap up the flesh coloured fondant and use it the next time you need to decorate with flesh colour.

Pinch off a small piece of white fondant, about the size of a golf ball.

Stick a toothpick into the copper coloured gel food colouring and stick the toothpick into the ball of fondant so that the colour comes off of the toothpick and onto the fondant. Wipe any excess colouring off of the toothpick onto the fondant ball.

Knead the fondant ball in your hand until the colour becomes consistent, without any streaks. The fondant should be slightly darker than you want the flesh coloured fondant to be. Repeat step 2 if the fondant is not dark enough.

Fold the coloured piece of fondant into the large piece of white fondant and knead it until the colour becomes consistent throughout, without streaks.

If the colour is not dark enough, pinch a piece of the coloured fondant off and repeat steps 2 and 3 until you achieve the flesh colour you want.

Tip

Although copper colour gel food colouring is common in most craft or cake supply stores, use a combination of yellow and rose in very small amounts if you are unable to find copper food colouring.

Things You'll Need

  • White fondant
  • Toothpick
  • Copper coloured gel food colouring
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About the Author

Sarah Davis has been a culinologist since 1998. She has worked in the offices and labs of Burger King, Tyson Foods and Cargill developing and writing recipes. She currently owns WISH Events in Atlanta. She and her husband also buy homes to rejuvenate and resell. Davis holds degrees from Johnson and Wales University in culinary arts and the University of Georgia in food science.