How to Make Tie Dye Fondant

Updated April 17, 2017

Tie dye is a retro clothing style that made its first appearance in the fashion world in the 1970s. This style consists of multiple colours twisted together to create a rainbow pattern. Tie dye patterns traditionally consist of bright yellow, orange, green, blue, red and purple, but you can also create a tie dye pattern using pastel colours. Create tie dye patterns for cakes, cupcakes and cookies by adding various colours to your fondant.

Pull out the desired amount of fondant from the packaging. Split the fondant into six equal pieces.

Place five pieces in a Ziploc bag to keep them from drying out. Dye the remaining piece of fondant blue using a drop of gel colour. Use gloves to protect your hands from being dyed. Work the colour into the fondant by twisting the fondant into a snake-shape. Knead the remaining colour through the piece of fondant after the colour has been twisted through evenly. Place the piece of fondant back in the Ziploc bag.

Wash the colour off your hands or change your gloves so that you do not contaminate colours. Repeat the process with the remaining pieces of fondant and dyes.

Dust a work surface lightly with cornstarch. Roll each piece of coloured fondant into a log shape and place the pieces side by side together.

Press the logs together so that the dyed fondant pieces stick together. Hold one hand at each end of the logs and begin twisting the fondant logs together to create a spiral of colours. Fold the spiral in half and press it down with your hands. Twist the fondant again and fold it back into itself until you can see a tie dye pattern formed in the fondant.

Form the mixed fondant into a ball. Dust the work surface with a coating of cornstarch. Roll out the fondant ball using a fondant rolling pin to the desired thickness.

Use cookie cutters to cut out tie dye shapes for cupcakes and cookies or place the fondant on top of a prefrosted cake for a tie dye cake.

Things You'll Need

  • Ready to roll fondant
  • Ziploc bag
  • Blue, green, purple, yellow, red and orange gel colours
  • Cornstarch
  • Fondant rolling pin
  • Gloves, optional
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About the Author

Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.