Fondant tissue paper can add beauty and interest to cake decorating: Use it in a gift bag, shopping bag or show box cake. If the fondant is too thick or does not lay correctly, it will not look like paper gift tissue. Making fondant gift tissue takes practice, so do not try it for the first time right before you plan to unveil a cake. Make your own fondant or purchase it at most craft shops and baking supply retailers.
Knead the fondant until it is soft. If you want coloured gift tissue, add a drop of gel food colouring and knead until the colour is even.
Dust a 2-inch piece of fondant and a sheet of parchment paper with icing sugar. Place the fondant on the parchment paper and cover with a second sheet of paper.
Roll the fondant between the sheets of parchment paper with a rolling pin until it is as thin as possible. Keep the thickness even throughout.
Peel back the top sheet of parchment paper carefully. If the fondant sticks and tears, start over using more icing sugar. Keep the bottom paper in place for now.
Cut off the rounded edges of the fondant to make a rectangle.
Place the square, fondant side down, on the palm of your hand. Carefully peel off the other piece of parchment paper. Gently crumple the fondant so it resembles crumpled paper. Lay the fondant piece on a fresh piece of parchment paper and allow it to dry.
Repeat Steps 3 through 6 until you have enough pieces of crumpled fondant gift tissue to embellish the cake.
Work quickly--the thinner the fondant, the faster it dries. The fondant does not have to be tissue-paper thin; make it as thin as possible but still thick enough to work with.
Keep the unused fondant tightly wrapped with cling film to prevent drying.
Tips and warnings
- Work quickly--the thinner the fondant, the faster it dries.
- The fondant does not have to be tissue-paper thin; make it as thin as possible but still thick enough to work with.
- Keep the unused fondant tightly wrapped with cling film to prevent drying.
Things you need
- Prepared fondant
- Gel food dye (optional)
- Icing sugar
- Parchment paper
- Rolling pin