How to Make Dusty Pink Fondant

Introduction:

It’s a known fact that people love to lick their fingers after they’ve been licking sugary sweets. Who doesn’t love the flavor of sugar? It is always an enjoyable experience for both children and adults alike. However, there are many different types of food with sugar in them that you can enjoy without having to lick your fingers afterward.

One type is fondant icing, which has a delightful taste and provides a frosting-like texture when rolled out onto cakes or cookies. This article will give some tips on how to make dusty pink fondant icing, so it tastes as good as possible!

How to Make Dusty Pink Fondant

A Detailed Stepwise Guide How to Make Dusty Pink Fondant:

Step 1

Make your fondant by mixing 4 cups of icing sugar with 1/2 cup meringue powder and 3/4 cup water. Stir until all ingredients are combined, but try not to over mix as this will cause the mixture to become too dry. Knead for around 5 minutes until it has reached a smooth, silky consistency. Cover tightly with cling wrap and let sit overnight at room temperature.

Step 2

The next day, sift an even layer of icing sugar onto your benchtop. Tip out your fondant onto the benchtop and roll out into a large square shape that is about 1cm thick (Be careful not to make it too thin, or it may tear!).

Use some of your pink food colorings to dust the top of the fondant lightly. Mix 3/4 cup cornstarch and 1.5 cups icing sugar together in a bowl, sifting it onto your benchtop so that you have an even layer again.

Step 3

Using the same rolling pin you used for the fondant, begin to roll this mixture until it is about 4cm thick (do not be too rough as the fondant underneath may tear). Be sure to turn your mixture over halfway through rolling (just like rolling out pastry!).

You will notice that this larger square shape looks very similar to play dough; once rolled, curl up into a ball and flatten slightly on one side before placing it to the side.

Step 4

Now it is time for you to assemble your Rusty Flourite Cake! I have included a list of ingredients and their quantities below:

2 x 12cm round cake layers (cut from a 20cm wide cake using a serrated knife). Made using chocolate Swiss meringue buttercream (See my recipe here if you are interested in making this!)  1 cup dark blue fondant

  1 1/4 cups light pink fondant 1/3 cup white fondant 3 tbsp cornflour, sifted two egg whites 100g caster sugar 125g unsalted butter, softened to room temperature 1 tsp vanilla extract Chocolate Swiss Meringue Buttercream (recipe can be found here )

Step 5

Use a serrated knife to even out any edges on your cake layers, then place the first layer of the cake down onto your cake board. Next, spread over a thin layer of buttercream and top with some blue fondant.

Place the Second Cake Layer on Top

Step 6

Place the second cake layer on top and spread over another thin layer of buttercream. Top 1/2 cup white fondant and smooth out as best as possible using a cake smoother or sizeable flat surface scraper (you may want to dust it lightly with icing sugar if it is too sticky). Set this cake aside for now.

Step 7

Take your more giant square shape fondant that we rolled out earlier in step 3 and begin to roll it out again until it is around 4-5cm thick. We want this to be large enough so that once we have cut out our shape, we will still have some leftover at the end, which you can roll back into a ball and re-use later!

Step 8

Take your round cake board (that measures 20cm in diameter) and place it onto the fondant before cutting out your shape. Try to cut as close to the edge of the cake board as possible, then remove excess fondant leaving just the body on top of the cake board. Place this aside for now.

Step 9

Now, take your pink fondant and mix 1/2 cup cornflour with 2 tbsp water in a bowl until combined, then knead the mixture for about 3 minutes. Next, take small chunks of the fondant and roll them out between your palms until they are around 2mm thick (don’t roll them too thin, or they will rip!).

Step 10

Cut out a slightly smaller shape than your round cake board in width and height so that when we place it onto our square shape, it will overlap slightly at each corner. Leave enough pink fondant left over to cover the top of your square cake shape later on! Place these cutouts onto a flat surface covered with baking paper.

Step 11

Time to start adding some texture to this fondant masterpiece! Take a fork and lightly scratch lines into both sides of your barrel-shaped fondant pieces. Once you have finished scratching, place a tiny drop of water onto the flat surface of each one and, using a damp paintbrush, cover the top with some pink food coloring. Be sure only to use light dabs as you don’t want your fondant to become too wet, or it will begin to dissolve!

Place Them Onto a Lined Oven Tray

Step 12

At this stage, you should have all your cutouts ready for baking! Place them onto a lined oven tray (not forgetting to turn your oven on first!) and pop them into an oven preheated to 160 degrees Celsius (or 140 degrees Fahrenheit), and bake for about 30-45 minutes until the fondant has hardened and is slightly darker in color. Don’t be tempted to take them out of the oven before this point, as they will still be very soft!

Step 13

Once your fondant pieces have cooled, place some dark blue icing into a piping bag fitted with a number 3 round nozzle and small pipe dots around each corner. Now it’s time for you to ice your cake! Begin by spreading a thin layer of buttercream over the top and sides of the cake. Next, gently press all four edges into some blue fondant that we set aside earlier in step 5.

Conclusion:

I hope you have obtained all the necessary information on how to make dusty pink fondant. Thank you and have a nice day!

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