Fading Fondant
I'm having trouble with my fondant flowers fading when I set them to harden. Mostly the pinks and purples. I like to make my daisies and smaller flowers a few days early so they hold their curve, but I'm finding they are fading out quite a bit in just a day or two. The undersides will be the original color and then they will be lighter on the top. I've found if I keep them in the refrigerator they maintain their color, but they don't harden as nicely (I'm guessing it's the humidity on the hardening and the fact that it's really dark in the fridge most of the time for the non-fading?)
I'm using Wilton paste colors - is there a better option? Granted, it does add some cool gradients to the look of the flowers, but sometimes I'd like for them to maintain their vibrancy.
As always, your insights are highly appreciated!
♥, E.
Replies to This Discussion
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Permalink Reply by Sherry Qualls on
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Eileen
Same thing happens to me...I have a cupboard I put them in..cover them with a kitchen towel or tea towel and keep them in the dark with the door slightly ajar for aeration. I use wilton colors too, but I have read that other gel pastes can do it as well. Do you add tylose to your fondant? that will help harden them faster. The light is terrible on the pastel shades
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Permalink Reply by Diana Viera on
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Hello ladies ~ I keep my flowers in an egg carton or a plastic bin with a lid on it. I have purple carnations that I made over a month ago with fondant and a little gumtex and they have maintained their bright color. The gumtex helps the fondant harden quickly and also makes it smooth to work with.
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Permalink Reply by Eileen S on
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I keep them in a cupboard too, but it has a glass door. I'm wondering if I put a curtain over the glass if it would keep it from fading.
I don't add tylose to my fondant (Sherry - I see people mention this all the time but I'm not sure what that is - is it the gumpaste mix stuff?) How does it taste when you add the gumtex or tylose? My biggest thing is that I'd like my customers to enjoy eating their flowers and if they are straight gumpaste you really shouldn't eat them (although they are technically edible) and they aren't terribly tasty. I have experimented with mixing 1/2 and 1/2 fondant and gumpaste to make tall leaves that I wanted to stand up, and they broke really easily. Looked awesome, but basically shattered. I was able to use 2 out of the 6 I made.
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Eileen
Tylose is a cellulose gum but it is not the same as gum tex though they are both used as drying/hardening agents. Fondant/tylose will not dry rock hard like gum paste but it is not as fragile either. But basically you can use it the same way as gumpaste, but never to cover the cake...use it only for figure modelling flowers, and other decos. Because you don't use much tylose it does not effect the taste. I was lucky enough to find mine at a cake deco shop Amazon carries it, but I hate when the shipping costs are more than the product..I think Heidi and A&H carries it too!!! I posted a video of Lorraine McKay and how she used the tylose in her fondant.
hope that helps
Sherry
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Permalink Reply by metria on
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I had Wilton violet change completely to blue in 24 hours with a whole fondant covered cake! I'm only trusting Americolor now...
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Thanksfor the info, Sherry! I'm going to put in a GSA order soon, and I'm sure they carry it. I looked for it at Michael's and couldn't find it. :(
Metria - that stinks! OMG, I would just die. What did you do? Did you airbrush it then? My violet daisies stayed violet, thank goodness! But the flowers on my cake were a lot more "pastel" than I originally intended.
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It was a competition entry! I had a 3 tier dummy cake. The bottom was supposed to be a nice, rich violet. The middle tier was to be a lighter color. The top to be ivory. Both the bottom and middle tier changed colors. Luckily it still looked nice, so I just re-named the piece to be "Something Blue"!
http://cakeoricandothat.blogspot.com/2010/03/that-takes-cake-2010-s...
Eileen S said:Thanksfor the info, Sherry! I'm going to put in a GSA order soon, and I'm sure they carry it. I looked for it at Michael's and couldn't find it. :(
Metria - that stinks! OMG, I would just die. What did you do? Did you airbrush it then? My violet daisies stayed violet, thank goodness! But the flowers on my cake were a lot more "pastel" than I originally intended.
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Permalink Reply by diane kilgore on
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have you tried american gels i like those better than wilton gels,
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Permalink Reply by jeri c on
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I have had problems with even the Americolor gels fading. I deliver a lot of cakes to outdoor venues in the summer and I always tell them that if it is colored fondant it can not be in the direct sunlingt. My daughter's very pale pink wedding cake was in the shade the entire time and it still was faded a bit by the time we cut into it. I never have problems with the dk chocolate satin ice changing colors. I have made a lot of gumpaste flowers and have found that if you want the vibrant colors you really need to dust them with the dusts then set the color with steam
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