Cooking School: How to Tie Dye Fondant

By Fabiana Santana

Cake created by Jamie Southworth.

Fondant is a pliable sugar dough that can be made in a variety of different colors in a short amount of time. Fondant’s shiny finish makes it an ideal choice to cover wedding and celebration cakes and fondant can be made in large batched and saved for up to 2 months for use at a later time just by wrapping the dough in plastic wrap. You can get creative and create your own tie dye pattern fondant by twisting and mixing four different colors of fondant together for a unique and colorful cake decoration.

Of course, this is much easier done if you buy pre colored fondant, but in case you are feeling brave, below is a recipe for fondant from scratch and the technique used to create tie dye fondant.

2 lbs . powdered sugar
1 packet of gelatin powder
1/2 cup White Corn Syrup
4 tablespoons Clear Vanilla Extract
1 tablespoon Glycerin
Cooking spray or vegetable shortening
Food Coloring of your choice


Dissolve one tablespoon of gelatin powder into 1/4 cup of cold water in a heat safe bowl.

Boil 1/4 cup of water over medium heat. Once it comes to a boil, turn the heat down to low and keep the water at a simmer.  Set the bowl of gelatin over the simmering water so that the gelatin beings to melt. Stir in 1 tablespoon of glycerin and 1/2 cup of white corn syrup.

Sift 1 lb. of powdered sugar into a large mixing bowl.

Slowly add the warmed gelatin mixture into the sugar and begin to slowly mix together.
Turn the mixer to medium speed and begin adding 1/2 cup of powdered sugar at a time until you achieve a stiff dough, roughly 4 additional cups of sugar later.

Turn the dough out onto a cool surface dusted with powdered sugar. Grease your hands with cooking spray or vegetable shortening and begin kneading the fondant dough until it is a smooth, silky and pliable dough, usually 20 minutes later.

Cut the dough into four even pieces. Add a drop of food coloring to one piece and knead until the white fondant turns the color you want it. Repeat with a different color for each dough section.

Roll the colored fondant into 1 inch logs.

Lay the logs out together, side-by-side.

Squeeze the fondant together to make sure there are no air pockets between the layers and twist the logs together several times. Then, knead the twisted fondant for just about 6 turns,  until a tie dye pattern develops. To distribute more color, twist the dough a few more times. Note, your white fondant log should be thicker than the colored fondant logs.

Roll the fondant out to the desired shape for covering your cake.