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Tinted Rolled Fondant


This recipe is used in our Rose Petal Cake, Cherry Blossom Cake, and Violet Cassis Cake.

Photography: Romulo Yanes

Source: Martha Stewart Weddings, Summer 2013


  • 3 to 3 1/2 pounds rolled fondant


  1. Equally divide the fondant. Cover 2 of the fondant pieces with plastic wrap and set aside. When tinting fondant, knead the fondant on a clean, smooth surface. Tint the first ball of fondant a very pale pink, using the "rose" pink food color; then wrap in plastic and set aside. Tint the second ball of fondant a very pale purple using the "violet" food coloring; wrap and set aside. Tint the last ball a very pale peach-pink using the "rose" and "ivory" food colorings; wrap and set aside.

Cook's Notes

Always start by tinting a smaller amount of fondant than needed. Once the color is achieved, tint the remaining fondant needed to complete the project.

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