Dark fondant isn’t always about adding more colour.
One of the biggest mistakes when trying to create deep shades like burgundy, navy, or black is starting with white fondant and adding a large amount of gel or dry colour.
It might seem like the easiest way to build depth, but it can change the consistency of your fondant. It can make it split, become less stretchy, harder to work with, and much harder to smooth cleanly onto a cake.
For deep colours, the starting point matters.
In the new Burgundy Couture Cake course, I’ll show you the method I use to achieve this rich burgundy shade without compromising the fondant, along with the full cake design step by step.
This course releases next week inside Ekat’s Club.
If you’re interested in learning more, watch this space or join Ekat’s Club now so you can learn it as soon as the course is available.
Available in monthly or yearly subscription.
Join Ekat’s Club here: https://club.ekats.com.au
#ekatsclub #fondantwork #fondantcake #darkfondant #fondantcakedecorating
Video Source
