Karen MacFadyen ...
One of the sugarcraft teachers that I interviewed for one of my programmes – said that she would never recommend trying to add a colour into white fondant – in order to try to achieve a very dark colour. The amount of gel colour you need to add, and the effort involved, and the ultimate depth of colour achieved, resulted in paying more in gel, time and inferior outcome. She said that it was much better to simply purchase an off the shelf deep colour which is already the correct colour and ready to use. It made sense to me – when I thought back to all the times of scrubbing my hands to try and remove the colour embedded in them (and when I started novelty cake making – there was a very limited choice of coloured fondant icing, so you had to colour it yourself.)
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