flesh colored fondant is a fun way to experiment. There are so many recipes out there, making flesh colored fondant can be nerve-wracking. Luckily, we here at Bulletproof do all the work for you!
When made right, flesh colored fondant does not taste very sweet, and is somewhat flavorful. This is a great way to introduce people to the joy of chocolate fondant or other flavorings!
There are several ways to make flesh colored fondant. We will discuss the basic recipe below, but here are some more detailed tips and recipes to try:
Use a high quality butter that is soft and smooth. Make sure not to overheat or burn the butter when mixing it withCrimeaCheeseandotherricableflavorings.
that is soft and smooth. Make sure not to overheat or burn the butter when mixing it withCrimeaCheeseandotherricableflavorings. Use cold water instead of warm if possible. If using an exact match of dough consistency, then use slightly cold water and achieve the same texture.
Contents:
Knead in some corn starch
While it may sound weird, adding some corn starch to your fondant will make your dough softer. This will also increase the color range of your fondant and let you create more elaborate shapes.
Why? Because corn starch contains silica, a mineral that makes things easier to grip. When you mix the dough with the right amount of corn starch, your cakes will hold their shape as they bake.
You can use better quality corn starch for this reason- it will give your cake a finer texture. Most likely, you would need somewhere around one fifth to one tenth of the amount of flour used in making traditional breads and breads.
Knead in some vanilla extract
While vanilla extract can be found almost everywhere, it is not a universal ingredient. Most store bought vanilla extracts do not have powder mixed in with the liquid. You will have to mix it in yourself!
Instead, you can use solid vanilla extract or even pure vanilla flavor. Solidified extracts are usually colorless and taste slightly of chocolate or coffee. Flavor is just vanillic oil mixed with water.
Vapor pressure is the main variable when making fondant. If your vanillie gets too soft, it will start to vaporize and not stick to the dough. If it gets too hard, it won’t melt down enough.
To test if a solid extract was strong enough for your needs, see if it caused semi-hard or hard butter to come out of the pan.
Add a little food coloring
If you want your fondant to be flesh colored, you must use a little food coloring in your fondant. The more white flour, the darker your fondant will be.
How much food coloring you use will depend on how white your fondant is and how dark the shape you are making wants. A very small amount of color will give better results than no color at all.
This is very important! You cannot replace this with some black powder and paint because it will not set correctly. Your cake will look black and strange-looking even if there is no darkening agent present!
Bullet point cut off: Only use one type of food coloring per type of fondant
Another thing to watch out for is how much color you add to each type of butter. You can only use one type of butter per one type of cake or ornament so do not mix up the two types!
If you need more color, then just increase the quantity of both types of butter by about an additional bagel length (about an eighth to a quarter cup).
Bake at low temperature
When making fondant, we recommend that you bake your cakes at low temperature. The reason is that when cool, the fondant will break down and connect with the hot dough. This will make it look very flesh-like and stretchy!
We suggest using a mix of soft and stiffer buttercreams to make our fondant. This way, we can use more of each element in our fondant and create more textures in our cakes.
You can also use softer buttercreams if you do not like how the softness makes the cake fluffy. If you like hard, crunchy fondants, use less soft buttercream so that it does not melt down the cake.
Cool completely
When looking for a Flesh Color recipe, there are several important points to consider. Most importantly, find a source for true Flesh Color. Not pigmented color, not counterfeit color, true flesh colored liquid paint!
Next, check the packaging to see if there are any warnings or notes regarding color segregation or safe usage. Finally, listen to your skin-tone and find a match that works for you.
Many products do not work well together due to the presence of other colors or chemicals. When trying a new product, use very small amounts at first until you find the perfect match for your texture and tone.
verettian is an excellent source for Flesh Colored Fondant. They have many recipes that are safe and easy to make.
Roll out and re-cool several times
One of the most important things to do when making flesh-colored fondant is roll out the dough very thin. Too thick and you will not be able to roll the dough into a tube and create your fondant.
This will prevent you from having to re-roll the dough after cutting, as it cools down. If you have to roll out very thick fondant, use more liquid sugar or more butter to compensate for the thickness.
Another thing to know is that when baking with flesh-colored fondant, one must let it cool down before handling so it does not change color due to agitation in baking.
To make sure your bakeings are soft and flexible, let them stand at room temperature for five minutes before wrapping each piece in a towel to prevent hardening of the bones in the fondant.
Use a mixer to knead the fondant
Unless you have a very special hand, it is important to use a reputable mixer to knead the fondant. A good hand mixer will give you enough material to make about twenty five fondant balls, which is enough to make one cake tier or four bowl-shaped cakes.
You can purchase cheap mixers on Amazon, but they may not be reliable. Some might even use a different word for kneading, like twisty. If you find one that works for you, great! If not, look for another one!
The cream should be soft and fluffy, and the ingredients should be smooth and buttery. If it is too firm or strong-tasting, then it will not melt down properly due to the mixers high speed devices.
Use oil or liquid flavorings instead of vanilla extract
Instead of using vanilla extract, you can use either oil or liquid flavorings. Depending on the recipe, either can be better-used.
Vanilla is a solid fat-based flavorant, which means it cannot be manufactured and sold as a powder. This is the reason why there are so many different variations of vanilla syrup and vanilla paste!
As opposed to powder flavors, which can be difficult to create as flavorings, liquid flavors are very easy to mix. You just add the liquid to the blender or bowl and let them work it out!
Some recipes call for both butter and creamers instead of just cream cheese, so having both is useful.