With the rise in interest in the ‘aged,’ look, this simple technique-based tutorial from Sumaiya Omar demonstrates how to create an aged-effect fondant that will give your edible creations a beautiful patina.
Components:
Fondant
Ivory and lemon yellow gel
Various molds (I used a selection of ocean-themed molds)
Wafer paper
Lace stencil
Metallic powder
Vodka / extract
Shimmer powder
Edible glitter
Edible pearls
Step 1 – Color fondant with equal quantities of ivory and lemon yellow gel to achieve a cream/off-white color, use the fondant to cover your cake.
Step 2 – Select various decorative molds to emboss the fondant.
Step 3 – Tear pieces of wafer paper into various shapes and sizes.
Step 4a – Emboss the fondant with the various molds you selected. This step can be done when the fondant is still soft or when the fondant has hardened a bit. It all depends on the overall look one is looking to achieve. A more aged look will require the fondant to harden a bit in order to encourage more cracks while pressing the molds into the fondant.
Step 4b – Adhere the pieces of torn wafer paper over the embossed fondant.
Step 5 – Attach a stencil to the cake. Mix metallic color with vodka/extract and piping gel to create a paste. Apply the paste in random areas over the stencil. The overall look should resemble aged wallpaper starting to peel off a wall.
Step 7 – Choose a mold which will be showcased as a focal point. I have chosen a coral mold as my cake was inspired by the ocean. Prepare the mold by rubbing a little shortening within the cavity and indentations.
Step 8 – Use the same color fondant (cream) to create coral pieces and adhere them to the aged canvas as shown.
Step 9 – Mix shimmer powder with edible glitter and a little vodka/extract and brush onto the coral.
Step 9 – Add various shades and sizes of pearls to complete the overall look.
Step 10 – Even amidst the texture, the overall look should maintain balance and a focal point. It’s always a good idea when working with a lot of texture to keep color palettes muted.
