Inlays are the perfect technique for adding color and interest! They can be done in cut out shapes that are then placed on your dessert or directly on the fondant-covered treat.


Step 1: Roll out fondant

Separately roll out 2 different colors of fondant 1/8 in. thick.

Step 2: Cut shapes

Cut out shapes using different size cutters. Using the smaller cutter, cut a shape from the center of the larger cut shape.

Step 3: Position shapes

Position the contrasting color piece inside the opening in the larger shape. For large inlays, lightly smooth area with Easy-Glide Smoother; for small inlays, smooth seams with your fingertips.

The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.