Inlays

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.