Ombre sugar pom pom is fairly easy to make once you get used to the delicate task of ruffling fondant.
For making Ombre sugar pom pom you will need:
Gel food colouring
Double-ended cone tool
Double-ended ball tool
Non-stick cake decorators mat/flat surface
Small Non-stick rolling pin
Medium Round circle cutter
On a flat surface knead the fondant gently until it’s smooth and pliable, without any cracks. Use a little corn flour to prevent the fondant from sticking.
Preparing Ombre fondant balls
Divide the fondant into four golf ball sized pieces. Using a cocktail stick, dab a small amount of gel food colouring onto a ball of fondant. Knead the food colouring into the fondant until it is uniform in colour and all the runs of colour have disappeared. Colour the remaining fondant balls the same way, every time colouring them a little brighter than the previous one.
Rolling and cutting semi circles
Take a ball of fondant and roll it thin until it’s about as thick as a ten pence piece. Using a round cutter cut two circles from the rolled fondant. Cut both circles in half using a sharp knife and set aside until ready to use. Repeat the same steps for all remaining coloured fondant balls.
Starting with the brightest coloured semi-circle, thin the circular side using the cone tool. Now with your fingers, ruffle the fondant and pinch the bottom to bring them closer like the picture below.
On a small round ball of fondant dab a little edible glue with a brush to stick the ruffle to the centre of the ball. Continue the process of layering by using two ruffles per colour and working from the brightest to the lightest colour. You may adjust the number of ruffles for each colour, depending on the size of pom pom needed.
Try not to squash the ruffles as you put them in place. By now the ball of white fondant underneath should be covered with ombre-layered ruffles and Ombre Sugar Pom Pom is ready for your cakes. They keep for up to two weeks in an airtight container and make a very pretty addition to any cake.