Tips when making fondant

As you mix/knead, or if you've had the sugar paste in storage, warm it up in the microwave for a few seconds do so a little at a time if not it will melt. This will make it easier to work with.

Avoid using liquid food colouring, as it turns the mixture far too watery. If you cannot find colour paste or gel you will have to use liquid food colouring, pre-mix the liquid colour with a bit of icing sugar. Put the amount of colour you intend to use in a small mixing bowl, then add icing sugar slowly and mix, continuing to add until the mixture is a thick paste. This does thin the colour somewhat, but you can always add more later.  it's much easier to add colour to the wet mixture BEFORE putting that into the powdered sugar. This yields a much more uniform colour more easily than repeated kneading. If you're going for bold colours, add LOTS of your gel colour to the wet mixture so that it is a dark version of the colour you want. The sugar will lighten the colour, so don't be stingy or you'll just end up having to knead in more after anyway.

NEVER PUT FONDANT IN THE FRIDGE - It gets sticky (you can for about 10 minutes if not it starts sweating)