Does anyone have any advice about how to make sure the fondant icing remains the same shade. I reently made a four tier cake with two marzipanned fruit cakes and two butter-cream covered cakes,All were covered in ivory fondant, but the two fruit layers were much yellower than the other two. I also covered a dummy separtor with the same ivory fondant - this was a much cleaner colour - paler.
The overall effect was okay as it had lots of flowers etc, but if i wanted to do a simple design I would want the colours to look much more uniform and "clean". Any ideas?