I've been avoiding this as long as possible and now I have to do it. How do you tint fondant black without it becoming too soft? I tried it before and it was a mess. I've seen some great work with it on here, and so I know it can be done.

I buy fondant that is already black - satin ice is my first choice. There black sometimes is softer than their other colors. i have also started with chocolate fondant as a base - then added the black! This seems to work as well.

bump

I recently colored several pounds of white Satin Ice black using Americolor's Super Black, and it was just fine. If it's too soft, knead in some powdered sugar or cornstarch.

~ Sherri

I have recently found Satin Ice pre-colored fondant. It comes in quite a few colors, black included, which was the first one I tried because of exactly the problem you are talking about. IT'S GREAT! I just finished using some about 1/2 hour ago. It is a good texture, nice solid, rich black and doesn't seem to fade at all. I comes in a 2 lb. tub and I get it from CK Products.
HTH
-Lori

Good post! I'm sure your going to get several ideas from everyone here.

I had to do a pretty large cake (for me anyway - 12" x 3" bottom layer with separate topper part) and I chickened out and bought the black SatinIce fondant. This particular cake is in the "Naughty" gallery.

What type of fondant are you going to use? I've had pretty good luck with SatinIce and Pettinice as far as consistency of fondant and coloring.

Good Luck!!

I have ordered Satin Ice Black fondant. It is perfect in color texture and oh so yummy. I was making my own mmf until I tasted Satin ice...now I do not even bother since this is soooo delicious. I have noticed people eating all the fondant when I use it rather than peeling it off. It has that mmf flavor.

I order it from In to the Oven....they get it to you quick.

http://www.intotheoven.com/p759/2-lb.-Black-Fondant-by-Satin-Ice/product_info.html

Just an option.

I also get Black Satin Ice fondant. It's the easiest way to get black fondant

Satin Ice (the less I have to color the better!)

I use chocolate fondant and color it black.

I am so glad to see that so many of you also use pre-made and pre-colored fondant. I always hid in shame a little thinking I was taking the easy way out by not making my own, but the amount of time it saves is worth every penny! Not to mention the consistant quality of Satin Ice and Pettinice! I will now hold my head up and not feel less of a baker!!
-Lori

If you need to color fondant black, get the fondant as red as possible and then add the black food coloring. I learned this the hard way.
I never used Satin Ice. How is it?

If I had to use alot of black I'd probably get the pre-tinted kind.... I find the chocolate fondant VERY stiff and a pain to mix black into it! I did that this weekend and I stopped while it was "black enough" but technically really dark dark brown because I couldn't stand kneading it any longer!

I use Satin Ice black and red all the time, but find that even the pre-colored is very soft. I knead some tylose powder into the entire batch and it makes a WORLD of difference. Much easier to work with. Far less stretching and tearing.

To repeat what has already been said, Satin Ice black, it is easy to work with and smells so good. I used a light film of Crisco on my rolling mat, no powdered sugar or cornstarch, so no white dust on the black fondant when I was finished.

I agree...use the force (Satin Ice black fondant)!

http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=738373

Depending on what you need it for, soft liquorice is a good substitute - you can knead it then roll out flat or shape it ( I use darrell leas ) - no colouring involved !!

Oh great ideas, thanks everybody. Only one problem......I can't find that here in Canada. I need this in one week and I could order it but I may not get it in time now. Any idea where I can find it over here? We are so limited all the time with what we can us.

I use "Dawn" brand fondant.

ctotrino thanks for the into the oven link I'll use it for my cake next month that will need more black fondant.

What is tylose powder dianeLM? Icing sugar?

Bump!

Bump please?

I think it's like gumpaste powder, but I'm not certain. I have had the black fondant problem a lot also. I think I'm gonna order some of the black, too.

Thanks cristielee I hope we have some luck with this.

This is tylose powder: http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619070

Here's the description from Nick Lodge's site:
"Specially formulated to resist humidity, improved freeze and thaw stability, low bacteria count gives long shelf like, emulsifies fat to prevent oxidation, flower and showpieces dry remarkably fast"

Tylose powder is used when you are making gumpaste/sugarpaste. It can also be added into fondant to give it a "stiffer" consistency. As Diane mentioned, the tylose powder helps with the fondant stretching or tearing.

Satin Ice, Black, Red and Green!

WOW tiptop57 amazing work. Just beautiful.

So still no suggestions on where to get black fndnt in Canada?

Has anybody tried adding the black color to the liquid part of the fondant before kneading in the powdered sugar? I wonder if that works as well as I've heard. I've never tried it myself.

I'm not sure about that myself because I just buy my fondant. No time to make it.

If you can not get Satin Ice in Canada, then I would make MMF and add Hersey's Special Dark (Dutch Processed) Cocoa to it. You will get black!

Here is the link to the thread....

http://cakecentral.com/cake-decorating-ftopict-34064-mmf.html+turn+black

HTH