I have tried both Americolor and Wilton black and my MMF turns out so funky!
Am I not adding enough cocoa powder so that I don't have to use as much color, or is it the cocoa powder causing the funkiness? I've tried it with 1 T and another batch with 1/4 c.
I don't want to resort to buying SI, but I probably will if I need to cover a cake in black.
My black MMF is not smooth when you roll it out (it would be perfect for an asphalt look), it's kinda crumbly--not stretchy at all.
I would try it with a darker color base (red, blue, purple) but it seems all dark food coloring acts weird in MMF.
Does anyone have it mastered yet?
Yeah, I tried that, but I think it is more a chemical reaction with the food color. As I'm stirring and kneading it it feels different than regular or lighter colored MMF--almost rubbery.
It doesn't seem to want as much PS as normal, but it needs it. My first batch was sticky and soft when I didn't knead in all of the PS. Even the sticky soft batch wasn't elastic and I thought maybe there was too much cocoa powder, which is why I only used 1 T this time.
I add just enough cocoa to make it a middle shade brown...then start adding black Americolor until it gets black... make sure you're sifting the cocoa in... then start adding your PS...make it a little more stickier than you normally do, as the chocoalte MMF tends to cool harder than normal.. if its too ######### it cools, warm it up SLIGHTLY in the microwave before rolling it out...
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