Newbie Is Frustrated With Fondant!

Decorating By tanya1120 Updated 17 Jul 2009 , 3:15am by mbt4955

tanya1120 Posted 16 Jul 2009 , 8:36pm
post #1 of 12

I made my first batch of fondant yesterday for my best friends baby shower cake due Saturday. I was pretty proud of myself that I actually achieved it but now I am so frustrated with it. The cake is going to be covered in buttercream with blue and brown dots on it. I colored the blue last night and it turned out fine..but the brown on the other hand did not. icon_sad.gif I didn't finish coloring it because I gave up. So today I try to get it brown..and it kept crumbling and cracking and falling apart!! I read somewhere that fondant is suppose to be left out and not go in the refrigerator. Is it suppose to go in the fridge? So my questions are:


1. Should I start over with trying to achieve the brown and make chocolate fondant?
2.If I don't start over how can I get it brown? It is more like a copper color right now.
3. Should it be refrigerated when I achieve the color I want?
4.How do I get it nice and soft again?


It is MMF by the way. I still have a ton of stuff to do for this cake and not enough time in the day to finish it..ugh. Any help would be greatly appreciated.

11 replies
disubu Posted 16 Jul 2009 , 8:41pm
post #2 of 12

Fondant is not supposed to be refrigerated. I have never made my own though, so I don't know why you are having trouble coloring it.

lilboo529 Posted 16 Jul 2009 , 8:45pm
post #3 of 12

i would try making chocolate fondant for brown dark colors are really hard to make. i dont know about not putting it in the fridge i always put mine in the fridge after i make it....i wrap it in plastic wrap it in plastic wrap and put it in a tupper ware

kokopuff Posted 16 Jul 2009 , 8:53pm
post #4 of 12

mmf is fine refrigerated,you can even freeze it though I have yet to do that.try adding your color to the mm's as soon as they are melted before you add the p.sugar.when your mmf starts drying out you can just add a little shortening to it,just a dab and then reroll the piece you are using and keep the rest covered with saran wrap or in a covered bowl while you are working.also instead of color you could add cocoa powder for chocolate mmf. good luck!

juliejo Posted 16 Jul 2009 , 8:55pm
post #5 of 12

I've been making MMF for about a year now. I never refrigerate it. I wrap it in plastic wrap and keep it in the cupboard. If it's not soft enough, microwave it for 6-9 seconds then knead it.

If I need darker or more vibrant colors, I melt some colored chocolate and add it to the MMF. You could use some chocolate chips to help get the chocolate color. This fondant tastes a lot like a tootsie roll! icon_smile.gif

Good Luck!

dsilvest Posted 16 Jul 2009 , 9:08pm
post #6 of 12

Substitute 1/2 -1 cup of dark cocoa for some of the powdered sugar.

Do not add all of the sugar. You might only need 6-61/2 cups. Too much sugar will make it dry. Also too much food colouring will make it dry.

LisaR64 Posted 16 Jul 2009 , 9:17pm
post #7 of 12

It's very hard to get fondant to a dark color without changing it's texture. I agree, the best method is to add color to your melted marshmallows before adding the the sugar. I still make light colored fondant, but I started buying my black & red fondant because I could never get the color right without ruining the texture.

FullHouse Posted 16 Jul 2009 , 9:29pm
post #8 of 12

I know it doesn't help you with this batch, but I always had a difficult time coloring MMF. I tried Michelle Foster's fondant about 6 months ago and never went back to MMF. For me, it is a lot less tempermental in texturenad much easier to add color to. I also find it is less messy to make.

FullHouse Posted 16 Jul 2009 , 9:32pm
post #9 of 12

I know it doesn't help you with this batch, but I always had a difficult time coloring MMF. I tried Michelle Foster's fondant about 6 months ago and never went back to MMF. For me, it is a lot less tempermental in texturenad much easier to add color to. I also find it is less messy to make.

mbt4955 Posted 16 Jul 2009 , 9:35pm
post #10 of 12

I use cocoa with my MMF to make brown. Start with about 1/2 cup. Just be sure to watch your powdered sugar and don't add any more than you need. The cocoa is going to cause you to need less sugar.

If you use dutch process cocoa (I used 3/4 c) and follow the same process, you can squirt in some Americolor SuperBlack gel color and make true black fondant that tastes like tootsie rolls! thumbs_up.gif

tanya1120 Posted 17 Jul 2009 , 2:45am
post #11 of 12

Thank you all for your help!! You guys helped me out big time. I guess I have to remake the fondant to make it brown. I will use the cocoa powder recipe and cross my fingers it will work. Thanks..you guys are the best! icon_smile.gif

mbt4955 Posted 17 Jul 2009 , 3:15am
post #12 of 12

I'll bet it will work, Tanya. I put the cocoa in first and mix it into the marshmallows, then start adding the sugar. If it isn't dark enough, you can add some brown gel color to it and get it darker. That is how I did my black. Good luck! thumbs_up.gif

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