Decorating By beejay8807 Updated 21 Jul 2009 , 7:45pm by beejay8807

beejay8807 Posted 21 Jul 2009 , 2:55am
post #1 of 6

I always have problems with keeping my black fondant black once it's on the cake. I use corn starch to roll it out and so it doesn't stick, but once it's on the cake I can't seem to get the corn starch marks out. Any suggestions???? icon_biggrin.gif HEEELLLP

5 replies
cupcakeco Posted 21 Jul 2009 , 3:20am
post #2 of 6

I've heard of using cocoa powder (dark brown in color) as opposed to the white cornstarch or PS, but I've never done it. Although in theory it seems like it would work, so you could try that.

I just use a smidge crisco rubbed onto the countertop, works for me.

CakeDiosa Posted 21 Jul 2009 , 6:21am
post #3 of 6

Rub crisco on it with a paper towel. It will be shiny at first but will dull down as the crisco soaks in. I learned this tip from Sharon Zambito's Flawless Fondant DVD (sugarshack here on CC). It's money well spent! Good luck!

Jen80 Posted 21 Jul 2009 , 8:31am
post #4 of 6

I get a very soft paintbrush, new of course, and wet it with water then dry it on paper towel until it is only just damp then dust the surface with that. It leaves a slight sheen but then dries in a few minutes.

Rylan Posted 21 Jul 2009 , 12:55pm
post #5 of 6

Rub shortening on the whole cake and wipe it with a paper towel.

beejay8807 Posted 21 Jul 2009 , 7:45pm
post #6 of 6

Thanks everyone! I never thought of the crisco. I will try that next time!

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