Dark Colored Fondant

Baking By thesweetconfection Updated 30 May 2010 , 8:01pm by sberryp

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thesweetconfection Posted 30 May 2010 , 2:16pm
post #1 of 6

When I color my MMF any dark color (black, red, dark green, etc.) - it tends to make the fondant unstable. It cracks much easier and when I it roll out the edges are jagged.

Does anyone experience the same thing and is there any solution? I have tried adding more crisco but it doesn't always work.

Thanks,
Heather

5 replies
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minicuppie Posted 30 May 2010 , 2:26pm
post #2 of 6

I found that instead of trying to make those colors with MMF, it is better to just bite the bullet and buy regular fondant that is already colored. If I just need a bit for a deco, I still make my own gumpaste.

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yums Posted 30 May 2010 , 2:50pm
post #3 of 6

I have the same problem- if I don't get the black rolled out right the 1st time I often can't reroll it because it just crumbles no matter how much crisco I use. I am thinking it may be better to just buy.

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reenie Posted 30 May 2010 , 6:36pm
post #4 of 6

I buy red and black and any other dark/ vivid color. I have the same problem with the MMF. Yeah it stinks because it's expensive but the easy of workability is well worth the money spent.

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leily Posted 30 May 2010 , 7:39pm
post #5 of 6

for dark colors in MMF i make my whole batch one color so I can add the black, red or blue to the melted marshmallows. Then add the PS and you can control your consistency a lot easier (plus it takes a lot less color, and a lot less kneeding)

If you don't need a large batch, just divide the recipe in 1/4 or 1/2. But it also keeps for awhile so making more than you need isn't always bad.

I did the black MMF on this cake this way.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=25555

 sberryp  Cake Central Cake Decorator Profile
sberryp Posted 30 May 2010 , 8:01pm
post #6 of 6
Quote:
Originally Posted by leily

for dark colors in MMF i make my whole batch one color so I can add the black, red or blue to the melted marshmallows. Then add the PS and you can control your consistency a lot easier (plus it takes a lot less color, and a lot less kneeding)

If you don't need a large batch, just divide the recipe in 1/4 or 1/2. But it also keeps for awhile so making more than you need isn't always bad.

I did the black MMF on this cake this way.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=25555




I am going to try this one, but I add some sugar and tylose to make it more stable.

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