I am making a cake this weekend that is to be covered in mostly black fondant. I have used the True black MM Fondant on a lot of things because I think it tastes SO good. However, I have noticed that it is a bit harder to cover bigger cakes with it because it tends to crack a bit. On the other hand, regular black MM Fondant I've heard can have that icky taste to it because of the coloring. I'm contemplating making the regular black fondant and adding some cocoa powder to make it color more easily. What are your suggestions on this??
No matter what i do at home i cant get TRUE black MMF.... if i have to use black i will either order it ahead of time or print a coupon and so to my local Michaels and get the black Duff fondant
The True Black MMF recipe does make true black fondant. I'm just worried about the cracking part, is is a bit difficult to work with.