Ok Sooo I would love to do cakes with black and red fondant. But ....I use Gell colors, no matter How much color I use my Fondant never ever becomes black or red. It's either Grey or Pink. I do make my oun Fondant. Do u guys buy yours or make your oun for these colors, or is there a diff coloring that I should be using ? Thanks for ur help
I just made black fondant by adding black to chocolate fondant I purchased. The Minnie Mouse cake in my photos is what I used it on.
I am super committed to making as much as possible from scratch, but I threw in the towel when it comes to making black and red fondant and just buy Satain Ice now for those colors. By the time I achieved the color I wanted with my homemade stuff it tasted like the tub of gel coloring. And a really embarassing side effect in using that much coloring was to actually dye the colons of those who ate enough of it - true story, I made red fondant once, hubbie ate it, then panicked the next day after using the toilet. 
But don't tell him I just posted this on a national internet forum. He'd kill me 
I've also made a green velvet cake when I first started baking that, lets just say, left a mark on everyone that had it at the party. LOL
Anyway, commercial fondant tastes marginally better then straight gel color, and now that I am super paranoid, I know they are a little more, ahem, colon friendly. 
I am super committed to making as much as possible from scratch, but I threw in the towel when it comes to making black and red fondant and just buy Satain Ice now for those colors. By the time I achieved the color I wanted with my homemade stuff it tasted like the tub of gel coloring. And a really embarassing side effect in using that much coloring was to actually dye the colons of those who ate enough of it - true story, I made red fondant once, hubbie ate it, then panicked the next day after using the toilet.
But don't tell him I just posted this on a national internet forum. He'd kill me I've also made a green velvet cake when I first started baking that, lets just say, left a mark on everyone that had it at the party. LOL Anyway, commercial fondant tastes marginally better then straight gel color, and now that I am super paranoid, I know they are a little more, ahem, colon friendly.
OMG this is SO funny and true. But you know, even the black Satin Ice will give you a little extra um, color. 
I use Duff's black and red fondant. They are easy to work with and taste pretty good too.
Just used some this week for a bridal shower cake for a friend. It was delish and easy to work with. I used a half-off coupon at Michael's, because it was also pricey.
Worked some of the black into my burgundy Toba Garrett's fondant for the right shade of maroon.
Humm I will have to look for Duffy's. I have only seen Wiltons gells there before. Buahah yeah coloring can be dangerous sometimes, I have heard many storys. I also find the taste of red coloring very very strong... I don't notice it with any other colors. Does anyone have a good recipie for choco fondant?
Duff's fondant, which is Fondarific, is a little soft, but ya know what, for $11 (with the coupon) it's worth the buy. I found SatinIce easier to work with but can't get it for under $17 (in-store, or online once shipping has been added). As an aside - I met a lady at Michael's today who swears she bought SI at Global SA for under $10 during some insane sale - I've gotta check my newsletters more often!
I've tried making chocolate fondant and a) found the chocolate fondant VERY hard to work with and b) still found it hard to get a deep dark black (but certainly possible compared to the grey you get when you start with white fondant). You have to put in so much gel color, it drove me mad! It's OK for tiny batches like accent pieces but never again would I try to cover a cake with it. The only reason my GnR cake has a weird "frame" around the top edge is because the fondant was ripping and shredding like nobody's business 
I use chocolate Fondarific and mix in black works great. If making bows knead in some Tylose. Helps the fondant firm up and dry faster. As for red start with pink and then add red. You can also use powdered red coloring if making your own fondant. Mix into the melted marshmallows. If you don't want chocolate start with brown gel coloring and then add black.
sugar flar is decent as well i used it.. plus adding it to chocolate fondant plus i tend to add other colors to balancec out the brown... blue usually helps if u dont want to use chocolate fondant then i would use an equal ammount of yellow blue and red together with some black those colors usually make up black.. ur color doesnt come out gray because it has other colors into it
I've seen red candy melts used to make a red fondant, so maybe try black candy melts?
do you guys find that duffs fondant takes alot longer to harden for bow loops etc than other brands? I find I have to make them almost a full week in advance
I too have found that Duff's fondant takes a very long time to dry. Which is something I love while I'm working with it; I can cut pieces well ahead of time and just continue to work and not wrapping and unwrapping constantly. When we made tires, they were still as soft as the day they were made, several days later. If I want to make something that needs to setup, (in black), then I stick with satin ice
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