How To Make Fondant To Get The Black Color

Baking By Amyelitza69 Updated 15 Nov 2011 , 4:21pm by Niki11784

Amyelitza69 Posted 28 May 2011 , 8:45pm
post #1 of 13

I need to get a cake cover in fondant but in black color....I been having a lot of trouble getting the fondant get really black, black....I only get a grey color...And this cake is for a Sweet 16, I really need some tips to help me to get the color the way my customer want....Thanks for your help!

12 replies
KakeMistress Posted 28 May 2011 , 8:53pm
post #2 of 13

make marshmallo fondant and use americolor super black added to the marshmallo after you melt them. if you look in my pictures you will see a pillow cake that I made the black fondant. HTH

SarahL4683 Posted 28 May 2011 , 8:54pm
post #3 of 13

Start with chocolate fondant. I make MMF with hershey special dark cocoa powder, it's a deep rich brown. I add the cocoa powder to my powdered sugar before adding to the marshmallow. Then I add americolor super black gel color. It works great, you don't have to use as much coloring, so it doesn't affect the consistency of fondant as much. If you find that you're fondant is too sticky or has lost it's elasticity, try adding corn starch or shortening.

cole10 Posted 28 May 2011 , 8:59pm
post #4 of 13

I never had any luck making black fondant either. I invested in an airbrush and was the best decision I've made!

cownsj Posted 28 May 2011 , 9:17pm
post #5 of 13

I just buy Duff's fondant in black. It goes far, and tastes very good. I used to use Satin Ice black, but Duff's is much easier to work with.

Amyelitza69 Posted 28 May 2011 , 9:23pm
post #6 of 13

OK! Thanks! Did you thing that Duff colors can works too?

Quote:
Originally Posted by cownsj

I just buy Duff's fondant in black. It goes far, and tastes very good. I used to use black, but Duff's is much easier to work with.


cownsj Posted 28 May 2011 , 9:31pm
post #7 of 13
Quote:
Originally Posted by Amyelitza69

OK! Thanks! Did you thing that Duff colors can works too?
Quote:
Originally Posted by cownsj

I just buy Duff's fondant in black. It goes far, and tastes very good. I used to use black, but Duff's is much easier to work with.




If you mean his colorings, I haven't tried them yet. If you mean his other colors of fondant, I use his red also, and love it. One thing I made was ladybugs for a cake. I made them maybe 4 or 5 days in advance. People asked me how I made the ladybugs out of jellybeans, they said the outside had crusted like a jellybean and the inside was still soft and it had great flavor. They loved them.

If you buy the Duff's, when you open it, it will be hard as a rock. Don't think it's gone bad, that's how it comes. Follow the instructions on the container about nuking it. Go gently with it until you get the consistency you want. If you nuke it too much it gets mushy and very sticky, and if not enough, then it's hard to roll. After you nuke it, try to break it apart and knead it, if you can't then give it a couple seconds more. The outside will still seem cold and firm, but inside it's getting warmer. It will stay it's consistency for quite awhile, but gradually work toward getting firmer again. It's nice too that if you are cutting out parts, you don't have to do it in small amounts and keep covering it, just cut away and work easily.

Amyelitza69 Posted 28 May 2011 , 9:56pm
post #8 of 13
Quote:
Originally Posted by cownsj

Quote:
Originally Posted by Amyelitza69

OK! Thanks! Did you thing that Duff colors can works too?
Quote:
Originally Posted by cownsj

I just buy Duff's fondant in black. It goes far, and tastes very good. I used to use black, but Duff's is much easier to work with.




If you mean his colorings, I haven't tried them yet. If you mean his other colors of fondant, I use his red also, and love it. One thing I made was ladybugs for a cake. I made them maybe 4 or 5 days in advance. People asked me how I made the ladybugs out of jellybeans, they said the outside had crusted like a jellybean and the inside was still soft and it had great flavor. They loved them.

If you buy the Duff's, when you open it, it will be hard as a rock. Don't think it's gone bad, that's how it comes. Follow the instructions on the container about nuking it. Go gently with it until you get the consistency you want. If you nuke it too much it gets mushy and very sticky, and if not enough, then it's hard to roll. After you nuke it, try to break it apart and knead it, if you can't then give it a couple seconds more. The outside will still seem cold and firm, but inside it's getting warmer. It will stay it's consistency for quite awhile, but gradually work toward getting firmer again. It's nice too that if you are cutting out parts, you don't have to do it in small amounts and keep covering it, just cut away and work easily.




Thanks! I will get Duff's and I let you know.....Thanks Again!

Lovin_Cakes30 Posted 28 May 2011 , 10:11pm
post #9 of 13

You can paint the grey tinted fondant. Just use the gel color thinned a bit with vodka and paint it! I can get it black with substituting the water in the recipe with regular food coloring and add the gel color in after the mm's are melted icon_smile.gif it always makes it a bit dry so you have to use tons of Cisco!

mena2002 Posted 29 May 2011 , 1:19am
post #10 of 13
Quote:
Originally Posted by SarahL4683

Start with chocolate fondant. I make MMF with hershey special dark cocoa powder, it's a deep rich brown. I add the cocoa powder to my powdered sugar before adding to the marshmallow. Then I add americolor super black gel color. It works great, you don't have to use as much coloring, so it doesn't affect the consistency of fondant as much. If you find that you're fondant is too sticky or has lost it's elasticity, try adding corn starch or shortening.




I do the same thing too thumbs_up.gif

lrlt2000 Posted 15 Nov 2011 , 3:50pm
post #11 of 13

I've had so much trouble trying to make black fondant too icon_smile.gif I find adding chocolate takes the elasticity out of the fondant and make covering cakes or making any detail that involves rolling out and cutting larger pieces.

In my Gotham cake (my photos), I rolled and cut out all of the building shapes, let them dry out a little, then painted them all with black gel coloring mixed with a *tad* alcohol (the more alcohol you use, the wetter and less color you get).

Then I let them all dry. It worked so much better!

lrlt2000 Posted 15 Nov 2011 , 3:51pm
post #12 of 13

I've had so much trouble trying to make black fondant too icon_smile.gif I find adding chocolate takes the elasticity out of the fondant and make covering cakes or making any detail that involves rolling out and cutting larger pieces.

In my Gotham cake (my photos), I rolled and cut out all of the building shapes, let them dry out a little, then painted them all with black gel coloring mixed with a *tad* alcohol (the more alcohol you use, the wetter and less color you get).

Then I let them all dry. It worked so much better!

Niki11784 Posted 15 Nov 2011 , 4:21pm
post #13 of 13

I also start with chocolate and then add black, and I never had a problem with elasticity. You just have to make sure not to use too much cocoa, I found that one recipe of MM Fondant needs only 2-3 tablespoons of cocoa, and its dark enough. I use wilton black.

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