I am having trouble coloring fondant black. I melted 1oz of chocolate and added to a Lb of rolled fondant that I made the day before. I then added americolor black and some red color. Right now it is a grey color ( I will let it rest so it will be darker). it got soft so I added some pwd sugar and now it is not elastic anymore. any advice, tips or tricks on how to color fondant black without so much headache!! ( beside buying a pre-colored one )
check this recipe out: hope it helps!!! http://cakecentral.com/recipes/6971/true-black-mmf
I hate making black fondant, especially when you have to make a lot. It requires a lot of black coloring... just keep adding until you have the right color. It looks greyish purplish for a while. I usually color a little at a time and that seems to work.
You should really buy black fondant if you want true, deep black
I tried making my own black and red fondant before and what a nightmare, it was so soft that no matter what I did it just stuck to the table I was rolling out on. I just take on the added expense of buying the premade tubs. at michels with a coupon its around 11 or 12 dollars. good luck
I have made black before and had to use a lot of coloring... but it eventually got to the true black that I wanted. I also make my own fondant and found that instead of using powdersugar as a base for kneading my fondant I use Crisco - I just put a thin layer on the counter with paper towel and I no longer have trouble with it sticking. Just keep working with it and adding the coloring! Good luck
I tried to make black once and it didn't turn out and I had to throw it all away. After that I just bought a 5 lb tub which works perfectly especially since there always seems to be a need for black fondant.
I will make another batch and this time I will put the color in the gelatine mix and before adding pwd sugar. I had made another batch of black fondant and it was sticking soo much so I kept adding more and more crisco but I think too much crisco just takes out the elasticity.
If you check out my gallery of really old cakes you will see I have really rich reds, burgandy's and lots of black. I like dark colours. You have to add powdered sugar. (No corn starch as it changes the flavor.) It helps get rid of the sticky. I also use a bench knife to lift the fondant off the table. Now you may wonder how I get black, I mix red and blue and green until I get a really ugly grey colour. Then I add black, Easy peasy. Now to get really rich reds, I add black to the color. Yep that's right black. Look at my avatar. That has black added to the burgandy. Then I let is sit out overnight to grow richer in color. HTH.
This works for me and........don't know if it is right, but thats how I teach my students.