Covering A Cake With Black Fondant

Decorating By Randyrav Updated 21 Aug 2011 , 9:12am by platinumlady

Randyrav Posted 14 Aug 2011 , 3:28am
post #1 of 16

Hi!

I have only been making cakes for 6 months and this will be the 1st that I have covered one in black fondant. I usually buy black and red fondant as I find it hard to get a deep colour but I find it hard to use and it always tears and seems maybe abit too dry even though its moist?

Is there a way to make store bought red and black pliable so that I wont have issues with tearing?

Or is MMF easier to use in black and red? And if so how would I get the dark colours? I have never been able to get more then pink or grey.

Also because of the amount of colouring in black and red will it not discolour peoples teeth when they eat it? Lol silly maybe but with the amount of colour that comes off on gloves Im curious as to if it would or not.

Thanks for your help!!

15 replies
sugarandstuff Posted 14 Aug 2011 , 3:40am
post #2 of 16

I've never had luck with MMF in red and black - I usually buy Satin Ice or Duffs and add either tylose powder or gumpaste to it to make it easier to work with. I have a black xbox cake next week and I'm dreading it b/c I know it is just difficult (at least for me) to get a smooth finish on

KarisCakes Posted 14 Aug 2011 , 3:51am
post #3 of 16

I have done a few cakes in black fondant, and I always cover cakes in MMF. I only use wilton or satin ice to make decorations. When making your MMF, melt your marshmallows, and then add dark chocolate cocoa powder before your powdered sugar. This will get it a dark greyish brown, then add black dye like crazy. I honestly will use a 1/2 to whole wilton bottle of black dye. The chocolate does a lot to cover the dye taste. Hope that helps!

TheBakingNurse Posted 14 Aug 2011 , 4:13am
post #4 of 16
Quote:
Originally Posted by KarisCakes

I have done a few cakes in black fondant, and I always cover cakes in MMF. I only use wilton or satin ice to make decorations. When making your MMF, melt your marshmallows, and then add dark chocolate cocoa powder before your powdered sugar. This will get it a dark greyish brown, then add black dye like crazy. I honestly will use a 1/2 to whole wilton bottle of black dye. The chocolate does a lot to cover the dye taste. Hope that helps!


I too only use mmf. I do what KarisCakes does with the addition of adding some black food dye to the melted marshmallow mixture before adding the cocoa powder and ps.

I have used pre made fondant in black and i tried adding shortening to make it less crumbly (if this is even a word lol), which it did...but it still was not very pliable.

gidgetdoescakes Posted 14 Aug 2011 , 4:15am
post #5 of 16

make modeling chocolate and mix some in with it, that helps

Randyrav Posted 14 Aug 2011 , 7:36am
post #6 of 16

I have never used MMF or modelling chocolate before so I didnt even think of it.

But using so mucb black food colouring I would pressume would make your teeth black?

tinygoose Posted 14 Aug 2011 , 7:54am
post #7 of 16

I've had trouble with black fondant, and i try not to have to cover cakes with it, or any dark fondant anymore, it does tear quite a lot. I have used white fondant and airbrushed it black, that worked great. I did it with my Orca cake.

gidgetdoescakes Posted 15 Aug 2011 , 5:04am
post #8 of 16

I use black cocoa powder to make mine black and then you need not use much black coloring.......

pastrygirls Posted 15 Aug 2011 , 5:34am
post #9 of 16

my husband made the mistake of eating a bunch of black fondant, and everything (and i mean everything) was black!!! teeth, lips, tongue, mouth, and um....next days waste icon_biggrin.gif he knows to never eat that much black fondant again

SHiggins Posted 15 Aug 2011 , 12:21pm
post #10 of 16

I just made my son a batmobile cake and was nervous about getting my fondant black so I just airbrushed it black.. so quick and got a great color. the "mouth coloring" was not bad either. If you don't have an airbrush I know that they sell spray paint type cans of it I think michaels has it from Duffs line... just a thought

gidgetdoescakes Posted 15 Aug 2011 , 4:25pm
post #11 of 16

black cocoa powder is the answer I swear

Randyrav Posted 16 Aug 2011 , 1:39pm
post #12 of 16

LOL Pastrygirls! Thats funny!

I thought to maybe make some chocolate fondant and knead it into the black fondant to make it more pliable and because its dark it should keep the black colour....hopefully!

crystalcake Posted 16 Aug 2011 , 9:24pm
post #13 of 16

there is a recipe on this site for "True Black MMF"..I've made it twice and love it. It's made with semi sweet chocolate chips instead of cocoa powder and then, of course, black gel. I didn't have to use alot of the coloring though and it turned out very black. You can see the black stripes in my zebra striped cakes. Also, it didn't turn anyone's teeth black that I saw.

Randyrav Posted 18 Aug 2011 , 11:53pm
post #14 of 16

Ill check that out! Thanks

Randyrav Posted 21 Aug 2011 , 8:53am
post #15 of 16

Thanks for all of your help girls!

I ended up making chocolate fondant and mixing it with black fondant and I found that microwaving the black fondant for 10 seconds at a time (generally total 20 seconds) makes it pliable enough to use. I covered a 2 tier cake with only 1 break.

I also used ganache under the fondant so that it was a dark chocolate under the black and easier to cover if it broke icon_smile.gif

platinumlady Posted 21 Aug 2011 , 9:12am
post #16 of 16
Quote:
Originally Posted by gidgetdoescakes

make modeling chocolate and mix some in with it, that helps




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