I've been an avid CakeCentral reader for about a year and this is the first time I am posting a question. I have made several cakes that required covering in black fondant and have had nothing but trouble! Ripping, puckering, drying out, cracking, stretching. It's just plain awful! I usually roll it out on a lightly greased surface. Ordinarily I use MMF, which never gives me the kind of headaches that store bought black fondant has given me. I have used Duff brand and Satin Ice and had major difficulty with both of them! I am looking for any advice to mend my relationship with black fondant, including but not limited to: advice on working with it, recipe for a homemade version that might be superior to commercial brands, or a brand that performs better. Thank you in advance for your assistance!

I use a store bought chocolate fondant and mix it with some pre made black. Then I Add a little liquid black.

let it sit over night and I find it covers much better than using premade black alone. It is also lovely and shiny. and tastes like chocolate instead of nasty black.

I use about a 2 parts choc and 1 part black ratio

I make black MMF all the time. I make regular mmf and then add some brown colouring to get a rich dark brown and then add some black & voila!
Alternatively I have also added dark chocolate to boost the colour. I do not advise adding cocoa as that makes the MMF very dry.

I always use bought chocolate fondant and add black colouring. Even bought black fondant tastes awful and I find that if you are covering a cake the chocolate icing tastes much better. On a personal note - I loathe black icing too!!!! xxx

Thank you so much ladies!! I will be trying your ideas on my next cake!

Hi ladies,
I just wanted to thank you for your advice. I have rekindled my romance with black fondant cake designs thanks to your help. I finally got brave and tried a homemade black fondant recipe...I can not recommend Rhonda's Ultimate Chocolate Fondant recipe highly enough! It turns very dark black without the addition of too much color and it rolls out and covers a cake like a dream! Not to mention the fact that it costs about 80% less than buying store bought black or chocolate fondant. I love this recipe!