I have to cover a 10" round cake with black fondant. I'm not sure whether to make my own or buy it. I have only used black fondant that I have made for accenting cakes. It was a little hard to work with. I'm not sure if it would have been good for covering a whole cake.
Any help would be appreciated. My grandson is set on black.
I like using the Duff fondant to cover cakes. It is very easy to work with.
I try to steer my clients away from heavily color saturated icings 'cuz IMHO it just ends up tasting bitter.
If you just cannot get around it, purchase it already colored .
Way less headache and ingredient wastage.
A great easy way to make black is to buy the Wilton Chocolate fondant. It takes only a small amount of Americolor black to get it to be black. Add the black food coloring until it's kind of a funky grey and then just wrap it and let it rest for a couple of hours and it will darken up. Wilton choc fondant taste a lot better than the white fondant and you can buy it in a medium box at Michaels.
Duffs black and red really does taste good. I haven,t tried the taste of wilton black or red fondant.
I use Satin Ice Black. It's great to work with and keeps its color.
Thanks for the replies. I only hope Michael's or Joann's carries some of these fondants. I'm not crazy about using fondant but black buttercream would take a lot of black coloring. Not sure how that would taste either.
Don't go for black buttercream. I did it for 1 cake and it was hysterical. Everyone's teeth were black and it does taste bitter even if you start with choc buttercream.
That's funny sillywabbits. I wouldn't want that to happen. I'm pretty sure I can get the chocolate Wilton fondant but I can only get the wilton black gel. I would have to order the Americolor if I use it.
Sorry, I meant sillywabbitz.
I use Satin Ice and love it. You would have to buy it at a specialty cake shop or online though. They don't sell it at Michaels or Joanns, not around here anyway.
Duff's isn't bad tasting and is easy to work with. I tried black Fondx and it was absolutely disgusting. It smelled and tasted like pure chemicals.
I use black fondarific, but have also used Duff's. They are both very easy to work with & my clients like the taste
Duff's is Fondarific. That's what I use.
If you need dark buttercream, cover your cake in natural buttercream, refrigerate it, then skim coat it in the dark color. You use way less coloring and the chances of turning teeth dark is less.
Wilton has come out with a 2 lb box of black fondont. I love it. It's as easy to use as Wilton's white fondont.
Michael's sells Duff's fondant
I only use Sarin Ice but use their Dark Chocolate fondant if I need black. Only takes a few drops of color to make it dark enough. Tastes like fudge brownies to me!
Thank you everyone for your quick responses. My grandson, who will be 6 at the end of July, has been looking at cakecentral for weeks trying to figure out what he wants. Seems like they never pick anything easy. I have never covered a round cake with fondant so I guess I will be learning something new.
Duff's black (Fondarific) using a coupon for Michael's, for me.
You'll be able to roll it fairly thin, even as a novice, fix slight dings with the warmth of your hand, and fiddle with it longer than with other fondants. Tastes very good, too.
Warm it slightly on 30% power in the microwave for 10 seconds. Be careful rolling it. They suggest powdered sugar, but I find it can dull the surface if it gets on it and buffing with another piece of the fondant doesn't fix the dullness it creates. I also haven't found that spraying it with Everclear fixes that issue, either. Maybe a bit of cocoa powder would help.
I keep Duff's dark brown and black on hand. Tastes great but those two colors are such a pain to make by hand.
Good to know fondarific & Duff's are one in the same..I wonderedwhy they seemed exactly the same!
Did not know that Duff used Fondarific as his go to for his craft line.
It is pricey, but IMO by far the best fondant available to the home baker.
Rolls so thin that I used only 5 lbs to top a 14, 10, 8, 6 round wedding cake.
It stays moist and stop me if I am crazy here... it absorbs some of the BC crumb coat.
I have cut quite a few cakes covered with it and alot if not all of the bc was gone.
Most important it really tastes great, even leftover from fridge was still moist.
I use wilton chocolate fondant mixed with Duff's black fondant. I just add black gel coloring after I mix them together. You can see the Harley cake I did in my album. Duff's is too expensive and tastes good while Wilton is cheaper and tastes ok ( I always use coupons). For accents, you cant use Duff's because it will never get hard!