I have always used marshmallow fondant for my cakes, white fondant always comes out smooth and is very easy to work with, however, when i try to dye my fondant, it always ends up cracking. I use the wilton color gels and i have always heard good reviews about them but i dont think they may be working too well for me but then again i may be doing something wrong..I need to make an all red cake later and im scared that it will end up cracking again. Any ideas/help please????
Some people swear by colored candy melts (although the Wilton ones are not the greatest flavor; I'd use Mercken's, or some other better brand) put in with the melting chocolates. I hope someone else has more/better help for you.
I ran into this problem. Typically I just add a tinyest bt of crisco shortening and small small amount of water into the mix, and it may get sticky but just roll it into a ball and add a little powdered sugar to the outside of the ball to reduce the stickyness. Next I just wrap it up with plastic wrap then put it in a zip lock bag and have it set overnight. I don't know why but it works for me, I think because all of the kneading and working we put into the fondant finally gets to set in and so does the moisture ziplocked in.
Hope it helps!
I make MMF all the time and when i need a deep color I always make a special batch and add the wilton color gels in when i'm melting the marshmallows. It turns out amazing. I have an 80's cake in my pictures that i made this year and i made a special batch of fondant for each color this way. No cracking. HTH
AI use MMF for dark colors w/the chocolate MMF recipe.
Recipe: 6onz melted choc andd set aside.
Set up the microwave container sprayed w/pam & 1 pack og MM, 3theories water, 1 tbs flavor, 1/2 cup crisco. this mixture must be melt at interval of 30sec and stir w/a greased or pam sprayed wooden spoon. when melted, then add the melted choc to it, after poured in the volcano sugar..
The difference in this recipe is if looking for black MMF, them use dark choch morsels and add liquid color to the MM mix duri.g the melting stage. for other colors, I use tinted chocolate and add liquid color. I have achieved very dark colors w/out crack and the recipe taste super. I dont have complaints about the beautiful cake with a "no good tasting covering". Good luck!