jolleys136 Posted 10 Mar 2013 , 7:17pm
post #1 of

A[IMG]http://cakecentral.com/content/type/61/id/2946272/width/200/height/400[/IMG]

Hello

This is the "alternative" fondant recipe that is on the site. I did my first batch as just plain white,and it turned out great. I did a second batch and was the same recipe but I added Black "Americolor" coloring in it. It is not even usable, it is all cracked and looks dry, but it is not dry. Any thoughts or suggestions? I have tried three different MMF reciepes and can't seem to find one that I can get to be good consistently?

Thanks for any help Brandon

11 replies
cakeyouverymuch Posted 10 Mar 2013 , 7:48pm
post #2 of

How much coloring did you add?  When did you add the coloring?

jolleys136 Posted 11 Mar 2013 , 12:09am
post #3 of

I started off with a few squirts to see how it would look.  I added it maybe 30 sec after i pulled the bowel from the microwave and stirred the marshmellows a little. It turned ore purple than black so i added a few more squirts, and then I added some more after that was needed in to get it to go black.

cakeyouverymuch Posted 11 Mar 2013 , 12:41am
post #4 of

And you added the coloring in addition to the water that you used to melt your marshmallows?  Did you also add some Crisco?

jolleys136 Posted 11 Mar 2013 , 12:45am
post #5 of

I followed this recipe, added the water in the bowel that the marshmellows where in.  Then I put the shortening into my mixer then poured the melted marshmellows ontop of the shortening and then started mixing and adding the powdered sugar.

 

 

Alternative Marshmallow Fondant Recipe

Ingredients

  • 16 oz bag marshmallows 2 tbsp water 1/3 cup Crisco plus more more kneading

Instructions

  1. Melt the marshmallows and water in the microwave. After they melt remove and quickly scrape into your stand mixer.
  2. Add 1/3 cup Crisco and begin mixer on low speed. Add 3 cups of confectioner's sugar, 1 cup at a time. Mixture will be very thick. You will only be able to mix for 1-2 minutes. Turn out the mixture onto a surface that has been generously greased with Crisco and 2 cups of confectioner's sugar put into a pile. Begin kneading the mixture, continuing to add more sugar until the fondant is quite stiff. If it starts to crack or appear crusty, dip your fingers into more Crisco and add another tablespoon or so. I usually do this 4 or 5 times. I knead for about 7-8 minutes. Wrap tightly in plastic wrap and let rest overnight. I had problems with the MMF tearing and being to dry. By adding the Crisco, it is much more elastic and easier to work with. I did not have to use any cornstarch or additional Crisco to roll out the fondant and it didn't stick at all.
Annabakescakes Posted 11 Mar 2013 , 1:39am
post #6 of

Could you please tell me the purpose of this water and marshmallow enema? And how do you actually get the bowel into microwave? 

 

Oh, wait, you must mean bowl!;-) that was a close one, I had the marshmallows and water all ready to go!

 

Seriously though, replace some of the water with the gel. Or add some cocoa powder and less gel. 

cakeyouverymuch Posted 11 Mar 2013 , 2:04am
post #7 of

So all told you began with nearly three tablespoons of liquid -- the two tablespoons the recipe asked for PLUS the food coloring.

 

It might help to subtract an amount of the water equal to the amount of food coloring you add to the recipe. 

shebaben Posted 11 Mar 2013 , 2:55am
post #8 of

The best advice I learned here is to start with CHOCOLATE MMF or buttercream, then add the black. That way you don't have to add nearly so much black coloring. It has worked beautifully every time I've done it.
 

jolleys136 Posted 11 Mar 2013 , 3:27am
post #9 of

LOL, sorry for my spelling issues.  I was in the middle of a Fondant rage as I was typing.  I tried another batch tonight and I got the consistency.  I only added in 2 drops of coloring to start and then 2 more towards the end.  I decided to let it rest overnight to see how the color turns out.  when I wrapped it up for the night it was still a purplish color.  Hopefully it turns black for the cake I am working on.  My last resort will be to use Wilton Fondant, I have heard that it tastes horrid and would prefer not to have it on the cake I am making.  Thanks for all the input, any more will be greatly accepted. 

Thanks

Brandon

Ducky316 Posted 11 Mar 2013 , 8:01am

You do not have to start of with cocoa powder...I mean what if your client doesn't want chocolate? Best advice I have is to stop adding black when it turns dark purple. Form it into a disc, lightly cover with crisco, wrap in saran wrap, then put into a zip lock bag, and let it sit on the counter at least 12 hours before adding more black. Fondant will darken on it's own....the thing is you gotta leave it alone :)

Annabakescakes Posted 11 Mar 2013 , 12:11pm
Quote:
Originally Posted by jolleys136 

LOL, sorry for my spelling issues.  I was in the middle of a Fondant rage as I was typing.  I tried another batch tonight and I got the consistency.  I only added in 2 drops of coloring to start and then 2 more towards the end.  I decided to let it rest overnight to see how the color turns out.  when I wrapped it up for the night it was still a purplish color.  Hopefully it turns black for the cake I am working on.  My last resort will be to use Wilton Fondant, I have heard that it tastes horrid and would prefer not to have it on the cake I am making.  Thanks for all the input, any more will be greatly accepted. 

Thanks

Brandon

I am dyslexic, and Believe me, spelling is HARD for me, I am obsessive about it, and google every word I am not sure of. ;-) I often want to spell this as they sound, which rarely works in our crazy language! 

 

I have found that working with the  black (or red) will also deepen the color quite a bit, so even if it a bit purple when you go to it again, try softening a piece a working with it, then compare again. 

 

 

I wonder of melting a tiny bit or geletin, or using corn syrup rather than water would help with the issues with homemade black that we all have. Maybe half gel color, half powdered color? Some experimenting could be done ;-) 

 

just yesterday I had a very sticky black chocolate clay I was working with. Started grey, blackened in (and all over) my hands. I had handprints and finger prints all over it, so I had to rub it with a viva after I got it on the cake. It occurs to me now that I should've used power with it, and I even have some on hand.... !

CWR41 Posted 11 Mar 2013 , 3:52pm
Quote:
Originally Posted by Annabakescakes 

I am dyslexic, and Believe me, spelling is HARD for me, I am obsessive about it, and google every word I am not sure of.

If you use Mozilla Firefox it lets you know which words are misspelled as you're typing.

Quote by @%username% on %date%

%body%