Black Fondant?

Decorating By sweetobsesions Updated 13 Oct 2013 , 1:24am by sweetobsesions

sweetobsesions Posted 12 Oct 2013 , 7:06am
post #1 of 18

AAnyone know a good way to make black fondant? I am just using it for bows not to drape a cake or anything but I would like to use black & my chef said he doesn't really like black because he hasn't found a good way to make it. :)

17 replies
shehla khan Posted 12 Oct 2013 , 8:42am
post #2 of 18

A[Hi I m new here

shehla khan Posted 12 Oct 2013 , 8:42am
post #3 of 18

AAnd I love to decorate the cakes

sweetobsesions Posted 12 Oct 2013 , 8:44am
post #4 of 18

AWelcome! I'm pretty new here too not sure how it all works yet but seems cool

cupcakemaker Posted 12 Oct 2013 , 10:32am
post #5 of 18

ACan't you just buy it pre coloured?

cole10 Posted 12 Oct 2013 , 10:43am
post #6 of 18

AFondx has a great black fondant.

savannahquinn Posted 12 Oct 2013 , 1:39pm
post #7 of 18

I would use Wilton for bows and decorations, it dries quickly and stiffly.

Not worth the hassle of making it and by the time you add all that color, I find it too soft.

sweetobsesions Posted 12 Oct 2013 , 3:24pm
post #8 of 18

AI would love to just buy it but I'm a Student & it's for my final so we have to make everything. Its going to be my first wedding cake! We can also use gum past, I don't know if that would be any easier.

sadiep Posted 12 Oct 2013 , 4:18pm
post #9 of 18

Trying to make black fondant from white fondant and color IS a disaster. It's soft, sticky and tastes terrible. For almost all my black fondant applications, I mix white fondant about half and half with modelling chocolate - that way you are already halfway there with the color and don't need to add very much. Also, the chocolate makes the fondant taste better. I have draped cakes with this no problem and made flowers; if you need the bow to remain very stiff I would mix in a little gum paste or tylose powder.


Modelling chocolate: melt 7 oz bittersweet slowly. Stir in 1/4 C corn syrup. Stir well. Wrap blob in pastic. Let cool thoroughly, in fridge, til hard. Knead smooth, then add in fondant, then add in color. For this application, you can sub some unsweetened chocolate - then your color will be even darker. Good luck!

sweetobsesions Posted 12 Oct 2013 , 4:22pm
post #10 of 18

AWow thank you! Ill definitely see if I can do that! What about adding a little cocoa powder to get it dark before adding black?

sadiep Posted 12 Oct 2013 , 4:43pm
post #11 of 18

I've not ever tried that, sweetobsessions, but I'm not sure it's a good idea. I believe you will end up with a speckly color (have you ever added cocoa to whipped cream? that's what I envision) Also, there is fat in cocoa powder, which might mess with your texture. You can certainly try with a little piece - experiments are how we learn things! If you do, sift it well, and post your results.


Also, you can stop just short of jet black when you are adding color, and let fondant rest for awhile. Color deepens over time. 

sweetobsesions Posted 12 Oct 2013 , 4:46pm
post #12 of 18

AOkay great thanks! You definitely helped a lot! :)

cole10 Posted 12 Oct 2013 , 5:55pm
post #13 of 18

ACan you airbrush? That's my usual go to when looking for a difficult color.

sweetobsesions Posted 12 Oct 2013 , 6:28pm
post #14 of 18

AI think that might be an option, I will definitely ask. Thank you!

Shasha2727 Posted 12 Oct 2013 , 7:10pm
post #15 of 18

OK first, you can add cocoa to fondant. Fondant from scratch contains both butter & cream is is far superior to any store bought product, so fat is in integral part of fondant, but adding cocoa to ready made fondant throws off the consistency, making it drier & likely to crack. Making homemade fondant is pretty easy, and much less expensive; Google search Michele Fosters Fondant recipes.  As far as black fondant goes, it's messy, and even if you start with chocolate fondant & add black food color, it takes a lot of color, and by the time you get true black, you generally have a sticky awful tasting product.  If you can't buy a small amount of commercial black fondant, I'd start with chocolate fondant if possible & hand paint or airbrush it black.  Craft stores sell black food color in spray cans, but in my experience it doesn't do the job very well, and should also be avoided. In the bakeries I've worked with, black is generally painted on.  Gumpaste is OK, dries faster & harder, but usually is not meant to be eaten. Finally, if you serve people solidly black fondant, they will have black teeth after eating it, and may not be happy about it....

sweetobsesions Posted 12 Oct 2013 , 7:15pm
post #16 of 18

AYeah that's what my Chef was kinda saying. It doesn't have to be edible for this specific cake because its just for my final & its going to sit tin the hall way for a while I think ill go with gum paste and try to paint it. Thank you for your help!

sarahgale314 Posted 13 Oct 2013 , 1:10am
post #17 of 18

AIf you make homemade fondant, not marshmallow, but completely homemade, it is easy to add about 1/4 teaspoon of Americolor black gel to the liquid ingredients and it is jet black with no bad taste or difficulty. I did that for this cake I made recently:

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1 envelope unflavored gelatin 1/4 cup cold water 1/2 teaspoon clear vanilla extract 1/2 teaspoon butter flavoring 1/2 cup light corn syrup 1 tablespoon glycerin 2 lbs powdered sugar

Place powdered sugar in a large bowl and remove one cup of it, setting that aside. Place the water in a 1 cup glass measure and sprinkle the gelatin over it. Allow it to soften 5 minutes. Microwave 30 seconds. Quickly add the corn syrup, vanilla, butter flavor, glycerin, and food dye if using. Whisk with a fork until smooth. Microwave 5-10 seconds more if the corn syrup does not dissolve all the way. Dump the liquid ingredients into the powdered sugar and stir with a wooden spoon until it comes together to make a sticky dough. Coat your hands with a bit of shortening. Dump the reserved cup of powdered sugar onto your work surface and turn out the fondant into it. Knead until you have worked in as much powdered sugar as it can take. On humid days, you might need extra, on dry days you might not need any at all. The fondant will be softer than finished fondant should be. Wrap in plastic wrap, then place in a gallon zip bag and refrigerate 8 hours or overnight (this sets the gelatin). Bring to room temperature before using.

sweetobsesions Posted 13 Oct 2013 , 1:24am
post #18 of 18

AOh wow that looks great! I am going to make it from scratch so I will see if I can do this. Thank so much for your help .

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