I am going to make a 1 tier version of this gorgeous cake that someone posted:
http://cakecentral.com/modules.php?name=coppermine&file=displayimage&meta=favpics&cat=0&pos=-157773

should I order brown fondant or can I get away with coloring the white fondant I have already?

What do you WANT to do? Order brown fondant or color your white fondant? Either way is pretty easy and it is entirely your choice.

I've only colored fondant once before, so I was just requesting opinions from those more experienced in fondant. so fondant takes a dark color like that pretty easily?

It would probably be easier to order the brown fondant b/c it will take a lot of coloring to get it that dark!

Also...I love that cake, it is saved in my favs! Good luck; and post your pic when your done!!

I am sooo far behind in posting pics. I have 2 in march that I can't wait to work on!! I need to get cracking!! thanks.

Hi,
I don't like the taste of store bought fondant so I make MMF. I was wondering if I could add some cocoa or something in the mixing process, the result being that I wouldn't have to add nearly as much brown food coloring? If you have any tips or suggestions on this please let me know. I love to make as many of the components to my cakes as I can. -Claire-

I've never made MMF. Since I'm bumping you, maybe I could be convinced to make it instead!?!?

From what I understand, it's easier to color the mmf brown when it's still in the "wet" mixing stage (before you add the powdered sugar). You can just add melted chocolate before you put the ps in. I would be careful about using powdered chocolate though b/c it can actually turn the fondant black. Here's a link. Hope this helps!

http://forum.cakecentral.com/chocolate-mmf-ftopicp-1064471.html#1064471

I made mmf a couple of weeks ago and it was great! I have never worked with it before. And...it taste so much better (I really dislike the taste of regular fondant).

I would assume you could add the brown coloring while you're mixing the MMF. I would add the coloring and you could always add more powdered sugar to stiffen it back up, if needed.

Good luck!

Thank you all for your suggestions. I'm going to do a test run on the MMF sometime this week.

Why not use chocolate clay instead of going through the process of coloring white fondant brown? Chocolate clay is just as easy to make and is just as pliable as mmf.

This is a little embarrassing but, what is chocolate clay?

Just wanted you to know that I have made the chocolate MMF (the recipe that is posted here on CC) and then added brown to it. It worked just fine and it came out to the color of brown that I needed. You can go look at my monogram cake in my photos to take a look at the brown. Hope this helps.

Looks like I'll be playing with clay, too. thanks!

I made the chocolate clay yesterday. I loved how it turned out. However, I was a little concered about how hard it got. I was able to soften it up in my hands after only a few moments of kneading, but my question is: if I cover a cake with it will it harden and become unsliceable? will it stay soft to a point? Please let me know. -Claire-

I've used chocolate clay a couple of times and I was easily able to slice into the cake both times--it didn't get dry and hard.

I've used chocolate clay, and it's very easy! I also just made chocolate MMF, and it was also very easy. My MMF actually came out VERY dark chocolate (and I used 1/2 dark chocolate 1/2 regular). It's perfect for the black I need, but I actually had to knead in some white to get it lighter!

Thank -you All Very Much! -Claire-