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Crumbling fondant after adding black coloring

post #1 of 11
Thread Starter 

any suggestions on how i can fix this?

I am struggling to get it fixed.. i need it to finish my sons birthday cake. 

post #2 of 11

Did you try to use it immediately after colouring?  Sometimes if you leave it to rest for an hour or so it is much easier to work with.


Otherwise, you can try adding a bit of white vegetable fat if you think the paste is too dry, or a small amount of gum tragacanth/tylo if it's too soft.

post #3 of 11
Thread Starter 

tried both of those as well as reheating the fondant and its still really crumbly... im at a loss... 

post #4 of 11

If nothing else is working, you could try kneading in a little (tiny) bit of water and leaving the paste, well wrapped for an hour or two - would it possibly have been overheated?  I never heat fondant/sugarpaste, kneading is normally sufficient to obtain a workable consistency.

post #5 of 11

It may be a bit late if you have reheated it , it changes the structure of the sugar. I add a little glycerin to my heavily coloured fondants . Adding the fat can make it crumbly. 

post #6 of 11
Thread Starter 

thank you for the advice, i will remember this for the next batch of fondant i hand make... i read i should add the coloring with the marshmellow after i melt it... and it shouldnt do this.... is that true?

post #7 of 11

I have this problem often!  I was thinking it was because I live in Florida and it was too humid.  I guess I can try adding water next time, the veg shortening made it worse!

post #8 of 11

Try adding marshmallows to the fondant.  Heat it in microwave just a few seconds to soften slightly.  Poke mini marshmallows in the fondant about every 1/2 inch or so, then heat again (10 seconds or so & gloves are highly recommended for this step) then knead the fondant until the marshmallows are well incorporated.  If this helps it, but not quite where you need it to be, then repeat the process.  This has worked several times for me with black MMF.

post #9 of 11

UGGGHH! Im going through this now. I make fondant a lot, but I never make black fondant.  I had no idea it would turn out this DRY! WOW! Im glad I started this process 5 days before the cake is due!

I tried EVERYTHING! I put it in the microwave for 7 seconds, then I added water, a little at a time, I didnt measure it, and kept adding shortening! It was a GOOEY MESS! I kept a scraper close by and a lot of paper towels. But I kept working it, over and over! My hands are sore. LOL

I got it playable, and soft, but the texture is a little weird. I worked on it for 3 hrs, in two days. Im using the fondant for a "tire" look. It defiantly looks like a tire. I just dont know if its not going to tare off the cake.  Im making blue fondant for a back up. 

post #10 of 11

I needed Black Fondant for Mickey Mouse Ears and decorations.  I started with Chocolate Fondant that I added Black food coloring to it.  Here is the recipe and it was realy black and pliable. Also, everyone commented how good it tasted.


True Black MMF

* 6 oz. of semi sweet chocolate chips (about half of a bag)
1 bag of mini marshmallows
3 tbsp. of clear Karo syrup
3 tbsp. water
1 1lb. bag of powdered sugar
gel black food coloring

*Mod note:  Instructions removed due to possible copyright.


post #11 of 11
I have this same problem with all my dark colors. (Navy, red, black, brown)

It does help if you are making all of it the dark color to add it in with the marshmallows (less kneading time too) but that doesn't help when I don't need that much.

Thanks for the tips on adding more mallows or starting with chocolate fondant. What size bag do you use for it? 16oz? 10oz?
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