last couple of times i had to make black fondant has made me literally pull out my hair,break a sweat,and turn my kitchen upside down mad lol , ive made lots and lots of fondan,t same recipe same evrything i just dont know why black gives me such a hard time!it starts breaking,crumbling, its too dry have tried everything...help?
AI always buy fondant already coloured Black and i use satin ice, it doesnt taste too bad. Anything with that much colour cant taste too brilliant i figure. i try not to use to much. I've tried colouring it myself but I gave up! Oh and red, I like buying the red too ;-) Any other colour I'm happy to do myself. Good luck, hope someone can give you some tips. I've moved on from trying hehe
Try starting with a chocolate fondant so there isn't as far to get to black. Also, try adding a little less color and waiting to see if it gets black over time. I used to add way too much color, but now I do it a day ahead or so, and I find I need much less. That helps the texture not change as much.
AI've never bought ready to use fondant just because I've heard it tastes horrible lol but in this case I'm gonna have to try it out I would like to keep all my hair on my head lol thank you! :)
I don't even bother with making or colouring my own anymore, if I can't airbrush it, I just buy it pre-coloured.
A
Original message sent by grace24
I've never bought ready to use fondant just because I've heard it tastes horrible lol but in this case I'm gonna have to try it out I would like to keep all my hair on my head lol thank you! :)
AI recently made a red and black lady bug cake for a baby shower, and decided to buy premixed colored fondant to make life easier. (I am a hobby baker wih a full time + job). I have used Satin Ice in the past, but it smells bad and tastes bad. I would only use it on cake boards and for figures not meant to be eaten. Over a year ago i held my own fondant comparison and found fondarific to be tasty, but to be too soft, stretchy, and sticky to work with. For some reason, i thought I'd give it another try. Should have gone with my first impression. Both colors were great, and it also smelled and tasted good. However, they were both so stretchy and soft and sticky I ended up peeling everything off and throwing it away. I got out my bucket of my favorite Massa Grischhuna, which I absolutely love and use for anything that is likely to be eaten. I colored it with Wilton gel colors, both red and black. stopping just shy of the intense color desired because as mentioned above the colors deepen upon sitting. It tasted great, the colors we great, and as always, it handled beautifully. Lesson learned. Stick with my tried and true favorite which i now know also colors beautifully. If you are looking for a really great fondant, i would highhly recommend it .
AI used this method for red fondant and it works great http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html
I actually do all my fondant this way now, red or not. I love the texture. I think you can order wilton black candy melts year round now, and my local cake shop sells mercken's by the pound in black as well.
A[quote name="Sassyzan" url="/t/761435/officially-hate-black-fondant#post_7420466"]I used this method for red fondant and it works great http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html
Well that looks easy enough and what a terrific red! I might just give that a go! Thanks :-)
I used this method for red fondant and it works great
http://sugarsweetcakesandtreats.blogspot.com/2010/11/recipe-red-marshmallow-fondant-mmf.html
I actually do all my fondant this way now, red or not. I love the texture. I think you can order wilton black candy melts year round now, and my local cake shop sells mercken's by the pound in black as well.
Thanks Sassyzan =)
If you can't find black candy melts, use regular chocolate chips. Semi-sweet Chocolate chips are actually my preferred method when making black since it makes the fondant taste like a tootsie roll and everyone loves eating it. White chocolate chips for making white MMF also tastes really good too. I love the texture of the MMF with candy melts/chocolate too.
Unless a customer absolutely insists on jet black on their cake, try dark chocolate. You can almost always pass off dark chocolate as black. In many cases, it's better to go with a chocolate tone. A grand piano cake, for instance, looks and tastes much better if done in a chocolate tone instead of jet black. Your customers will thank you for not making their tongues black if you skip the food coloring and go with chocolate.
AI also use that method for making MMF, and everyone always eats my fondant.
I also only use Americolor colors when I need red or black, Wilton gels are fine for everything else.
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