Is it me or is black fondant softer than other colors? I always have a problem with it tearing - both Satin Ice premade black and MMF tinted black.
its a newer product in the UK it is pre coloured and made by squires kitchen..check out the website www.squireskitchen.co.uk I think or com and it is great for modelling used it on my penguin and cows it sets hard but still can eat it..and it holds it shape..
FAB
You're absolutely right - I did a race car cake last weekend with a black base with black/white checkers (it's in my photos) and I had to make black MMF. It took FOREVER to get it black enough - I had to add at least half a bottle of Americolor SuperBlack per batch. I added it in the soupy stage and it still took that long - I kept thinking how long it would take if I tried to knead it in! Anyway, my hubby was helping me roll it out and everything and even he said something wasn't right with it. I think all the coloring affects the texture somehow. I'd read you can make chocolate MMF and it's a lot easier to color black, but I was in such a rush and didn't have time to look up the receipe. Nor did I want to experiment right before the wedding in case something went wrong! We added some powdered sugar back in and also some shortening to help with elasticity and eventually it worked out to where we could work with it. But it took a lot of time!
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