Hi!
I would like to know the cocoa powder quantity to add in this rolled fondant recipe for easier dark color (black) when using Ameri-color gel paste.
Toba Garrett's
ROLLED FONDANT
Ingredients
1 Tbsp (1 envelope) unflavoured gelatin
1/4 cup (60 ml) cold water
1 tsp lemon, almond or orange extract
1/2 c (6 oz or 168 g) light corn syrup
1 Tbsp glycerin (optional)
up to 2 lbs (908 g) 10X confectioner's sugar
1/2 tsp white vegetable shortening
Can you help me?
Thanks
Cakaddict 
I would take out 1/2 cup of the powdered sugar and replace it with the cocoa powder, baking cocoa is best. HTH
I would take out 1/2 cup of the powdered sugar and replace it with the cocoa powder, baking cocoa is best. HTH
This is what I have done, but it was with MMF. So, I then did what kbochick suggested, and after I added a ton of color, I'd add cocoa instead of powdered sugar to keep it from getting too sticky. Using cocoa helped a bit, I think, but it still took a ton of color and always had a brown tint to it. So, the next time I just painted the fondant black, using color mixed with a little vegetable oil. That made it very shiny, if you want that effect.
Next time, I'm just going to plan ahead further and buy black fondant! 
Hi Albumangel, do you mean after covering the cake with normal white fondant then paint a layer of black color mixed with a little crisco or oil? The paint must be pretty thick to block off the white? Will the paint stay, especially those on the side of the cake?
I just made a cake with black MM fondant. When I was melting the marshmallows, I threw in a bit semi-sweet chocolate. I, then, worked in some cocoa powder until it got to a rich brown. After that, I worked in the usual powdered sugar to get the right texture. I let it set in the fridge overnight before adding black coloring.
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