http://www.gefjonsdottir.com/blackfondanttut.html
I found this website and the trick she says is add in about 1tbsp of black to the liquid part of the fondant then add the sugar to that.
enjoy
Great tip! Thanks, Erika! I just saved the link.
What I have really found to be easiest is to add the Hersheys Dutch processed special dark cocoa to mmf. I recently noticed there are two special darks, one dutch and one not, the dutch is darker in color. I started sifting some cocoa with the powdered sugar. Dont add a ton, because it will make the fondant weird...I dont know why but it does. It can get black without even adding any coloring. But now I usually add a little less cocoa and add a few squirts of black (because like I said too much cocoa or coloring for that matter makes it weird)
See this cake for my black fondant! It is best if used soon after making.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=690863
......I started sifting some cocoa with the powdered sugar. Dont add a ton, because it will make the fondant weird...I dont know why but it does. It can get black without even adding any coloring. But now I usually add a little less cocoa and add a few squirts of black (because like I said too much cocoa or coloring for that matter makes it weird).........
That's probably what happened to mine when I tried adding the cocoa - too much I guess. It was a very weird consistency. Not too long ago I purchased black cocoa which I plan to try using the next time I need black fondant and just in case it doesn't work out well I bought some black Satin Ice fondant. At least now I know no matter what, I will have black fondant!
just wanted to say---THIS IS AN AWESOME TIP THAT REALLY WORKS!!!!
Thank you for posting this. I tried this with my strawberry shotcake house cake for the red---worked like a charm!!! it only took 1/2 ounce to color the whole batch of fondant red rather than the whole thing.
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