What Did I Do Wrong With Black Mmf?
Decorating By prettysweet Updated 28 Oct 2006 , 3:05pm by Sugar_Plum_Fairy
What a mess I made!!! I tried to make black MMF and totally messed up. Luckily I was experimenting with a small batch but nothing seemed to work.I couldn't get the sugar to mix in completely no matter long much I kneaded it. I really don't think it was much of a loss to throw it out because I tasted it. I outdid Wilton fondant in the terrible taste department. I had added the black coloring to the melted marshmellows and I couldn't have added too much because the color wasn't black but dark grey. I wanted to make a ladybug cake for the little girl next door who's going to be one for Halloween but I think this is one ladybug that flew far away. Any suggestions?
I've never been able to use all the sugar in the MMF recipe. It varies how much you'll use, based on the weather. Humid/rainy days you'll be able to use more sugar. As for the black, it might get darker as it sits overnight. You might want to pick up some Americolor black - the colors are much deeper than Wilton. You'll use less and not get that icky taste.
And for what it's worth, instead of trying to make black fondant, I've taken simply to using white fondant and painting it black with black americolor airbrush color. I don't own an airbrush--I just paint it on. Works like a charm, and uses a LOT less color!
Has anyone heard of or used the Chefmaster food coloring gels? If so, how do they compare to the Americolor?
I have never used either one, only the Wilton, but I know the Wilton has a funny taste when used in abundance. I'm planning on making a PS2 cake for my son's birthday in early Dec. and want to get it "planned out" and try to avoid a similar disaster.
Thanks in advance for advice/input.
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