Is There Such A Thing As Black Fondant In Large Quantities??
Decorating By countrykittie Updated 31 Aug 2007 , 7:15pm by Pyxxydust
I need some to make a Halloween cake and the only place I know where I'm from (Canada) is at Michaels but you only get just a small quantity of it...I would want enough to cover a doll and a cake for Halloween...but, I also don't want to pay a huge amount for it....can I make it myself using MMF???
Add cocoa to your MMF at the same time you add powdered sugar-to start with brown fondant. Then, if you use the Americolor black, you won't have a problem at all! I made a full batch and a half for a bridal show cake. The black was SUPER BLACK and shiny-I loved it! Plus, the cake smelled really good and chocolatey!
www.intotheoven.com they carry satin ice brand premade black fondant. you can get 2lbs for around 10 dollars, and the shipping is cheap and fast (though i dont know about canada but its worth a look.) the satin ice tastes great and its a time saver.
in the past i have made black mmf but it takes alot of color and alot of time and it doesnt taste nearly as good. if you do this, i would recommend doing it a day in advance so it can rest and the texture will tighten abit. if you do it right as you are decorating the texture may be too soft from adding all that color and the warmth of your hands while kneeding it.
Of course you can make it yourself, just add your food color at the soupy stage of the melting marshmellows. You can also purchase it online at any of the stores like Pfile & Holing my favorite or I think the country Kitchen might sell it too. good luck remember the shade will get darker if you let it sit overnight.
Satin Ice has black. Check out this website: http://www.satinfinefoods.com/
But you can make some yourself with chocolate MMF and a lot of black food coloring. I did it myself and covered a 10 inch round and 14 inch round. It wasn't too bad. When you make your mmf and when it is in the melted state (right after you take out the microwave), dump in a whole container of black food coloring or 2. After kneading, let it sit to darken.
Good luck.
When you make your mmf and when it is in the melted state (right after you take out the microwave), dump in a whole container of black food coloring or 2. After kneading, let it sit to darken.
Good luck.
its been so long since i've made my own fondant that i'd forgotten about adding the color at the beginning instead of kneeding it all in. thats a great time saver!
Thanks to all...I have made black icing before using chocolate icing as the base...maybe I will try that when making the MMF. I know Wiltons stuff is gross...I was thinking that if this wasn't possible, I would get the Wiltons brand and just use it for the witches bodice and then BC for her skirt...but now that it sounds possible using the MMF, I will try that. Thanks again.
I made some black recently, using a recipe ShirleyW posted (Daisy's Fondant recipe.) I colored it while it was mixing in the mixer. The fondant seemed a little softer, but I think it was because of the amount of color I added to it. I did add a little extra powder sugar and a small amount of gumtex because I needed to be able to pick it up and handle it.
Definitely Ive done this a few times! After melting the marshmallows, add in a square of unsweetened chocolate (I melt it first before adding it). Stir that in, and it will give your fondant a brown color. Then add in your black color and stir and add more until you get it as dark as you like. Everyone is right about the Americolor Superblack! Using the chocolate to make it brown first means you have to add a lot less black color to make it dark, and the chocolate counteracts any yucky flavor from the black color! In fact, chocolate fondant is super yummy. Anyway, if you want to see how it turns out, the Star Wars and leather jacket cakes in my photos were both made black this way.
The one thing to be careful of is when youre rolling it out, try just Crisco-ing your surface and see if you can roll it out as big as you want it first, before you start adding powdered sugar. This will probably only work with smaller amounts. The reason is when you put powdered sugar under black fondant, sometimes the sugar gets all over or some gets in the air and on the top, or if you put down your rolling pin to turn the fondant and powdered sugar gets on that it just makes a big mess because the white sugar is so obvious on the black. You can usually rub it in, but its just easier if you can avoid powdered sugar. But if you have like a big cake to cover, you really do need the sugar because the Crisco sort of absorbs into the fondant after a few rolls and turns.
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