I would like to make a black cake for Halloween but am a bit nervous about getting enough color without the bad taste that comes with too much food coloring. I am planning to use the wilton quick pour chocolate fondant and then add enough to get that black. I will be attaching some chocolate transfers with buttercream to the fondant after it dries. I have never used this before and am also a bit nervous that the fondant might crack or something if I try to attach anything to it - anyone anticipate any problems with this plan??? Thanks!!!

PS - If i spray chocolate frosting with the canned color spray, will it come out with a nice black, or just splotchy brown???

You could buy pre-colored black fondant. Satin Ice makes it, probably other companies make it too.

How does it taste??

The satin ice black taste awesome and smells so good it is really good no food dye taste what so ever order it from-- into the oven.com--hth i have only tried to make black once from food coloring it was awful, unless you have an airbrush

Will have to try the black satin icing. Just an idea but what about making chocolate fondant or buying chocolate fondant and then add black colour. I don't use as much black colouring and tatses alright. The only black fondant I've found smells like vomit but it wasn't satin icing.

HTH

Leigh

The poured fondant and rolled fondant are two different things, so make sure you are using the one you think you are

I used poured fondant on a KISS cake I made recently and colored it black. I thought it tasted fine. The one thing I noticed about the poured fondant is that it did not harden like I thought it would. I attached rolled fondant letters on top of the poured fondant. The poured fondant was soft and cracked easily (kind of like the icing on a glazed doughnut).

CalJava also makes black fondant and it also has a great taste as do most of their color fondants. I also put flavor oils in them.

OK - I think the quick pour fondant is out - that is not what I want. I am going to put chocolate transfers all around the side - I can just see the icing giving way and everything falling off. So, I guess it's rolled fondant for me. OK - so does anyone have any experience with the chocolate fondant recipe from the Cake Bible? It sounds so quick and easy - I was planning to put the black food coloring into the liquid ingredients before mixing it all together - any thoughts? Suggestions? Thanks!!!

In case anyone is also interested in the Cake Bible Choco fondant - I have made up a batch and it tastes very good, but does not behave exactly like regular rolled fondant. It doesn't have that nice elasticity and MUST be warmed in the microwave until it is about body temp, or it crumbles all over. I was able to get it pretty close to a black color. So, I am going to give it a shot for my Halloween cake next week - wish me luck!!