Black Fondant - Grrrr

Decorating By auntmamie Updated 8 Jun 2009 , 2:47am by JawdroppingCakes

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auntmamie Posted 8 Jun 2009 , 1:33am
post #1 of 11

Ok, I know someone out there must know how to make black, not gray, fondant. I only need a little bit - maybe a half pound. I have white satin ice on hand. What can I do? This is just for a 6" square topper (directors cut board) and a strip of film to go around a 10" round.

I have all the wilton gels, and can pick up wilton black spray if necessary. Oh, and I plan on dry dusting the film strip to give it a sheen afterwards.

Thanks for saving my arse once again everyone! I love this site!

10 replies
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jmr53 Posted 8 Jun 2009 , 1:38am
post #2 of 11

i start with chocolate fondant and add black gel coloring to it.

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jmr53 Posted 8 Jun 2009 , 1:44am
post #3 of 11

i've never tried this myself, so i don't know if it works, but i saw this tip on a forum on IntoTheOven (

"I also use black coloring and add it to the white, so its kinda a dark gray, then I will add blue and red."

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oneyracing Posted 8 Jun 2009 , 1:48am
post #4 of 11

i make chocolate too...maybe try adding brown to it first then adding the black...easier to get the true black from a brown base...maybe try a small bit of it first to see if it would work...i have never tried it that way but it should work better for you than just using the white

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Elise87 Posted 8 Jun 2009 , 1:49am
post #5 of 11

i do the chocolate fondant then add the black and it works out great for me! Just keep adding the colour and it will get a nice black. Also letting it sit over night it tends to darken it too

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CookieD-oh Posted 8 Jun 2009 , 1:53am
post #6 of 11

I color it brown first, then add the black coloring (instead of starting with chocolate).

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sherik Posted 8 Jun 2009 , 2:02am
post #7 of 11

I found that coloring my own white or chocolate Satin Ice fondant was a real pain in the butt! The consistency was bad even after adding more CF,
so now I order Red & Black (Satin Ice) from Global Sugar Art.

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kylekaitlyn Posted 8 Jun 2009 , 2:04am
post #8 of 11

I, too, make chocolate clay (dk. choc. melts & corn syrup). I then mix that 50/50 with white fondant. To that I add black food color. It doesn't take much color at that point. If that is not dark enough, I will paint the finished product with a little black food color gel mixed with vanilla. If you look in my pics you will see how it turns out. (Look at the grad cake -- the guns were made with Satin Ice black.)

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jammjenks Posted 8 Jun 2009 , 2:06am
post #9 of 11

Paint it.

Get it a med. gray color and then paint it with a mixture of black gel color and an alcohol of some sort. I use lemon extract to mix mine.

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tonedna Posted 8 Jun 2009 , 2:07am
post #10 of 11

I just use chefmaster color...It works like a charm to color fondant in black.
The problem for me with chocolate fondant is, if a costumer doesnt want chocolate ]
fondant, I can't use that trick..
Edna icon_smile.gif

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JawdroppingCakes Posted 8 Jun 2009 , 2:47am
post #11 of 11

I just use alot of wilton black coloring and when I'm going to use it I put it in the micorwave for about ten to fifteen seconds and that helps it from breaking. When you use alot of coloring it makes the consistency really bad. When it comes out of the micro and just put a bunch of shortening in my hands and need it in and quickly roll it out before it gets too cool. You can see my movie directors cake in my photos. You can see that it is smooth and didn't tear. Hope that helps.

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