I always have problems with keeping my black fondant black once it's on the cake. I use corn starch to roll it out and so it doesn't stick, but once it's on the cake I can't seem to get the corn starch marks out. Any suggestions???? HEEELLLP
I've heard of using cocoa powder (dark brown in color) as opposed to the white cornstarch or PS, but I've never done it. Although in theory it seems like it would work, so you could try that.
I just use a smidge crisco rubbed onto the countertop, works for me.
Rub crisco on it with a paper towel. It will be shiny at first but will dull down as the crisco soaks in. I learned this tip from Sharon Zambito's Flawless Fondant DVD (sugarshack here on CC). It's money well spent! Good luck!
I get a very soft paintbrush, new of course, and wet it with water then dry it on paper towel until it is only just damp then dust the surface with that. It leaves a slight sheen but then dries in a few minutes.
Rub shortening on the whole cake and wipe it with a paper towel.
Thanks everyone! I never thought of the crisco. I will try that next time!