I love all the black and white cakes, but im having trouble making a true black fondont or gumpaste...whats the secret to making black. thanks

Start with chocolate fondant and then add americolor Super black or a whole lot of Wilton black.

Ditto on that!!!

For the black on the cake I just posted, I mixed some leftover colored fondants together...dark green, purple, & light brownish orange...once I had that nasty looking combination, I added black coloring...didn't take much at all.

You can't go wrong with Americolor Super Black. If you make your own, add it before the powdered sugar and it's even easier...no kneading the color in!

what if you bought the pre-made wilton fondant? then how do u go about coloring it black?

and on that note, I'm having trouble even coloring the fondant, I'm using the wilton food coloring that u use for buttercream icing...and I supposed to be buying a special fondant coloring too?

I've found that I prefer to wimp out and just buy the premade black fondant. Other than that I've found that you just have to use a LOT of coloring or start with something else colored already and just repurpose leftovers like mentioned above.

To nastassia: I don't necessarily know what you mean that you're having trouble in general. I don't buy any different colors but I have found that it mainly takes persistance. I tend to flatten out the fondant a bit, put color in the middle, and then fold it back onto itself. It takes a while for the color to come through but it does eventually. I've found (at least w/ the wilton colors) you have to use a bit more with the fondant than bc.
~I haven't found a much better method that keeps my hands from being covered in color.

The best way (in my opinion) to color fondant is to microwave it first. It becomes so pliable that blending is super easy.

I won't do it any other way, no matter what color it is.
After that, I also flatten, put color in the middle, and fold onto itself as erin_e said.

so far ive never seen the premade black fondont in the stores, i buy the white wilton fondont...and add colors

Buy Satin Ice! I don't think it is wimping out either. I don't like to stand there and add all of that color and knead and knead and add more color and knead and then in the end it is not what I want and the fondant starts to cause problems because of all the color that is added. Don't do black or red.

When I want to make black (but I make MMF) I just add cocoa to my marshmallows while they are melting. Once I remove from microwave I stir in my black color. Then mix with powdered sugar as I normally would. Just remember to cover your work surface, and I use plastic gloves to keep my hands from getting stained. Sometimes when I'm in a hurry, I'll just mix it up right in my KA.

I just tried the "True Black MMF" receipe posted by Jayde. It worked fantstic. You mix the colour into you choc/marshmellow so there is not need to do all the kneading! Tastes great and its cheap.

http://cakecentral.com/recipes/6971/true-black-mmf

Satin Ice, black, red, and purple are the one I usually purchase. How easy is that!

I havent found a hobby store who carries Satin Ice. Try local cake decorator supply stores near you, or try any one of the websites mentioned above if you prefer to shop online. However, if all you have on hand are wilton colors, I've found it best to start with a dark color, like blue or brown. I did this a few weeks ago- I had some extra light blue around, I added some royal blue coloring, red, yellow (per wilton color chart) and got it a real nasty color. Then I only had to add a small amount of wilton black and was able to achieve a true black. Remember to let it set for a while- colors always become darker after sitting for some time. Also- dont try to go straight from white to black- you will get grey, or you may get a black but you will use your whole bottle! (unless you try Americolor's super black) HTH! Best of luck!

On one of the forum posts regarding butter cream, several people said they used Black Cocoa (you can get it from King Arthur for about $7.00 plus or minus for 16 ounces)...it makes your icing turn Oreo black...just fold it into your fondant (I make my own using Michelle Foster's recipe...there is no reason to buy it, as this tastes great).

Thank you so much, you guys have been very helpful!

Use Americolor Supaaahhhh black!

Does anyone find that the pre-made black is really hard to work with? The one I buy over here has a completely different texture to the standard white. I had to throw a batch out yesterday - so frustrating it kept tearing. In the end I had to knead it with some white and then add tylose, just to get it on the cake.