I keep having a recurring problem when I color fondant a deep color like black, red, etc. It seems like by the time I've worked the coloring in and gotten it to the desired shade, the fondant is ruined and won't cover the cake nicely. It rip and tears and I end up throwing it away.which seems like a total waste. Does anyone else have this problem, and if so, how do I get around it?[/b]

If you're making the fondant from scratch, add the coloring before you add the sugar. If you're buying the fondant, buy precolored red and black