I want to make MFF, as I hear great things about it, and it is inexpensive. I have a cake where I will need several different bold, primary colors. I looked at buying the fondarific, but it is way too expensive! How difficult is it to get deep, bold colors in MFF? Thanks for your help.

I'm still thinking...., would it be easier to get those bold primary colors in gum paste?

Add your color to the liquids before you start adding your powdered sugar. It helps a lot. Also if you are using a lot of gel color reduce or leave out the glycerin as the gel colors have glycerin in them. For bold colors like dark red etc you may need to increase the amount of powdered sugar to reach the proper consistancy -- I use the amount the recipes suggests and add more as needed until I reach the correct consistancy to the fondant.

I make most of my fondant and color it too. The olny problems that I have run into is with the colors, red, black, and purple. The red and black will start to taste bad due to the amount of color you have to add and the purple always fades. I buy Satin Ice in these colors but the rest I make and have no problem with brightness or intensity. Hope this helps.

I use candy melts, put a bag of candy melts of the color of your choice in the bowl with the mini marshmallows. I got this tip from "grandmaruth" here in CC, and it is what I do all the time.

Lomikesa

I use Michele Foster's fondant and I always color it after it's made. I don't have any trouble coloring it. I never color it by adding the color to the liquids when I'm making it because I never need that much of just one color. It takes color very well.

I found this helpful:

http://sugarteachers.blogspot.com/2009/03/how-to-color-fondant-to-deep-rich-hue.html

I used the candy clay method to make red and black. Worked wonderfully.

Puzzler, that's a wonderful site! Thanks for sharing that. I see they use powdered color instead of gel. Is that what most of you do? I've never used the powder, although on their web site, they say it can make the fondant inflexible and difficult to work with.

I use gel colors on fondant and powder on the modeling chocolate. This gel colors will make your fondant softer and I find that adding corn starch by the tsp until it feels like the right consistancy. I like corn starch instead of powdered sugar because you can use less, and it gives is a smooth texture. helps with this.

I didn't know I could add corn starch to it, so thank you! I'll give that a try. Thanks!

Wow, I need to work on my sentence structure! I did just wake up, lol! Glad you understood what I was talking about!

I am just curious how the companies that sell the vibrant colors get them so vibrant. Anybody else know?

I like the ideas presented here. I am just starting to play with this for my Wilton class. I'm going to try some of the suggestions here to get some good coloring.

yes, i use powder color too in equal amounts as gel. Here i got many powder colors with flavors specially red as raspberry/strawberry and black brown as chocolate. It does help alot and MFF takes colors very nicely.

I got the red in these cakes by using the red candy melts on my MMF, it does not dry the fondant or make it stringy etc..

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1609613

http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1586330

I color all my MMF that required deep colors with candy melts.

It sounds like most people add the color during the making process of fondant, instead of kneading it in after the fondant is made. I guess I need to try both ways and see how it goes. I'm always reluctant to do this, due to the wasting of ingredients, but I guess I need to bite the bullet.

I am also curious how you add candy melts to the fondant. Could you explain a little more please! It seems like a great idea.

Hello everyone,

Here are my instructions:
1. bag Wilton's candy melt (whatever color you choose)
2 tbsp of flavor of your choice (I use 1 butter and 1 vanilla)
2 tbsp water
16 oz of the best brand of mini marshmallows (it really makes a difference!)
2 lb of confectioner sugar
1/2 cup of shortening
Grease a large glass bowl, your kitchen aid bowl and the hook attachment I also grease the scraper I use for mixing.
Put the entire bag of candy melts, 16 onz of mini marshmallows, the 2 tbsp of flavor and the 2 tbsp of water in the grease glass bowl. microwave for 60 sec, then microwave at 30 secs intervals until the marshmallow look liquify (it is alright to mix in between with a scraper) make sure you keep an eye so it doesn't burn. put about 2 cups of confectioner sugar in the Kitchen aid bowl while the MMM are in the microwave, once its done (please handle with care it is very hot) you are now teady to pour the entire bowl content in the kitchen aid bowl, mix slowly first and them at medium, pour additional sugar at time, I know is ready when the MMf is stuck to the hook, and it doesnt stick to my fingers, take out and knead like you would regular MMF. If you have any questions please PM me. Lomikesa

Thank you very much for the directions. I will have to give it a try.

I want to add red candy melts to my fondant to make a bow topper. I need the bow to dry hard, so with the added candy melts, am I making the fondant softer? No one is going to eat the topper of course, so am I wasting yummy fondant and should I just use red gel? The cost of one jar of coloring is the same as a pkg. of candy melts right now. They were buy one, get one free. BOGO at Michael's. OR maybe adding the candy melts will make the fondant easier to work with? What do you think? Advise please.