Fondant Fell Apart! What'd I Do?

Baking By EvArt Updated 24 Feb 2011 , 6:08am by Chellescakes

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EvArt Posted 22 Feb 2011 , 3:05am
post #1 of 9

Needed black fondant for a pink with black zebra striped cake, and my black fondant fell apart!!
I Use a homemade MMF buttercream recipe that I found here on the site. But this is the very first time I had to make so much black for one cake. It became crumbly and wouldn't hold together, let alone roll out. Needless to say I switched to hand painted black stripes!!

8 replies
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grandmomof1 Posted 22 Feb 2011 , 3:38am
post #2 of 9

Mix a small amount of crisco with it. Black or any other intense color can be temperarmental. You might also try microwaving it for 10 seconds or so for one recipe.

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cheatize Posted 22 Feb 2011 , 5:06am
post #3 of 9

If it's crumbly, you may have too much coloring in it. Can you mix it with some gray fondant to see if that brings it back to life?

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VanillaCoke Posted 22 Feb 2011 , 8:39pm
post #4 of 9

I buy black for that reason. Kneading in some white might help, but it's really difficult to get those dark colors to not sieze up and crumble.

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Sweetestdreamcakes Posted 22 Feb 2011 , 8:52pm
post #5 of 9

black is my favorite color, so i generally end up needing it on alot of cakes. if its more than just a small accent needing black, I airbrush it. HTH birthday.gif

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grandmomof1 Posted 22 Feb 2011 , 9:57pm
post #6 of 9

Oh, one other thing I forgot about that I do with my black. They make a black candy powder. I use that when I have to make black so I do not have to use so much of the gels BUT when you use these you have to let it set up a day and reknead it so the powder is mixed in well. You do not want to mix it in the day you need it.

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stlcakelady Posted 23 Feb 2011 , 8:54pm
post #7 of 9

I haven't used the MMF recipe with black, but have made Michele Foster's fondant black. I typically make it by reducing the amount of powdered sugar and substitute it for dark cocoa (dutch processed or Hershey's special dark). Then you've got a dark brown color and you don't have to use as much black food coloring. I also recommend investing in an airbrush. It will save you a lot of problems when doing dark colors.

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ChRiStY_71 Posted 23 Feb 2011 , 9:12pm
post #8 of 9

I usually buy mine already colored, but I have painted white fondant black with food coloring thinned with vodka. (((Any excuse to pull out the vodka while caking!))) icon_lol.gif

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Chellescakes Posted 24 Feb 2011 , 6:08am
post #9 of 9

a little glycerine , in with strong colours can help soften it and bring it back to life.

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