Help With Making Black Fondant, Please!!

Decorating By Jbull Updated 26 Apr 2011 , 3:29am by sacakesandbakes

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Jbull Posted 26 Apr 2011 , 1:46am
post #1 of 10

I'm making a pink and black cake tonight for a friend's birthday dinner tomorrow. I ALWAYS have trouble trying to tint my fondant black! No matter how much a knead and mix the black coloring, it always remains a dark grey. icon_sad.gif Any tips on how to get it black or do I have to buy pre-packaged kind at Michael's??? Thank you so much for your help! Happy baking

9 replies
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Erica_W Posted 26 Apr 2011 , 1:57am
post #2 of 10

What brand of dye are you using? I had the same problem with the Wilton colors, but haven't had any trouble since switching to AmeriColor. Try their super black. And it will get darker as it sits.

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Kitagrl Posted 26 Apr 2011 , 2:01am
post #3 of 10

I like to buy the premade black and then you can extend it using chocolate fondant with additional black color added.

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Jbull Posted 26 Apr 2011 , 2:53am
post #4 of 10

Thank you so much! Yes, I've been using the Wilton colors and it's so frustrating. Where can I get those brands because I'll need to get it in the morning.

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monet1895 Posted 26 Apr 2011 , 3:07am
post #5 of 10

Hobby Lobby has started carrying a few of the Americolors. Otherwise try a cake supply shop.

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sunset74 Posted 26 Apr 2011 , 3:09am
post #6 of 10

I definatly agree. When I am not teaching and if students ask me outside of class because they are having problems getting red and black, I always suggest Americolor or Chefmaster. Americolor is at Hobby Lobby, you can get bigger bottles of both if you have a cake shop near you.

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Karen421 Posted 26 Apr 2011 , 3:23am
post #7 of 10

I agree Americolors work much better than Wilton! Every time I would try to make black with Wilton, I would get the prettiest shade of dark aqua! icon_smile.gif

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VentureSister Posted 26 Apr 2011 , 3:26am
post #8 of 10

Definitely the americolor super black. I used it for some fondant for darth vader helmets and it was perfect.

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KimmyD Posted 26 Apr 2011 , 3:27am
post #9 of 10

I always get a deep black when I start with chocolate fondant (I always make my own) and add Chefmaster coal black.

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sacakesandbakes Posted 26 Apr 2011 , 3:29am
post #10 of 10

If you have a cake supply store near by, try the americolor in powder form. It doesn't mess with the consistency. When making mmf I put the color into the melted marshmallow before the sugar. It cuts down in time from kneading all the color in the end. And more color can ne added in the end if needed.

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