So Many Questions-

Baking By JackieDryden Updated 21 Jun 2011 , 4:59am by JackieDryden

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JackieDryden Posted 15 Jun 2011 , 3:42am
post #1 of 6

This may not be the right place to ask these questions, but I wasn't sure.
#1. Any advice on covering cakes with black fondant? I make chocolate MMF, color it black, and it either wants to crumble like it's dried up clay, or become sticky(because of the color). I've turned down some cakes, or suggested they change colors because I've had so many issues with it.
#2Where is a good chocolate mud cake recipe? The ones on here seem to not have many reviews-and most that do aren't high marks.
#3 trying to make more scratch cakes instead of WASC tinkerings. Why? Because don't most bakeries use scratch recipes?? And if I'm ever gonna become a business instead of a "cake giver', lol, I need to find good ones. But I have had problems- I made a whipped pound cake-nice texture, light feeling but dense enough to carve, stack etc and it left a plain powdery after taste. It was the first time I made it, a month ago for mother's day. I thought it was missing salt. I haven't made it again yet. Tonight, I made a chocolate fudge cake (from Fannie Farmer cookbook)-icing was good-I've made similar on my own, but the cake-UGH the cake had that same powdery-tastless-I so wanted to throw it away! But I had to make a cake for my boss's 60th for tomarrow, and don't have time to do another. All my ingredients were new! Batter tasted good before it went in the oven. What happened or what could be the issue?

5 replies
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bohemiagetsajob Posted 15 Jun 2011 , 4:08am
post #2 of 6

I can't really help you with the first 2 questions, but I DO know that a lot of bakeries use mixes. As long as your customers are happy, and you are honest when asked about it, you don't need to change to scratch recipes to be in business.

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bcake1960 Posted 15 Jun 2011 , 4:44am
post #3 of 6

I have had the same problem with the black MMf.. I try to discourage the use of black fondant for covering the cake.. and try to steer the customer into just using black fondant accents.. I started buying my black fondant.. I really like Duff's However it is pricey $$$$ I just wait for coupons at Michaels 50% off and it makes it $9.00 for a container.. charge extra when using purchased fondant.. I like it so much I started buying all the Colors,, makes it much easier when putting accents and having the fondant already colored..
I used cake mixes I like you have not found a scratch that beats the taste and consistancy... I use the WASC cake recipe.. its perfect for Wedding cakes Use what works for you! also, you can't beat the BC Chocolate Fudge.. icon_smile.gif cake mix JMHO icon_redface.gif
anyway.. there is my 2cents worth.. Good luck

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Cakepro Posted 15 Jun 2011 , 4:45am
post #4 of 6

Regarding MMF, I personally find it to be gross. I use Satin Ice dark chocolate fondant and just knead in Americolor Super Black. It's very easy to do, much quicker than making a batch of MMF and it tastes just like a Tootsie Roll, even while jet black. I've bought and used pre-colored black Satin Ice and just don't like it.

Most bakeries do not bake from scratch.

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pastrygirls Posted 15 Jun 2011 , 4:52am
post #5 of 6

I work at a resort and we do all our cakes from scratch. If you're interested in any recipes, let me know. I did post a chocolate cake in my recipes. It's by far the best chocolate cake I've ever had. It's so good, it almost doesnt need frosting!

As for the black fondant, the best thing i've learned is to use black powder color and mix it the night before. it always darkens up overnight. using the powders are so much better because it doesn't make the fondant gummy.

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JackieDryden Posted 21 Jun 2011 , 4:59am
post #6 of 6

Thanks for all the help. I'm affraid purchasing black fondant may be the way to go. I have bought the black satin ice before, and it was way sticky. Even dusting with corn starch/powdersugar-seemed to be sticky. I just didn't like it. Guess I can try the chocolate one. I just hate "buying" it because it is a big expense.
And for cake-I almost always use the WASC-just because it holds up well under fondant but still seems "light" for a wedding cake. I've tried a few others that taste o.k. but I think wouldn't hold up under fondant. And I can tinker and make my own flavors-like grape and grape explosion(i fill with my peanut butter bc for a sophsticated PB&J cake)
My chocolate cake seemed better the next day and my coworkers said it tasted like a little debbie fudge round. My favorite was the outside fluffy fudge fosting-mixing a portion of the chocolate fudge with whipped bettercream. YUMMY!

And PastryGirls, do you have a good white cake? I am looking for that, and any cake that is darn good without a mix. I LOVE cooking-so I really enjoy trying new recipes!

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