Fondant Color!!! Neeeeeed Help!

Baking By Foolhardyheroes Updated 30 Jul 2011 , 10:38pm by Foolhardyheroes

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Foolhardyheroes Posted 30 Jul 2011 , 6:53pm
post #1 of 4

Hey everyone! I'm getting ready to do a cake for my friends little boys first birthday she's having a playhouse disney type theme for the party and she wants the cake to be a topsy turvy very vibrant colored cake with gears on it. My problem is in the past. I'm sure you all know this... but the richer the color I make I end up with flaky or crumbly MMF I know this probly a redundant subject! And I couldn't find posts I've seen in the past on the subject. But how do I make a bright rich red. And black. And blue color without having this problem?

I thought about just buying precolored fondant but it can very expensive to buy especially because I plan on making about 5 different colors total... and this is a gift for her... so id don't want it to get out of hand with the cost. Any suggestions would be a HUGE help! Thanks! =)


3 replies
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cupcakebeginner Posted 30 Jul 2011 , 7:13pm
post #2 of 4

I use Americolor super red and black and haven't had the crumbly issue. One thing i have noticed with the red and black is to let the color sit for 10 - 15 minutes (after you have mixed it in the fondant/icing), and it usually becomes black and not dark greyish.

Also when i make MMF i've notice that i don't have to knead in all 4 cups of Powdered sugar, are you adding in all 4 cups when you make a normal batch?
hope this helps

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cindy333 Posted 30 Jul 2011 , 7:21pm
post #3 of 4

When I am making dark colors, I put the color in when the marshmallows come out of the microwave. This seems to help with this problem. Also, use some shortening if it gets flakey. Hope this helps.

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Foolhardyheroes Posted 30 Jul 2011 , 10:38pm
post #4 of 4

Actually that all helps! Thank you!. I've actually never tried americolor. Which I've heard so much about Ive been using wilton. which I'm def not crazy about but I'm thinking it will be worth it to just start buying better quality supplies.

and cupcake I tend not to add all the sugar usually. That's actually whole other problem I've had haha.... keeping th consistancy of the mmf right. I actually much prefere using satin ice when I can. I feel like when I don't stress over the fondant coming out right make cakes turn out much better! Which is why this cake has me nervous... but anyways Thanks for your suggestions everyone!

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