I have an upcoming cake and every time I use the Wilton brown it comes out a light brown, not dark.. The colors requested are baby blue with dark brown.. Can anyone tell me how to get my Fondant and Buttercream to a dark brown????

Unless the customer objects, just do chocolate icing and fondant. Cocoa makes a rich dark color in buttercream and when I make my fondant, using Michele Foster's recipe, I do the chocolate version.

I searched for he recipe... What exactly is "glycerin"??? And where can you get it at?

I think you can buy it at Hobby Lobby in the cake supply area. I order mine online. It's a liquid. I think it gives the fondant its stretchiness. Not really sure what its function is.

You can also make chocolate marshmallow fondant. I have made some from this site and it really tasted great. Tasted like a tootsie roll. People actually ate it.