AI have been asked to do a cake with lots of red and black colors and we all know how hard it is to achieve a good red or black with food coloring. I have recently read about using candy melts to color MMF and I'm going to be giving it a test run soon. It sounds good in theory, but I am wondering whether it makes the fondant more susceptible to tearing and what I might do to counteract that? Perhaps a little more powdered sugar?
I make my fondant like that, but I add my powdered sugar by feel, rather than using a set amount. I haven't had any issues with the fondant being hard to work with, all the colored cakes in my photos were done this way.
I use candy melts to color any of the darker colors of mmf (red, dark blue, green, black and brown). I do a couple things different with the candy colored mmf than when I make regular mmf. I use a little less powdered sugar (more makes it drier which leads to cracks and tears) I use minimal cornstarch rolling it out and I don't let it sit AT ALL after rolling it before putting it on the cake. I think it does tear a little easier for that initial transfer on to the cake, but if you can get past that step, there are no problems smoothing it.
It sets up great and tastes really good too.
When making MMF in red and blacks, I start out with the brown (chocolate) marshmallows for the black, and pink (strawberry) for the red. Once the marshmallows are melted I add the black and red gel coloring before adding it to the powdered sugar. I've had great success with doing it this way.
AThanks for the feedback! I'm going to give this a go on a cake for a friend this weekend.