http://www.gefjonsdottir.com/blackfondanttut.html
I found this website and the trick she says is add in about 1tbsp of black to the liquid part of the fondant then add the sugar to that.
enjoy
What I have really found to be easiest is to add the Hersheys Dutch processed special dark cocoa to mmf. I recently noticed there are two special darks, one dutch and one not, the dutch is darker in color. I started sifting some cocoa with the powdered sugar. Dont add a ton, because it will make the fondant weird...I dont know why but it does. It can get black without even adding any coloring. But now I usually add a little less cocoa and add a few squirts of black (because like I said too much cocoa or coloring for that matter makes it weird)
See this cake for my black fondant! It is best if used soon after making.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=690863
......I started sifting some cocoa with the powdered sugar. Dont add a ton, because it will make the fondant weird...I dont know why but it does. It can get black without even adding any coloring. But now I usually add a little less cocoa and add a few squirts of black (because like I said too much cocoa or coloring for that matter makes it weird).........
That's probably what happened to mine when I tried adding the cocoa - too much I guess. It was a very weird consistency. Not too long ago I purchased black cocoa which I plan to try using the next time I need black fondant and just in case it doesn't work out well I bought some black Satin Ice fondant. At least now I know no matter what, I will have black fondant!
just wanted to say---THIS IS AN AWESOME TIP THAT REALLY WORKS!!!!
Thank you for posting this. I tried this with my strawberry shotcake house cake for the red---worked like a charm!!! it only took 1/2 ounce to color the whole batch of fondant red rather than the whole thing.
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