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HELP !!! How do I make Black Fondant???

post #1 of 18
Thread Starter 
I need to make black fondant icing for a cake. I have tried making black with buttercream already but it weeps when i store the cakes in the refrigerator for travelling.

I would not be doing that to the fondant covered cake but I am concern if I will be able to catch the colour.

Thanks for your help CC's
Rochelle
post #2 of 18
You say you want to know how to make black fondant but that you colored buttercream black, but that it "weeps" icon_confused.gif then you say you won'tbe doing that to the fondant so what do you need to make, I'm confused.
The best way I have read to make black fondant is by starting with chocolate fondant then slowing adding black when is a deep gray let it sit an hour or so, see how much darker it gets until you get it black enough not too black to avoid the bitter taste. Do the same thing for buttercream but to keep dark colors from bleeding into lighter colors of buttercream I add corn starch to my buttercream, it worked perfect on a clown cake I made with dark primary colors when the base of my cake was pale yellow . Good Luck
post #3 of 18
When I make black fondant, I just paint it... I mix a little icing color with vodka, then paint it on wherever I need it. This works best when there's a LARGE area to cover. If you look at my pictures, I've done a killer whale and a penguin cake, both of which take a lot of black. It uses less color, and you get kind of a glossy effect when it dries!

Of course, that depends on what you're GOING for, but just thought I'd throw another idea in there!
post #4 of 18
I think Rochelle means that she will not be putting the fondant cake in the refrigerator like she did with the buttercream cake. Anyway....try the Americolor black food coloring - it's amazing! Only a few drops are needed to get a pure black. (this does not work with most brands of black color, only the Americolor brand). Good luck!
post #5 of 18
I usually buy the Satin Ice black so I have never had to do this. BUT, I would agree with AZCakegirl that the Americolor colors are AWESOME...a little goes a long way! If you can get your hands on some, I think it would probably be the best way to go!! Good luck!
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Be the change you want to see in the world!!!

To the world you might be one person, but to one person you mean the world.

Baking is life's true Joy!
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post #6 of 18
This is how I make my black fondant.
http://www.gefjonsdottir.com/blackfondanttut.php
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There comes a point in your life when you realize who matters, who never did, who wont anymore, & who always will. So don't worry about people from your past, there's a reason why they didn't make it to your future.
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post #7 of 18
I like Chefmaster and Americolor..
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Visit my website.. www.designmeacake.com
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Check my Gumpaste Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my new Blooms and Vines DVD!



Thanks Edna
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post #8 of 18
Quote:
Originally Posted by SEAQUEEN

This is how I make my black fondant.
http://www.gefjonsdottir.com/blackfondanttut.php



I have a black cake coming up - I will try this! I also wanted to say that your work is amazing - your cakes look like pieces of fine china, so detailed and beautiful!
AKA: bonjovibabe
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post #9 of 18
A good friend (Alicegop) told me to add cocoa powder before adding PS so that (1) you are starting with an already dark color and (2) it helps blend the black more smoothly.

I recently had to make a large of black to cover a grand piano cake (still working on it). I had some black SI but not enough so I kneaded it together with red SI and then started kneading in black. I used Americolor and it did take a lot.

When I tried to get in on the cake (28x36!) it tore easily and developed elephant skin, so I quickly peeled it off, panicked for a few minutes, and then it dawned on me to try adding glycerine for pliability since that what I add to my MMF. I've never tried kneading it into SI - it worked amazingly well! I got the cake covered and patted myself on the back.

Later, I covered the lid for the piano but again I centered it wrong and had to peel it off. This time it was stuck down with a bunch of piping gel. When I re-kneaded that sticky mess (it actually wasn't too bad) it seemd to have even better pliability. Now I am dying to try adding piping gel to my MMF to see if it really does do a better job with pliability.
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post #10 of 18
I have a black cake coming up - I will try this! I also wanted to say that your work is amazing - your cakes look like pieces of fine china, so detailed and beautiful![/quote]
icon_redface.gif Thank you bonjovibabe icon_smile.gif . I'm still learning.Your work is amazing
There comes a point in your life when you realize who matters, who never did, who wont anymore, & who always will. So don't worry about people from your past, there's a reason why they didn't make it to your future.
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There comes a point in your life when you realize who matters, who never did, who wont anymore, & who always will. So don't worry about people from your past, there's a reason why they didn't make it to your future.
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post #11 of 18
I belive that Satin Ice makes a black fondant.
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post #12 of 18
Thread Starter 
Will Wilton super black work in my made from scratch Fondant?
post #13 of 18
Yes, but add cocoa powder to help it along.
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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post #14 of 18
If you want a true black buy the Satin Ice Black.
post #15 of 18
i've made black fondant a few times ( i use toba's recipe)
i add the food coloring (about 2-3 tablespoons) to the liquid mixture before i add the powdered sugar.
make sure to let it rest, at least overnight.
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