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NEED HELP WITH MY BLACKFONDANT

post #1 of 9
1/11/09 at 11:52am
Thread Starter 
I MADE BLACK FONDANT AND IT IS WAY TO SOFT. I USED EDNAS MMF RECIPE AND WOULD HAVE TO SAY THAT I USED ALOT OF FOOD COLOR. MY FONDANT HAS SET OUT FOR 2 DAYS AND DOES NOT SEEM TO BE FIRMING UP TO WELL. ANY ADVICE WOULD BE NICE. I THOUGHT ABOUT ADDING MORE SUGAR BUT THOUGHT I SHOULD ASK FIRST.
trying my best , to learn what i can
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trying my best , to learn what i can
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post #2 of 9
1/11/09 at 12:04pm
My suggestion is to buy black fondant. I don't make it, it never turns out right for me.
pat
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pat
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post #3 of 9
1/11/09 at 12:10pm
Knead in more PS and cornstarch.

I use powdered food color but still have to add some gel food color to birng it from gray to black. It's works fine but is still a bit softer than normal.

I don't like Satin Ice because it is too dry (little crumbs tend to get left on your work space) and it dries with a matte finish.

I like Fondarific's buttercream flavor in black to cover a tier with because, while it is soft, it's not sticky (easy to work with). But it isn't good for decorations and never gets hard enough for figures.
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #4 of 9
1/11/09 at 12:16pm
I use the True Black MMF recipe here on the board! it comes out BLACK but just like reg fondant and tastes like chocolate!!!! YUMMY!!!!

http://www.cakecentral.com/cake_recipe-6971-2-True-Black-MMF.html

but i'd knead in more ps! good luck!
Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
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Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
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post #5 of 9
1/11/09 at 12:18pm
I make chocolate MMF then color it black. It's a lot easier and takes just a little black food coloring to get a black fondant.

I don't care for Satin Ice fondant either. I find that it tears too easily. I've never liked it and it surprises me that so many people use it. I prefer either MMF, Fondarific or Chocopan. Chocopan and Fondarific both tend to get hard in the pail if you don't use them right away, but don't nuke them like the manufacturer recommends! It makes the fondant greasy. Just cut some off and start kneading in your hands. The warmth from your hands will soften it enough to make it pliable but not greasy.
"Mmmmmmmmm donuts." - Homer Simpson
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"Mmmmmmmmm donuts." - Homer Simpson
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post #6 of 9
1/11/09 at 12:30pm
Mine tends to get sticky when I add cocoa, and some cakes don't go well with chocolate fondant...
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #7 of 9
1/11/09 at 12:40pm
Quote:
Originally Posted by MacsMom

Mine tends to get sticky when I add cocoa, and some cakes don't go well with chocolate fondant...



i never thought of that! lol it's still delic and i guess i've always had cakes that go with it! lol no wierd flavor combos. will keep in mind though for the future!
Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
Reply
Dental Assistant by day, Baker by night...... it's called Job Security!!!
***Only brush the ones you want to keep***
***FLOSS OR DIE***
Reply
post #8 of 9
1/11/09 at 12:45pm
Quote:
Originally Posted by Ruby2uesday

Quote:
Originally Posted by MacsMom

Mine tends to get sticky when I add cocoa, and some cakes don't go well with chocolate fondant...



i never thought of that! lol it's still delic and i guess i've always had cakes that go with it! lol no wierd flavor combos. will keep in mind though for the future!



Yeah... I recently had a lemon cake with raspberry filling that needed black icon_wink.gif
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #9 of 9
1/11/09 at 12:58pm
I agree with ruby2uesday, I too use the true black recipe on here and it tastes great and is perfect black!
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